- Mon - Sun 11:00 AM - 10:30 PM, 11:00 AM - 10:30 PM
Hotel Istana Kuala Lumpur, 73, Jalan Raja Chulan, 50200 Kuala Lumpur
Begin your Trishna experience with our range of soups made to tickle your appetites, while you wait for your order. All soups are served hot with our in-house garlic bread.
Broth of freshly picked tomatoes topped with coriander leaves and herbs.
Juicy pieces of marinated mutton cooked in a house special stew. over slow fire to protection.
Shredded pieces of marinated chicken cooked in a house special stew with herbs.
Trishna’s range of fresh salads comes from the passion of owner Neeta Bedi, in ensuring that only the best in greens are served to those with health in mind. All salads served at Trishna come with a choice of pickles, fresh toppings and assorted sauces.
Freshly made salad with chunks of grilled spicy tandoori chicken.
Freshly picked garden salad served with tomatoes and carrots with healthy dip.
Freshly picked garden salad with chunks of cottage cheese with special yogurt dressing.
Assorted salad (carrots, cucumber, and onions) served with lime, green slit chilies and pickled onion.
A selection of authentic non-vegetarian starts prepared by our Chefs from Indian without any artificial coloring or flavoring.
A selection of chicken, prawns, fish OR mutton served on a sizzler.
Tender chicken pieces marinated in yogurt and barbecued.
Boneless chicken marinated with pickled spices and barbecued.
Boneless chicken blended with yogurt and cheese and prepared in tandoor.
Boneless chicken marinated in garlic and yogurt grilled over charcoal.
Minced seasoned chicken, skewered and grilled with pepper and herbs.
Chicken marinated in yogurt and cheese grilled over charcoal.
Minced mutton skewed and done to perfection in clay oven.
Three layers of minced chicken, mutton, vegetables grilled together.
Boneless chicken seasoned, skewered and grilled with egg coating.
Chicken drumstick stuffed with minced mutton
A selection of authentic seafood starters using handpicked seafood from the local market and prepared by our chefs from India.
Boneless fish marinated in yoghurt and caraway seeds grilled over charcoal.
Boneless fish marinated in garlic and yoghurt, fried to crisp with perfection.
Fish marinated with garlic and special spices skewered then grilled.
White dory fish fillet deep fried to perfection served hot with dip.
Small pieces of fish, skewered and grilled.
A Hyderabad special dish, crispy prawns prepared with curry leaves.
A selection of marinated prawns grilled with garlic and aromatic herbs.
A selection of authentic vegetarian starters prepared by our Chefs from India.
Sizzling yummy assortment of vegetables along with the spices.
Chunks of paneer marinated in spices and grilled in a tandoor.
A rich nawabi preparation of paneer in the spices and cream.
A classic paneer recipe made with the shallow fried cubes of paneer , pickle, yogurt and other unique ingredients.
Chunks of paneer coating with boondi (sweetened of chickpea flour) and fried crisp.
Succulent pieces of cauliflower marinated in tandoori spices.
Made of minced vegetables with spices and grilled skewers.
Marinated mushroom in authentic spices served hot.
The crispy hara bhara kebab is a vegetarian kebab recipe. Full of aromatic spices, healthy ingredients with an amazing taste.
Classic Indian finger food made with assorted vegetables and fried with low fat butter.
Fried pastry with a savory filling of spiced potatoes, onions and peas served hot with dipper.
A low calories snack made with boiled chickpeas and fresh herbs.
An Indian street food snack prepared with papri, boiled potatoes, chicken peas, sweet and green chutney and dahi.
Roasted peanuts with tomatoes, herbs, lemon juice and masala.
Crispy pappad topped with spicy salad makes a very refreshing appetizer.
A selection of authentic non-vegetarian dishes prepared by our Chef’s from India
Thick chicken curry made with authentic spices, served hot.
Chicken cooked in mouth-watering butter cream melted with spices to create the perfect blend. A must try!
A spicy chicken dish that is a little dry in nature with a rich aroma given by the ginger and spices.
Boneless pieces of chicken cooked in tomato and onions based creamy sauce.
Traditional chicken is an Indian curry dish with lots of fresh spinach this version adds lean chicken for a light supper with little fat.
Succulent pieces of chicken made in thick onion sauce.
Marinated chicken and cooked with hot masala chilly.
A muglai dish which is made of curd, nut and milk.
Chicken marinated in yogurt and spices and then served in a tomato cream sauce.
Chicken marinated in black pepper and spices served dry.
Mutton works well with big flavors and complement the iron-rich spinach in this tasty curry spice.
Classic Indian thick mutton curry served hot. Good with bread.
Marinated mutton and cooked with hot masala chilly.
A traditional Mughlai dish which is made of curd, nuts and milk.
Mutton marinated in black pepper and spices served dry.
A tasty side dish, made of minced mutton with fresh green peas and Indian spices, served dry.
Made of minced mutton marinated with masala, then stir fried with fresh green peas and Indian spices.
A protein rich, spicy and tangy egg curry served with thick gravy.
A protein rich, spicy and tangy egg curry cooked in Keema style.
Scrambled eggs with onion, tomato, ginger, chillies and masala.
Thick fish gravy cooked with authentic spices and herbs.
Thick prawn gravy cooked with authentic spices and herbs.
Fresh prawns spiced and stir-fried to perfection.
Fresh prawns with skin marinated in homemade spices.
