The first of its sort to offer French-Indian food, FLOUR Café in Kuala Lumpur is on a mission to expand the range of South Asian flavors by utilizing exemplary culinary methods from the European country.
Gourmet expert and owner Yogesh Upadhyay, popularly known as Yogi, has established himself in the northwestern region of Rajasthan in India. It emphasizes the presentation of the variety of tastes and techniques that each region of its country has to offer. FLOUR’s Rajasthani cuisine features an exhibition that explores the tradition of simmering and zest mashing, combining Indian flavors with French and regional cuisine dating back to the 6th century. “The professional dieters at that time were considered a big player,” he said. “There is science and art involved; a precious opportunity to marry the past and the present.
Coming from a beloved family line in Rajasthan, his father opened the most memorable family restaurant in 1965 when they moved to Bombay. The company’s top sponsors feasted on their foundations for the next six decades before his father chose to close down the good company. Yogi’s first introduction to kitchen life began at the age of 14, when he was always washing dishes. It is well done in gathering and hacking work, looking at around 80 kg of onions and 30 kg of garlic per day. “I hate it,” he said.
To try not to take over his father’s catering business, he applied for the French culinary exam and moved to Dubai. There, he found himself in the airline business, from where he went to Malaysia and met Natasha Ng, who could become his better half.
That’s why he was inspired to create FLOUR Eatery – from the basic food he prepared with rice, vegetables, okra and lentils. “It changed Natasha’s perception of Indian food,” she says.
This prepared them to step into the new and imaginative Franco-Indian combination known by FLOUR Eatery. The first cafe is on the Damansara level. Although the meeting was delayed at first because its price and concept were not good, its reputation grew by listening to other conversations, and FLOUR Eatery quickly became a popular place in the center of the city and the unknown.
On top of the imminent property explosion, and for various reasons, Yogi and Ng decided to close the restaurant in mid-2020, moving it to another building in the countryside near Bukit Bintang. The couple burned RM4million to renovate and transform an 80-year-old house into a high-end establishment, but this progress couldn’t have come at a sadder time – when the country has gone into full lockdown.
With no other options, they are free to turn on the hotel in June 2020. After two years, the business continues to grow, bringing Yogi closer to his goal of celebrating the heritage of every region of India.
With this in mind, FLOUR Café’s Rajasthan menu is available till December – the following features. Yogi added, “This is the beginning: there will be something else to come, covering India completely.” The special Ker Sangri is a hot dish made with wild beans and berries. Yogi was completely converted by serving him cold. It’s a delicious dairy-based dish that uses garnishes like asparagus and green beans to give it a hearty kick, with a variety of crunch and subtle energy thanks to paprika. .