Dinner date review: FLOUR restaurant in Imbi
In the Netherlands or on holiday in Europe, I had never been to an Indian restaurant before. No idea what they serve there, and I couldn’t imagine that I would like this type of food. Until last year when we ate for the first time in FLOUR restaurant. Since then I love it! We booked a table in the brand-new FLOUR restaurant in the Imbi district.
Bukit Damansara
Since the beginning of this year, the old restaurant in Bukit Damansara has been closed and you will find the new restaurant in the Imbi district within walking distance of metro station TRX. In our most beautiful outfits, we were on a date, after all, we walked to FLOUR and we had no idea what to expect from the new location. We already knew the food and we took almost everyone who visited us from the Netherlands to this Indian restaurant. In advance we didn’t look at pictures of how FLOUR looks like now, so once we got there it was a big surprise.
A journey through the Indian kitchen
Throughout the restaurant, attention has been paid to detail. Afterward chef Yogi gave us a tour through the restaurant. We didn’t realize at all that it was so spacious and walked straight to our table when we walked in (we were hungry that’s why). There are three private rooms for groups or companies who can dine here in peace. One room has a huge black table, imported from India. The other room has a lot of whiter tones and there is even an upstairs floor where chef Yogi takes you on a journey through the Indian kitchen. We were amazed by the decor and haven’t seen this before in Kuala Lumpur. Even the toilet (!) is impressive. I’m shocked by my statement but going to the toilet is a party and again attention has been paid to detail.
Garlic naan
After we went through the menu a.k.a. third edition of the book, we were ready to order. So first you order a lassi as a drink, but what you shouldn’t forget is the ‘Garlic naan’. Naan is an Indian flatbread made of wheat dough that is then baked traditionally and covered with butter. You often eat this as a side dish with curries. You tear off a piece of naan with three fingers from the same hand (Jeroens Indian colleague showed us this, but after several attempts, we didn’t get much better at it. We use two hands) and dip it with the curry. At FLOUR they have several kinds of naan, but the garlic one remains our favorite.
Cheesecake maar dan anders
Na deze gerechten was er nog net ruimte voor een klein toetje. En omdat er een nieuw dessert op de kaart stond en op aanraden van ‘The Woman’ bestelden we de strawberry cheesecake (RM18, €3,60). Wat is daar speciaal aan, denk je nu misschien. Maar zodra je de eerste hap neemt, weet je dat dit niet zomaar een cheesecake is. Zo is er geen suiker aan dit dessert toegevoegd, maar smaakt het toch zoet. Hoe kan dat? De melk is zolang gefermenteerd waardoor het vanzelf zoet wordt. Je moet hiervan houden en de chef vindt het prima als jij dit niet lekker vindt. Iedereen heeft zijn eigen smaak, maar je bent er in ieder geval zeker van dat je hier eten voorgeschoteld krijgt dat divers en van hoge kwaliteit is. FLOUR is een ontzettend goed restaurant waar wij altijd met veel plezier komen.
Kruiden balanceren
We hebben hier een geweldige avond gehad en genoten van het eten, de gezelligheid en de moderne doch authentieke inrichting. Daarnaast is de bediening ontzettend vriendelijk en staan ze klaar om je te helpen bij je keuze. Laat je ook vooral leiden door hen en hun aanbevelingen. En als chef Yogi langskomt aan je tafel vraag dan van wie hij geleerd heeft kruiden te balanceren. Wat volgt is een geweldig verhaal over zijn vader waar hij veel gepassioneerder over kan vertellen dan ik. En zijn vrouw? Tik die ook even aan. Ook zij kan hilarisch vertellen over hoe zij eerst niks moest hebben van het Indiase eten en, ondanks dat ze zelf zegt van niet, nu ontzettend veel weet over de Indiase keuken. Om te eindigen met hun quote:
Plastic chairs
A beautiful white renovated building and when the door is opened in front of you, a huge golden unicorn. This promised to be a nice evening. Since we live here in Kuala Lumpur, we know that we can have good food in many places, but often it lacks coziness. A nice restaurant where you can still enjoy a glass of wine after dinner because the setting is so cozy is sometimes a bit of a search. Instead, you usually find stools or plastic chairs and as many tables next to each other as possible. Maybe that is the definition of enjoying a nice dinner here, that you can also hear what your neighbor has endured in the past week.
