The Harmonies of India

Frangipaani brings us on a journey through India’s different cuisines

Frangipaani entices Kuala Lumpur’s gourmands to its doors with its tantalising medley of cuisines from different parts of India. The restaurant’s specialty lies in its treasured family recipes: Crab Xec Xec, Lamb Vindaloo, Madras Chicken Curry, Prawn Balchao and Pomfret Mappas.

Truly a feast for the senses, diners will feel right at home with its impressive menu and cosy ambience. Its architecture is reminiscent of the British colonial days in India with a touch of Malaysia’s tropical greenery and a twist of modern elegance. As diners savour the delicacies, a pianist serenades them with soothing melodies.

Named after the delicate frangipani, the restaurant takes after the flower’s symbolic ethereal qualities. It is no stranger to well-known guests either, such as Malaysia’s former prime minister Tan Sri Muhyiddin Yassin who personally loved the lamb vindaloo and Raan biryani.

Owner Erina Pereira Gomez was driven by the idea of recreating beloved native family recipes. Most of the dishes here are a loving testament to not only the city she grew up in but also her parents. When she married her husband, Gomez also learned to appreciate south Indian cuisine, such as Kerala and Anglo-indian food. The exquisite dishes remain steadfast in her values, consistently presented fresh with zero colouring or additives.

Having built a loyal following through the years, Frangipaani has prevailed despite the many challenges of the pandemic. Like all restaurants, it had to resort to delivery but Frangipaani ensured that quality was never compromised

Moving forward. the restaurant has plans to go bigger and bolder with new dishes from different parts of the Indian subcontinent that are sure to surprise and delight even Frangipaani’s regulars.