The best Indian restaurants in Singapore (2024)

Revolver is a hot take on Indian cooking. The modern grill house sizzles up the spice-scented cuisine to impart a kiss of smoke into all of its dishes. And fanning the flames in its open kitchen is SaurabhUdina, formerly from Farzi Cafe and Masala Library in India. Go a la carte if you arrive with an entourage but if you're alone or just the pair, go with theExperience dinner menu ($199) – think stuffed courgette flowers, Manchurian rock lobsters, caviar-crowned Scotch egg, and a tandoor-baked parmesan kulchette.

TRYthe charred fresh paneer – flown in fresh from Delhi each week – the softest paneer you'll ever sink your teeth in. Ask anyone who has been and they will immediately swoon over this highly lauded dish.

Where North Indian food is concerned, familiar favourites like tandoori chicken and palak paneer might first spring to mind – but SanSara is here to expand your gastronomical horizons beyond just that. As one of the rare few Indian restaurants in Singapore with a focus on Awadhi cuisine, this elegant establishment located in Grand Copthorne Waterfront Hotel offers feasts fit for royalty. That’s not an exaggeration, by the way – the dishes at SanSara are actually inspired by traditions from royalty in India’s Awadh region, with special attention paid to the freshest seasonal ingredients. Both vegetarian-friendly and meaty dishes are available, along with value-for-money set menus starting from just $58 per person. Snag a seat by the window for tranquil views of the Singapore River and its surrounding greenery.

TRY Whet your appetite with the Tamatar Kele Dhaniya Shorba ($16), a spicy and tangy tomato broth served with crackers on the side, before popping a kumbh ki galouti ($32) – a petite yet flavour-packed morsel of spice-infused minced mushroom atop a pastry disc. Fans of red meat should go straight for the Awadhi gosht biryani ($38), a lamb biryani dish served with a prata covering. Otherwise, there are also chicken dishes like the chef’s specialty murgh paan kebab ($30), and seafood items like tawa pomfret methiyani kebab ($42). Complete the meal on a sweet note with kulfi falooda ($16), an Indian-style ‘parfait’ of sorts with vermicelli, condensed milk, sweet basil seed, and a hint of spice that balances out the treacly flavours.

This contemporary Indian restaurant on the banks of Kallang River is picture-perfect. Here, Yarana prides itself on the vibrant flavours of North Indian cuisine. Much of the menu takes creative liberty though, with subtle influences from Mexico, Thailand, the Mediterranean, and even local fare. There’s both alfresco dining and indoor seating at Yarana, so if it’s a breezy evening, make sure to bask in the ambience of the pet-friendly outdoor terrace. Owner Sanjay Singh first started Yarana as a space for loved ones to gather, for the restaurant as a fun space, where friends and families could bond over tasty food in a relaxed environment. Check out the Bollywood-themed party room, The Private Room – it fits up to 65 people and is open for private bookings.

TRY Chef Priya’s specialty, the marinated Kanpur to Singapore lamb chops ($32). Each bite of the fork-tender lamb is a true burst of flavours, especially when paired with the lightly spiced Singapore-style dipping sauce.

Street food and chaat (savoury snacks) come to the forefront at GupShup. With colourful hand-painted murals and unique showpieces, this Indian restaurant at Serangoon House is effortlessly striking. The name GupShup itself is a nod to casual chit-chat or the easy flow of conversation. Chef Surjan Singh, also known as Chef Jolly, helms the kitchen here. He draws inspiration from the small rural villages of India where country folks would gather for a lazy evening of leisure. Rolling lentil poppadoms, enjoying a game of cards, or having a cup of chai together – it’s exactly what an idyllic life in the country looks like.

TRY The amritsari chole, a Punjabi style spiced chickpea curry that’s served with a side of tandoori kulcha (stuffed flatbread)

Shedding its former skin of serving butter chicken and tikka masalas all around with a facelift, this Tanglin Mall restaurant showcases time-honoured recipes and placesthem on a pedestal, taking your tastebuds on a rich gastronomic journey around India. Expect food from grandmothers’ kitchens to royal kitchens served in vegetarian and non-vegetarian options in both small and large plate formats.

TRYNizam's Kathi rolls ($24) – one of Calcutta's street food icons – to start. The richTibetian-inspired chilli cheese soup– Ema Datshi ($18) featuring Amul cheese. For mains, go for the hearty peppery slow-cooked Sutta Gosht ($34).

