Cover The menu here is centred around open fire cooking (Photo: Jwala)
The menu here is centred around open fire cooking (Photo: Jwala)
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We speak to Jwala’s founder about how the restaurant has undergone recent changes
With Jwala translating into flame in Sanskrit, the restaurant stays true to its name with a progressive dining experience featuring dishes treated by open fire. “While many restaurants in the city offer a more familiar, conventional take on Indian food, Jwala pushes the boundaries by focusing on a more refined, experiential approach to dining,” explains founder Kartik Kumar.
Located within The Five@KPD, a glass plane separates the open kitchen from the main dining area, giving diners front-row seats to the large team of chefs and the impressive tandoor ovens. “At the core of our concept is the iconic copper-clad tandoor, which is used not only for cooking but as a defining element of the restaurant's identity. The tandoor isn't just a cooking method—it’s the heart of our menu,” he continues.
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Above Jwala was one of Tatler Dining Malaysia's Top 20 Restaurants of 2024
Jwala was one of Tatler Dining Malaysia's Top 20 Restaurants of 2024
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Having worked in some of India’s pioneering restaurants, much of the team brings with them more than 20 years of experience. “Our approach is centred around collaboration and a shared commitment to excellence. We believe that the success of our restaurant lies in the collective effort of our team, where each individual contributes to creating a seamless, memorable experience,” Kartik enthuses.
Above Jwala’s private dining room
Jwala’s private dining room
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Since its inception, the restaurant has undergone transformation, transitioning from an a la carte restaurant to embracing tasting menus. “The transition wasn’t easy, especially given the societal perceptions surrounding North Indian cuisine, but through persistence and dedication, we’ve succeeded in reshaping how people view and experience this culinary tradition,” Kartik says.
Above Pomelo chaat, Tikki, Hamachi Tartare
Pomelo chaat, Tikki, Hamachi Tartare
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The current tasting menu features dishes expertly treated by the grill using the restaurant’s tandoor, served with sauces inspired Mughlai cuisine.
“A signature element of our menu is the infusion of smoky flavours, which we achieve through the use of mangrove charcoal, ensuring that each dish carries that unique, aromatic essence,” Kartik explains. The use of the stove top is minimal, and the tandoor’s use will soon extend to desserts, pushing the boundaries of traditional cooking further.
Above Salted meringue, whipped mango, aged mango ice cream
Salted meringue, whipped mango, aged mango ice cream
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The team hopes to offer our guests an experience that transcends traditional dining, allowing guests to connect with the heritage of North Indian cuisine in an innovative manner.
“Whether it’s the crackling of the tandoor or the aromas that fill the air, every element is designed to enrich the sensory experience and make it unforgettable. Ultimately, the experience we offer is about more than just eating; it’s about sharing in the artistry, passion, and tradition that define our cuisine,” he smiles.
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Images: Jwala
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
