Ipoh Padang Curry House: SeeFoon finally gets her Thosai wish fulfilled

I have become one of those people who don’t eat breakfast. Despite all the conventional wisdom that advocates otherwise. So what can I do about placating my yearning for Thosai as all banana leaf places only serve it for breakfast or tea time, neither of which are good times for me.

However, there is one banana leaf restaurant that serves Thosai and Roti Canai all day long and this is where I head to when the craving hits me. Despite ownership having changed hands about two years ago and the shop space having expanded into two shoplots with comfortable air conditioning, the food concept has not changed. Ipoh Padang Curry House still hits the right notes with their all-day Thosai, Roti Canai and Chapati, not to mention their huge selection of 36 different dishes which now beckon.

From a simple Vegetarian Banana Leaf meal with unlimited rice and vegetables at RM8, to fish, meat as in chicken and mutton; and a dazzling variety of vegetables, pickles and snacks like vadai, Ipoh Padang has it all.

I judge a Thosai by the quality of their coconut chutney and the one at Ipoh Padang is an excellent one. Spicy enough but not overly so, with a thickness and consistency that is perfect, (unlike some other places that are pale, bland and liquid) accompanied by two other dips that can be a choice of a very thin dhal curry or a very tasty vegetable korma or a sambal. Order with it a mutton curry RM13, Chicken Varuval RM5, a portion of beets and you’re in banana leaf heaven. The Paper Thosai itself is crispy and crumbly and absolutely melt-in-mouth. Of course for those who prefer the soft pancake variety, these too are available, all day long.

We’re spoilt for choice at Ipoh Padang. The vegetable dishes alone, cooked in a myriad ways and in different styles, are small and affordable, averaging RM3 per portion. Of particular note are their Sayur Paku (jungle fern) and their Sayur Manis (sweet potato leaves), oyster mushrooms, their vegetable korma and a host of others, depending on seasonality. Ask for their pickled fried chilli (packs a punch) which comes free as does their Pappadum, the Indian “cracker” made from chickpea flour.

Black Pepper Chicken is worthy of mention, chunks of tender chicken coated with a thick black pepper sauce, the pepper lending the predominant spice kick to the dish – RM6.

A variety of fish prepared in different styles from deep fried to sambal and curry RM5+, provides ample choice for the fishtarian as does their prawn and sotong sambals – RM4.50.

You could go to Ipoh Padang for a whole week and not exhaust the menu nor empty your pocket. All the chefs are from India so you’ll be getting the authentic Indian taste here.

With a whole 12 hours in a day to drop in for a meal, and sitting in air-conditioned comfort, Ipoh Padang, being situated in the heart of town, is certainly THE place to drop in for breakfast, lunch tea or early dinner.