Copper Chimney – A Revamped Menu with Chindian Dishes
Amongst the hustle and bustle at the heart of Little India’s Syed Alwi Road, a Chindian restaurant is spicing up the vibrant Indian food scene with a new chef and a new menu.
Copper Chimney, the 10-year-old Syed Alwi flagship which prides itself in its distinctive North Indian and Chinese Indian cuisine, has gotten a fresh new interior and a revamped menu since F&B industry veteran and now Copper Chimney CEO Vikram Natarajan took over the reins.
Growing up with North Indian and Chinese Indian or ‘Chindian’ cuisines in India, Vikram Natarajan understood the universal appeal that these two cuisines could have, hence he was confident that it would appeal to Singaporeans’ palate given the diversity of spices and ingredients in local dishes.
Manchurian sauces and momos or Nepalese dumplings may be the more well-known Chindian staples, but if you’re looking for an addictive start to the meal, the Salt and Pepper Baby Corn ($9) is a crunchy surprise on the menu. The baby corn is lightly battered and expertly stir-fried with a healthy dose of garlic, peppers and soya sauce.
Another interesting starter is the Chilli Paneer ($10.50). I am quite resistant to paneer because I am really not a big fan of cheese. But when I ate a mouthful of this, I couldn’t stop because the cottage cheese cubes were coated with such a delectable chilli sauce that tasted similar to our chai tow kway (carrot cake).
Adopting the Chinese cooking technique and seasonings, Gobi Manchuriab ($9) features lightly battered cauliflower that is fried to a crunchy bite. If you are a meat lover, you can also try the Chicken Manchurian, which is a combination of chicken and freshly sauteed vegetables served in a sweet and sour brown sauce.
The ubiquitous fried rice is made special when spices are added into it. Spicy Szechwan Fried Rice ($11) is made with 100% Basmati rice and can come served with prawns or chicken or as a vegetarian option. It has a fiery, rich depth of Indian and Chinese spices. For noodles option, go for Szechwan Noodles ($11). The Szechwan peppers are brought in from China, and green chilli paste flown in from Calcutta to recreate the authentic flavours that Copper Chimney offers.
Besides the Chindian dishes, The Copper Chimney also offers a whole range of North Indian Delights, ranging from subtle flavours to an intense and wholesome indulgence. There is an extensive variety of meats ranging from fish, lamb and chicken kebabs and tikkas, where every meaty morsel is marinated in Copper Chimney’s special blend of spices before being cooked in the tandoor to bring out the rich smoky flavour of the dish.
“Hung yogurt” is yogurt that is strained through muslin cloth so that all the liquid drains out and you are left with a very thick “yogurt cheese”. Using hung yogurt, garlic and ginger to marinade the inner fillet, Malai Chicken Tikka ($12) offers nugget-sized tender meat that we love. The yogurt imparts a tangy flavor and has a tenderizing effect on the chicken.
The Butter Chicken ($11.50) delivered a sweet, buttery and fragrant taste with the traditional spices of coriander, cumin, cinnamon and cilantro. It goes well with naan. For an interesting change from the fluffy naans, try a Rumali Roti, which is a hand-tossed thin flatbread with origins in Mughlai cuisine or a kulcha, available with different stuffings.
To pair with rice, go for the Mutton Roqanjosh ($12), a delightful Kashmiri dish that’s brimming with flavours of fennel, ginger and marked by a striking red hue. My only gripe was, it was a little salty that night. If not, it would be good to wipe them clean.
You can choose from a wide variety of vegetarian and meat dishes on the new menu. If you want to try something different from the popular paneer variations, tuck into the Methi Malai Mutter, a creamy Punjabi dish of peas cooked in fenugreek leaves and spices. The Veg Jaipuri, a Rajasthan dish consisting of a colourful medley of spring vegetables, is simmered delicately in piquant cream, and served on a bed of peppered papad shards.
The Copper Chimney makes their own Kulfi (Indian Ice Cream) with three flavours to choose from: the more traditional pistachio, rose, and an out-of-this-world lychee flavour ($7), a unique local twist on this traditional Indian dessert. Then there is the newest addition to Copper Chimney’s sweet list, the rich, gooey and truly decadent Sizzling Brownie with Ice Cream ($7.50).
Apart from the main restaurant located at Syed Alwi Road, and the latest self-service outlet at Asia Square, Vikram has also managed to grow the Copper Chimney brand rapidly by opening smaller outlets using the ‘Copper Chimney Express’ sub-brand in three other food courts in Marina Bay Financial Centre, Clifford Centre and Great World City.
Address: 100 Syed Alwi Road, Singapore 207676
Tel: 6294 8891
Opening Hours: 11.30am to Midnight (Mon – Thur, Sun); 11.30am to 1.00am (Fri & Sat)
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