My idea of a perfect prata is one that contains egg and sliced fresh green chilies. It has to be made only when I order and served piping hot. The prata should not be hard, but fluffy and light with the folded layers of dough separated, not clumped together. There are many people who favour the very crispy style but that’s not something that suits me. I much prefer crispness to be limited to a few microns in thickness. Basically to simply seal the air trapped within.

Fish curry, a thick and aromatic one, is what I like to have my prata with. It’s pretty much non-negotiable.

Thohirah Restaurant, a popular eatery housed in the last two shophouse units at one end of Jalan Kayu, has not disappointed in the time I have been coming here in the last few years.