New Delhi, Nov. 20 -- The Penang Table, MUMBAIThe Penang Table is seasoned restaurateur Kishore DF's latest venture and is an ode to Malaysia's rich culinary traditions, partly influenced by Indian and Chinese cuisines, and even the colonial-era. Head chef Mitesh Rangras has designed a menu that plays with ingredients such as lemongrass, pandan leaves, tamarind, and a range of fresh and dried spices and herbs like galangal, turmeric, and candlenut. There are soups, salads and cold plates apart from Malaysian-style crunchy dumplings, satays and a variety of street-food classics such as Nasi Lemak, Curry Laksa, Char Kway Teow and Mee Goreng Mamak. The cocktails by Pranav Modi pairs perfectly with the use of pandan, kaffir lime and lemongras...