A cinematic restaurant described as a “love letter” to India, expect dazzling reinterpretations of traditional Indian cuisine, where recipes are tweaked and tinkered so everything tastes new again. Even the interior is downright swoon-worthy, complete with four thematic spaces dressed like movie sets.

TRYShatteringly crispy prata that comes presented in the shape of a waffle, topped with spice-scented fried chicken and a drizzle of butter chicken sauce ($24).

The brainchild offormer one-Michelin starThe Song of Indiais none other thanchef Milind Sovani. Now, he drops the white tablecloths for a funky casual restaurant alongEast Coast Road and brings with himan eclectic range of unpretentious elevated street food from regions like Mumbai, New Delhi, and Maharashtra. Great for large groups as the vibrant space and large serving formats encourage convivial dining. We reckon alip-smacking evening awaits you. Though it is wise to make a reservation before heading down as the space gets packed after 8pm.

TRYWok-sizedMonster Papad ($10) to kickstart the appetizing meal if you're down for some fun. For mains, there's the succulent tandoor charred chickenZafrani Murg Malai Tikki ($18) and Nehari Ghosht Korma ($22), a moreish Persian-inspired Mughlai winter lamb shank.

While technically not a restaurant, this cosy watering hole is still a celebration of Indian flavours and heritage. In particular, founder Yugnes Susela taps into memories of growing up in Little India as inspiration – for both the co*cktail menu and bar bites selection. Sip on spice-forward and story-centric libations modelled after beloved Indian eats likebriyani and spiced crab rasam that'll satisfy your belly just as well as the real thing.

TRYInspired by the famous rice dish from Tekka Market,Briyani ($26) is masterfully prepared with briyani spices, sake infused with ghee, basmatic makgeolli, and finished with shaved cured masala egg. Another impressive creation is Chicken Curry ($27), made with bourbon whisky, chicken stock and chicken skin. It offers the unique experience of having whisky with curry – an unbeatable combo enjoyed in most Indian households during Deepavali.

Shikar is inspired by the grand old feasts of Indian Royals where members of high society socialised, ate and drank. Interior-wise, the luxurious dining room is adorned with wall murals and beautifully upholstered chairs. The menu at Shikar explores progressive ideas in Indian cuisine while maintaining traditional integrity. Chef Jolly reinterprets nostalgic Indian dishes with an openness toward global techniques and influences.

TRYExpect dishes that reflect exactly that like seekh (a kebab made from ground meat) – but with duck meat ($47), biryani with Australian lamb saddle and shoulder ($57), and the house signature pistachio rose kulfi ($21). There are also a variety of vegetarian options that include paneer ($37), tender stemmed broccoli ($35), and crushed corn and fenugreek skewers ($33).

We're not sure why it took so long, but Singapore finally has a contemporary Indian restaurant to call its own. Inspired by his travels around South Asia, his Penang heritage and his time working in Singapore, chefMurugan Thevar has come up with creative yet satisfyingly delicious plates at Thevar.

TRYThe grilled octopus ($36) served on a bed of smooth masala lentil puree is topped with a tomato chutney for a burst of acidity. The star of the show is the pork ribs glazed with medjooldates ($35) best served with a plate of berry pulao ($12). Decadent and sweet with a touch of smoke, you might think the combination too rich and cloying – it isn't. Instead the fluffy and flavourful pilaf warrants spoonful after spoonful and the pork ribs that easily slide off the bone disappear much too quickly.

Just as the architecture of Raffles Singapore has been restored, so has its accompanying North Indian restaurant, Tiffin Room. Having been part of Raffles since 1892, special care has been placed into designing the space: wooden floorboards, reminiscent of those found in the 1900s, have been specially reinstated while the walls come lined with tiffin carriers – a nod to the restaurant’s name and to help lend a homely touch.

TRYNo meal at the Tiffin Room is complete without dining out from a tiffin carrier. Here, the Mera Dabba set ($79 for vegetarian selection, $82 for non-vegetarian selection) let’s put together an elevated meal that comes served in an exquisite, four-tiered arrangement. Choose from curries and chutneys, including the Murgh Tandoori, grilled corn-fed chicken breast with garam masala and yoghurt; Macher Jhol where barramundi is cooked with ginger and other aromatic spices, as well as Paneer Butter Masala, Indian cottage cheese served in a puffed lotus seed gravy.

Look past the tacky wallpaper and you’ll be treated to truly exquisite Bengali food and hospitality. The owners honour authentic family recipes that they are no strangers to growing up. From a silky velvet of chicken soup to spiced samosas, expect a medley of spiced and rich flavours and textures that is iconic to Eastern Indian cuisine.

