Ilish Bhuna
ইলিশ ভুনাHilsa braised down in onion, green chilli and mustard oil until the gravy clings to the fish.
Our kitchen
Cooked for people who know how it should taste
Carissa started for the crowd that misses Friday lunch at home — students, seafarers, families, and anyone in Kuala Lumpur who grew up on this food. So we cook it the strict way: mustard oil where mustard oil belongs, panch phoron ground in house, fish bought whole, beef bhuna given the hours it needs.
The cafe side never shuts. Doodh cha at two in the morning, a full plate of rice at four, singara with the sunrise — the kitchen runs all twenty-four hours.
“If it wouldn’t pass at your mother’s table, it doesn’t leave our kitchen.”
- Halal
- Fresh whole fish
- House-ground spice
- Dine in · Takeaway · Catering