According to the Rajasthan-born chef, “The restaurant name was inspired by flour, an essential ingredient for the making of bread. Without flour, there’d be no Indian food.”
Although Chef Yogi was roped into his father’s restaurant business in his teens, the rebel in him opted to pursue hotel management and French culinary arts. Determined to make his own mark, he relocated to Dubai and ventured into the aviation industry.
In 2014 Yogi came to Malaysia, to work for Air Asia X. He met and married his wife who then encouraged him to open Flour. “She said my culinary efforts changed her perception of Indian food and I should showcase my skills to a broader audience.”
Chef Yogi said “Flour brings the future
of Indian cuisine to the present, based on my knowledge and research on the
past, using modern French techniques and thoughtfully composed
“Quail and game birds are native to India; in the old days, people used to forage for them as the native protein source” said Chef Yogi. “The secret lies in mustard seed oil, to give the quail deep-seated flavour and incomparable aroma.”
Unsurprisingly, his adroit skills shone through in the Vegetable Charcoal Roast (RM38++). Banking on a useful tip gleaned from the Persians, he infused rose water into the saucy base of housemade curd and bird’s eye chilli oil, letting it bring the inherent vegetal-fruitiness of the roasted baby eggplants, capsicum, and cherry tomatoes to full bloom onto our palate.
Dousing that sumptuous sauce onto Jeera Rice (RM18++) then savouring the cumin-speckled rice, as we picked the bones clean off those deliciously tender chunks of spring chicken tikka, was heavenly.