And while Kuala Lumpur includes many easily accessible hidden and not-so-hidden gems, many of the region’s best Indian restaurants showcase the complex and varied offerings of flavour-filled and decadent regional Indian cuisine. So whether you crave familiar Indian restaurant fare or dishes that push the envelope, the next time you have a hankering for Indian cuisine, stop in at one of these Kuala Lumpur Indian restaurants.
Photo By Flour​​
Chef Yogesh Upadhyay's classic French training certainly has an impact on the food to come, while strongly pointing to his Mumbai upbringing. He brilliantly illustrates how modern Indian cuisine may be prepared. Furthermore, he personally delivers each plate to the table, explaining the theory and flavours behind the creation in detail. He has a tale for everything, adding to the charm of the eating experience.
The dishes on this French-Indian degustation menu are prepared with care, using Indian spices, herbs, leaves, and fruits that have been carefully picked. Chef Yogi learned this remarkable technique from his father, and it is the foundation of the cuisine to renew and regenerate the unity of your body, senses, mind, and soul.
Photo By Nadodi
Nadodi Kuala Lumpur, which defines itself to be "engaging nomadic cuisine," peruses the markets and kitchens of Sri Lanka and southern India for unique strings to weave into elegant culinary shoes with the goal of taking you to places you've never been before. To this goal, Nadodi's degustation menus are dubbed "journeys." walking the 12-Mile Journey or the 7-Mile and the 9-Mile.
All of these dishes are also available as Vegetarian or Vegan options.
The 12-Course Tasting Menu at Nadodi costs RM490+. You may prefer the RM430+ 9-Course Menu or the RM360+ 7-Course Menu if you are not keen on going through 12-course. Wine pairings will set you back RM280+, while cocktail pairings will set you back RM260+.
Photo By Passage Thru India
During her school holidays, Gaya, the chef began cooking at a Passage Thru India. Her contagious passion for cuisine put an end to whatever plans she had outside of the kitchen. Her emphasis was quickly redirected, and she continues to work behind the scenes to this day.
Gaya and her father crafted a menu of authentic meals employing ancient secrets passed down through generations while travelling over India on a regular basis. The venue is the soul of Passage Thru India, while the food is the heart. The one-of-a-kind interior design is definitely worth seeing. It's a great place to have dinner with a group.The service is friendly and pleasant, and the food is delicious.
Photo By Delhi Royal
Despite its erect stance, Delhi Royale tries to appeal to the common man with a menu that includes nearly every cuisine item available in India's north. Page after page of tikka variants, paneers, soups, dhals, koftas, tandoori platters, kebabs, curries, and breads – it's a thesis of a menu. What's the tough part? They all sound fantastic.
The North Indian cuisine at Delhi Royale will astound you. The food here is seasoned with traditional Indian spices shipped in directly from India to maintain the authenticity and purest taste true to New Delhi. Order the Chicken Kalmi Kebab, Tandoori Masala Pomfet Fish, and Dakka Kulfi to round up your feast.
Photo By Gajaa at 8
Gajaa at 8 is one of Bangsar's long roster of Indian restaurants. Gajaa at 8 bills itself as a "Royal Indian Cuisine," with a menu that includes opulent South Indian dishes including Alleppey Fish Curry, Prawn Moilee, and Claypot Biryani.
You might want to try Alleppey Fish Curry. It is Kerala specialty with a note of tanginess thanks to the addition of mango to the coconut milk. In Kerala and Sri Lanka, fish and rice are main meals.The venue is ideal for parties and special events, thanks to its classy environment and dedicated service.
Photo By Aliyaa
Aliyaa continues to dazzle with their culinary creations. Aliyaa has you covered when it comes to running the whole of Sri Lankan cuisine, from an eclectic assortment of light bite appetisers to a full assemblage of sampling platters.
The fish cutlets and the Flaming Appam are a delightful finish to a great night, while Amma's Crab is a firm favourite. Wattalapam Dessert, a delightful Sri Lankan pudding made with coconut, brown palm sugar, eggs, and spices like cinnamon and cardamom, is another excellent option. Every bite is a piece of bliss. The service was excellent, and the wait staff was nice, responsive, and quite helpful, whether it was with dish recommendations or menu meal pairings.
Photo By Lankan Crab
If you're searching for something other than tikka masala or palak paneer, The Lankan Crab is the ideal place to go for lovely mud crabs with that flavorful taste; value-for-money with ample portions.
The Lankan Crab serves only fresh mud crabs. Two medium-sized crabs make up an order. Each of them weighed between 400 and 500 grammes. An XXL order consists of two crabs that weigh between 650 and 700 grammes apiece. Except under the full moon, all the crabs here are male! Female crabs, on the other hand, are available upon request, fully fleshed and roe-filled.
Photo By Kayra
Kayra’s menu has been revamped for Bangsar, resulting in an enjoyably distinct choice unlike anything else in KL. Kayra demonstrates that South Indian cuisine is not only far more diverse than banana leaf rice, but it can also be recreated for customers, all while honouring the soulfulness of centuries-old tastes, textures, and traditions.
Kayra's obvious effort in terms of presentation goes into even the simplest of dishes. The crispy dahi puri rice balls served with tangy rasam in shot glasses, or the crispy dosas shaped like taco shells—perfect for scooping up small piles of shredded masala chicken. For those who prefer their drink pairings, there are plenty of wines and cocktails to choose from; alternatively, dessert is frequently accompanied with a well-timed offer of coffee or masala tea.
