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Bangsar Village is home to numerous buzzy restaurants and shops. In this vibrant district, Nirwana attracts diners for its distinctive flavours – a selection of regional dishes for anyone seeking the authentic taste of India. Go for one of the set menus with rice and vegetable curry on banana leaves, which you can top up with your favourite sides (fish, chicken or lamb). The chicken biriyani boasts moist tender meat and balanced flavours.

This international chain, which began almost 100 years ago, now has branches all over the world. This outpost has been a popular dining spot among the locals since 2017. Idli is a soft, fluffy steamed cake made out of fermented rice batter, paired with green chutney and lentil sambar. Masala dosa, or crispy crepe with potato curry, packs a real kick. Uddin vada, or black lentil fritter, is also a good choice. Check out the daily specials and mini meals for combos.

Since 2018, this cosy little gem tucked inside the Little India has been serving authentic Southern Peranakan cuisine that melds Indo-Malay flavours with Chinese influences. The must-try nasi lemak with ayam goreng kunyit is the quintessential national comfort food – coconut milk lends a subtle sweetness to the rice, in stark contrast with the juicy fried chicken, fiery sambal and crisp water spinach.

The owner couple opened this culinary hotspot in 2020, serving meat, seafood and vegetables cooked over a binchotan grill. There are just 17 seats around the open kitchen, so all diners can watch the magic unfold. The short menu changes often, but signatures such as kaya toast stay on – the crispy grilled brioche is topped with kaya jam and shaved foie gras terrine. With oily pink flesh and lightly charred edges, the shima-aji is another must-try.

Amid cute bars and eateries in Plaza Damansara stands Aliyaa, famous for authentic Sri Lankan dishes. On the menu, beef, mutton, chicken, seafood or veggies mingle with distinctive Sri Lankan spices to great effect. Besides the famous whole crab, also try the Negombo prawns in pineapple gravy; or Kuliyal, curry rice and tomato paste baked in banana leaf. Food is generally quite spicy, but the chef will gladly adjust the level of heat to your liking.

Plaza Damansara offers no end of dining options, but this Peranakan joint stands out with the owner’s family recipes that have been polished and updated. No-frills home-style dishes are made with the freshest local produce and the sauces are made by the owner himself. Try his creamy basil boneless chicken, boasting juicy, velvety meat in a creamy sauce loaded with fresh herbal notes. Alfresco dining on balmy nights.

As the culinary heart of southwest India, and productive capital of peppers and spices since ancient times, Kerala has had a profound influence on the dishes here. Kayra builds on Kerala’s venerable traditions, serving contemporary recipes with a rich mix of spices – central to the cuisine's identity – and modern aesthetics. Beef features prominently here. Prices are reasonable and the industrial interior with brick design gives a modern and simple impression.