Special thanks to Cheryl for the invite and Yan and Amanda for hosting us!
Tandoor, the beloved Indian restaurant at the Holiday Inn Singapore Orchard City Centre, has unveiled its first revamp after 28 years. Boasting contemporary interiors, it also has a new Head Chef and a menu that pays homage to the colourful stories that make up India’s rich culinary heritage.
I am a fan of indian food because of the stories they tell, very often it ends up being a spicy tale and sometimes a sweet one. The $68++ set dinner menu is an epic jaunt through 14 dishes from across India and it sounded just like a gastro journey on paper already.
Open concept kitchen!
Cosy corners maketh the restaurant.
A nicely rolled napkin to kickstart the meal.
Peppercorn studded papadom like snacks with two dips, I love how non greasy these are - guiltless snacking of these continued through the meal.
Dips to go!
Samosa Chat
Fried pyramid-shaped pastry shell stuffed with potatoes and chickpeas and topped with sweet yogurt and tamarind chutney
Packed with potatos and chickpeas, I could have repeats of these to no end, particularly the tamarind chutney that made this appetizing.
Puding Murg Shorba
A rich infusion of chicken soup brewed with fresh mint
I love a complex soup - one with an afterkick and leaves me wandering what is next? We were told to have a slurp of hot soup and then a bite of scallop to savour the dish completely. The soup's temperature is kept a uniform throughout which is a major plus point for me; lukewarm soups are frowned upon much less cold ones by the time I take the last spoon.
Murg Lemongrass Kebab
Morsels of chicken delicately flavoured with lemongrass and grilled to perfection
A familiar grilled chicken, this did not pack too many surprises.
Meelmali Seekh Kebab
Cinnamon smoked minced mutton rolled on skewer and grilled in tandoor
Looking like otah, I was marvelling at how the cook rolled the minced mutton onto the skewer to grill. Mind you, it was a skewer the length of a bamboo rod used to dry clothes. Richly perfumed and flavoured, perfect with rice.
Jalepeno Corn Kebab
American corn seekh spiced with jalepeno chillies
Spicy kicks only meant for the daring.
Honey Dill Grilled Prawns
Grilled jumbo prawns spiced with red chillies, honey and delicately flavoured with dill leaves
This looked like tandoori prawns and was a pleasant find - mildly sweet and arguably the best next to the lobster.
We were all in for a treat with a special side of grilled cheese lobsters to go with the appetizers - succulent and uber fresh!
Pots of curry meant for sharing!
Goan Fish Curry
Chunks of ocean perch cooked in a tangy spiced coconut curry
Served on a hot plate and drizzled with coconut curry, the tenderness of ocean perch ended up a tad bouncy from the heat but still delicious to eat.
Nalli Gosht
Delicately cooked lamb shanks served in its own jus
This was an Ayurvedic recipe used to treat a king’s terrible cold, tender chunks doused in gravy which thankfully was not gamey.
Murg Dum A Dum
Dum-cooked chicken infused with Indian spices, saffron and mace
Otherwise known as chicken curry to the uninformed, I like how the spices come together so beautifully.
Palak Paneer
Cottage cheese with spinach
A regular during an indian meal, this was a nice constrast as compared to the other stronger flavoured dishes.
Mango Curry
A unique ripe mango curry from the Mangalore region of India
Bala's must have spoilt me rotten with a sensational number, this was a safer rendition of the outrageous. Cooked till soft, these mangoes could be passed off as gourds and was an overall lovely dish to have. The story behind it goes a long way - Head Chef Sujit Naik’s own account of how a humble dish that his grandmother made inspired his future vocation.
A colourful plate of bites.
Naan, Garlic Naan, Lachha Parantha and Tandoori Roti
Carb haven on earth. I enjoyed them all, particularly loving the whole wheat and garlic naan version best.
More of these addictive morsels.
Triple Sensation Dessert
A medley of Bailey’s Kulfi, Rose and Elaichi Panna Cotta and Gajar Halwa
These will bring a smile to any dessert lover - A selection of three desserts!
Delicious icecream on a cinnamon stick!
We were served yet another trio - the most memorable had to go to pistachio icecream. The brain freezing sweet indian dessert - ras gula (cheese balls in syrup) was already toned down but still too sweet for me.
Tandoor, the beloved Indian restaurant at the Holiday Inn Singapore Orchard City Centre, has unveiled its first revamp after 28 years. Boasting contemporary interiors, it also has a new Head Chef and a menu that pays homage to the colourful stories that make up India’s rich culinary heritage.
I am a fan of indian food because of the stories they tell, very often it ends up being a spicy tale and sometimes a sweet one. The $68++ set dinner menu is an epic jaunt through 14 dishes from across India and it sounded just like a gastro journey on paper already.
Open concept kitchen!
Cosy corners maketh the restaurant.
A nicely rolled napkin to kickstart the meal.
Peppercorn studded papadom like snacks with two dips, I love how non greasy these are - guiltless snacking of these continued through the meal.
Dips to go!
Samosa Chat
Fried pyramid-shaped pastry shell stuffed with potatoes and chickpeas and topped with sweet yogurt and tamarind chutney
Packed with potatos and chickpeas, I could have repeats of these to no end, particularly the tamarind chutney that made this appetizing.
