Saha Signature Indian Restaurant & Bar Terrace
Award-winning chef Abhijit Saha presents Saha Signature Indian Restaurant & Bar in Singapore, bringing his innovative interpretation of regional Indian cuisine to Singapore, one of the world’s dining capitals from June 2014. Located amidst the traditional shophouses of Duxton Hill, Saha Signature Restaurant & Bar takes guests on a culinary journey to discover the rich heritage of Indian cuisine from the country’s diverse regions, which many have yet to discover.
Feted by international and Indian media, Chef Saha is one of India’s pre-eminent culinary masters and restaurant pioneers, having established two critically acclaimed restaurants – Caperberry and Fava – in Bangalore, founded under Avant Garde Hospitality. Amongst a long list of accolades, he was named Best Chef in India at the Indian Restaurant Congress & Awards, 2013.
He is also a regular speaker at the Culinary Institute of America’s World of Flavour Conference, and an avid F&B researcher. At Saha Signature Indian Restaurant & Bar, Chef Saha serves up an array of eclectic flavours originating from the rich culinary tapestry of the various Indian regions, recreated with modern techniques and presented with international aesthetics. Offering an eclectic dining experience yet to be seen in Singapore for the discerning guest, the menu at Saha Signature Restaurant & Bar draws from the traditions of the past and imbues excitement for the future.
|Address:||9A Duxton Hill (2nd floor), Singapore 089593|
|Tel:||+65 6223 7321|
|Website:||Click here to view|
|Cuisine:||Modern Indian Cuisine|
Preetam Singh Sodi
Tuesday 14 April 2015
Awards of Excellence Presentation Ceremony & World Gourmet Summit Opening Reception
Wednesday 29 April 2015, 7:00pm - 11:00pm
Evening with Grover: Indian Tapas
$88++ per person
the annual world gourmet summit in singapore is widely acclaimed, as the finest food festival in the region and saha is happy to be a participant in this year’s edition. besides offering diners superlative experiences across top restaurants, the summit also serves as a showcase for the mastery and creativity of top chefs. the featured event at saha, on april 29, will turn the focus on indian tapas and small plates paired with grover wine cocktails.
guests will sip on wine cocktails bouquet (grover art collection sauvignon blanc, st germain elderflower liqueur and rosemary) and bitter sweet (grover art collection cabernet shiraz, vanilla syrup and black walnut bitters), created by saha’s mixologist farid. for pass-around tapas chef abhijit saha has created goat cheese-stuffed curd rice arancini and cold smoked oysters, besides an array of other delectable morsels.
in keeping with the casual style of the evening, main courses will take the form of small plates containing prawn moilee, jaipur style crispy okra and more.
among the highlights of the featured event are the cooking demos by chef patron abhijit saha will be showcasing his signature creations – new age aloo papri chaat and cold smoked oysters – while resident sous chef preetam will take assembled guests through the making of baked samosa and khasta roti tacos..
grover-zampa wine cocktails
zampa soiree brut, campari tonic caviar and orange slice
grover art collection sauvignon blanc, st germain elderflower liqueur and rosemary
grover art collection cabernet shiraz, vanilla syrup and black walnut bitters
zampa soiree brut rose
grover vijay amritraj reserve viognier
grover, la reserve cabernet sauvignon syrah
tapas - pass around
new age aloo papri chaat
potato espuma, papri crisps, tamarind chutney and mint chutney
khasta roti tacos
amritsari chickpeas, avocado salsa and sour cream
assorted chutney spherification
coconut, beetroot and mango
goat cheese stuffed curd rice arancini
cold smoked oysters
kachumber and chilli-lime air
ajwaini sea bass kebab with clam
carom seeds, fennel and saffron flavoured clam sauce
baked lamb samosa triangles
methi malai supreme kebab
toasted almond and saffron sauce
small plates - pass around
jaipur style crispy okra
moong lentil khichri, coriander and mint
tribute to singapore
sti-fried baby kailan, silken tofu and waterchestnut with cumin, chilli and garlic; steamed basmati rice
new age matar paneer
steamed rice and tomato chutney
mangalore style chicken ghee roast
pickled beetroot and baby onion
duet of lamb
pistachio crusted nahari lamb chop & haleem
dessert- pass around
pistachio air and dragon fruit
mini gulab jamun cheesecake
saffron poached pears and macaroon
frozen chocolate ganache powder
mint soil, beetroot soil and cardamom powder
* Menu subject to change without prior notice