Frangipaani is a beautiful new restaurant by every measure, from its leafy, sunlit terrace to its interior that's meant to channel colonial-era Indian elegance.
Its menu is equally enticing, paying homage to centuries of a culinary heritage that spans Punjab to Goa - the latter is brought to life by the Crab Xec Xec, a classic curry that's rich with roasted spices, robust in its depth and dimensions, the kind of curry that everyone will lap up to the final spoonful (RM48+).
With a menu of more than 60 recipes, there's something for everyone here, from the meaty-but-mellow paya shorba, a soothing soup with natural collagen in all its gelatinous glory (RM20+), to the vegetarian-friendly dal khichdi, a one-pot, comfort-cooking medley of creamy rice and lentils (RM20+). Flavours are impressive - well-rounded and wonderfully balanced.
Cocktails promise playful South Asian flourishes: Indian Passion features vodka and passion fruit puree jazzed up with a jal-jeera cumin mix and green chillies (RM33++), while Hariyali Effect blends Scotch whisky with jaggery syrup infused with star anise, nutmeg, cumin and cinnamon (RM35+).
Service is dedicated and determinedly diligent, ensuring an exceptionally pleasant evening here.
Frangipaani
M.03, Mezzanine Floor, Republik, Jalan Medan Setia 1, Bukit Damansara, Kuala Lumpur. Kitchen opens daily, lunch and dinner. Tel: 03-2011-0030
This post first appeared on eatdrinkkl.com
