But behind the food is a deeper story – that of a wife’s devotion to keeping her late husband’s legacy alive.
Today, the restaurant is helmed by Mangayakarasiy Veeriah – or Mangai – the widow of the eatery’s founder, Balakrishnan Thanuskodi, with their two sons, Vimal and Theesigan.
The family patriarch, fondly known as Bala, started the restaurant in 2016. A familiar and well-loved figure among his customers, his passing on Merdeka Day in 2021 from liver complications left a deep void.
Although devastated by the loss of her beloved husband, Mangai was determined to keep the business alive.
“This was my husband’s passion,” Mangai, 65, told FMT Lifestyle. Having experience in the F&B industry, she was running the business just months after it opened.
Their son, Theesigan, recalled how his mother pressed on with the business despite her immense grief at losing her husband.
“She was like, “Okay, let’s go back to work. I have my workers, and have to pay all their salaries. I have to make sure the restaurant keeps going,” shared Theesigan, 34.
Reflecting on the person his father was, Theesigan added: “He was very passionate about giving good quality, nutritious food that offered good value for money. That was his belief.”
It’s a principle the family continues to uphold. According to the sons, their dishes are MSG-, additive- and preservative-free. Only fresh seafood and high-quality ingredients and spices make it to the table.
Naturally, customers return time and again. “We get a lot of love and support from the local community. Some customers come as frequently as three times a day,” said Theesigan.
Among their many loyal patrons is Benedict Lopez. “It’s a restaurant that appeals to Malaysians of all races because of the quality of the food served,” said Lopez, a former director of the Malaysian Investment Development Authority (Mida) in Stockholm.
“That’s Malaysia for you – food brings people together across ethnic and religious divides,” Lopez told FMT Lifestyle.
Looking ahead, Mangai remains determined to keep building on what her late husband started. “I would like to renovate the shop so my customers can have a better and more comfortable dining experience,” she shared.
She also had a message for other women: “I hope to see more women step into this business because there is so much opportunity in serving people good, quality food.”
Indeed, the food here does not disappoint. The banana leaf meal, served with flavourful curries, is lip-smacking and best enjoyed the traditional way – eaten with your fingers.
Pair the rice with sides like mutton masala, mutton varuval, chicken varuval, fried chicken, fried fish, and more. During weekends and public holidays, try their aromatic and creamy Malabar fish curry.
In addition to white rice and biryani, the restaurant serves a different specialty rice each day including saffron rice, mint rice or coriander rice. The saffron rice, in particular, is fragrant, flavourful and easily tempts you for a second helping.
The restaurant also serves a variety of thosai, from classics like masala and rava to healthier options made with oats and millet.
Another highlight is the thosai in vibrant hues. Offered in rotation, each one gets its colours naturally from fruits and vegetables like beetroot or avocado.
The yellow thosai, for instance, is infused with mangoes and has a subtle sweetness that makes every crispy bite especially delightful.
Overall, a meal at Bala’s Banana Leaf is as hearty as it is memorable – a feast for both the palate and heart.
Bala’s Banana Leaf
25, Lorong Ara Kiri 1
Lucky Garden
59100 Bangsar
Kuala Lumpur
For location, click here.
Business hours: 6.30am-10pm (Closed twice a month with no fixed dates, updates on Google).
Contact: 017-862 2759
Follow Bala’s Banana Leaf on Instagram.