Curry favour
Indian cuisine is shaking off its traditional image and moving upward and on-trend with a crop of new openings that include a molecular-inspired restaurant by India's Gordon Ramsay. Debbie Yong charts the new direction of Indian fine dining in Singapore
Add BT as a preferred sourceWITH Jamaican jerk chicken to Japanese omakase fuelling the Singaporean appetite for global cuisine, it's no wonder that Indian cuisine has fallen off the radar despite its longstanding niche in the local dining scene.
But that could be set to change as Indian fine dining restaurants go on a modernist spree, ready to regain the spotlight by shedding the image of the cuisine as an antiquated, calorie and curry-laden affair.
One such new entrant is Pind Balluchi, a swish 70-seat modern Indian bar and grill that opened in Clarke Quay four months ago. The first overseas outpost for the 24-outlet casual Punjabi restaurant chain from India is an intentionally upmarket affair aimed at Indian and international diners alike.
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