Cover image via FLOUR (Facebook)
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After nearly a decade in the KL dining scene, FLOUR has officially closed its doors
If you've been on the lookout for modern, elevated Indian cuisine in Kuala Lumpur, chances are you've heard of FLOUR.
The restaurant, founded by Chef Yogesh 'Yogi' Upadhyay, announced that it has shut down after nine years of operations.
The news was shared with a simple but heartfelt message:
"Thank you for dining with us, allowing us to showcase our vision of Indian cuisine."
FLOUR was recognised in the MICHELIN Guide 2025
While FLOUR wasn't awarded a full Michelin star, it was featured as a "selected" restaurant in the MICHELIN Guide — a mark of quality and distinction in KL's fine dining scene.
Chef Yogi was known for reimagining Indian food with whole spices and a lighter touch
Unlike many Indian restaurants in Malaysia that leaned heavily on tradition and spice, Chef Yogi brought a fresh take to the table.
Using chilli to enhance the flavour, he struck a delicate balance that surprised many first-time diners.
His menus often highlighted seasonal produce sourced from around the world, paired with age-old Indian techniques.
Over the years, Chef Yogi and his team curated tasting menus that introduced diners to new ways of experiencing Indian flavours
Among the standouts were:
Lasooni Ghost: Mutton tenderloin in a creamy garlic sauce.
Butter Chicken: A refined take on the classic, featuring spring chicken and authentic Marzano tomatoes.
Mutton Biryani: Grass-fed mutton biryani with long-grain rice and caramelised onions.
Kubhani Ka Meetha: A white apricot tart layered with nuts and apricots.
Kachori: A crispy pastry filled with spiced filling, reimagined with a modern twist.
Prasad: A layered Indian wheat confection with meringue, almond cream, and pistachio.
Since the announcement of FLOUR's closure, many have shared their memories and gratitude
Regulars and food enthusiasts alike have taken to social media to express their appreciation, with many praising Chef Yogi's bold approach to Indian cuisine and the unforgettable experiences they had at FLOUR.
