When one of Bangkok’s most acclaimed modern Indian restaurants sets its sights on Kuala Lumpur, you take notice. And when that restaurant is JHOL, the brainchild of internationally celebrated Chef Hari Nayak.
About Chef Hari Nayak
Founded by globally renowned Chef Hari Nayak, a graduate of the Culinary Institute of America and author of best-selling cookbooks, JHOL is a tribute to the vibrant culinary traditions of India’s nine coastal states—from Gujarat and Goa in the west to Kerala and Tamil Nadu in the south, and Odisha and West Bengal in the east. Chef Hari’s visionary menu blends authentic Indian spices with contemporary techniques, creating dishes that are bold, refined, and deeply rooted in tradition.
His ability to marry heritage with innovation has earned JHOL accolades, including a place in the Michelin Guide in Bangkok, mentions in Asia’s 50 Best Discovery, voted as top 25 restaurant in Thailand by Travel & Leisure, just to name a few, since its Bangkok launch in 2020.
Now open for an exclusive soft preview at The Met, Mont Kiara, JHOL brings with it the soul of India’s vibrant coastlines, distilled into dishes that dazzle the eye, intrigue the palate, and stir the soul. This isn’t just Indian food—it’s a progressive reimagining of regional heritage, shaped by bold technique, fine ingredients, and an uncompromising culinary vision.
JHOL’s philosophy is deeply rooted in the coast—from the bustling chaat stalls of Mumbai to the spice-laden backwaters of Kerala, from the seafood bounty of Bengal to the fermented umami of Andhra cuisine. But don’t expect traditional fare. Expect refinement. Expect surprise. Expect dishes that whisper heritage but speak in the confident language of modern gastronomy.
PRELUDE
Bombay Bhel | Calicut Pepper Crab | Kolkata Dim’er Devil
The journey begins with a series of meticulously composed small bites. The Bombay Bhel, that familiar street snack, is transformed into a sculptural explosion of puffed rice, chutneys, and layered spices—a riot of crunch and tang that sets the tone for what’s to come.
Then arrives the Calicut Pepper Crab, sweet and tender crab meat slicked in a dark, aromatic pepper masala that lingers like jazz—bold, smoky, unforgettable. And it is served on the crunchy toast making the delights amazingly delicious.
The Dim’er Devil channels Kolkata’s soul, with a luxurious, crispy-crumbed egg that is all nostalgia and finesse.
MASALA MUSKA BUN (Add RM 45+)
A luxurious twist on the humble Indian bakery classic. Soft, pillowy buns are served warm with two house-made butters: a rich, savory Pav Bhaji Butter infused with spiced vegetable mash, and an aromatic Curry Leaf Butter that melts delicately into every crevice. Perfect for starting your journey through JHOL’s coastal flavours—or for soaking up every drop of sauce from your main course.
BFC : BERHAMPUR FRIED CHICKEN
Buttermilk-brined for succulence, dredged in a spiced coastal masala, and fried until the crust shatters at first bite. Served with JHOL’s signature house hot sauce—a blend of smoky chilies and tangy aromatics—this is fried chicken with depth, swagger, and just the right amount of heat.
SURTI ANDA GHOTALA
The Surti Anda Ghotala, a beloved egg dish from Gujarat, is elevated with soft folds of curried egg and spice, while the Chili Cheese Toast—graced with earthy shavings of truffle—walks the line between comfort and extravagance. A scoop of Pink Guava Sorbet cleanses the palate, icy and fragrant like monsoon rain.
PALATE CLEANSER : PINK GUAVA SORBET
A refreshing interlude designed to awaken the palate. This vibrant sorbet captures the tropical sweetness and subtle tartness of ripe pink guava, served ice-cold to cleanse the senses and prepare you for the next course. Light, fruity, and elegantly balanced
THE FEAST SHARING STYLE
Now comes the centrepiece: The Feast, a banquet of soul-stirring flavours designed to be shared.
KUNDAPURA GHEE ROAST CHICKEN
A dish rooted in the fiery coastal kitchens of Karnataka, JHOL’s Kundapura Ghee Roast Chicken is bold, nostalgic, and utterly satisfying. Succulent chicken is slow-roasted in aromatic spices and rich, nutty ghee, creating a glossy, caramelized coating that clings to every bite. Served alongside a delicate cone dosa and creamy coconut chutney, this dish is a harmonious play of spice, fat, and fragrance—comforting and complex all at once.
ALLEPPEY FISH CURRY
For seafood lovers, the Alleppey Fish Curry is nothing short of a coastal masterpiece. Fresh, flaky white fish is gently poached in a vibrant, turmeric-hued coconut gravy infused with the aromatics of curry leaves, mustard seeds, and green chili—a symphony of warmth and subtle spice that sings of Kerala’s backwaters.
Served with delicately tempered tapioca and nutty Matta red rice, the dish is grounding yet refined—like a lullaby from the sun-drenched shores of Southern India. It’s soul food, reimagined through a fine-dining lens.
DESSERTS
BABY BANANA
A playful yet refined tribute to South India’s beloved fruit, this dessert stars a banana caramel semifreddo—creamy, frozen, and infused with deep caramelised notes—topped with a scoop of bold, aromatic filter coffee ice cream. The contrast of warm spice, mellow sweetness, and icy intensity delivers a nostalgic nod to roadside banana stalls and kopitiam-style brews, reimagined with modern finesse. It’s comforting, captivating, and irresistibly unique.
TENDER COCONUT PAYASAM
This elegant rendition of a South Indian classic layers the delicate sweetness of tender coconut milk with the creamy richness of slow-cooked vermicelli and pandan-infused notes. It’s topped with a crisp jaggery sesame snap for crunch and depth, and a scoop of vibrant mango sorbet for a refreshing tropical finish. At once comforting and luxurious,
With this Malaysian debut, JHOL doesn’t just join the local dining scene—it elevates it. This is Indian cuisine that is fearless yet reverent, opulent yet deeply grounded in place and memory. Every course, every garnish, every bold contrast speaks of a chef who honours his roots while redefining their future.
Address: The MET corporate tower, Kompleks Kerajaan, 51200 Kuala Lumpur,
Phone: 012-502 4528