In Kuala Lumpur’s dynamic culinary landscape, three restaurants stand as modern beacons of Indian haute dining — each one an ode to the region’s history, spice routes, and cultural storytelling.
From the migration of South Indian flavours to the mystique of the North West Frontier and the avant-garde evolution of contemporary India, these establishments transcend the expected — crafting experiences where art, memory, and mastery converge.
Nadodi KL
At Nadodi, dining is a pilgrimage through the flavours of Tamil Nadu, Kerala, and Sri Lanka — regions whose culinary soul once traversed the seas with Malaysia’s early settlers. Spearheaded by Cinnamon Group CEO Abbi Kanthasamy and Executive Chef Yavhin Siriwardhana, Nadodi brings heritage to the global stage with a progressive flair.
Each dish from its curated degustation menu pays homage to the nomadic ancestors whose recipes shaped Malaysia’s multicultural palate — from the comfort of thosai and roti canai to the layered allure of biryani. Here, ancestral techniques meet modernist artistry, blending spice blends and memories into a dining experience that is both reverent and revolutionary.
Chef Yavhin
“Creativity and innovation are key to offering a unique dining experience, while staying authentic to the heart of the cuisine,” shares Chef Yavhin. At Nadodi, culinary migration becomes the sensory expedition that transcends borders, honouring the wanderers who once connected nations through flavour.
Jwala KL
A theatre of fire and flavour, Jwala captivates with dishes seared in passion and precision. Its name, drawn from the Sanskrit word for “flame,” reflects a reverence for the elemental force that shapes the soul of Nawabi cuisine — bold, refined, and irresistibly evocative of the North West Frontier.
“Elevating your palate, one bold flavour at a time,” Jwala transforms dining into performance — a sensorial encounter with the primal energy of fire. Each flicker and spark carries the essence of India’s age-old culinary traditions, where smoke and spice intertwine to awaken the soul as much as the senses.
Custom-built tandoors stand as the stage for this fiery spectacle, where ingredients meet glowing embers and flickering coals to create dishes that are at once primal and elegant. The result is a dining experience that evokes drama — a play of texture, aroma, and heat — choreographed to perfection.
Le Mirch
The story of Le Mirch begins with Shyam Thakur, a visionary entrepreneur driven by his passion to share the soulful authenticity of Indian cuisine — reimagined with a touch of modern flair.
True to its name, meaning “The Chilli” in Hindi, its gastronomy experience embodies the fiery spirit and zest for flavour in every dish. Inside, the ambience radiates warmth and sophistication, where traditional Indian motifs culminates modern design, thus creating an inviting space that blends comfort, culture, and elegance for every occasion.
Chef Nishant Choubey
The culinary journey continues under the creative direction of Chef Nishant Choubey, a celebrated name renowned for his Michelin-plated expertise at Indus. With his new menu, Chef Choubey introduces a fresh flavours of time honoured Indian spices with inventive twists and global finesse.
(Images from Nadodi KL, Jwala KL and Le Mirch)
