The French-Indian restaurant presents pleasure on a plate
Spearheaded by Chef Yogesh "Yogi" Upadhyay and Natasha Ng, French-Indian restaurant Flour unearths a breadth of gastronomical wonders this winter season. Leading a talented team of chefs including Chef Balli and Chef Alessandro, Chef Yogi interprets North Indian food with a strong French influence, as can be seen in Flour's 10-course degustation.
"I graduated from a culinary school where we learned the 17 classic French courses, so of course my food tends to have a French touch," says Chef Yogi.
Marked by the richness of spices, herbs and fruit, the Wonder Winter degustation menu is pure novelty and every bite is magic.
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To celebrate the vitality of nature in winter, the Wonder Winter degustation begins with an exquisite starter of rye and walnut bread with 60 year-old balsamic vinegar butter. Diners are then greeted by a series of amuse bouches; the first comes with edible crispy grass and a quail egg that melts in your mouth like chocolate; the second, a creamy and tangy lemon chilli tart, is a stunning starter bursting with different flavours. Flour also pays homage to the Japanese art of Kintsugi by mending a 'broken' macaron with edible gold.
The anticipation of the 10-course meal builds up with the Earth & Sea course that shines the spotlight on Osetra caviar—a must-have for all caviar lovers. Served with beetroot thoran custard, idli and amrakhand, the caviar and combination of ingredients prove unexpected in the best possible way. In contrast, the Bitterness course—grilled prawns married with pumpkin and fenugreek—explores the complexities of fresh crustaceans.
Flour's kabir, which is more popularly known as rasam, bridges tradition and modernity in its own way. The hearty broth containing tamarind, pepper, tomato, cumin and other spices is lent a lux touch with beautifully cooked scallops.
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