Tandoor Indian Restaurant located at Holiday Inn Singapore Orchard Centre launches 4-course Spring Menu with 2 selections for the starters and mains. The menu is available from now till 19 May 2020, curated by Executive Chef Bobby Krishnan and his culinary team. The menu is presented with French elements in it and here are the dishes we had during the tasting session.
We started off with a choice of Masala Crab Cake or Tandoori Quail. The Masala Crab Cake is plated with Rhubarb Chutney, infused with duck foie gras and mango confit. A taste of creamy with mixed of Indian spices from masala and sweetness flavours from the crab meat and also mango.
As for the Tandoori Quail, it is marinated meat cooked in a cylindrical clay oven and is inspired by Tandoori Chicken. This appetiser is a classic and hearty French infusion of Vol-au-vent and Indian savoury herbs and spices. I personally enjoyed the tender juicy meat in the inside and the tasty char on the outside with the seasoning used to enhance the flavours of the dish.
Makai Ka Shorba is an Indian-style soup made with sweet corn that hails from the Mughlai cuisine. The soup consists of butter poached scallop, quail egg and gnocchi. It is light and comforting soup and goes well with the Mascarpone Cheese and Truffle stuffing Naan. Shiok! I wish I can have my second naan.
As for the Mains selection, diners can choose Sea Perch Pakora or Australian Lamb Shank. Fish lovers can enjoy the Tandoor’s variation of sea perch Pakora plated with Ebiko caviar and Jerusalem artichokes with cumin to balance the flavours of the fish. And the meat is moderately firm texture and delicate in flavour.
Or go for Australian Lamb Shank prepared with a modern twist on a Cassoulet bed topped with a delicious braised sauce over its succulent meat. Lamb has the naturally kind of gamey flavour and shanks have stronger taste than a leg but fret not, it is well-braised and cooked until they are fall-apart tender.
Complete your mains with your choice from three accompaniments. Dal Makhani, richly spiced black lentil-based stew cooked with butter and cream, Truffle Mascarpone Naan or Kesari Pulao (saffron rice).
Lastly, end your meal with a sweet note with Cardamom Ice-cream dessert. The dessert is served with citrus and star anise choux puff and profiteroles.
Overall, it was a gastronomic experience with new perspective of Indian-French cuisine. The chef did a good job in crafting this menu. If you are looking for something different from your usual Indian Cuisine,check out Tandoor for a new dining experience.
Spring Season at Tandoor
Date: 20 March to 19 March 2020
Price: S$68.00++ per person
Tandoor Indian Restaurant
Address: Holiday Inn Singapore Orchard City Centre
11 Cavenagh Road, Basement,
Tel: +65 6733 8333
Opening Hours: Tuesdays- Sundays 12:00PM-2:30PM | 7:00PM-10:30PM
(Closed on Mondays)