The rice isn’t hot, and neither are the sambar, pudina, or rasam. This is because the Indian Vegan Kitchen at Jaipur Mahal Restaurant, Cyberjaya, offers an unconventional and healthy twist—a full-course South Indian meal that is completely raw. True to the restaurant’s tagline, “No Oil, No Boil,” everything on the plate, including the vadai, ladoo, and kozhukattai, is raw.

Speaking about the inspiration behind the “No Oil, No Boil” concept, Mr. Senavarayan Balakrishnan, the Founder of Jaipur Mahal Restaurant, highlighted the importance of healthy eating in today’s fast-paced world. He emphasized that this concept is not just a passing trend but a necessary shift towards more mindful and sustainable eating practices.





Also, Mrs. Kannamma and Mr. Neelakandan, a distinguished couple from Tamil Nadu, India, who run a renowned oil-free, boil-free restaurant attended the event and share their insights into the benefits of oil-free cooking was definietly a great session.

In a brief conversation, Mrs. Kannamma shared her personal journey:

“I adopted the ‘No Oil, No Boil’ concept when I was facing some health issues and trying to conceive my first child. After successfully having a healthy daughter, I realized how much our food choices impact our well-being. This inspired me to open a restaurant to spread awareness about this healthy lifestyle, which can help prevent unnecessary illnesses.”




When asked how rice can be eaten without being boiled, she explained, “You can use aval (beaten rice or flakes) to prepare dishes like rice, idli, pongal, and kanji, which don’t require cooking.”

Touted as Malaysia's first Indian Vegan Kitchen, the restaurant is promoting a healthier lifestyle through innovative cooking methods that eliminate oil and boiling. Despite the absence of fire and oil, the food is nothing short of delectable!