HAVA: A New Culinary Chapter at Four Seasons Resort Langkawi

Marking an exciting new addition to its culinary offerings, Four Seasons Resort Langkawi announces the opening of HAVA, where guests can sample the vibrant flavours and cherished traditions of India’s fabled Northwest region. Set to open on December 12, 2024, HAVA – meaning “breeze” in Sanskrit – offers a relaxed ambience that showcases the magnificence of the Andaman Sea and the island’s stunning sunsets.

“The beauty of Indian cuisine is that it tells a story with every dish and binds people together,” says Speciality Chef Balwant, who helms the talented team at the restaurant. “From the first bite to the last, food in India is about connection and sharing. I’m excited to bring that spirit to Langkawi, offering guests an epicurean experience that is both heartwarming and memorable.”

Set against the Resort’s picturesque coastline, HAVA combines a breezy open-air setting with breathtaking sea views. The expansive terrace invites guests to feel the sea breeze as they dine, ideal for alfresco sunset gatherings and sit-down dinners under a sky full of stars. The open layout seamlessly connects the indoor dining area to sweeping views of the natural landscape. Wooden furnishings enhance the space, while soft, neutral fabrics provide warmth and comfort. Accents of greenery and gentle lighting add the finishing touches to this serene setting.

Combining the timeless traditions of Indian and Malaysian hospitality, a warm welcome from the Four Seasons team sets the scene for extraordinary meals that both delight the palate and renew the spirit.

A Homage to Indian Heritage

The menu at HAVA pays tribute to the bold, distinctive tastes of north India, where fire and smoke meet spice and seasonality. Highlights include Tandoori Lobster, locally sourced and char-grilled to perfection; Nalli Ka Salan, a melt-in-the-mouth lamb shank curry marinated in yellow chillies; and Dal Makhani, a velvety black lentil dish that simmers for 48 hours to achieve its remarkable depth of flavour.

Chef Balwant and his team honour age-old culinary practices such as dum pukht, a slow-cooking technique from the Mughal Empire that locks in flavours over a low flame, allowing ingredients to meld and deepen. This method is central to creating unforgettable dishes such as Kashmiri Gucchi Shorba, an exquisite soup made with prized morel mushrooms and a hint of coriander.

In addition to hearty mains, guests can discover standout starters such as Dum Ke Bholey, semolina-coated prawns with chilli; and Karara Palak Chaat, crispy spinach drizzled with mint sauce. The sweet finale brings desserts such as Paan Kulfi, a creamy frozen treat infused with betel leaf and pistachio; and Kesari Rasmalai, a luscious composition of saffron-soaked cottage cheese.

Catering to diverse dietary preferences, the menu offers an impressive array of vegetarian options. The beverage selection includes inventive cocktails crafted with homemade syrups such as saffron and jackfruit, alongside refreshing non-alcoholic drinks such as classic lassi and tamarind lemonade.

In keeping with Four Season’ commitment to sustainability, HAVA works closely with local farms and fisheries to procure fresh ingredients, with selected fish, seafood and milk coming from Langkawi itself. Authentic spices, the lifeblood of north Indian cuisine, are sustainably sourced from India.

With its opening perfectly timed for the start of festive season, HAVA promises Langkawi’s first truly authentic North Indian dining experience. Guests can also look forward to a line-up of exciting offerings in the coming months, including degustation menus and a Chef’s Table experience.

Meet Chef Balwant

Born in a Himalayan village in north India, Chef Balwant inherited a legacy of cooking from his father, a professional chef. As a teenager, he helped prepare celebratory meals that brought the entire community together, gaining an early insight into the cultural power of food. Starting his career with a renowned Indian hotel chain, known for its culinary prowess, he trained under several master chefs, including the legendary chefs of the Qureshi family, before joining Four Seasons in 2020.

For reservations, contact +60 4 950 8888 or email res.langkawi@fourseasons.com.