Along Lebuh Armenian, where the Jawi Pekan – or Jawi Peranakan – traditionally settled, is the family-run Jawi House establishment. Chef Nurilkarim Razha brings me on a brief tour of the kitchen, and the scent from the pots of simmering curries – which come in a gamut of colours: ochre, orange, vermillion, brown, you name it – makes me heady.
These are scents I am familiar with, and yet there is a hint of something just a little bit different from what I am used to. Is it the spices and herbs that I do not traditionally associate with Persian or ...
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