Fine dining establishment serves authentic Punjabi cuisine
All the way from India comes Pind Balluchi Bar & Grill sharing Punjabi recipes from the Indian royal ancestry books.
Opened for four months in Clarke Quay, Pind Balluchi makes you feel like a maharajah or maharani feasting on dishes, some of which are meant only for royalty back then. In general, I am not a fan of Indian food as I have trouble digesting most of it.
However, the food at Pind Balluchi was surprisingly light, in comparison to our local Indian eateries.
Dine like a King
Lamb or mutton is normally thought to smell rank and can be quite tough but not the Galouti Kebab ($24), a closely-guarded recipe with 136 spices. These soft lamb patties are minced 32 times by hand! The meat is pounded into a soft mush that melts in the mouth. Simply delectable, and coming from someone who doesn’t like gamey meats, this is a tall order.
I also liked the Bhatti Chicken ($21), a delicacy meant for royal guests in Nabha, Punjab. The tender chicken has a distinct taste of peppercorns and assorted spices as the chicken has been marinated overnight and then grilled in a tandoor.
But my favourite dish was definitely the Tandoori Broccoli ($14).
How can a broccoli be tandoori, you ask? Well, the skewered broccoli is marinated in yoghurt, Kashmiri chilli and royal caraway before being cooked in a tandoor, resulting in a fragrant and smoky vegetable. Even the fussiest vegetable eaters will enjoy it!
Apart from the dishes mentioned, Pind Balluchi also has common dishes such as Prawn Masala ($29) and Dal Makhini ($19), black lentils cooked in Punjabi style. The naan and roti are also not to be missed.
The Garlic Naan ($6) is fragrant and fluffy and the Peshawari Naan ($8) is surprisingly good as it is made with saffron, sweetened refined flour and clarified butter and stuffed with nuts. If you are a fan of Indian desserts, you’re in for a treat.
As usual, Indian desserts run on the sweet side so you may want to share. The Gulab Jamun ($12), a golden fried cottage cheese ball steeped in rose-scented syrup is a sinful delight. We recommend either only eating that or sharing it.
The Mango Phirni ($14) is a safer bet should you not want something so saccharine. The fresh Alphonso mango and date puree is cooked with powdered rice and topped with Iranian pistachios – a much lighter and refreshing dessert to end the meal.
Pind Balluchi Bar & Grill, 3B River Valley Road, #01-15 Clarke Quay, Singapore 179021, Tel: 6337 7350
By Cheryl Chia