The new head chef, Rahul Singh, hails from Amritsar, and has only started his new position here in Penang three and a half months ago. He’s still turning out very authentic fare - we’re keeping our fingers crossed that he doesn’t “localize” his offerings to suit the local palate too soon!!
Penang’s Indian community, just like in the rest of Malaysia and Singapore, is overwhelmingly Tamil, and oftentimes, many other Indian regional cooking has had to accede to their demands.
I still remember when Yogesh Upadhyay, a Mumbai native, first opened FLOUR, his fabulous North Indian eatery and my fave in all of Malaysia - he said that he had local Indian (Tamil) customers come in during the early days, took a look at his menu, and rudely asked him, “Where’s the 𝘳𝘰𝘵𝘪 𝘤𝘢𝘯𝘢𝘪 (Malaysian term for Tamilian roti paratha)?! You call yourself an Indian restaurant and you don’t have 𝘳𝘰𝘵𝘪 𝘤𝘢𝘯𝘢𝘪?!”
Now, of course, FLOUR has stamped its mark on KL’s dining crowd with its fine North Indian cuisine and is a Michelin-Selected restaurant.
