Jwala Kuala Lumpur – Contemporary Northern Indian Fine Dining
Words: Caroline Lai
Photos: Han Sen Hau
Located on the second floor of Block E at The Five, Jwala Kuala Lumpur makes an immediate impression with striking abstract art pieces crafted aptly from charcoal decorating the wall of its entrance.
Named after the Sanskrit word for “fire,” Jwala is known for its chargrilled specialties, prepared in custom-built tandoor ovens. A glass partition separates the open kitchen from the dining area, giving diners a front-row view of the talented chefs at work. The three impressive copper tandoor ovens flown in from New Delhi and fueled by Sarawak mangrove charcoal are at the forefront of it all. We were excited to be there, and the kitchen theatrics increased our enthusiasm.
Jwala Kuala Lumpur Tasting Menus & Prices
Jwala offers a thoughtfully curated à la carte menu alongside three indulgent tasting menus: the Signature Menu (RM 390++), the Premium Menu (RM 430++) and the Vegetarian Menu (RM 390++). We were fortunate to experience a bespoke tasting menu that blended highlights from the Signature and Premium menus. A wine pairing of four glasses is also available for RM190++. Of course, that’s the option we chose. (Scroll to the end for tasting menus and prices.)
Wine Pairing #1 – Sanfeletto Prosecco Extra Dry, Glera
Our first wine, Sanfeletto Prosecco Extra Dry, is known for its lively, fine bubbles and delicate aroma. It has floral notes with hints of crisp green apple and soft white fruits, followed by a refreshing citrus finish. On the palate, it is bright and fresh, with a pleasant acidity.
Bites
Our meal began with a vibrant trio of bites. Our friendly server, Husain, introduced the fruit chaat, a combination of watermelon, pineapple, and green apple that delivered a zesty and invigorating start. Next came the capli tart, Jwala’s innovative take on a classic flat kebab, dusted with parsley and topped with a dollop of bright yuzu coriander purée. The final bite, the tikki, crafted from tapioca instead of potato, was crowned with a subtly fiery yellow chilli cream, leaving a memorable kick that rounded out this opening act.
Delhi Chaat
Next, a deconstructed chaat grabbed our attention with its playful colours. The gracious restaurant manager, Shakti Singh, described the dish’s components: a base of coriander chutney, spiced yoghurt, boondi (fried chickpea flour), and several translucent pomegranate sheets. The first bite offered a light, foamy savouriness, gradually evolving into sweet and subtly spicy notes. This was Mon’s favourite dish of the evening.
Florets
Only two dishes in, and true to its name, Jwala had already kindled a comforting warmth in our bellies. This prepared us perfectly for the next hot dish, The Florets – a charred broccoli centrepiece atop a sodhi emulsion – a Sri Lankan-inspired blend of coconut milk, turmeric oil, and fermented chilli. We were surprised and delighted by the layer of burnt cream cheese on top, adding unexpected cheesy goodness.
Wine #2 – Corte Giara, Pinot Grigio
The Corte Giara Pinot Grigio was served in time for our next seafood dishes. The aromas are really nice on this white, with bright apple and lemon hints and a crisp tartness. It’s a vibrant and food-friendly wine. The mouthfeel is pleasant, with a long finish of tart apple and minerals.
Snapper
The Japanese Golden Snapper, a thick and generous chunk marinated with mustard and yoghurt, was served with a quinoa tamarind gravy – a tangy accompaniment that paired nicely with the well-charred fish.
Prawniee!!
Complementing the wonderful local resources in Malaysia, Jwala features the Sabahan tiger prawn in this dish. It is served with a fragrant kaffir lime stew and paired with raw mango and pineapple chutney. Every part of the sweet tiger prawn was utilised, with its head rendered into a fragrant orange oil drizzled around the dish.
Berry Sorbet
To cleanse our palates, we were served a refreshing mixed berry sorbet with candied ginger at the bottom and a delicate beetroot water sheet on top. Its clean finish prepared us for the main courses ahead.
Lamb Fattoush
The Spanish lamb chop was tender and juicy, but the standout element was the nihari reduction, a traditional Lucknowi recipe. At Jwala, it’s made with lamb jus, adding richness to the sauce, while a dollop of pumpkin purée on the side lends a subtle sweetness. The dish came with a tandoori croissant naan, an inventive twist on the classic naan, with a crisp, light crust and the perfect vehicle to the Dal Jwala, the restaurant’s signature black lentil sauce enriched with San Marzano tomatoes slow-cooked overnight. The naan and the black dal was a hit with the whole team.
Wine #3 – Errazuriz Aconcagua Costa Syrah 2020
The red, the Errazuriz Aconcagua Costa Syrah 2020, comes from the Aconcagua Costa region of Chile. The aroma is floral, and on the palate, it’s fresh and layered with a mix of blackcurrants and blueberries, accented by hints of incense and pepper. The fine tannins added a lively energy that readied us for the much-anticipated next dish – biryani!
Awadh Dum Biryani
Finally, it was time for the dish that excited us most despite being nearly full. Presented in a clay pot, Shakti shared the story behind this refined rendition of Jwala’s biryani, inspired by the culinary traditions of Lucknow. The preparation is meticulous. Stock forms the base, followed by layers of tender meat, and topped with rice aged for two to three years – a crucial detail that enhances the grain’s size and flavour. The dish is then drizzled with saffron water and slow-cooked to perfection. We loved the cooling effect of the burani raita siding it.
Wine #4 – Moscato d’Asti, Moscato Bianco
Italian Moscato d’Asti is known for its light, aromatic, and sweet character. Yet its sweetness is balanced and not overpowering, making it an ideal companion for our last and final dish – dessert!
AAM
Our dessert was an assembly of a spiced crumble base layered with salted mango meringue, topped with mango mousse and a hint of chilli dust. A delicate chilli meringue and mango ganache on the side added contrast, and edible flowers prettified the top. We appreciated this light and not overly sweet finish to our meal.
Reasons to Visit Jwala restaurant: Jwala combines authentic Northern Indian cuisine with a creative touch. From dishes like the delicious Awadhi dum biryani to the innovative tandoori croissant naan, every detail reflects a dedication to quality and tradition. Guests can choose from an à la carte menu or the well-curated tasting menus, perfect for special occasions. With its signature dishes, welcoming ambience, and warm hospitality, Jwala restaurant offers a dining experience definitely worth exploring.
Jwala Restaurant at The Five
Contemporary Northern Indian Fine Dining
E-2-02, Level 2, Block E, The Five & KPD
Kompleks Pejabat Damansara, 49, Jalan Dungun,
Bukit Damansara, 50490, Malaysia
@jwala.kl
+601 2947 9100
[email protected]
Jwala Restaurant Opening Hours
Monday: Closed
Tuesday to Saturday: 12 pm – 3 pm & 6 pm – 11 pm
*Pork-free
**Vegetarian options available, including a Vegetarian Tasting Menu (RM390)
***Private dining rooms available
****Rakh, the cocktail bar located downstairs, serves as an extension of Jwala
*****Parking available at The Five @KPD (hourly rates apply)
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