Try Lamb lovers, go with the signature Kosha Mangsho – hailing from Kolkata with over 90 years of rich history. Succulent chunks of goat meat slow-cooked in earthy spices till melt-in-your-mouth tender, this flavoursome dish also comes with Basanti Pulao, mildly sweet ghee and saffron-infused rice that screams decadence.

First things first, the predominantly Indian clientele is a testament to its success.The drab ante-chamber with takeaway counter looks just like any other eatery in Little India, while the dining room feels more like a school canteen. The wait-staff lug trays and pails filled with curries and lentil, and happily slop food onto your still-wet banana leaf before you eat it with your fingers. But it tastes just fabulous. From firm river fish fried to a charcoal-black to turmeric-hued chicken curries and sweetbreads, it’s all good and ridiculously affordable. The sweet, frothy chai is the perfect accompaniment.

TRY The mutton curry that has chunks of tender meat and a fiery spice that keeps you from going back for more.

Don’t be put off by the school-canteen vibe, or by the fact that the serving counter is so tiny. The nosh is excellent and incredibly good value. Unless you’re Indian, the names of the dishes will probably mean nothing to you, but just about everything deserves a second helping – including the sambal fish, a densely flavoured chicken curry, creamy dahl, and a wonderfully aromatic butter chicken. Wash it all down with masala tea or lime juice.

TRYThe butter chicken (from $5) paired with naan (from $1.20), and if you're feeling fancy, indulge in garlic, cheese or butter naan.

If, like us, you’re into the origins of ancient recipes and travel vicariously through eating, this Punjabi restaurant by acclaimed food historian and cookery show celeb Jiggs Kalra will appeal. Punjab Grill is the sixth (and Singapore’s only) branch of his string of fine-dining establishments, sending you on a journey through cities from Lahore to Rawalpindi.

TRYthe tandoori lobster,dahi ke kebab(yoghurt kebab) and the signaturepaan(betel leaves, fresh cream and sugar) shot.

We like the basic-but-effective Komala Villas, which has been open since 1947 and has branches on Race Course, Buffalo and Serangoon Roads. The food comes in hearty sets on metal trays, giving it a communal dining feel and everything is vegetarian.

TRYthe whopping vegetable biryani set ($7), which comes with chapati, papadum, saffron rice, veggie curry, daal, raita and a whole range of pickles and sauces.

A favourite with many East Coasters since opening, Chat Masala wins big points for both the consistent quality of its pan-Indian fare and the knowledge of the friendly serving staff.

TRYthe top dishes to try are the Keralan fish curry (succulent chunks of red snapper in a fragrant sauce) and bindi masala (a spicy mix of okra, turmeric, coriander, cumin, tomatoes and chilli, served in a crisp poppadum basket).

At Kailash Parbat Restaurant, its interiors are as busy and chaotic as its menus. But don't be overwhelmedby the sheer number of choices, here's how to narrow it down. Among its signature dishes, the chole bhaturais a hands-down favourite while the restaurant's chickpea curry served with puri is spicy yet sinfully good.

TRYitsSundays-only special, theDal Pakwan ($7.50). It's a Sindhi dish of curried Bengal gram lentils served with deep-fried flatbreads and sweet and spicy chutneys.

‘Shahi’ means royal in Hindi, so go in with a king-sized appetite when you arrive at this north Indian restaurant. Itsforte lies in its tandoor-cooked kebabs, rich curries and frankly, the best Tarka Dhal ($19) in the city. The restaurant's heavy handed with the use of aromatics and spices, and the gravies are rich with cream, nuts and luxe touches like saffron.

TRY the malai kofta curry ($25) where potato, cottage cheese and raisin parcels are swimming in a creamy cashew gravy.Soak up all the goodness with a piece of pillowy butter naan($8).

Zaffron Kitchen’s East Coast Road outlet boasts a ‘family restaurant’ vibe with its children’s play while its Westgatebranch is a tad more trendy and hip. The food however, is consistently good at both. Top picks include the dum chicken briyani ($14.50), which comes in a bowl sealed with dough, that you need to break through the release the delicious saffron-laced aroma of dum-cooked rice and curried chicken.

TRYits chicken tikka wrap ($14) – naan-wrapped chicken kebabs served with chutney and fries – instead of going for the heavy curries and dals. It makes for agreat grab-and-go meal.

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