Yes!!
That is the name of the restaurant "WTF"
The good thing about meeting people in a pub is the randomness. You just can't imagine what is the story that you are about to hear.
Jayesh, a malay-gujju (yes in that order!!) beer belly, foodie and a womanizer. Once he is tipsy he has the most interesting stories to tell you with that typical gujju humor, thankfully despite being malay before being a gujju. WTF recommendation came from him.
The next day I went to Bangsar and was happily surprised that most people that I met and asked for directions to WTF knew it. So, my expectations were set that this would be worth the effort.
Somethings about WTF other than food.
Marketing is awesome!! Every person, malay, Indian, chinese every body knew about it moreover everyone had good things to say about their food. One of the many things that I can attribute to the Gujrati background, they are good at marketing their products and the community as a whole helps out each other to market to the outside world. Their use of superlatives: both good and bad.
For eg. A simple marketing statement made by the owner
"Gaurav bhaiya, yahan par saari mithai india se better hai"
Good thing: That was tempting and I made up my mind to give it a shot.
Bad thing: Expectations!! The bar is set up higher and you can only disappoint your customer if you don't get it right.
People:
Owners are Ujjwal, Preeti and Jigna. Awesome people, friendly and sweet to talk to. They took out time to sit and have a chat with me. I walked into the place at about 3.30pm,odd hours for lunch. They are closed from 3-6pm but Ujjwal was kind enough to invite me. they were renovating their kitchen but he made sure that the cook prepares well for me. He invited me for Sunday cricket and introduced me to family. Really!! it is always a pleasure to meet good people.
Ambiance or Food?? That is "THE" question a restaurant should be able to answer to its customer.
They promote food as their USP so I wasn't really expecting a great ambiance. But, to my surprise the place was decently done, thanks to Preeti (owner) she is an interior designer and has done a decent job. The bulbs on the ceilings are an eyesore though, but will discount it for gujju liking for dhinchak ambiance.
Now about Food!!
Food is best compared to a woman!!
Tempting when you see her first
Smells good when you are closer
Fine-smooth texture when you first touch her (I am pretty sure no one likes women with hair all over their body like Savanna grasslands)
There should be that "something" about her that keeps you guessing
And when you have her it should end in an orgasm.
Lets get back to the food now :)
Ujjwal recommended veg hariyali, a tawa naan and parantha and jaljeera.
Veg hariyali, of course "green" to the core with a cut tomato decoration on the top. Some ghee/butter floating on in the bowl. First reaction, bland, oily/unhealthy not visually appealing.
Aroma: it makes up 80% of flavor. The dish lacked it completely. This made it difficult to expect too much.
Texture: As expected from the ghee/butter floating on top, it was greasy. Which is actually conflicting with the notion of veg "hariyali" where in I expect the freshness, crispness quotient to be higher.
Nothing to guess: it was gravy all the way, beans and beans.
Nothing to say that it ended in a memorable experience worth sharing. Ghee, gravy that was the only taste my pallet could recognize. It looked for some spices, flavors and they were completely missing. The cook needs to know that beans "are either sweet or tasteless". The whole preparation was at best a greasy mix of beans, spinach and butter.
Very basic, honestly I have had better vegetarian in KL if that is their "good" preparation.
Lets get back to the interesting one "woman". Each stage is equally important from visual to the end, any "unwanted surprises" are a put off.
I am not a chef, but If I had to think of veg hariyali at WTF. I would expect the following:
Green...yes keep it green. Avoid the white/yellows (butter) they don't fit in well. The veg hariyali should be either a saag or a mix of veggies. Currently it is struggling to find its space between the two.
Still, if you prefer to keep the "mix of raw materials" as it is. These would be my recommendations.
1) Cut the beans smaller, they just are too big and a put off
2) Do not use ghee/butter that gives a layer of "white" on the dish. Try using "very little olive oil" for the tadka on top. It should not float on the surface
3) Use some spices.
Firstly for the aroma: try heeng it tastes good with such green vegetables
For the taste: "Give it a flavor" find your own mix of spices. Currently it is bland.
4) Texture: Do away with the greasy stuff. Try something that gels with the texture of the gravy, ajwain. "It is like the mole on her arm that slight unevenness adds to the beauty"
5) Remember, it should end with ...............(w)aaaaaaaahhhhhhhhhhhh!!!!
Experiment my friend, there is lot more to food than marketing. Good luck!!
