If you’re in the mood for some good North Indian food, replete with spices, flavour and colour, we have got you covered. It should come as no surprise that the best North Indian restaurant in Kuala Lumpur arrived directly from the source:
FLOUR – Dip & Eat
It lends a certain authenticity and authority, but what sets it apart is the creativity of its chef, Chef Yogi. Helmed by Mumbai-born Yogesh (Chef Yogi) and Malaysian Natasha, Flour sets the bar high for the North Indian food scene in KL. He has reimagined traditional recipes for a comfortable setting. Rather, he is extremely careful when it comes to ingredients and preparation, and playful and intuitive when it comes to presentation and unexpected combinations.
Since its opening last year, the restaurant has gathered lots of followings, and for good reason too. The spread here is authentic, and much of the menu is inspired by the recipes of Chef Yogi’s father who used to own several popular vegetarian restaurants in Mumbai.
Having heard of so many good reviews, and since Mini C 2 (I meant myself) is craving for spices with everything nice so badly, Papa C brought us here. Yes, reservation is much needed as this place is frequently full. And if you walk-in during dinner, you will usually need to wait fro about 40min to an hour!
I love how they try to introduce the intricacies of North Indian cuisine to us, as the menu is very detailed with background and how each dish is prepared. They even have a smaller booklet of ROTIs details – telling patrons the difference of the types of bread they served: naan, puri and more! These bread freshly made in-house that are perfect for dipping into the various curries.
I ordered an additional basket of Garlic Naan – RM8
Murgh Makhani – RM31
The chicken pieces are marinated for several hours, barbequed in tandoor and served in mildly spiced tomato curry.
Ordered Puri to go with it. It was bursting with flavour and is phenomenally delicious!
Lasooni Ghost – RM35
Mutton cooked in spiced garlic curry for several hours.
We had it with Kulcha (Indian flat bread topped with black sesame seeds & coriander, baked in clay oven).
Mutton Biryani – RM37
The light and fluffy long grain rice is laced with spices and chock-full of tender mutton that’s been marinated in yoghurt. Also a crowd favourite!
Spiced Papadum – RM5
Thi, crispy disc shaped indian crackers seasoned with herbs & spices including chili, cumin, garlic and black pepper.
I would never forego and Mango Lassi (RM15) and absolutely loved it.
Papa C favourite drinks order would always end up Masala Tea instead.
Here he had Masala Milk (RM6)