Not all capatis are made equal. In Kelana Jaya, there's one place where the capati is more equal than the rest. Almost inconspicious in a shoplot foodcourt, and sandwiched between a fishball noodle and mee mamak stall, Gowry churns out one of the freshest and tastiest capatis this side of town.

Unlike some other places, Gowry makes 'made-to-order' capati instead of making a stock and reheating it when there is an order. This keeps her capati fresh. Not only that, you can actually have a planta or ghee version as well. Gowry knows her customers. Capati is best eaten with curries. For an extra price, you can choose from chicken, lamb and even sardine curry. Vegetable Masala is also available. There's nothing like the aroma of a fresh torn ghee laden capati dipped in some vegetable masala and almost dry lamb curry.

There aren't many ingredients for capati. Wheat flour, salt, some water and ghee. But she knows how to make them. Her capati dough is soft and when rolled, she makes sure that her dough is uniformly thin. This is important so that when it hits the pan, it gets consistent heat.

"Freshly cooked capatis everytime!"

Although the stall has been in the food court for a long time, Gowry only started selling capati three years ago. She offered to buy the location several years ago but the then owner was not selling. Apparently, he sold to another person who ran the place for a while, and decided to sell it to Gowry. She lives nearby.

The stall is in a breezy little place called Restoran Subang Ria. Almost a unique food scene where you can get Char Koay Teow, Wan tan noodles, Yong Tau Foo, Chicken Rice, Nasi Lemak and a great mee mamak (which deserves another review some other time).

RM1.20 for capati. Curries start at RM2.00 upwards.

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Restoran Subang Ria

                   

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