Kuala Lumpur – What a night! Nadodi from Kuala Lumpur, Malaysia and Ekaa from Mumbai, India in association with Conosh the Official Experience Partner, came together for a six-hands dinner over two nights. Chef Eliyaz and Chef Yavhin from Nadodi in Kuala Lumpur alongside Chef Niyati Rao from Ekaa Mumbai masterfully intertwines India’s rich culinary heritage with modern culinary techniques and interpretations.
This 11-course menu draws its inspiration across the Indian subcontinent, exploring the vast and varied food history and dialects, where each dish served was presented with an explicit description of its origins.
Expect uncompromising flavours and depths with an array of exclusive dishes that showcase the artistry and creativity of its maker. Chef Niyati Rao’s renditions include the Lamb Brain served with Mole and Naga Mountain Pepper. It was a unique take on old world flavours using rare foraged ingredients from Nagaland; a dish that truly embodies the spirit of Ekaa Mumbai’s culinary prowess. On the Nadodi side, Chefs Eliyaz and Yavhin present a selection of signature dishes such as Yesterday, and the iconic Nomad’s Globe, capturing the essence of the restaurant’s thoughtful and innovative approach to cuisine.
The meal started with bite-sized starters of the most refined petit four comprised of Thosai, Polos, Bhutta, paying homage to street-style corn commonly eaten in Mumbai, and Tartare, a thin disc of filo pastry topped with duck tartare that’s been cured for 8-months and peppered in blueberry dust.
Kimchi, by Ekaa – a rose of green apple peel, king crab, kimchi broth topped with a champa concentrate gelatine cap
Yesterday, by Nadodi – inspired by a humble dish called “pazhaya soru” using leftover rice with a base of moor milagai crumble, dried fish, nellikai urga
Hearth, by Ekaa – a brilliant play on the word culture, showcasing the natural cultures found in yeast and fermentation while tying it together through common food practice. Warm bread made with hydration dough of water, flour and fresh turmeric paired with churned white butter of fresh buffalo milk, washed down with a cheese soup.
Red Kari, by Nadodi – using beetroot as the star ingredient, the attractive colouring draws you into the dish that features the many textures of beetroot. Where there’s the play on texture which has bite, softness and powdered grain, there’s also depth of flavours with sweet-savoury notes that comes alongside a liberal burst of spice and a creamy coconut curry to bring it all together.
Naga Mountain Pepper, Lamb Brain, Mole, by Ekaa – the boldest dish on the menu showcasing Naga Mountain Pepper that can only be foraged, acid butter yoghurt, and fermented fish chutney, ginger flower and steamed mantau buns with glazed soy and condensed milk to soak up every last drop of the rich, creamy sauce
Ghar – Home, by Ekaa – showcasing staples from India, the Indrayani Rice is served with ikura and crispy rice, perfectly grilled langoustine, and hing, a staple Indian spice that is presented in a clear but rich broth
Pyrenees Lamb, by Nadodi – the charred iberico lamb takes centrestage here dressed with Madras curry rich bone marrow sauce and a side of pumpkin puree
Nomad’s Globe, by Nadodi – served in a globe of 3 layers, the classic biryani dish cooked in aromatic spice blend with free-range country chicken, is served with eggplant salna and yogurt patchadi
Tomato, a pre-dessert by Ekaa – sugar candy, crème brulée of podi, paired with resam soda
Munnar Payasam, by Nadodi – a beautiful dessert representing two altitudes. First is sea level represented by a luscious cloud of coconut and cardamom cream. Second is the higher altitude represented by the dark chocolate, which is produced in small batches by third generation producers from Munnar in India, served with passion fruit shards, fermented raisin gel and coconut crumble.
Nadodi KL is located at Level 7A, Four Seasons Hotel Kuala Lumpur, 145, Jalan Ampang, 50450 Kuala Lumpur, Malaysia
Contact and reservations: +6017 296 9520
About Nadodi KL
At Nadodi, South Indian and Sri Lankan cuisine take centre stage, on the global culinary platform. As a tribute to the early settlers of Malaysia and the surrounding region, Nadodi’s curated degustation menus showcase reimagined heritage dishes, skilfully crafted to retain the authentic yet diverse flavours and richness of the South Indian Subcontinent.
