Nothing much has changed here – not the overall look of the restaurant or the delicious and authentic Punjabi food that it has become famous for.

Located near KL’s famous Masjid Jamek, Jai Hind is still as popular among locals and foreigners today as it was decades ago.

There’s much to enjoy here: aloo paratha and chapati as well as dhal of every kind – sambar, mung dhal, and ventium kulambu which is a fenugreek curry.

For meat lovers, you can have your pick of chicken peratal, chicken kurma as well as mutton.

And if you’re craving for something sweet after all that spice, there are all manner of famous desserts here – palkova, gulab jamun, candies, and even a barfi selection of milk-based sweets.

Even tea-time is fun-time. Besides sipping on a hot cup of strong Punjabi tea, you can snack on vadai and samosa – both of which are scrummy down to the last bite.

If you’re heading there for lunch – go early. Many of their loyal customers are older folk who still come here for their regular meals, the way they did back in the 1950’s.

Its current owner Bhoopender Singh, 71, told FMT that he took over the business after his father Dallip Singh, the original owner, passed away in 1974.

A chemical engineer by profession, he said the transition from office job to restaurant owner was easy enough for him as he was used to helping his mother and sister run the restaurant when his father was alive.

To this day, he is happy to serve customers himself or sit down for a quick chat with them. “The reason I wake up every morning to head to work is because of my customers. Most know the restaurant since my father’s time,” he said.

“That time, the menu was simple. A simple chapati and dhal was more than enough for hungry customers. Today, if you go to any restaurant, the varieties are abundant and you’ll be spoilt for choice,” he said.

Located beside the restaurant is the ‘sweets’ kitchen where ladoo, palkova, jelebi and gulab jamun are made. Having earned quite a name for their good quality and great-tasting sweets, Jai Hind even caters for weddings and other special occasions.

For lunch, FMT sampled their aloo paratha together with mung dhal, sambar and green-pea curry.

The aloo chapati was outstanding. Packed tight with a delicious potato filling, it made for a satisfying and filling vegetarian meal when eaten with the mung dhal and the hot-and-spicy green-pea curry.

If you’re a meat lover, try their plain chapati with some chicken peratal, sambal eggplant and tofu – a simple, nutritious and delicious meal. Caution: the sambal is a little fiery on the tongue.

A piece of kalakand, an Indian milk cake, or besan barfi are just the thing to put out the fires after your meal.

According to Bhoopender, the kalakand is made from buffalo’s milk and is less sweet than in other shops. Soft and crumbly, it literally melts in the mouth – and one piece is rarely enough.

The besan barfi meanwhile is made from gram flour, ghee, sugar and cardamom powder – sinful ingredients that make for a truly satisfying dessert.

Alternatively, you could also sample the restaurant’s home-made palkova, a South-Indian dessert made from milk and sugar, or the ever-famous ladoo.

If you’re the kind who loves nothing better than spicy and sweet fare that keeps to its authentic flavours and quality, a meal at Jai Hind will leave you feeling truly satisfied.

Restoran Jai Hind
15, Jalan Melayu
City Centre
50100 Kuala Lumpur

Business Hours: 8.00am to 8.00pm daily

Contact: 03-2692 0041