Pind Balluchi Bar & Grill

Like every other restaurant in CQ, overpriced and overrated. The food was decent but forgettable. There are much better Indian restaurants in Singapore. It’s a nice, classy looking spot in the heart of Clarke Quay, so if that’s what you’re after, by all means it should be great for you, but if what you’re after is great Indian food, look elsewhere. 3 stars for location, space, and food.

I really liked this Pind Balluchi in Singapore. Amazing Staff. Dahi k kabab were so delicious.

posh northern indian food, from a prolific truly-​indian chain that’s gone upmarket in singapore. this place reminds me of my favorite indian places in london, where the cuisine is dished up fine-​dining-​style, and with more care and finesse than you’d usually see in singapore.
and the food is great — everything that I love to eat, with bright spice-​y flavors and sparkling flavours in a sleek, dark environ that makes for great dates and girls’ nights out. all sleek lines and dark furnishings, it’s a balm to post-​work fatigue (makes sense given it’s part of the nightlife-​oriented harry’s group).
they pride themselves on their bar, which apparently sees a fair share of merrymakers, but we started with three of their lassis: a plain sweet, a mango, and a strawberry one (that apparently isn’t on the menu — but I suggest trying your luck). all thick, not overtly sweet and immensely satisfying, I finished my glass well before our dishes started arriving.
the meal got off on a good start with the tandoori broccoli, which was pretty unexpected. I love the vegetable pretty much every which way I can get it, but like this, tender and spiced with slightly charred florets, it’s exactly the sort of thing I could eat forever.
the meat dishes are pretty stellar, with the bhatti chicken and barra chops coming out the tandoor both tender and moist, with a gentle but sophisticated blend of spices. I’m not expert enough to wax lyrical about notes of cardamom and cumin and all — such a noob, eh? — but good indian food to me is when the spices harmonise and complement the meats, and it was done very nicely here.
galouti kebabs is lamb minced 32 times to reach a fatty, homogenous, pâté-​reminiscent texture. I don’t take lamb, but my friends whacked quite a few on their own. I think it was quite rich, so make sure you know what you’re in for.
and an indian meal just isn’t complete without a curry or daal, especially when you have delicious naan to sop it up with. our coriander chicken and prawn masala were a dryer style of curry, with tasty thick (rather than soup-​like) gravies that clung to our porous naans. we were pretty stuffed at this stage, but that peshawari naan was too delicious.
desserts followed: orange rasmalai were loose curds of cottage cheese flavored with rosewater and orange, the kulfi medley a plate of refreshing semi-​freddo type malai and kesar pista kulfi, and a utterly and completely delicious bowl of mango phirni.
I’m no connoisseur, so it may tell you more (than it tells me) that the cuisine here is pased on punjab-​style cooking. our lovely host was very enthusiastic about how they use lots of butter for flavor, instead of the more traditional ghee, and while I can’t explicitly taste any of that dairy fat — just be aware that it ain’t diet food.
just to finish: my must-​orders are the tandoori broccoli, that bhatti chicken and the peshawari naan, all wiped up with that mango phirni.