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They have two outlets in the Brickfields/KL Sentral area.The bigger one is an air-conditioned two-storey building while the smaller one has the air of a traditional Indian grocer.” Address: 23-25, Jalan Thamby Abdullah Satu, Off Jalan Tun Sambanthan, Brickfields Tel: 603 2273 6215 Opens: 8.30am-10pm daily | Address: 76GF, Jalan Padang Belia, Off Jalan Tun Sambanthan 4, Brickfields Tel: 603 2273 5251 Opens: 8.30am-9.30pm daily “This multi-level department store sells a huge variety of goods, including groceries and a wide range of imported ready packed food as well as spice mixes like garam masala and fish curry powder.Bored of her job in the IT industry, Sapna turned to her passion for cooking, earning her chef’s credentials at the famed Le Cordon Bleu in Thailand.For one year, she shuttled between KL and Bangkok each week to attend French pastry classes.Old City Centre (Chinatown)This is the traditional core of Kuala Lumpur where you’ll find the former colonial administrative centre, with the Merdeka Square, Sultan Abdul Samad Building and Selangor Club.This district also includes Kuala Lumpur’s old Chinese commercial centre which everyone refers to now as Chinatown.Botanical Garden The National Museum, the National Mosque, Botanical Garden, Bird and Butterfly Parks, Orchid & Hibiscus Gardens, Islamic Arts Museum and National Planetarium are located here.

The following districts have been conceptualised for visitors to Kuala Lumpur.Kampung Baru, the last Malay village of Kuala Lumpur, is a food paradise of street stalls and restaurants in traditional kampung setting.Western suburbs (Bukit Damansara, Desa Sri Hartamas, Bukit Tunku, Taman Tun Dr Ismail (TTDI), Taman Bukit Maluri)Largely suburban, these districts to the west of the city house some interesting pockets of restaurants and drinking areas.After graduating, she began teaching at a local culinary studio and has also authored a cookbook, New Indian Kitchen, the e-book version of which ranked number two on’s bestseller list for European cooking titles.

Sapna defines ‘new Indian’ as adapting to one’s environment and incorporating new ingredients to traditional recipes.

Sapna was born in Kerala, grew up in Goa, and lived in the USA and UK before relocating to Kuala Lumpur with her husband 14 years ago.