Formerly located at Duxton Hill, chef Abhjit Saha’s somewhat molecular Indian creations are now to be had at the National Gallery Singapore, and setting it apart from other mod-Asian restaurants is an inventive approach to a hard-to-change cuisine.
The new menu still features interesting, light and sometimes deconstructed plates. But if you’re new to the concept, ease into the experience with crowd-pleasers like the vegetarian tandoori baked brie ($20), with hot and tangy chutney; pan-seared kokum and pepper duck breast ($38) and Bengali-style red snapper curry ($32). Traditionalists can also opt for tamer dishes such as the hyderabadi chicken briyani ($30), Kerala vegetable istew ($26) and chicken curry of the week ($28).
