Jhol Kuala Lumpur

Inspiration here strikes in the form of the expansive Indian coastline, spanning from West Bengal to Gujarat and encompassing eight states and one Union Territory. Each region hosts its own dialect of flavour, shaped by the sea, climate, culture and centuries of trade and colonial exchange. At Jhol, these voices aren’t softened but allowed to speak clearly through cuisine. Like the coastline it celebrates, Jhol is best experienced expansively so come hungry and come curious. 

At the helm is executive chef Gaurav Gupta, whose résumé spans Taj Hotels, Indian Accent, acclaimed kitchens in Bangkok, and the original Jhol Sukhumvit. His cooking is confident, technically assured and refreshingly free of theatrics.

SIGNATURE DISHES

1. Masala Muska Bun
2. Alleppey Fish Curry
3. BFC (Berhampur Fried Chicken)

TATLER TIP

Don’t miss cocktails at Chola, the restaurant’s sister bar, which specialises in gin and tonics. 

ON THE PASS

Before training under Hari Nayak in Bangkok, Jhol Kuala Lumpur’s executive chef Gaurav Gupta also worked at Taj Hotels in Bengaluru and Indian Accent in New Delhi.