Nadodi
Nadodi
With its innovative stance towards Indian fine dining, Nadodi is an important restaurant within Malaysia’s culinary scene, offering a modern interpretation of South Indian and Sri Lankan flavours. With a kitchen helmed by Yavhin Siriwardhana, the many minds and hands that go into the menu is impressive, and every course is rich in narrative, balanced, and leaves a lasting impression. Attention to detail, from tableware to the elegant setting, complements the cuisine. Beyond the meal, you’ll also find a wide selection of wines, spirits, and cocktails from adjoining bar Vér, which are delicious interpretations of classic Indian flavours in liquid form.
Kayra
Kayra
Kayra is named for the root word of Kerala‘Kera’, meaning land of coconut. The restaurant embodies authentic yet modern Keralan cuisine, blending traditional flavours with contemporary presentation through small and big plates designed for communal dining. The interior combines colonial-era Keralan aesthetics with modern elements; think distressed walls and curved brick pillars. Dishes here are reinterpreted classics from chef Sal Sabeel, who trained in India and is heavily influenced by his family’s culinary heritage.
Coast by Kayra
Coast by Kayra
Coast by Kayra represents an innovative journey through Kerala's coastal cuisine, led by the dynamic partnership of third-generation Keralite-Malaysian owner Meriam Alfonso and chef Sal Sabeel. Building on the success of its predecessor Kayra, this new venture aims to elevate traditional Kerala cuisine while showcasing the rich flavors of India's Malabar coast. Both leaders bring deep culinary heritage to the restaurant—chef Sal Sabeel's cooking lineage traces back to his father and was refined through his education and experience at CGH Earth Hotels in Kerala, while Meriam grew up immersed in Kerala's culinary traditions through her family's renowned restaurant in Johor Bahru.
Frangipaani
Frangipaani
Located in the heart of Bukit Damansara, Frangipaani is best known for its menu that takes diners on a trip across the diverse subcontinent of India. Its lineup of dishes sees coastal delicacies from Goa and Mangalore, robust South Indian flavours, and unique Anglo-Indian fare. Under the guidance of head chef Faruk Tafardar, meals here reflect the vibrancy of Indian cuisine with dishes including traditional dum-style slow-cooked lamb leg paired with fragrant basmathi rice, prawns swimming in a robust ghee masala and served with dosa, and an offbeat but welcome twist on butter chicken featuring stracciatella.
Luca
Luca
On the ground floor of Bangsar Shopping Centre sits Luca, an establishment that offers a distinct culinary experience driven by a blend of modern North Indian and European flavours. The contrasting cuisines are brought together in a menu that stands as a showcase of seasonal ingredients and refined techniques, best exhibited in signature dishes like the restaurant’s grass-fed tomahawk paired with duck fat potatoes and heirloom carrots or its ode to butter chicken featuring charcoal grilled chicken tikka in a rich makhani sauce.
Jwala
Jwala
Visit Jwala for elevated, authentic Northern Indian cuisine. The restaurant has an elegant ambiance, while a piece of glass separates the kitchen from the dining space, allowing guests to watch as dishes are cooked in impressive tandoor ovens, served alongside sauces inspired by Mughlai cuisine. Try the Hamachi Collar with pickled spices, yuzu, and saffron, and the croissant-inspired naan which is innovative in concept. Each dish has incredible depth of flavour, while the use of spice at the restaurant is nuanced and well-balanced.