Interior
Chef Yogi or ‘The Mastermind’, also known as the walking encyclopedia of Indian cuisine, has at least understood it well, and even though many people declared him crazy, he has put a lot of time and money into the interior of the restaurant. Of course, not alone, but together with his wife Natasha who is also known as ‘The Woman’. She determined the interior and that looks beautiful. A total of ‘only’ 60 people can dine here at the same time. This way you don’t have to bother your neighbors and you can enjoy the delicious food with your date. They have thought carefully about this because there are seven different places here where you can enjoy your food. And since each place has its specialty, you have to eat there at least seven times. By the way, this is definitely not a punishment!
Mango lassi
Anyway, at first, we didn’t come here for the interior, but we came for the food. As soon as you sit at your table, don’t open the menu yet but order a mango or strawberry lassi right away. Really, you have to do this! This traditional yogurt drink has a deliciously soft taste and fits perfectly with the curries on the menu. Speaking of the menu, take plenty of time to go through it. This book is written by chef Yogi’s wife and each page consists of a picture of the dish and a description. Ideal, so you know exactly what to expect. Many Asian dishes are not exactly photogenic, but with FLOUR this is just the opposite. Besides that, it is nice to read how FLOUR originated and which people contribute to the success of this restaurant.
Curry with the stem of coriander
Although the whole restaurant is full and the chef and his staff are off their feet, he still makes time to have a chat with his guests. It is very nice to see how much passion and pride this man can talk about his food. And he is absolutely right because they have set up a fantastic restaurant with Indian food you can’t get enough of. We ordered several dishes to share, including ‘Batata Friters’ (4 pieces for RM15, €3). This pureed potatoes with herbs are dipped in chickpea flour and then fried. This simple snack is a great appetizer! The ‘Stuffed Snake Courd’ and ‘The Mushroom’ are two other favorite appetizers we have tasted here before.
We ordered different curries including the one with paneer (cheese from India). The order had barely arrived in the kitchen or the chef came to ask if it was okay to adjust the curry. Without hesitation, we fully trusted his advice and it became a curry from the stem of coriander. So not the leaf itself, but the stem! Incredibly tasty!
‘FLOUR is a journey, experience in Indian cuisine curated by Chef Yogi and team who believe Indian food can be modern, keeping the culture intact. FLOUR is a vision for Indian food, a dedication to a father, love and belief of a wife in her husband.’
FLOUR restaurant
2-20, Jalan Kamuning, Imbi, 55100 Kuala Lumpur
At walking distance from metro station TRX
Open every day 11.00 – 14.30 and 18.00 – 22.00 uur
Dinner date review: FLOUR restaurant in Imbi
In the Netherlands or on holiday in Europe, I had never been to an Indian restaurant before. No idea what they serve there, and I couldn’t imagine that I would like this type of food. Until last year when we ate for the first time in FLOUR restaurant. Since then I love it! We booked a table in the brand-new FLOUR restaurant in the Imbi district.
Bukit Damansara
Since the beginning of this year, the old restaurant in Bukit Damansara has been closed and you will find the new restaurant in the Imbi district within walking distance of metro station TRX. In our most beautiful outfits, we were on a date, after all, we walked to FLOUR and we had no idea what to expect from the new location. We already knew the food and we took almost everyone who visited us from the Netherlands to this Indian restaurant. In advance we didn’t look at pictures of how FLOUR looks like now, so once we got there it was a big surprise.
Plastic chairs
A beautiful white renovated building and when the door is opened in front of you, a huge golden unicorn. This promised to be a nice evening. Since we live here in Kuala Lumpur, we know that we can have good food in many places, but often it lacks coziness. A nice restaurant where you can still enjoy a glass of wine after dinner because the setting is so cozy is sometimes a bit of a search. Instead, you usually find stools or plastic chairs and as many tables next to each other as possible. Maybe that is the definition of enjoying a nice dinner here, that you can also hear what your neighbor has endured in the past week.
Interior
Chef Yogi or ‘The Mastermind’, also known as the walking encyclopedia of Indian cuisine, has at least understood it well, and even though many people declared him crazy, he has put a lot of time and money into the interior of the restaurant. Of course, not alone, but together with his wife Natasha who is also known as ‘The Woman’. She determined the interior and that looks beautiful. A total of ‘only’ 60 people can dine here at the same time. This way you don’t have to bother your neighbors and you can enjoy the delicious food with your date. They have thought carefully about this because there are seven different places here where you can enjoy your food. And since each place has its specialty, you have to eat there at least seven times. By the way, this is definitely not a punishment!
