M.Krishnamoorthy
A media coach, adjunct professor and author
Embark on a culinary journey like never before at Uncle Gundu, where the heart of India meets innovative fusion. The Indian fusion restaurant, nestled in the heart of Petaling Jaya, promises a dining experience that transcends traditional boundaries.
Uncle Gundu (fat), serves sumptuous Indian fusion cuisine at affordable prices.
Unbeatable. Roti canai is only RM1.20, and Teh Tarik is RM1.80. Perhaps the cheapest compared to other restaurants in the Klang Valley. Gundu is a catchy word that will draw the crowd, according to Chef K.S. Ravin, who was once a chef at the five-star Shangri La Hotel. Ravin said his nickname was Gundu, and he is slightly fat.
“My eldest son, Ruben, creatively coined the name Uncle Gundu as catchy,” Ravin said.
Uncle Gundu is visually appealing from the entrance, splashed with red and white wording, and the food is tastefully prepared.
As you enter the restaurant, the brightly lit, calm white ambience and friendly employees make you feel at home throughout your meal. It is a great place to dine for the health conscious as the use of oil is minimal. Fantastic! Fabulous! Friendly is what one regular customer said at the restaurant.
The appearance of Malaysian cuisine from Indian, Chinese, and Malay type dishes displayed is mouth-watering, appealing and appetising as you eat it. Watch your diet although its tagline says, “Time to get Gundu”.
Uncle Gundu is centrally located opposite the MCIS building in the new town PJ on Lorong 8/1E. It is also in the vicinity of the Petaling Jaya police head office. It is located next to PJ's popular pub, Barumba, which Ruben, his eldest son, manages.
Chef Ravin prepares about 50 food items with five assistant cooks. It is 'good ole' home-cooked food with spicy fish, mutton and chicken curries. The fish, mutton, chicken and squid soup are served in a clay pot. There are also other spicy vegetarians using herbs.
Uncle Gundu is open from 7 am to 10 pm; breakfast, lunch and dinner are a treat, especially at reasonable prices. They also specialise in unique and authentic South/North Indian cuisine with spicy condiments.
Lunchtime at Uncle Gundu is an exploration of diverse tastes and textures. “Our cooks artfully blend regional spices with international ingredients, offering various flavours that cater to every palate. From biryanis with a twist to innovative curries, each dish celebrates culinary creativity,” said Ravin.
Soon, Uncle Gundu will introduce Malaysian fusion, including Chinese, Malay and Western cuisine.
I enjoyed picking the three vegetables, fried fish, and pineapple curry with healthy high-fibre (parboiled) rice. Uncle Gundu also serves chappati, roti canai, and other hot snacks. The vegetables were fresh, not overly cooked, and uniquely tasted. Their vegetarian kurma curry is outstanding.
My friends and I relished Uncle Gundu's as Ravin and his cooks tastefully prepared it.
“As the evening descends, our dinner menu takes centre stage. Experience the vibrant tapestry of Indian fusion with dishes. Our commitment to freshness and quality ensures that every bite is a revelation, leaving you craving more,” said Ravin.
Some of the vegetarian dishes are sweet-sour brinjal, Tofu sambal, meshed pumpkin, stir-fried mixed vegetables, fried snake gourd, onion Bhaji (Fritters), onion curry, muligatonic soup (rasam), Chilled moru (buttermilk); and payasam (dessert).
Uncle Gundu's Nasi Lemak is priced at RM5, and their tiffin set with spicy sambal (chilli-type curry), peanuts and condiments went well with the steaming, fragrant rice.
Beverages such as Bru coffee and masala tea are something else, even without sugar.
A random survey with guests showed their thumbs up when asked to comment about the food. Uncle Gundu's reasonable pricing, mouth-watering cuisine and western-styled ambience are inviting. The proof of relishing and fantastic food is evident from the packed restaurant during lunchtime.
During breakfast and tea time, Uncle Gundu serves vadai, thosai and idli, plus coffee/tea and other beverages. It Is a snack if you want to eat light.
What’s nice about this place is that the waiters, cooks and management staff are friendly and clearly explain the dishes when selecting a well-designed menu.
Chef Ravin can contacted at 010 231 2727
Freelance Writer M. Krishnamoorthy (www.imkrishna.net) is a media coach, adjunct professor and undercover journalist. He has freelanced with Bernama, NST, The Star, and Malaysiakini. He also freelances as a fixer/coordinator for CNN, BBC, German and Australian television networks and the New York Times. As an undercover journalist, he has highlighted society's concerns.
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M. Krishnamoorthy is a content creator under the Newswav Creator programme, where you get to express yourself, be a citizen journalist, and at the same time monetize your content & reach millions of users on Newswav. Log in to creator.newswav.com and become a Newswav Creator now!
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