7 modern Indian restaurants in Singapore that are redefining the cuisine - SilverKris
"Evoking Raj-era grand feasts with plush animal-print seating, hunting murals and gilded accents, this restaurant channels the opulence of royal Indian banquets under Head Chef Surjan Singh (Chef Jolly), who was trained in royal court kitchens. The menu is built for communal, large-format dining with charcoal tandoor and josper-grill highlights such as lotus-leaf roasted whole fish with tamarind, chillies and a caramelised onion-tomato rub, Hawke’s Bay red deer tenderloin, and coastal curries like black tiger prawns, mussels and scallops in a creamy coconut base, all designed to recreate the scale and flavour of historic feasts." - Dinesh Ajith
