Spice Paradise: The best Indian restaurants in Singapore

There’s certainly no fusion confusion at this new modern Indian fine-dining restaurant. Tinkered up by acclaimed Indian chef Milind Sovani, who famously coined the modern Indian restaurant movement with Rang Mahal and the defunct Song of India, Bhoomi plates up regional Indian flavours from age-old recipes with modern sensibilities and careful respect for tradition. From grazing on coastal delicacies of the Konkan region and the vibrant street foods of Indore to cooking with grandmothers in village kitchens, Sovani uses wood-fire chula (mud and clay stove) to impart smoke to curries, and chutneys and pastes made from using the silbatta (stone grinder).

Bhoomi
Address: 1 Claymore Drive, #01-05, S(229594)

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Plucking influences from the coasts that hug both India and Sri Lanka, this Neo-Indian experiential restaurant presents omakase-inspired menus that change every two weeks. Unlocking comforting flavours from traditional recipes passed down by mothers—or amma in Tamil—executive chef Abhijit Saha then injects a little spontaneity by incorporating European and Asian cooking techniques, resulting in four contrasting renditions of each dish to cater to a wide range of preferences. Think riffs on Goan coconut kokum which Saha cleverly pairs with lightly cured Japanese hamachi and mango chilli sorbet for an interplay of spicy, sweet, tangy and umami. 

Another highlight is the tender lobster, flame-kissed on the shichirin grill, and liberally brushed with a tamarind pulusu curry for a warm kick of spice. Saha’s nod to sustainability, which sees him sourcing fresh and traceable ingredients from local farms across Singapore, is commendable. And if you’re ever keen on vino, trust sommelier Shamini Chari to pour out stellar recommendations that are on the cusp of acclaim.

Ammakase
Address: One Raffles Place, 04-48, S(048616)

Contemporary Indian cuisine with a rock-and-roll irreverence and an industrial vibe? That’s Revolver for you. Harnessing a trio of the wood-fired grill, binchotan and tandoor, the modern grill provides a fiery stage from which spirited chefs churn out the latest seasonal menu. The Bullet menu, for instance, is chock-full of delectable ingredients like scallops, lobster and quail. The signature snack box, an elevated version of chaat, offers three lovely bites to kickstart the meal. Stalwarts of the menu, the tandoor-grilled fresh paneer and the addictive kulchette flatbread, somehow reinvent themselves with each new menu iteration and are always delightful. For front-row seats to the action, sit at the counter, but be prepared to consume dessert before the heat does. Wine connoisseurs will appreciate the selection of Old World reds and vintage champagnes.

Who knew that one would uncover a stunning oasis hidden from plain sight in an often crowded mall? Head down the dimly lit hallway to be transported into a South Asian fantasy, where food and service lull diners into a delightful state of deep satisfaction. The interiors are luxurious and warm, with two distinct dining rooms to choose between, depending on your mood. The menu here is not overly long but is well-curated by culinary historian Pritha Sen and executive chef Pinaki Ray. Dishes you thought you knew—think chaat, butter chicken and tandoor meats—are fresher, lighter, more delicate and simply more refined here. The service team is friendly and knowledgeable, with a penchant for guiding patrons into planning the perfect meal.

Full disclosure: this Indian restaurant isn’t a pure-blood but it is probably the coolest, most unique fusion restaurant to hit our shores in years. Born out of a common mission to create a fun and casual a la carte restaurant, Tambi is dreamt up by two chef friends, Meta’s Sun Kim and Thevar’s Mano Thevar, with three Michelin stars between them. While the idea of combining Korean and Indian flavours might sound incongruous at first, you’ll eventually find that Tambi is the restaurant you didn’t know you needed. The menu—which reads like the best supper menu ever created—takes comfort classics and amps up flavour with an innovative use of ingredients and bi-cultural creativity. 

Take the oxtail bone marrow murtabak, an indulgent, hearty treat that’s presented with green papaya kimchi to cut through the fat; or dig into the Wagyu bulgogi, served with a crisp yet fluffy roti with a glorious fried egg in its centre. Tambi is also a welcome change from tasting menu restaurants as groups can rock up for a quick meal and snack on just a few bites, or have a feast, sampling most of the menu in one sitting.

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Housed within Maxwell Reserve Singapore, Shikar is a gorgeously opulent space helmed by celebrated chef Surjan Singh, or Chef Jolly as he is fondly known, serving dishes inspired by traditional Indian royal feasts. Thoughtfully seasoned, grilled courses are delicately imbued with a char from the use of open fire and slow roasting. There are Indian classics such as tandoor roasted chicken, and also international ones such as Wagyu beef short ribs. The lardaceous duck seekh, imbued with notes of saffron, tangerine and plum, is also a standout. Vegetarian options, which include highlights of velvety paneer laced with roselle leaves and fennel-crusted tender stem broccoli, are equally stellar too. As for wines, the selection at Shikar is extensive as well as the curated in-house cocktail programme. But of course, there’s nothing more quintessential than an aromantic saffron masala chai to bring the meal to a satisfactory close.

