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Indian Cuisine

Indian Cuisine

Featuring Nadodi, KAYRA Authentic Kerala Cuisine, Frangipaani, Meat The Porkers
Jesuis Enamourez
Jesuis Enamourez

Lentil and spinach tempered with ghee and ground coconut. RM18 per serving.

A very typical Keralan fish curry that’s made of coconut milk, turmeric and green chillies. I love the thick curry that’s not too spicy and goes perfectly with their apams. RM35 per serving.

Crispy dosa tacos filled with fresh tomatoes, capsicum, potato masala, homemade sour cream dressing and sev. I love this appetiser. It’s so delish especially that extra crunch from sev. RM22 per serving.

Mini taftan bread topped with spiced mutton patty and onion pickles served with mint dressing. The party was a bit tad dry. RM34+ per serving.

The Mangalorean style squid rings cooked in wonderful aroma of spices in ghee served with mint dressing, pickled vegetables and lime wedge. RM38+ per serving.

My all time favourite Indian vegetarian dish to go with naan. Creamy puréed spinach curry made with ginger, garlic, spices and fresh Indian cured cheese, finish with some cream. I enjoyed that they serve generous amount of Paneer over here. RM32+ per serving.

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While I’m much more familiar with Tikka Masala, this Chicken Tikka Makhani opens up my palate to a whole new level. While the former is commonly known as a British invention of roasted/grilled chicken in a tomato based gravy, the later originally from India with a pronounced butter flavour. The charred chicken chunks (tondoori) here is well seasoned and marinated in spices prior to cooking in a rich Makhani sauce served with rice or naan of your choice. It’s so flavourful and rich that you would prefer to share it with someone. RM36+ per serving.

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#progressivecuisine
#SouthIndianCuisine
#lefooding
#gastroart
#gastronomy
#gourmandise
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One of the most interesting surprise bites.
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#NadodiKL
#progressivecuisine
#SouthIndianCuisine
#lefooding
#gastroart
#gastronomy
#gourmandise
#gourmetartistry
#gourmettraveller
#theartofplating
#chefofinstagram
#chefstalk
#finedining
#foodspotting
#foodphotography
#foodstagram
#foodtraveller
#epicurean
#enamourez
#wanderlust
#moleculargastronomy
#timeoutkl
#burpple
#eatdrinkkl

Beetroot burger: A beetroot cutlet sandwich between beetroot meringue.
Pai Tee: Inspired by the local Peranakan dish, filled with jackfruit seeds, Kelulut Honey and garlic.
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#NadodiKL
#progressivecuisine
#SouthIndianCuisine
#lefooding
#gastroart
#gastronomy
#gourmandise
#gourmetartistry
#gourmettraveller
#theartofplating
#chefofinstagram
#chefstalk
#finedining
#foodspotting
#foodphotography
#foodstagram
#foodtraveller
#epicurean
#enamourez
#wanderlust
#moleculargastronomy
#timeoutkl
#burpple
#eatdrinkkl

Sri Lankan Kari made of Coconut foam, Beetroot Sorbet, Beetroot glass and powder.
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#NadodiKL
#progressivecuisine
#SouthIndianCuisine
#lefooding
#gastroart
#gastronomy
#gourmandise
#gourmetartistry
#gourmettraveller
#theartofplating
#chefofinstagram
#chefstalk
#finedining
#finedininglovers
#foodspotting
#foodphotography
#foodstagram
#foodtraveller
#epicurean
#enamourez
#wanderlust
#relaischateaux
#moleculargastronomy
#timeoutkl
#burpple
#eatdrinkkl

Insta: enamourez

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