A journey through the Indian kitchen
Throughout the restaurant, attention has been paid to detail. Afterward chef Yogi gave us a tour through the restaurant. We didn’t realize at all that it was so spacious and walked straight to our table when we walked in (we were hungry that’s why). There are three private rooms for groups or companies who can dine here in peace. One room has a huge black table, imported from India. The other room has a lot of whiter tones and there is even an upstairs floor where chef Yogi takes you on a journey through the Indian kitchen. We were amazed by the decor and haven’t seen this before in Kuala Lumpur. Even the toilet (!) is impressive. I’m shocked by my statement but going to the toilet is a party and again attention has been paid to detail.
Mango lassi
Anyway, at first, we didn’t come here for the interior, but we came for the food. As soon as you sit at your table, don’t open the menu yet but order a mango or strawberry lassi right away. Really, you have to do this! This traditional yogurt drink has a deliciously soft taste and fits perfectly with the curries on the menu. Speaking of the menu, take plenty of time to go through it. This book is written by chef Yogi’s wife and each page consists of a picture of the dish and a description. Ideal, so you know exactly what to expect. Many Asian dishes are not exactly photogenic, but with FLOUR this is just the opposite. Besides that, it is nice to read how FLOUR originated and which people contribute to the success of this restaurant.
Garlic naan
After we went through the menu a.k.a. third edition of the book, we were ready to order. So first you order a lassi as a drink, but what you shouldn’t forget is the ‘Garlic naan’. Naan is an Indian flatbread made of wheat dough that is then baked traditionally and covered with butter. You often eat this as a side dish with curries. You tear off a piece of naan with three fingers from the same hand (Jeroens Indian colleague showed us this, but after several attempts, we didn’t get much better at it. We use two hands) and dip it with the curry. At FLOUR they have several kinds of naan, but the garlic one remains our favorite.
Curry with the stem of coriander
Although the whole restaurant is full and the chef and his staff are off their feet, he still makes time to have a chat with his guests. It is very nice to see how much passion and pride this man can talk about his food. And he is absolutely right because they have set up a fantastic restaurant with Indian food you can’t get enough of. We ordered several dishes to share, including ‘Batata Friters’ (4 pieces for RM15, €3). This pureed potatoes with herbs are dipped in chickpea flour and then fried. This simple snack is a great appetizer! The ‘Stuffed Snake Courd’ and ‘The Mushroom’ are two other favorite appetizers we have tasted here before.
We ordered different curries including the one with paneer (cheese from India). The order had barely arrived in the kitchen or the chef came to ask if it was okay to adjust the curry. Without hesitation, we fully trusted his advice and it became a curry from the stem of coriander. So not the leaf itself, but the stem! Incredibly tasty!
Cheesecake but different
After these dishes, there was just enough room for a little dessert. And because there was a new dessert on the menu and the recommendation of ‘The Woman’ we ordered the strawberry cheesecake (RM18, €3,60). What’s special about that, you might think now. But as soon as you take the first bite, you know this is not just any cheesecake. There is no sugar added to this dessert, but it still tastes sweet. How’s that possible? The milk has been fermented for so long that it becomes sweet on its own. You have to love this, and the chef will be fine if you don’t like it. Everyone has their taste, but at least you can be certain that you will be served food that is diverse and of high quality and it will always be in perfect balance!
Balancing herbs
We had a great evening here at FLOUR and enjoyed the food, the coziness, and the modern yet authentic decor. Besides, the service is very friendly, and they are ready to help you with your choice. Be guided by them and their recommendations. And when Chef Yogi comes to your table ask who taught him to balance herbs. What follows is a great story about his father that he can tell much more passionately about than I can. And his wife? Have a chat with her as well. She too can tell hilarious stories about how she first didn’t like Indian food and, even though she says she doesn’t, now knows a lot about Indian cuisine. To end with their quote:
‘FLOUR is a journey, experience in Indian cuisine curated by Chef Yogi and team who believe Indian food can be modern, keeping the culture intact. FLOUR is a vision for Indian food, a dedication to a father, love and belief of a wife in her husband.’
FLOUR restaurant
2-20, Jalan Kamuning, Imbi, 55100 Kuala Lumpur
At walking distance from metro station TRX
Open every day 11.00 – 14.30 and 18.00 – 22.00 uur
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