Past four years, we have been able to demonstrate that Indian food need not have regional interpretation. Indian food can be modern.
This menu is the next step to showcase modernity of Indian cuisine with French influence that has become an integral part of Chef Yogi’s cooking. Also, his love for wines will be visible as pairings are done with these courses.
“Blossom Summer” — thoroughly served with specially selected Indian spices, herbs, leaves, and fruits to achieve an unbelievable balance, forming the basis of the cuisine – which is the spectacular art he learned from his father.
Aforementioned, to give the touch of Malaysia’s tropical climate, Chef has chosen seafood as the significant ingredient. This menu is exclusively designed and executed by Chef Yogi, Chef Balli, and Chef Alessandro.