For most Malaysians, “Indian food” brings to mind hanging out with friends at the neighbourhood mamak, or perhaps the ever-popular banana leaf rice.
When it comes to authentic Indian cuisine, though, one could argue it is comparatively underrepresented in Malaysia.
That said, Chef Yogi would like to remind diners that while he is from India and his cuisine won’t confuse anyone as to its provenance, the food at FLOUR Restaurant is not, strictly speaking, “traditional” Indian cuisine.
In fact, he prefers to call his offerings “a taste of culture” – a description that’s apt, given that the good chef bridges Indian cuisine with French cooking techniques.
FLOUR Restaurant has moved from its previous location in Damansara Heights to a bungalow off Jalan Imbi in Kuala Lumpur. It has a very relaxing and elegant interior, exuding an ambience of quality and class.
Can’t decide what to order? Here’s a helpful tip: why not leave it to Chef Yogi?
You just might start out with the Ker Sangri (RM38), a salad bowl with single-farm and organic trench beans, organic asparagus, cherry tomatoes, Greek cheese, tamarind, and raspberry puree.
Vibrant and colourful, it is an appetiser that wouldn’t look out of place in a trendy café.
Next, try the charcoal-roasted king prawns (RM45): two large crustaceans served with caramelised union with the added kick of chilli butter.
The prawns are freshly sourced, not frozen, resulting in a buttery flesh and shell texture that’s actually soft enough to eat! Quite delightful.
This writer’s favourite dish is the Lasooni Ghost (RM75): grass-fed mutton with spiced garlic sauce. What you will get is a perfectly cooked medium-rare mutton tenderloin in a creamy gravy topped with bits of fried garlic.
Super tender and packed with flavour, you will absolutely love it!
The spring chicken and tomato (RM68) is FLOUR Restaurant’s interpretation of butter chicken, using spring chicken with tikka chunks and spiced Italian Marzano tomatoes.
The chicken is definitely tender and full of flavour, but some might find the sauce a little on the strong side. If you’re a fan of an intense, buttery flavour, you might enjoy this more than this writer did.
A slap-up authentic Indian meal would not be complete without breads, so make sure you don’t miss out on ordering the puri (fried wheat bread, RM15) and kulcha (sesame white bread, also RM15).
They pair perfectly with the two main dishes above, although they’re tasty enough to be enjoyed on their own.
Another main dish that is not to be missed is the mutton biryani (RM90), a single portion of grass-fed goat and fragrant rice served with basil curd.
This is simple yet delightful, with the same super-tender mutton served in perfectly cooked long-grain rice, with plenty of caramelised onion/shallots. Unpretentious and delicious.
To end the meal on a sweet note, why not try the Kubhani Ka Meetha? Priced at RM35, it’s an Indian dessert that can be best described as a white apricot tart.
Nuts and fruit equal a complex flavour that’s not overly sweet; you are likely to enjoy it quite a bit.
Finally, there’s the chocolate mousse with raspberry (RM35) – a “commercial dessert”, as Chef Yogi puts it – slightly predictable, but it doesn’t disappoint, either.
All in all, FLOUR Restaurant is the place to go for fine Indian dining that’s slightly out of left field; a tour of culture less familiar, if you will.
12, Jalan Kamuning,
Off Jalan Imbi,
55100 Kuala Lumpur
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.