Firangi Superstar is a foreigner’s “love letter to India” and it showcases this theme through a striking interior design that feels like a cinematic journey to India—from the Old Railway Room fashioned like a train carriage, to the Elephant Palace decked in elephant decor and artefacts. The enticing menu supports this storytelling with classic Indian dishes given a modern spin—think aloo gobi, where the star ingredient of cauliflower is smoked to heighten the flavour, served with potato chips for texture, and drizzled with cashew-raisin vinaigrette for an acerbic finish. There are many gems in the main courses, but The Bengal Bake-off (or salt-baked sea bass) stands out for its moist and extremely juicy meat that’s complemented by the kasundi (fermented mustard seeds) cream for an extra kick. The restaurant has a well-stocked bar, perfect for a welcome cocktail before you start dinner proper.

Located in the Grand Lobby of Raffles Singapore is a breathtaking remnant of the hotel’s rich history. Mirroring the stunning architecture that adorns the rest of the heritage site, Tiffin Room’s reinstated wooden floorboards and elegantly carved arches are its pride and joy, dating all the way back to the early 1900s. In this sacred space, the acclaimed kitchen offers delectable North Indian cuisine for lunch and dinner, accentuated by freshly ground spices and an interactive dining experience with table-side service by chef Kuldeep Negi.

Dishes from the bygone era of the Maharajas include appetisers such as thandai paneer tikka, a peppery grilled Indian cottage cheese flavoured with fennel seed and rose petals and the charred octopus kebab, served with refreshing sides of kachumber salad, quinoa khichdi and spicy mint chutney. Follow that up with one of the substantial main courses featuring lahsuni bhuna gosht, moist tender lamb leg cubes imbued with the sweetness of brown onion and tomato, or the flavoursome camboro kadhai prawn, cooked with bell pepper, coriander seed, and onion-tomato masala. Inclusive of all diets, Tiffin Room also offers some of the best Indian vegetarian options. Highlights include the moreish bhindi masala, deep-fried marinated lady’s fingers as well as paneer butter masala, made with cashew nut, onion, garlic, and tomato gravy.

Incorporating the splendour of India’s Maharajas into a chic and contemporary take on Indian royalty, Punjab Grill is the definition of class. Lounging amidst a setting of high-polished metal, upholstered panelling and plush armchairs, one can witness the talented chefs in action in the private dining area with a spectacular view into the kitchen. Drawing inspiration from the gourmet metropolises of the Punjab region, the fare includes reimagined traditional recipes and entirely new dishes like thedahi ke kebab, tandoori guchchi, kurkuri, salmon tikka and more. First-timers, head towards the set menu for a complete Punjab experience. This kicks off your meal with a delectable appetiser like truffle malai chicken tikka, a traditional favourite served with a truffle twist. The main course heralds braised lamb shank, slow-cooked to perfection with rosemary and garlic and paired with a special lucknawi gravy.

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Founded in 1971, Rang Mahal, one of Singapore’s oldest fine-dining establishments, can be considered an institution when it comes to fine Indian cuisine. Its age certainly translates into an unparalleled quality, maintaining a consistent rank as one of the island’s best Indian eateries. Clad in regal gold and red hues, the luxurious interior of the restaurants houses a wide spread of authentic flavours from all the regions of India, using freshly sourced ingredients paired with culinary finesse to entice gourmands from all around the world. Share this extraordinary fare with your loved ones by indulging in gourmet set lunches that feature a scrumptious soup of the day, followed swiftly by a hearty main, with choices ranging from deliciously dense papad and chutneys to the fresh tandoor-roasted seabass and vibrant kurkuri vegetables. All these are paired with green peas pulao and a choice of bread and topped off with mysterious sweets that leave you hungry for more.

Rang Mahal
Address: 7 Raffles Boulevard, Level 3, Pan Pacific Singapore, S(039595)

Taking inspiration from his Malaysian Indian heritage, head chef Manogren Murugan Thevar elevates classic Indian food with a contemporary twist by introducing his innovative take on traditional flavours and spices. This is why the menu at Thevar changes frequently based on the chef's creative inspirations. What dominates, though, is the hearty sharing plates and snacks infused with the smoky flavours of the grill, whether it is the mackerel dosai or tandoor baby lamb. Some well-loved renditions saw alluring dishes like Irish oyster pakora, a reinvented oyster fest cooked with traditional Irish influences, as well as the Argentinian prawn kachori, which grants prawn lovers with a delightful treat right from the shores of South America. Vegetarians may opt for the wholesome zucchini pakora and vindaloo young jackfruit roti, which offers refreshing spins on the beloved fruit and vegetable groups. The intimate 35-seat modern Indian grill restaurant and bar also offers an eclectic list of Asian-inspired cocktails and wines. 

Singapore’s highly regarded Indian restaurant takes diners on a flavourful journey through the land of Northern India. Paying homage to the motherland’s rich culinary heritage, the menu at Tandoor is wonderfully saturated with North Indian bites. An open kitchen concept set amidst a gorgeous beige-themed interior allows one to gaze upon the unique cooking techniques of Tandoor chefs while feasting upon a gourmet spread of classic recipes and time-honoured methods. Peruse the sumptuous meat array here, featuring murgh tikka, sizeable cubes of chicken richly marinated with red chilli, yoghurt and home-pounded spices, and nimbu murgh tikka, morsels of chicken delicately flavoured with lemongrass, kaffir lime and jalapenos. For vegetarians, there are plenty of options such as paneer mattar ka tikka, cottage cheese slices stuffed with spiced green peas, cream cheese, and roasted cumin, or aloo ki nazzakat, potato barrels stuffed with nuts, skilfully marinated and chargrilled.

Read all the restaurant reviews in the Tatler Dining Guide.

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