COCONUTS HOT SPOT — With a name like “Fiercer” one would wonder where and how this name came about. And if there’s “Fiercer”, what’s with “Fierce” then?
Well, both restaurants belong to Herukh Jethwani whose family used to own and run the famous Indian fine-dining Bangles Restaurant in downtown Kuala Lumpur. If you meet the jovial friendly Herukh in any of these 2 restaurants, get him to tell you the story behind the name.
Fiercer in Publika is the sister outlet of Fierce Curry House in Bangsar Utama, which has made quite a name for itself where Indian cuisine is concerned here in Kuala Lumpur. While Fierce Curry House focuses more on southern Indian fares, Fiercer in Publika offers Hyderabadi dhum biryani rice and other northern Indian dishes.
Before we even go on to the mains, Fiercer’s “appetizers” in the form of Kati Rolls must be tried. The spicy fillings of meat, seafood or vegetables wrapped in thin Indian breads are simply delicious. They are perfect to chill out with some beers. The mutton kati rolls (RM16) we had were just bursting with piquant zesty flavours.
Only premium grade long grain Basmati rice is used for the Hyderabadi dhum biryani in Fiercer. A closely-guarded secret recipe in the family, the biryani rice is cooked in individual stainless steel pots and steamed for long hours.
The biryani is served with condiments like mixed raita, vegetable acar and chicken gravy.
The rice is layered with meticulously marinated meats and garnishes before being sealed. More than 20 ingredients are used for the dhum biryani so that explains the divine aroma of the rice!
Diners can choose mutton, boneless chicken thigh or seafood for their biryani. There’s even a vegetarian version available. Prices range from RM20-RM22 for the meaty biryani while it’s RM14 for the vegetarian pot.
More deluxe choices are also available – how about biryani with scallops, king prawns, lobsters, crabs, cod, squids, venison and lamb shank? These will need at least 1 day’s advance order. Prices go northwards from RM20.
Fiercer’s tandoori chicken is one of the best I’ve ever had. Thick juicy plump thighs, in the signature red masala marinade are served straight from the tandoor. Squeeze some lime juice over it and it’s just simply irresistible! More exotic tandoori meats are available, like lamb shank, lobsters, salmon, cod and scallops with 1 day’s advance notice.
One simply can’t walk out of Fiercer without having their naans and condiments. Served warm from the tandoor oven, the naans have crispy edges and fluffy centres. We tried the garlic, butter and Kashmiri versions and loved them all.
The Kashmiri naans are dotted with dried fruits and nuts – a sensational blast of sweet and savoury nuances as we dip them in the creamy Palak Aloo (potatoes & spinach), Butter Chicken (RM15) and my favourite Bindhi Masala. Both the vegetarian dishes Palak Aloo and Bindhi Masala are at RM14.
The butter chicken here is particularly tasty and creamy as tandoori chicken is used to simmer in the thick buttery sauce. Naans are priced at RM4 upwards.
For a hearty northern Indian meal, Fiercer remains on the top of my list. Be prepared with vast tummy space when you head to Fiercer.
Fiercer
D1-G3-5, Publika Solaris Dutamas
Jalan Solaris Dutamas
50480 Kuala Lumpur
Tel: 03-62112066
Open Mon-Thu 11am-11pm; Fri & Sat 11am-1am
Chris Wan also blogs at Pure Glutton.
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