The curry puff is wholly enjoyed by Malaysians in all its multiculti variations.
But coming across a well-made karipap is a rarity in days of global franchise.
In the broken down but gentrifying part of Bangsar known as Jalan Kemuja, Bangsar Utama, karipap can be found in Ananda Bhavan, one of the most recognised eateries in the area, and at only 80 sen per piece.
Komunitikini waterboarded one of its Ananda Bhavan informers to spill the beans: the restaurant employs a “special” chef who makes an array of karipap: chicken, mixed vegetable, and samosas, that are available there between breakfast and tea.
“He cooks them all, and we do around 25 to 30 pieces of each variety,” whispers our mole.
“Karipap and samosas are Ananda Bhavan’s specialty,” he croaks.
And of course they sell out.
Curry puffs, according to popular belief, derive from the Latin American pastry called empanadas, introduced here by the Portuguese back in the 16th century.
Rumours, we say. This veggie karipap is made right here, in Malaysia, and tastes like it: robust and full-bodied, yet properly complex and zingy on the nose and palate. Appellation d’origine Bangsar Utama 2011.
More to come…
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