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SAVOUR
My Papa’s Naan
Brianne JasminAeria
pays a visit toMyPapa’s Naan to
indulge in a feast of flavours.
W
hat
began as a
little business
for his father-
in-law back in
the days, has
now turned
into a popular
place for
naan
and
tandoori
for about 20
years now. RagunathanMarthammuthu or
fondly known as Ragu, decided to learn
the tricks and trades behind the recipe and
has since manage to open two branches
under the brand “My Papa’s Naan” in
Menara Citibank, JalanAmpang and Rasta
Taman Tun Dr Ismail.
Having a background in the hospital-
ity industry and customer service, Ragu
frequently sits downwith his customers to
get their feedback on the food. No doubt
this sets the stall apart from the competi-
tion. One can see a change or addition
in the menu every three to four months.
Known for their consistency and freshness,
customers from as far as Seremban flock
to his stall.
Every morning Ragu and his wife,
start to prepare the
tandoori
marinate
and the other side dishes to accompany
the
naan
bread. It takes them about three
hours to get everything done and send
the first batch off to the Ampang branch.
To ensure its freshness, a second batch of
preparation is done later in the day for the
other branch.
Customers can enjoy various types
of naan bread such as plain
naan
, butter
naan
, garlic
naan
, onion
naan
, cheese
naan
and
keshmiri naan
amongst others.
One can enjoy the
naan
on its own or with
a side of
tandoori
chicken and various side
dishes. My Papa’s Naan is also famous
for their My Papa’s Naan Special
Naan
and
Mumtaz Naan
. Recently added to
the menu are the chicken
tandoori
cheese
wrap and chicken
tandoori
wrap, each
priced at RM7.50 and RM9 respectively.
The
naan
bread is not disappointing as
the layer of the bread is not too thick nor