Chef Gaurav Gupta from JHOL
This September, the stage is set for a rare culinary dialogue between two masters of flavour. For two nights only, Kayuputi partners with JHOL Kuala Lumpur for an eight-course tasting menu. The result is as much a journey as it is a feast, crafted to surprise, delight, and spark conversation.
At the heart of this collaboration is Chef Gaurav Gupta, the Head Chef of Michelin Guide–recognised Indian restaurant JHOL Kuala Lumpur. His career spans over a decade in kitchens like Indian Accent in New Delhi, one of Asia’s 50 Best Restaurants. Since joining JHOL, Gupta has brought bold vision and refined technique to Kuala Lumpur, where he continues to reimagine the flavours of India’s 7,500 km of coastline with global finesse.
Eight Courses. One Unforgettable Journey.
The evening begins with canapés and a sparkling toast at Kayuputi’s Pavilion Bar, where the Andaman Sea shimmers as backdrop. What follows is a progression of flavours that tells stories of heritage and innovation. A Dimer Devil quail egg wrapped with lamb, Bengali mustard, and caviar sets the tone. The Calicut Pepper Crab Toast packs heat and crunch. The Bombay Bhel with avocado and potato sev playfully reimagines a street classic.
Next comes the Surti Anda Ghotala, layered with truffles, followed by the indulgent Ghee Roast Crab. The sequence ends with the delicately wrapped Pumpkin Leaf Bhapa Maach, featuring seabass in mustard and coconut.
The main courses highlight the richness of coastal India. The Alleppey Mackerel Curry blends coconut milk and green mangoes, served with cassava mash and red rice. The Kosha Mangsho features lamb slow-cooked in mustard oil and spices, paired with airy onion-seed bread. A bright pink guava sorbet refreshes the palate before the finale—tender coconut payasam with mango sorbet, a dessert that is both delicate and tropical.
An optional wine pairing elevates the journey. Each pour balances spice, texture, and richness with European finesse, from crisp Sancerre and elegant Burgundy Pinot Noir to the layered sweetness of Tokaji Furmint.
This limited Kayuputi x JHOL collaboration is part of The Gastronomy Series by The St. Regis Langkawi where gourmands get a rare chance to see Indian coastal traditions reframed through a contemporary, cosmopolitan lens—one that bridges Langkawi’s horizon with the stories of the subcontinent. For more information, visit the official website here.
