klyeoh
March 21, 2019, 10:15am
2
Harters:
One of the things I like about Indique is the elegant, quite westernised, plating that is pretty much, erm, unique in the area for South Asian restaurants. You know the sort of things – food presented in perfect circles, blobs and smears of sauce across the plate, even the odd edible flower or two. But this does nothing to detract from the quality of the food.
Seems to be the new trend among Indian restaurants around the world these days - beautiful plating. In my part of the world, we have places like Nadodi in Kuala Lumpur:
Nadodi has set a new benchmark in KL for modern Indian fine-dining with its “The 11 Mile Journey” menu degustation - taking diners through an amazing culinary journey spanning the South Indian cuisines from Kerala, Sri Lanka and Tamil Nadu.
Combining traditional spice blends & cooking techniques with molecular gastronomy & modern interpretations of old dishes, Nadodi’s inventiveness was a breath of fresh air in KL’s dining scene.
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Started off with a couple of cocktails:
“Co…
And GAA in Bangkok:
Mumbai-born Garima Arora created history of sorts when she became the first Indian woman to win a Michelin-star, which she did for GAA last Nov in the 2019 Red Guide for Thailand. A sister-restaurant to the über-popular Gaggan, right across the courtyard from it, GAA’s cuisine veers towards fusion Indian-Thai, whereas Gaggan is more fusion Indian-Japanese.
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Chef Garima Arora, a Noma as well as Gaggan alumnus, favours using seasonal local produce like unripe jackfruit and…