A Selection of authentic vegetarian’s dishes prepared by our Chefs in India
Tangy lady fingers cooked with masala and served hot.
A combination of assorted vegetables cooked in gravy.
Roasted eggplant grilled with authentic spices and herbs.
Pieces of eggplant cooked in a sweet and sour mixture.
Mushrooms cooked in spinach and baby corn.
Vegetable balls cooked in a spicy Indian curry.
Spicy spinach puree made with India herbs.
Malai kofta classic dish of moghul origin is a rich decadent dish usually prepared during special occasiobs. Deep fried vegetables balss are made nine different veggies, including fruits and nuts.
This delicious muglai dish gets its name Navratan (meaning nine gems) from the nine different veggies including fruits and nuts.
Indian curry recipe from the bottoms mushrooms. Made with spices in thick gravy.
Masala karela is a sweet and spicy way to make bitter gourds more palatable and keep a check on blood sugar as well!
Chana masala also known as chola is a chickpea dish cooked in a sweet and sour tomato gravy.
Kadhi pakora is a recipe with onions fritters immersed in spicy yogurt sauce! Famous in the northern Indian state Punjabi.
Rice is a favorite main course to begin an Indian feast fit for a Maharaja. At Trishna, we proud ourselves as one of the front runners in serving authentic briyani in Kuala Lumpur. Made fro the finest quality of basmati rice from India, each grain of rice has a flavor to savor in a variety of selections.
Traditionally cooked biryani rice with a blend of herbs and spices.
A traditional method of preparing rice with cumin seeds.
The option of either chicken, dory fish or prawns, served with papad.
Traditionally cooked rice in a seasoned broth.
Steamed white rice served hot and goes with curry.
Bread is essential food in India, and eaten with all types of dishes or by its own. At Trishna, we boast a variety of heat-based whole meal flour-based to suit your appetite. Hand, made by our chefs from India, and then baked using our traditional oven with only the best of ingredients, you will be surprise how delightful bread can be, and so good that you can even eat it on its own as it is.
Assorted pieces each of plain naan, garlic naan, tandoori and lacha parantha.
Four pieces of tawa roti, the perfect supplement for the hungry ones.
It is one of the most popular unleavened flat breads in the state of Punjabi, north India and is made by pan frying whole wheat dough on a tava (iron griddle/pan) the parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared parantha.
All stuffed parantha is served with a knob of butter spread on top, with chutney and pickle.
Traditionally, a kathi roll is a kati kebab wrapped in layered parantha. The parantha is typically dough that is kneaded into a rope and the coiled into a round patty. This is the flattened wit a rolling pin and partly friend in oil on a tawa.
Naan is cooked in a tandoor (large hollow stove with charcoal) from which tandoori cooking gets its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Naan is a healthy whole some bread with very low oil used, perfect for the health conscious.
Paneer or cottage cheese is a wholesome specialty of Trishna Restaurant made in house by our head chef. Paneer is defined as an un-aged, acid-set, non-melting farmer's cheese or also known as curd cheese which is made bu curdling heated milk with lemon juice, vinegar or any other food acids in a blend till it sets and solidifies. Paneer can be eaten in various ways or by its own. Fresh paneer is also sold from Trishna Restaurant upon request.
A rich recipe in aromatic, spicy gravy with sautéed onions.
Served with bell peppers coated with spicy tomato sauce spices and herbs.
Prepared with thick butter sauce with spices and herbs.
Crumbled and then cooked with a choice of onions, tomatoes and select masala.
Prepared in thick green peas that are cooked in a creamy tomato base curry.
Prepared in thick, creamy and spicy gravy with tomato, onions and cashew nuts.
Served with spinach in thick gravy. Often also called palak paneer.
Lentils are used in many Indian dishes as it provides supplement to the range of spices used. Traditionally cooked over long periods of time by boiling, lentils vary by the different colours and sizes. Best served in thick Indian gravy, eaten with either bread or rice.
Five different lentils mixed together.
Daal with spinach.
Traditional Indian desserts are a must for those wanting to end their spicy culinary experience with a dose of soft and sweet mouth sweeteners. A perfect ending is a happy ending, and with the touch of Trishna's specially made desserts concludes the dining experience, leaving diners wanting for more...
Granted carrot is placed in a jar containing a specific amount of water milk and sugar and then cooked, stirring regularly. It is served hot with a garnish of almond and pistachios.
It is made mainly from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into dough with a pinch of flour and then shaped into a small balls and deep fried at a low temperature, The balls are the gently soaked in light sugar syrup flavored with green cardamom and rosewater, kwera or saffron.
The name Ras Malai comes from two parts in Hindi and Urdu, Ras which means juice and Malai which means cream, A mixture of paneer with flour, baking powder and oil which is then kneaded to form dough, molded into balls and dropped into simmering milk cream. A delicious twist to end your North Indian culinary adventure.
Complete your meal with our range of hot and cold beverages.
Raitas are made with fresh yogurt and used either as a sauce or as a dip. The fresh yogurt may seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices, raitas are a must try in the hot climate in Malaysia.
Indian flavoured lemonade with cumin powder.
The juices are made from freshly picked fruits and with no water added to the mixture. Served chill with slices of fresh fruits for the ultimate thirst-quencher.
Complete your meals with our range of soft drinks.
Hotel Istana Kuala Lumpur, 73, Jalan Raja Chulan, 50200 Kuala Lumpur