In one of my earlier posts, I mentioned that the allure of Brickfields is its people. Beaming, chipper faces. People who recognise you because you haunt the indian stall while pigging out on nasi lemak and tea with gusto. And if you don’t turn up to work for a week, they notice your absence. These are the newspaper vendors, the malay mixed rice stall owner, the parking meter attendant, the driver to the boss of the company two doors away……and they’re all friends. People with faces and lives. You can tell that I miss them a lot, and sometimes, I sneak away to be alone in Brickfields and in my solitude because I miss them and the environment so much, and despite having been away for so long, they still recognise me and chat with me and ask if my family’s okay.I have been procrastinating about writing this post for a very long time. Among all the indian food places I have been to, this little stall nestled in a lane off Scott Road in Brickfields serves, in my opinion, the best south indian food. When I used to be in Brickfields, I frequented this food stall at least twice a week over several years. My hesitation in writing about this place stems from the fact that I am somewhat unconfident that my writing may not do justice to the delectable food that can be found at this tiny little stall.

Set up in 1984, Mrs Chellam has been running this stall for 24 years. Her husband pops by sometimes, but most of the time she singlehandedly manages this stall. Business must have certainly been good as she also operates a food catering business which was formed in 1992. Sometimes, on weekends, I see her and her assistants laboriously peeling onions and garlic and chopping up huge amounts of ingredients in kaleidoscopic hues in preparation for a wedding or a similarly grandiose event.

Every stall has its speciality. At this place, it is the chicken varuval that makes people return in throngs. The chicken pieces are fried with an assortment of condiments and spices until the sauce is dry and thick. The secret to getting the lovely flavour is the use of evaporated milk instead of coconut milk to thicken the sauce. The sensation of eating these delectable pieces of chicken is like an explosion of flavours from the different ingredients, from the caramelised onions to the aromatic cumin to the fiery chilli.


Almost as good is the mutton curry with its thick sauce made of a blend of ginger, onions and garlic. The meat is tender and imbued with the flavour of all the spices.

fried fish

Fried fish is an option for those who don’t care much for mutton or chicken. In addition to the meats, there is also a good selection of vegetables, from stir-fried mixed vegetables to deep-fried crunchy bittergourd.

This place is open for breakfast and lunch on weekdays only.Lawanya
No. 4, Lorong Scott, Brickfields, 50470 KL.
Tel: 03-2274 9234
HP: 016-221 8074