My Papa's Naan- Best Tandoori Chicken and Naan Bread in the KLCC Area
Words and Photos by Araceli and Jorge Arismendi
In October, 2012, in the heart of the KLCC area, steps away from the Petronas Towers, a new and delightful stall was born. On the return home from work to my downtown condo, I noticed a huge sign stating, "The Best Tandoori and Naan in KL is now open!" This was the perfect opportunity for me to try this flavorful North Indian poultry dish. My husband and I quickly parked our car, threw our work bags in the trunk, and rushed around the corner to My Papa's Naan. Situated in the Black and White Kopitiam restaurant, the cozy, al fresco dining area was simply charming. I started to become overly excited due to the wafting aromas of tandoori and naans. Cayenne pepper, red chili powder, and among other spices tickled my nose and the anticipation to try the best tandoori in town became intense. Luckily, the owner Mr. Ragunathan Marthammuthu (Ragu) was present so I began to inquire about the development of his tandoori shop, attempting to distract myself from the short wait and arrival of my 7 ringgit dinner. Ragu was more than happy to explain the business and history of My Papa's Naan.
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This tandoori chicken recipe has been passed down through many generations within the same family. Last year, Ragu decided to give the 20 year old recipe a brand hence the name My Papa's Naan was created. |
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| Tandoori Chef Ali and Humble Owner Ragu Marthammuthu He continued to explain the chicken tandoori process and the steps it takes to make a good tasting meal. Every morning Ragu and his lovely wife, Vasanthi, wake up in the early morning to begin the preparation of the tandoori recipe and the savory side dishes that accompany the naan bread. The chicken marinates for at least 6-12 hours before making its way to the shop which opens at lunch time at 12:00 p.m. Their dedication and loyalty to their family tradition remains intact which is quite evident when you take that first bite of goodness. Ragu and Chef Ali use a traditional tandoori clay pot also known as a tandoor rather than a gas stove that most places in town use. 90% consists of charcoal which costs more but produces better and tastier meat. The tandoor they use at the shop was built by Ragu and he purposely created a small one which enhances the flavors of the chicken. Utilizing this type of clay pot definitely sets his stall apart from his competition without a doubt. |
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| My Papa's Naan uses a traditional tandoori clay oven also known as a tandoor |
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| Mouthwatering Tandoori Chicken cooking on the tandoori clay oven |
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| The heat from the clay oven is the key to a spectacular tandoori chicken |
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| A real treat to watch the Tandoori and Naan Bread process- Amazing! |
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| Impressive |
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| Fresh condiments to accompany your naan bread: Green Spinach RM3, Mixed Veggies RM3, Sardine Masala RM3, Mutton Keema Masala RM3 After an engaging conversation with Ragu, my meal came out, and my right hand began to take over. Dipping the naan in the condiments was a real treat. I could taste the humbleness and deliciousness in every bite. I was literally in food heaven. The naan bread was fresh, crispy and soft on the outside. The tandoori chicken tasted so tender, juicy, spicy, it was plain FINGER LICKING GOOD! "One more set please," kept repeating and repeating. I felt like I was eating mama's home cooking. Sometimes when you read signs like, "Best in town," it makes you a bit doubtful but this message was true in every sense of the word. |
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| Tandoori Chicken Meal at its BEST! RM 7 Every Saturday afternoon, My Papa's Naan provides free Naan Making Classes!!! |
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| Saturday Afternoon Naan Bread Making Classes |
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| Biggest Fan making Naan Bread |
Reasons to Visit: Flavorful Tandoori Chicken, Inexpensive Dining, Fresh Naan Bread, Saturday Naan Bread Making Classes
My Papa's Naan
8E, Jalan Law Yew Swee
Jalan P. Ramlee
50250 Kuala Lumpur, Malaysia
Hp: +(6)012-4200961
Email:rgnate@hotmail.com