Curry Leaf at Damansara Uptown: Restaurant Review

For evidence that Curry Leaf has captured the imagination of dramatically diverse demographics, simply walk into this Damansara Uptown restaurant on a Friday night – you’ll find families enjoying a biryani dinner, friends of all ages, genders & races sharing platters of tandoori meat, plus couples & solo patrons snapping cellphone photos of their banana leaf rice meals.

The Banana Leaf Rice

The reason for the customer enthusiasm becomes clear once a server stops by & starts doling out the pickles, chillies & veggies like eggplant, okra, pumpkin & cabbage for your banana leaf rice (RM6-RM6.50; choose from white rice or biryani). Curry Leaf’s founders know their stuff, having done this for nearly two decades – their original outlet has operated in Seremban since the 1980s, & their first Klang Valley branch remains run by the same family, serving the recipes they’ve long mastered.

A La Carte

If you’re ordering a la carte dishes, the selection is staggering enough to satisfy a starving battalion, from a luscious claypot fish head curry (starting at RM35 onwards) to creamy-savoury sambal petai prawns (RM13) to sumptuously hearty, protein-powered platters of tandoori chicken (RM19.90) & fried fare of prawns, squid & Chicken 65 (RM28).

We’re fans of Curry Leaf’s striking rendition of Kashmiri naan, crowned with fresh mango & dried fruits (RM6.50). You’ll want lots of bread & rice – naan stuffed with potato masala (RM5) or mutton varuval biryani (RM9) maybe – to partner the likes of chicken tikka masala (RM11), kurma & other gravy-soaked specialities from the 250-item (!) menu. Flavours here feel well-balanced, with fulfilling textures. Wash down with orange, banana or pineapple lassi. Many thanks to Curry Leaf for hosting us.