Indian Cuisine

Indian Cuisine

Featuring Nadodi, Frangipaani, Meat The Porkers
Jesuis Enamourez
Jesuis Enamourez

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.

1 Like

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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#NadodiKL
#progressivecuisine
#SouthIndianCuisine
#lefooding
#gastroart
#gastronomy
#gourmandise
#gourmetartistry
#gourmettraveller
#theartofplating
#chefofinstagram
#chefstalk
#finedining
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#foodspotting
#foodphotography
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#foodtraveller
#epicurean
#enamourez
#wanderlust
#moleculargastronomy
#relaischateaux
#timeoutkl
#burpple
#eatdrinkkl

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

Torched Hokkaido Scallops, Lemon Millet, Tomato & Onion Thokko.
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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

Roast Pork belly biryani, served with raita, gravy and pappadam. We were slightly disappointed with the serving of the biryani, just found few pieces of roast pork in it. RM28 per serving.

One of their highly recommended dish. Pork ribs marinated in yoghurt and, freshly ground spices grilled to perfection served with mint sauce, grated carrots and lime wedge. The meat was so soft and it fell off the bones. RM48 per serving.

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Insta: enamourez

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