Allow spice master and culinary maestro Yogesh Upadhyay a.k.a. Chef Yogi take you on a whirlwind tour of India, culturally and gastronomically at Flour.
An old bungalow has been given an updated elegant demeanour as Flour’s new abode after its former Hartamas abode. We had the Parivartan Evolution part 2 menu, a culinary passage thru India, guided by Chef Yogi who hails from Rajasthan. He offered a world-view of Indian cuisine, not just as we know it – consisting of just Indian breads, butter chicken and predictable curries, but expanded across the continent, showcasing inspired dishes from different states. And what a journey it was!
For those who enjoy Indian food, I highly recommend visiting Flour if you haven't done so already. You may no longer be able to try Aarrambh, as that chapter is now closed. However, you still have the chance to experience Parivartan, where the restaurant's dextrous breaking of the rules of Indian cooking without disrespecting the foundations laid before since the dawn of the civilisation is itself worth your money and time.
I know that I enjoyed Flour's French-Indian cuisine, with the current summer menu being a knockout for me.
Reasons to try the summer menu, Blossom, at FLOUR: unique products to KL; fabulous plating; a tastebud awakening; stunning restaurant; check out their spring blossom menu before it changes again!
Not only is FLOUR Restaurant in more deserving digs but the menu has also been elevated with the setting being just as beautiful as the food. Whether we can certify chef Yogi and his team as brilliant or bonkers remains to be seen but if the crowd on opening night is any indication, FLOUR Rises could offer just the freshness diners are seeking.