Motivated by a lack of fun Indian concept restaurants in Singapore, owner of Pizza Fabricca Sumeet Singla has opened a new 40-seater venture next to his popular Italian joint that promises to exude a chirpy, cheery vibe with its bright interiors and motifs. The Bussorah Street’s newest entrant is both a full-fledged restaurant serving up classic Indian dishes while also being a full-on cocktail bar with head bartender Kannan – affectionately known as The Beard – being the brains behind a South Asia-inspired drinks list.
The kitchen touts a 500-degree tandoor oven for serious cooking. Expect dishes like galouti kebab ($14), tandoori chicken ($10), tulsi cod ($15) and truffle naan ($14) served tapas style. Big eaters can go for the dinner-portion Quail Musallam ($26), which has a whole quail slow-cooked and served on kashmiri pulao, and Nalli Gosht ($26), which is a lamb shank cooked overnight and bathed in a creamy peanut-cashew curry served with garlic naan.
Over at the bar, the Goa Mamma Lassi ($18), a concoction of mango, passion fruit, Aylesbury Vodka, Plantation Dark Rum, milk and yogurt; and the Delhi Belly ($18), made with Plantation three-star White and Overproof Rum, Koko Kanu Coconut Rum, coconut water and cream, and five-spice Kerala Rice Syrup, represents their mixology direction well. A selection of red, white and sparkling wines as well as seasonal beers on tap are available too.
