The Modern Palate

Chef Yogi of Flour fame uses Indian inspiration, French techniques and global sources to curate an epic journey through sixth-century Rajasthan.

- Reena Gomez

A STORY OF origins unfolds at Flour in Kuala Lumpur this season as chef Yogesh Upadhyay marries an introspection of his motherland and rigorous attention to provenance. The northwestern Indian state of Rajasthan, where the chef's parents still live, translates to land of kings' and is renowned for its rich culture, royal tradition and legacy in gemstones. This influence is evident throughout the menu, from its design, evocative of grand gem-studded Rajasthani doors, to its spirit.

Diners who surrender themselves to the unknown are led on a most unusual journey through the drylands of sixth-century Rajasthan. Before the arrival of irrigation, when the arid climate denied the people lush vegetation, they turned to fruit bushes, root vegetables, game and livestock for sustenance. Where sweetness, savouriness and spice could not be naturally invoked, they were conjured to elicit pleasure in a limited spread.