The Forkers, Subang Jaya

The Forkers' kitchen spoons out a variety of Indian cooking, reputedly with a Kerala-origin chef (according to the service crew) who offers a knife-sharp focus on the Malabar Coast state's cuisine.

Keralan specialities, rich and robust with coconut milk, include the Mango Fish Curry (RM23.50), Prawn Moilee (RM26.90) and Chicken Varutharacha Curry (RM16.90) - our favourite is the creamy-sweet moilee, though both the fish and the prawns would benefit from being fresher.

The menu is wide-ranging, extending beyond Kerala to everything from chicken peratal to mutton varuval, biryani to naan, with a few fusion novelties like masala burgers and pav bhaji pizzas.

The Rose Lassi (RM9.90) and Kulukki Sharbath (RM10.90) are reviving coolers, though the latter - a limeade with basil seeds - also carries the fiery kick of chillies.