That is the name of the restaurant "WTF"
The good thing about meeting people in a pub is the randomness. You just can't imagine what is the story that you are about to hear.
Jayesh, a malay-gujju (yes in that order!!) beer belly, foodie and a womanizer. Once he is tipsy he has the most interesting stories to tell you with that typical gujju humor, thankfully despite being malay before being a gujju. WTF recommendation came from him.
The next day I went to Bangsar and was happily surprised that most people that I met and asked for directions to WTF knew it. So, my expectations were set that this would be worth the effort.
Somethings about WTF other than food.
Marketing is awesome!! Every person, malay, Indian, chinese every body knew about it moreover everyone had good things to say about their food. One of the many things that I can attribute to the Gujrati background, they are good at marketing their products and the community as a whole helps out each other to market to the outside world. Their use of superlatives: both good and bad.
For eg. A simple marketing statement made by the owner
"Gaurav bhaiya, yahan par saari mithai india se better hai"
Good thing: That was tempting and I made up my mind to give it a shot.
Bad thing: Expectations!! The bar is set up higher and you can only disappoint your customer if you don't get it right.
People:
Owners are Ujjwal, Preeti and Jigna. Awesome people, friendly and sweet to talk to. They took out time to sit and have a chat with me. I walked into the place at about 3.30pm,odd hours for lunch. They are closed from 3-6pm but Ujjwal was kind enough to invite me. they were renovating their kitchen but he made sure that the cook prepares well for me. He invited me for Sunday cricket and introduced me to family. Really!! it is always a pleasure to meet good people.
Ambiance or Food?? That is "THE" question a restaurant should be able to answer to its customer.
They promote food as their USP so I wasn't really expecting a great ambiance. But, to my surprise the place was decently done, thanks to Preeti (owner) she is an interior designer and has done a decent job. The bulbs on the ceilings are an eyesore though, but will discount it for gujju liking for dhinchak ambiance.
Now about Food!!
Food is best compared to a woman!!
Tempting when you see her first
Smells good when you are closer
Fine-smooth texture when you first touch her (I am pretty sure no one likes women with hair all over their body like Savanna grasslands)
There should be that "something" about her that keeps you guessing
And when you have her it should end in an orgasm.
Lets get back to the food now :)
Ujjwal recommended veg hariyali, a tawa naan and parantha and jaljeera.
Veg hariyali, of course "green" to the core with a cut tomato decoration on the top. Some ghee/butter floating on in the bowl. First reaction, bland, oily/unhealthy not visually appealing.
Aroma: it makes up 80% of flavor. The dish lacked it completely. This made it difficult to expect too much.
Texture: As expected from the ghee/butter floating on top, it was greasy. Which is actually conflicting with the notion of veg "hariyali" where in I expect the freshness, crispness quotient to be higher.
Nothing to guess: it was gravy all the way, beans and beans.
Nothing to say that it ended in a memorable experience worth sharing. Ghee, gravy that was the only taste my pallet could recognize. It looked for some spices, flavors and they were completely missing. The cook needs to know that beans "are either sweet or tasteless". The whole preparation was at best a greasy mix of beans, spinach and butter.
Very basic, honestly I have had better vegetarian in KL if that is their "good" preparation.
Lets get back to the interesting one "woman". Each stage is equally important from visual to the end, any "unwanted surprises" are a put off.
I am not a chef, but If I had to think of veg hariyali at WTF. I would expect the following:
Green...yes keep it green. Avoid the white/yellows (butter) they don't fit in well. The veg hariyali should be either a saag or a mix of veggies. Currently it is struggling to find its space between the two.
Still, if you prefer to keep the "mix of raw materials" as it is. These would be my recommendations.
1) Cut the beans smaller, they just are too big and a put off
2) Do not use ghee/butter that gives a layer of "white" on the dish. Try using "very little olive oil" for the tadka on top. It should not float on the surface
3) Use some spices.
Firstly for the aroma: try heeng it tastes good with such green vegetables
For the taste: "Give it a flavor" find your own mix of spices. Currently it is bland.
4) Texture: Do away with the greasy stuff. Try something that gels with the texture of the gravy, ajwain. "It is like the mole on her arm that slight unevenness adds to the beauty"
5) Remember, it should end with ...............(w)aaaaaaaahhhhhhhhhhhh!!!!
Experiment my friend, there is lot more to food than marketing. Good luck!!
