Kapitan Setia Triangle - Not a Typical Indian Muslim Restaurant

A food hunt trip to Penang will only be considered as completed if you have tasted the real flavours of Biryani and Tandoori, and Restaurant Kapitan serves the best of these in Penang.

The Indian Muslim restaurant operates two branches in Penang, namely at Setia Triangle (Bayan Lepas) & Bandar Perda (Seberang Perai). The other two branches are located in Kulim and Johor Bharu respectively.

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Not a typical Indian Muslim restaurant

If you have not been physically been to Restaurant Kapitan at Setia Triangle, you can rest assured that it will repaint the usual impression embedded in your mind on Indian Muslim restaurant.

It is a modern and trendy restaurant with elegant furnishings. Atmosphere is cozy and clean, and air circulation is ample with the help of large ceiling fans. The restaurant practices an opening kitchen concept and you can witness how you food is being prepared.

Family traveling with kids can dine here with an ease of mind as the restaurant provides baby chairs for your toddlers.

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Wonder Taste of Spices

Restaurant Kapitan is notable for flirting all the dishes with harmonious customized mixture of spices and impeccable quality of ingredients, rendering a remarkably delicious yet un-algorithmic dishes. The list of dishes included a variety of Indian cuisine such as Claypot Biryani, Tandoori, Naan, and their own formulation Milani. Local favourites' Nasi Kandar is served here too.

One of the dish that the restaurant sings proud is Claypot Biryani, which is cooked using Basmati rice and concoction of 18 different spices. Served warm in the pot, the rice is soft and fluffy in texture, plus with perfect execution that each rice grains are well separated. Its distinct aroma can be scented inches away, triggering the drooling of saliva if you are seated close to the kitchen.

One could have a plain Biryani but it is best eaten with a choice of topping. However, it is very likely one will be on an amicable conundrum to choose a topping from at least a dozen of options on the menu.

For a classic topping delicacy, go for tandoori chicken, a bright red flesh that has been marinated by yogurt and 9 different spices. Drizzle some lime for a tangy sensation, and add the special concoction of mint and homemade chili to yield a soothing yet spicy taste to the tender chicken.

You may opt for the fluffy naan, another signature of Restaurant Kapitan if you are not a rice person.

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Chicken Claypot Briyani

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Mutton Claypot Briyani
Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Tandoori Chicken Naan Set
Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

An exclusive dish - Milani

Another dish that ought to be tried here is Milani, a glorious creation available exclusively at Restaurant Kapitan. The dish is a combination of elements from a carbonara alike cream sauce, served with a choice of biryani or naan alongside with coleslaw and fries. 

The dissection of the dish reveals it a fusion between Italian, Western and Indian Muslim cuisine. Though peculiar, the taste combination worked well. Depending on your personal preference, either put in more creamy sauce for a dense creaminess or break the savoury with mild acidity from the coleslaw.

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Milani with Naan

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Milan with Briyani Rice

Indian Ala-carte Specialties 

Restaurant Kapitian chefs are adept in preparing Indian and South Asian cuisines too. The menu contains a page specifically features some great flavours such as Butter Chicken, Chicken Tikka Masala, Alleppey Fish Curry, Beef Vindaloo, Mutton Rogan Josh, Pasanda Gosht and a few more interesting choices. Those names may sound unusual for Malaysians but it may allure those having an affection toward South Asian dishes.

True indeed, the taste of those dishes are unique to our gustation. For instance, the Butter Chicken gives a a pungent aroma with appeasing buttery cream curry while a hint of capsicum can be tasted in the Chicken Tikka Masala.

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Chicken Tikka Masala

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Butter Chiclen

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia
Vegetarian Special

Event / Meeting Room

Holding an event or meeting? Restaurant Kapitan Setia Triangle has all you need here with a function room equipped with air conditioners, projector, speakers and KTV on the second floor. A minimum attendees of 25 pax is required to initiate the booking and food will be served in buffet. Now you can hold your meeting and brainstorming in hipster style, while enjoying a cup of bru coffee or lassi, something unprecedented yet interesting. 

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Indian Mamak Cuisine Kapitan Setia Triangle Penang Malaysia

Kapitan Setia Triangle
R-01-05, Setia Tri-angle, Persiaran Kelicap, 11900 Bayan Lepas, Penang.
+604-3707511/ +604-3707611
Operation hours: 7 am - 3 am

*This article is published in Penang Food & Travel magazine.

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