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Jeysaggi Cafe- Saptingalaa
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Pulicha Keerai Sardine
RM 5.50
Pulicha Keerai with Sardine (Gongura) is a tangy South Indian dish featuring sorrel leaves cooked with sardines, shallots, garlic, and chilies to create a flavorful gravy, often mashed (kadaiyal) for a thick consistency.
Ginger Chicken
RM 6.50
Ginger chicken is a fast, savory stir-fry featuring tender chicken pieces, large amounts of aromatic sliced ginger, and scallions, typically cooked in a wok. Popular versions include Chinese-style stir-fry, steamed ginger chicken
Telur Cili Bawang
RM 3
Chili and onion eggs are a very popular simple dish, combining eggs (fried/omelette) with stir-fried chili & shallots
Mutton Sambal
RM 10
a very popular dish in our cafe
sambar / Dhall
RM 5
a very special dish in our cafe
White rice
RM 2
White rice nasi putig
Ayam Rendang
RM 6.50
Chicken rendang is a traditional dish rich in spices, coconut milk, and cracklings, cooked slowly until thick and oil-filled.
Appalam
RM 0.50
Appalam is a thin, crispy Indian snack or side dish made from seasoned lentil flour, often urad dal, which is sun-dried and then deep-fried or roasted
Fried Fish
RM 6
Fried fish is any fish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served.
Cucumber salad
RM 3.50
Cucumber salad is a refreshing, versatile dish that primarily features sliced or smashed cucumbers in a light dressing
cabbage peratal
RM 3.50
Cabbage peratal (or poriyal) is a quick South Indian stir-fry featuring finely shredded cabbage, tempered with mustard seeds, curry leaves, ginger, and green chilies
Fried Chicken
RM 6
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces, coated with seasoned flour or batter, that are pan-fried, deep-fried, pressure-fried, or air-fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.
Terung Pulikaai
RM 3.50
Terung Pulikaai refers to a dish of eggplant cooked in a curry or gulai, often using basic ingredients such as onions, ginger, curry spices, coconut milk, and tamarind pulp for a balanced flavor. It is a simple and popular vegetable dish, especially among the Indian community
Karuvadu Curry ( Curry Ikan Masin)
RM 6.50
Karuvadu Curry (Kari Ikan Masin) is a pungent, savory South Indian/Malaysian curry featuring dried salted fish simmered in a tangy tamarind gravy with vegetables like eggplant, ladies' fingers (okra), and drumsticks. It is best enjoyed with hot white rice, commonly made with fish curry powder, coconut milk, and aromatic spices
Sambal Ikan
RM 6
spicy sambal ikan...must try
Tauhu Sambal
RM 2.50
best tauhu sambal...not much spicy...must try
RASAM- Indian Soup
RM 3.50
Rasam is a spicy South Indian soup-like dish. It is usually served as a side dish with rice. In a traditional Malaysian Indian meal. its rich with spices
Tauhu Goreng crispy
RM 2
Crispy fried tofu is a favorite snack that uses a thin flour coating to give it a crispy texture on the outside but soft on the inside.
Taugeh Perattal
RM 3.50
Taugeh peratal is a spicy Indian-style stir-fried bean sprout dish, using mustard seeds, curry leaves, and curry powder for a prominent flavor. It is often cooked with onions, green chilies. the taste is crunchy, spicy, and flavorful vegetable side dish, perfect to serve with rice.
Pumpkin Perattal
RM 3.50
Pumpkin Perattal (also known as Parangikai Perattal) is a traditional Malaysian Indian dry curry or stir-fry. It is characterized by its balanced sweet, sour, and spicy flavor profile, often served as part of a vegetarian banana leaf meal or at temple festivals.
Butter Chicken
RM 6.50
Butter chicken is a curry made from chicken cooked in a butter-based gravy. The gravy is known for its creamy, rich texture. It is similar to chicken tikka masala. Very popular in our cafe.
Chicken Curry
RM 5.50
Indian-style chicken curry is a rich, aromatic dish known for its deep flavors, vibrant spices, and comforting texture. It varies across regions, but most versions share a flavorful base and slow-cooked tenderness. At its core, Indian chicken curry is made by cooking chicken pieces in a spiced gravy. The process usually starts with sautéing onions until golden brown, followed by garlic, ginger, and tomatoes to create a thick, flavorful base. A blend of spices such as turmeric, cumin, coriander, chili powder, and garam masala is then added, giving the curry its signature aroma and warmth.
Cauliflower Perattal
RM 4.50
Cauliflower Perattal (also known as Gobi Perattal) is a simple yet flavorful Malaysian Indian dry dish, especially popular in Tamil-style cooking. The word “perattal” means “to stir-fry,” which perfectly describes how this dish is prepared. This dish features cauliflower florets that are lightly cooked and then stir-fried with aromatic spices. It typically begins with heating oil and adding mustard seeds, curry leaves, and sometimes urad dal for a nutty crunch. Onions, garlic, and green chilies are sautéed until fragrant, forming the base.
Sorakai Perattal
RM 4.50
Sorakkai Perattal is a simple Indian dry stir-fry dish made using Bottle gourd (also called sorakkai or lauki).It is usually served as a side dish with, rice,Sambar or Rasam
sawi Perattal
RM 3.50
Sawi Peratal (or Kadugu Keerai Peratal) is a spicy Indian-Malaysian style dried stir-fried mustard vegetable dish, using grated coconut, mustard seeds, and turmeric powder. It is cooked quickly, giving it a spicy, fatty, and aromatic taste, often served with rice or roti.
Meal Maker ( Soya Made )
RM 4.50
Meal Maker ( Soya Made )Meal Maker, or soya chunks, are a highly nutritious, protein-rich vegetarian food made from defatted soy flour, a by-product of soybean oil extraction.