Pind Balluchi Bar & Grill: Sumptuous grills and exotic flavours
PUBLISHED October 21st, 2014 04:00 pm | UPDATED May 19th, 2017 03:52 pm
Better known as Singapore’s nightlife enclave, we’re always a little wary of restaurants in Clarke Quay. Although not exactly known for its culinary prowess, the area does play host to a handful of dining gems. And on entering Pind Balluchi Bar & Grill one year ago, we had a sneaky suspicion that we’d just discovered one of them.
On a recent revisit, we found that Pind Balluchi still oozes exotic sophistication – the mad beats and hedonistic revelry are left outside the door, whew! Think sleek, chic interiors, luxurious place settings, and Buddha Bar-esque music playing in the background. This is the place that the master tabla player Talvin Singh’s music was just made for. All of this makes for a perfect setting for the Indian cuisine on offer here – this is the very first overseas outlet of the renowned and award-winning Indian Pind Balluchi group of restaurants.
Before we begin, it’s good to note that the focus here – and the real jewel in the crown – is their indulgent grilled items. Expect complex marinades from age-old recipes featuring rare and exotic spices, ancient grilling techniques, and fabulous flavours.
We eased into things with the Dahi Ke Kebab ($12), breaded patties of bell peppers yogurt, which was strangely appetizing given that it’s deep-fried and paved the way for bolder dishes.
Compared to the Tawa Machhli ($16), a milder, flaky grilled fish fillet marinated with ginger, lemon juice, turmeric and pepper that we tried previously, the new Amritsari Fish ($16), chickpea-battered fish fillet with Indian spices, packed a punch that takes your palate further. We never thought fish could taste like this, and we mean that in a good way.
If you need to ease up a little from the fish, the gentler Tangri Kebab ($6), chargrilled chicken drumstick marinated with yoghurt, cream, and cheese, would do the trick. Otherwise, we’d recommend you try the Bhatti Chicken ($18), pieces of chicken just bursting with flavour from an overnight marinade in black peppercorns and assorted spices before it meets its fate in a tandoor oven.
While everything was well and good, the first dish that seriously impressed us was the Alu-Burkhara Kebab ($18). These divine minced lamb patties infused with Indian herbs, smoked with cloves, and generously filled with prunes tread the fine line between sweet and savoury, a balance that is very difficult to attain. But when we thought this was our absolute favourite, we were acquainted with the Galouti Kebab ($21).
Comprising of 136 spices, these are quite possibly the softest of soft patties (created for a king with no teeth, no less) that you’ll ever have in your life, having been minced by hand a mind boggling 32 times. Pop these beautiful parcels of meat whole – they’re so fantastically fragile that they literally melt in your mouth, leaving behind the most amazing palate cleansing, spice-induced tingling. It was quite flooring.
Grills aside, hard and fast curry lovers will also be well looked after at Pind Balluchi. We, however, lighter curries like the Adraki Aloo Gobhi ($14), a combination of potatoes and cauliflower with a punch of ginger, and the Pindi Choley ($16), slow-braised chickpeas flavoured with carom, onions, tomatoes, and garam masala, after meaty feast. And if you need something carb-y, the Peshawari Naan ($7), saffron-flavoured refined flour bread stuffed with nuts and fruits, is well worth a try.
Indian desserts are notorious for being sweet and very heavy, so the Kesar Rasgulla ($9), fluffy saffron-poached cottage cheese balls served in scented milk, was rather delightful.
What we love about Pind Balluchi is the thought and effort that has gone into every detail here, from the marriage of contemporary and heritage to the quality ingredients used. So if you’re looking a place to bask in the warm glow of great Indian cuisine away from Little India, you won’t regret bee-lining it through the thronging crowds of Clarke Quay.
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