Solo Aunty Happiness: How I Ate Like a Queen (and Turned into a Puffer Fish)
The first thing that greeted me at Madam Priya’s House of Curries on Beach Street was their queue system. I think in Penang’s Little India, they are the only shop to implement a proper red velvet rope system!
Standing in line, however, is half the fun when you get to eyeball the delicious curries on display while waiting.
The welcoming entrance at Madam Priya’s House of Curries on Beach Street—where the queue starts and the food anticipation builds!
Contents
The Curry Cart
Smart marketing is on full display here—slow-simmered aromas waft from their Signature Fish Curries (rich dry fish curries, claypot fish head, and mango fish curry).
I eyed trays of Tawa mutton chukka, mutton nalli kari, chicken tikka masala, and crab rasam (a Saturday special!). On the menu, there were customizable Banana Leaf Sets, plus specialties like satti soru (claypot rice).
Eyeing the impressive curry cart while waiting: trays of mutton chukka, chicken tikka masala, and simmered fish curries on full display.
Naturally, standing in line meant it was time for my usual Malaysian Aunty interview of departing customers.
“Good?” I asked a couple leaving.
“Good!! 👍🏾” they beamed back, walking out full, happy, and grinning. That was all the confirmation I needed.
3:00 PM and Still Packing ‘Em In
I scored a table facing the queue. Even at 3:00 PM, an endless stream of people kept coming in.
I feel like I need a job bussing tables just to look like the skinny waiters—they must hit 20,000 steps easily from the time they open for the day!
Service-wise, the team was sweet, managing genuine smiles and warm greetings despite the peak-hour rush.
I ordered the Unlimited Banana Leaf Rice Set and went to wash my hands, as it is customary for me to eat with my hands. As I walked around, I realized I was the only Chinese Aunty dining in. Nice! (That’s totally normal for me; the restaurants in Little India already know this Aunty!)
The Unlimited Banana Leaf Set
Vegetable Dishes
- Potato Masala
- Pumpkin Masala
- Deep-Fried Bitter Gourd (bitter gourd poriyal)
Condiments
- Coconut Sambar
- Mango Chutney
- Fried Chili
- Papadam – paper-thin and super crispy (the expensive kind!)
Extras
- Rasam
- Buttermilk
- Friday Special Payasam
- Jeera Water (which, to be completely honest, I didn’t quite like!)
The Curry Gravy
For the banjir, there were four types of curry gravies to drown your rice.
- Chicken curry
- Mutton curry
- Dhall
- Fish curry
I had a bit of everything poured over my rice.
Time for the banjir! Four different curry gravies ready to drown the rice in pure flavor.
The Salted Fish Curry
When I topped up my unlimited rice for round two, a young server brought over another interesting curry.
He said, “Karuvadu Thokku” (கருவாடு தொக்கு) or “Karuvadu Kuzhambu” (கருவாடு குழம்பு). I wasn’t entirely sure which one I heard, but a single taste was all it took for me to identify it simply as Indian Salted Fish Curry.
That unmistakable flavor was etched in my memory.
A rich, pungent, and deeply savory dish made with sun-dried salted fish, tangy tamarind, and aromatic spices. The combination that always gets me is the tangy tamarind, mustard seeds, and curry leaves mixed with the salted fish.
That single bite brought back a flood of memories of eating at my Akka’s house. She had cooked up a storm that day, but among all the pots on the stove, the whiff from one particular smaller pot drew me closer.
I stood riveted to the spot. (If you are Malaysian, there are a few unmistakable scents that will instantly make you sit upright, draw in a deep breath, and smile!)
Once I started to chow down, there was no turning back.
I remembered a hilarious moment when Akka’s maid caught me in the act. The maid, in all her funny nature, whispered to her boss, “Enam…” while gesturing with her eyes right at me happily slurping away, dipping my dosa into a bowl of curry.
“Aiyoyo, this woman no restraint one!” Akka smacked me lovingly, before immediately cutting in to tell the maid, “No more! Don’t give her!”
I had already devoured six Set Dosas! Served in stacks of two, those fluffy, spongy dosas made with flattened rice (poha) and idli rice are so soft and pillowy. I just lose track of everything when the food is this good!
A flood of delicious memories returned, remembering how Akka had the maid bring me copious cups of rasam and buttermilk (chaas or moru).
After I walloped all that food, I was literally sitting there like a puffed-up puffer fish! So drinking rasam and buttermilk after a heavy meal (a traditional practice to aid digestion) was strictly necessary that day.
The Bru Coffee
Back at Madam Priya’s, I finished off by ordering their Bru Coffee.
Oh my goodness! It was ultra-creamy and super delicious! I wondered if they added filled milk to get it that creamy and sweet; I’m almost certain it was a magic combination of evaporated and condensed milk and not fresh cow’s milk.
Sitting alone with a leaf full of gravy, fond memories of Akka’s house, and a piping hot cup of creamy Bru coffee… sometimes solo dining is the absolute best kind of comfort food therapy.
Before leaving, I folded the top of my banana leaf inward toward myself. A true sign of absolute satisfaction.
Madam Priya’s House of Curries @ Beach Street
91, Beach St, 10200 George Town, Penang
