Have never noticed Bombay Dining (89 Pasir Panjang Road, tel : +65 6475 5855) before along this stretch of the road. Good thing we took this leap of faith.
Got a drink called thandai. According to Wiki, "Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar". Figures. Tasted like a refreshing chilled badam milk. Pretty sure we don't have poppy seeds in this one. I liked it.
Seekh kebab was delicious. The minced lamb was moist crossing over to juicy and the spices packed a bit more heat than I had expected. Gotta have them with those crisp sharp onions.
Did not expect fish head curry on their menu. This one was different from the common local Indian rendition we're used to from say Muthu's Curry, Banana Leaf Apolo or Samy's Curry. This fish head was fried prior. Meat was much dryer.
While curry was in its own way addictive with a strong hit of assam (tamarind), I'm also pretty sure it didn't have so much in common with the regular rendition. Tasted like it was some sort of assam curry that's been mixed with butter chicken gravy. It was rich with an underlying sweetness.
Loved their Kashmiri pulao. Aside from raisins and chopped maraschino cherry, there's pineapple and some other fruit which looked like papaya. And some cashews. All of which were rounded up nicely with ghee in the rice. Good enough to eat on its own or with raita.
This was for the fish head curry.
Kashmiri naan has nuts in it. Decent but not memorable.
Got a vegetable raita which was great pairing with the Kashmiri pulao. The vegetable component included diced onions and cucumber which added crunch to the refreshing yoghurt.
Stuffed as we were from the food, their halwa served piping hot went down with surprising ease. Haven't had a lot of these but this one was really good. Herein lies a pronounced cardamom-y sweetness punctuated by bursts of tanginess from raisins.
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