FLOUR® Restaurant is located at 12, Jalan Kamuning, Off, Jln Imbi. Lunch is available on Fridays to Sundays, 12pm to 2.30pm. Dinner is available from 6.30pm to 10.30pm except Tuesdays. Reservations can be made here.
“Come with an open mind and open heart” – Chef Yogi Chef-Proprietor of FLOUR® Restaurant
Named PARIVARTAN (evolve) – ADYA (today), this season’s 11-course tasting menu focuses on progression and adding new taste memories. Food, after all, is woven through stories that evolve over time. This menu intricately grasps the rhythmic cadence of its courses, accentuating flavours and refreshing the palate just at the right moments. From Day 1, this restaurant is on a quest to broaden the spectrum of Indian flavours using the classic complexities of French culinary techniques in an attempt to redress the difficulties in balancing spices, and breathing new beginnings into how Indian cuisine is perceived as a whole. Let’s begin!
Lentil and Peppercorn Papadum, Wheat and Fenugreek, Rice and Red Chili cracker, chili chutney, honey lavender dip.
Dosa (V2) is a non-fermented dosai rice bread, gruyèrecheese aged for 6 months imparts a depth of savoriness, while vanilla cream lends an unexpected, subtle sweetness.
The original Ker Sangri is served hot in Rajasthan. Yogi has turned it on its head since its inception, and served his dish cold. This creation highlights the season’s prime produce such as French beans and white asparagus, while the sourness and spice from tamarind drops shines through, and the creaminess from Greek cheese and homemade curd plays a rhythmic push and pull between the brightness of cherry tomatoes and tartness of raspberry purée.
Sol Kadhi highlights the freshness of the Konkan region displayed with the lightest and most delicate of touches. Kokum, a popular summer cooler, is transformed into a refreshing sauce with coconut milk and Grouper ceviche.
Dhal Dhokli (V2) – This takes us to Gujarat, an umami and complex dish, where folds of durum wheat pappardelle pasta are bathed with lentils, goat cheese, smoked trout roe.
Paplate – Presenting the heart of Maharashtra, where pomfret is a favorite amongst locals. Here, the locally sourced fish is grilled, complemented with a rich herb sauce of mustard seed, chili, curry leaves, coconut oil, spices.
Mango Lassi. The world’s first non-dairy Mango Lassi with not a trace of yogurt. An intensely creamy rich mango pulp elevated with Baerii Iranian caviar.
Meen Vevichathu – It gives us a glimpse intoo the beauty of seafood dishes from Kerala. The steamed lemon sole is presented with a spiced sauce, and candied sun-dried tomatoes presenting in incredible savory flavours.
Kunju Moilee – Tiger prawns grilled to charred perfection, swimming through sauces of chili butter and coconut cream.
Paro Manxho – Pigeon breast, berry purée, and a delicate stack of banana blossom; the umami and spices dance in rhythm in perfect harmony.
Wazwan brings us saffron-laced pilaf rice, bites of cashew nuts, almonds, dry figs, tender Rogan Josh grilled perfectly from the tandoors, and potato pave with sorrel sauce. Each element is a star on its own and yet they complement each other perfectly.
Dessert showcases sweet winter carrots from India. True to Chef Yogi’s approach in spotlighting the delicacy of flavors, the carrot ice cream contains no sugar but lets the sweetness of carrots shine through, and a floral note with a delectable rose marmalade.
Priced at RM683++, with an à la carte menu also available for selected dishes.
With in-depth research and narratives weaved into every dish, dining here is much more than just delightful mouthfuls, it is an education.
Written by Theri Burhan. Edited by Lim Aileen.
