For the Taste That Stays...

Jassal Tandoori Restaurant is the branch of Jesal sweet house parent company. The birth of Jasal Tandoori Restaurant has taken place officially in Sept 07 at 84, Jalan Tun Sambanthan Brickfields 50470 Kuala Lumpur.

Our wide variety of tandoori dishes, vegetable, curry dishes etc will be a Taste That Stays in the mouth of every customer.

Jassal Tandoori Restaurant is here to produce the best of the best in:

• Customer service
• Food quality & quantity
• Homely environment

We deliver, dedicate, devote our total commitment to every customer who patronize our restaurant.

Our normal operating hours is from:

Monday to Thursday:
11:00am - 11:00pm

Friday to Sunday:
11:00am - 11:30pm

Our buffet lunch is available during working days only from:
12:00pm - 3:00pm
For any enquiries, please call :
603-2274 6801

Mesmerising mouth-watering desserts...

We bring you an array of fine Indian Sweets and pastries. These sweets and pastries are prepared by a number of experienced chefs from India. Some of our noted items are Moti Choor Ladoo, Low Sugar and Sugar free Barfi, Mesoo, Special Coconut Candy, Rasgulla, Gulab Jamun, Jelebi, Halwa and many more.

We pride ourselves in preparing these delicacies with the best ingredients and quality. We also cater for functions. Special items can be prepared catering to individual taste and requirements.

Sweet Geometry

Mithai is part and parcel of weddings in India. It is also favoured by people in countries as far as America, Europe and Asia Pacific regions. Present at every stage of Indian wedding, mithai is believed to signify the beginning of a good marital relationship.

In any social do, there is a certain way or protocol that guests should conform to. The set of rules are simple: To observe what 99% of the crowd are doing and behave like them. For example, when mithai is served upon you by the host of your Indian friend's wedding, even if you have made a point that you're on an on-off diet, please be kind and take a bite.

• Daphne - "argh... They look sooo tempting to me."
• Paprika - "mmmmm fantastic shot of the syrupy gulab jamun! Sounds lovely and so reasonable unlike some other places."
• Lyrical Lemongrass - "Sugar and Spice: they've only been around for a couple of years, but biz seems to be booming. I guess people can sniff good food out, eh?"
• Super Wilson - "My eyes are set on the Tandoori Platter... Still looking at it..."
• A Lil Fat Monkey - "Show me the curry! Show me the curry!"

History of Punjabi Cuisine

Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes.

Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag).

The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes.

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