KY eats – FLOUR restaurant, Imbi KL

For most Malaysian, our first exposure to Indian cuisine would be at the local mamak stall/restaurant, or perhaps the ever more popular banana leaf rice, but when it comes to higher end restaurants, one could argue that Indian cuisine is still slightly under represented.

FLOUR KL, off Jalan Imbir

That being said, Chef Yogi of FLOUR would probably like to remind diner that while he is from India and their menu probably wouldn’t confuse anyone as to which cuisine the restaurant represents, this is not strictly speaking – “traditional” Indian cuisine. In fact, I think he hates the word “traditional” when it comes to food.

He prefers to call it – a taste of culture (I’m assuming this would be Indian culture).

Anyway, this was my second time at FLOUR, the first time being a pretty quick lunch while they were at the old location in Damansara Height. The restaurant is now located at an ex-bungalow building off Jalan Imbi, with very a very relaxing and elegant interior exuding an ambiance of class and quality.

ker sangri, charcoal roasted king prawn

For our session, we leave the ordering to Chef Yogi.

We started out with Ker Sangri (RM 38), a salad bowl with single farm and organic trench beans, organic asparagus, cherry tomatoes, Greek cheese, tamarind, and raspberry puree. It was an appetizer that wouldn’t be out of place in a trendy meat free cafe.

Next up was the appropriately named Charcoal Roasted King Prawns (RM 45). Two huge pieces of charcoal roasted king prawn served with caramelized onion with an added kick of chili butter. The prawns were sourced fresh and never frozen, resulting in texture of the skin that’s soft enough to eat, and we certainly did just that. Quite delightful.

bread, lasooni ghost, spring chicken & tomato

My favorite dish of the day has gotta be the Lasooni Ghost (RM 75), the menu described it as grass fed mutton, spiced garlic sauce. What you get though is perfectly cooked medium rare mutton tenderloin in the creamy garlic sauce topped with bits of fried garlic. Super tender and packed with flavor, love it.

Spring Chicken and Tomato (RM 68) is FLOUR’s interpretation of butter chicken, using spring chicken with tikka chunks, and spiced Italian Marzano tomatoes. The chicken were definitely tender and full of flavor, the sauce however, was perhaps a little bit too strong for me, but if you like heavy, intense buttery flavor, you may enjoy this more than me.

puri (fried wheat bread), kulcha (sesame white bread)

This meal would not be complete without breads, and we had puri (fried wheat bread, RM 15) and kulcha (sesame white bread, RM 15) to go with the above two main dishes, they certainly performed the role very well, and in fact, plenty good enough to eat on even without anything else.

mutton biryani

Another main that we had was the mutton biryani (RM 90), a single portion of grass fed mutton biryani served with basil curd. This looks simple yet delightful, with the same super tender mutton served in perfectly cooked long grain rice, I also really love it that there’s plenty of caramelized onion/shallots in the rice. Unpretentious, delicious.

kubhani ka meetha, chocolate mousse with raspberry

Ending the meal were a couple of dessert (that’s both the items they have in menu) dishes. The kubhani ka meetha (RM 35) is an Indian dessert that’s best translate to as white apricot tart in this instance. It had a pretty complex taste with blends of nuts and apricot while not overly sweet, we enjoyed it quite a bit.

The chocolate mousse with raspberry (RM 35), on the other hand, is a “commercial dessert” as mentioned by Chef Yogi, and it did not disappoint either, though more predictable.

FLOUR is the place you go for fine dining that’s slightly out of the left field, a tour of culture less familiar, if you will.

Address:
FLOUR Restaurant
12, Jalan Kamuning,
Off, Jln Imbi, 55100 Kuala Lumpur
GPS: 3.14598, 101.71694
Tel: 012-960 0053
Website: flourrestaurant.com.my