Singapore, May 2016 – It was another night out – dining at the museum. This time, dinner was at Saha Signature Indian Restaurant – serving sophisticated modern Indian cuisine.
Abhijit Saha, one of India’s leading chefs is the architect of Saha’s avant-garde cuisine – a mixture of both Northern and Southern Indian dishes.
Baked Samosa Triangles – potato, cashew, green peas filling and chutney foam
Mr. King and I especially enjoyed the Baked Samosa Triangles – which were flaky and the dip made of mint, cilantro and chutney was the perfect condiment.
Red, White & Green Salad – pickled beets, asparagus, plum, dragon fruit, grapefruit, yoghurt, honey, pine nut and cumin
The salad was a refreshing appetizer, with lots of fruits.
Kaffir Lime Flavored Tandoori Salmon – The salmon was delicious, and portion was very generous.
Pashmina Chicken Supreme Kebab – Mace and cardamom marinade, toasted pistachio and saffron sauce
Malabar Prawn Curry – One of the most impressive dishes was the unassuming Malabar Prawn Curry. It looked simple, but the curry conveyed a complexity of flavors.
We ended our meal with Masala chai – aromatic spiced tea – good for digestion.
Saha – 1 St Andrew’s Rd, 03 National Gallery, 178957
All the photos were taken by Mrs. King.