Puding Murg Shorba
A rich infusion of chicken soup brewed with fresh mint
I love a complex soup - one with an afterkick and leaves me wandering what is next? We were told to have a slurp of hot soup and then a bite of scallop to savour the dish completely. The soup's temperature is kept a uniform throughout which is a major plus point for me; lukewarm soups are frowned upon much less cold ones by the time I take the last spoon.
Murg Lemongrass Kebab
Morsels of chicken delicately flavoured with lemongrass and grilled to perfection
A familiar grilled chicken, this did not pack too many surprises.
Meelmali Seekh Kebab
Cinnamon smoked minced mutton rolled on skewer and grilled in tandoor
Looking like otah, I was marvelling at how the cook rolled the minced mutton onto the skewer to grill. Mind you, it was a skewer the length of a bamboo rod used to dry clothes. Richly perfumed and flavoured, perfect with rice.
Jalepeno Corn Kebab
American corn seekh spiced with jalepeno chillies
Spicy kicks only meant for the daring.
Honey Dill Grilled Prawns
Grilled jumbo prawns spiced with red chillies, honey and delicately flavoured with dill leaves
This looked like tandoori prawns and was a pleasant find - mildly sweet and arguably the best next to the lobster.
We were all in for a treat with a special side of grilled cheese lobsters to go with the appetizers - succulent and uber fresh!
Pots of curry meant for sharing!
Goan Fish Curry
Chunks of ocean perch cooked in a tangy spiced coconut curry
Served on a hot plate and drizzled with coconut curry, the tenderness of ocean perch ended up a tad bouncy from the heat but still delicious to eat.
Nalli Gosht
Delicately cooked lamb shanks served in its own jus
This was an Ayurvedic recipe used to treat a king’s terrible cold, tender chunks doused in gravy which thankfully was not gamey.
Murg Dum A Dum
Dum-cooked chicken infused with Indian spices, saffron and mace
Otherwise known as chicken curry to the uninformed, I like how the spices come together so beautifully.
Palak Paneer
Cottage cheese with spinach
A regular during an indian meal, this was a nice constrast as compared to the other stronger flavoured dishes.
Mango Curry
A unique ripe mango curry from the Mangalore region of India
Bala's must have spoilt me rotten with a sensational number, this was a safer rendition of the outrageous. Cooked till soft, these mangoes could be passed off as gourds and was an overall lovely dish to have. The story behind it goes a long way - Head Chef Sujit Naik’s own account of how a humble dish that his grandmother made inspired his future vocation.
A colourful plate of bites.
Naan, Garlic Naan, Lachha Parantha and Tandoori Roti
Carb haven on earth. I enjoyed them all, particularly loving the whole wheat and garlic naan version best.
More of these addictive morsels.
Triple Sensation Dessert
A medley of Bailey’s Kulfi, Rose and Elaichi Panna Cotta and Gajar Halwa
These will bring a smile to any dessert lover - A selection of three desserts!
Delicious icecream on a cinnamon stick!
We were served yet another trio - the most memorable had to go to pistachio icecream. The brain freezing sweet indian dessert - ras gula (cheese balls in syrup) was already toned down but still too sweet for me.
This knack for reinvention is also present in cocktails like the lychee and raspberry champagne cocktail, Bollywood Bellini, and the Chai Mojito with Masala-infused rum, mint, coriander and soda.
Pretty in pink.
Mojito with an indian twist.
Classic lassi was too sour for me so stick with their mango lassi.
One of those mango lassis that deserve seconds.
Alternatively, this sour plum number is also a refreshing number to consider for a heavy meal like that!
Pretty in pink.
Mojito with an indian twist.
Classic lassi was too sour for me so stick with their mango lassi.
One of those mango lassis that deserve seconds.
Alternatively, this sour plum number is also a refreshing number to consider for a heavy meal like that!
Every meal begins with an appetizing story coasters - free for diners who order their set dinners. The meal enfolded over tales as each dish was presented and it was truly an enthralling evening to behold.
To enchant the meal further, their waitresses double up as storytellers during dinner; coaxing diners to pick a card and get a story told.
Upcoming events at Tandoor include:
To enchant the meal further, their waitresses double up as storytellers during dinner; coaxing diners to pick a card and get a story told.
Upcoming events at Tandoor include:
A Gastro Sojourn with Tandoor and the Winery of Good Hope Friday, 11 October
Tandoor is teaming up with the Winery of Good Hope from South Africa this Friday, 11 October to present a 4-course dinner with wine pairing priced at an affordable $98++. Award-winning vintner, Alex Dale, will be present this evening to share his unbridled passion and vast knowledge of South African wines.
Deepavali at Tandoor, 15 October to 15 November
Tandoor will be serving a wine pairing menu, a Lunch Gourmet Trail set menu
and a Sunday brunch menu with live stations during this festive season.
www.tandoor.com.sg
Tandoor
Holiday Inn Singapore Orchard City Centre
Tandoor
Holiday Inn Singapore Orchard City Centre
Comments
Post a Comment