Putting India on a plate

Quick Summary:

As the chef and owner of Flour, Yogesh Upadhyay has challenged convention in the culinary landscape whilst elevating Indian cuisine through his own creative vision.

To start the next chapter, Yogi and Natasha called time on the restaurant’s premises in Bukit Damansara three years later, before relocating the restaurant to the heart of the city centre.

At the time of meeting and chatting with Yogi, the restaurant was serving its Parivartan menu, which was inspired by food from India from 1500 AD onwards.

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Article Details

Category: EconomyBusiness

Markets: MalaysiaIndiaKenya

Topics: Culinary arts Degustation Chef Parivartan Tasting menu Nouvelle-Indian Yogesh Upadhyay Flour Fine dining Star Biz7 /Business/Business News

Source Website Secure: Yes (HTTPS)

News Sentiment: Negative

Fact Checked: Legitimate

Article Type: News Report

Published On: 2024-08-30 @ 16:48:00 (2 days ago)

News Timezone: GMT +8:00

News Source URL: thestar.com.my

Language: English

Article Length: 1442 words

Reading Time: 9 minutes read

Sentences: 52 lines

Sentence Length: 28 words per sentence (average)

Platforms: Desktop Web, Mobile Web, iOS App, Android App

Copyright Owner: © The Star

News ID: 22306372

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About The Star

Main Topics: EconomyBusiness

Official Website: thestar.com.my

Year Established: 1971

Headquarters: Malaysia

News Last Updated: 1 days ago

Coverage Areas: Malaysia

Ownership: Independent Company

Publication Timezone: GMT +8:00

Content Availability: Local / Regional

News Language: English

RSS Feed: Available (XML)

API Access: Available (JSON, REST)

Website Security: Secure (HTTPS)

Publisher ID: #22

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