Pind Balluchi Bar & Grill – Wholesome Punjabi Food
Pind Balluchi Bar & Grill arrives in Southeast Asia sharing original recipes of yore with strong Punjabi influence. Having won numerous awards back home in India for over 20 years, the four-month-old flagship restaurant is helmed by Chef Nishesh Tripathi who has more than six years of culinary experience in India.
Steeped in the traditional techniques of tandoor grilling and vast knowledge of spices, Chef Nishesh brings wholesome flavours to the skewered meats and curries as well as roti or flatbreads. Fresh meats and succulent seafood are marinated for up to 48 hours in a myriad of regional-imported spices, some so rare that it would be a difficult task to find them anywhere else in Singapore.
When at Pind Balluchi, you must try Galouti Kebab ($24). Made of minced lamb hand-minced 32 times, it is infused with 136 different spices including the rarest of spices such as mulaithi (liquorice), makhana (fox nut), khas ki jud (vetiveer roots) and peepli (long pepper). This Lucknow (in Uttar Pradesh, India) recipe came to be because of a toothless nawab (or king) who loved his meats but couldn’t chew. Hence, the servants can only prepare the soft lamb patty which guarantees to melt in the mouth.
We also had the Bhatti Chicken ($21), a delicacy originally prepared for the royal guests of Nabha, Punjab. The distinct flavours come from black peppercorns and assorted spices in which the meat is marinated overnight and then grilled in a tandoor.
I enjoyed the Tandoori Broccoli ($14) marinated with yoghurt, Kashmiri chilli and royal caraway cooked in a tandoor.
Prawn Masala ($29) is simple yet delicious and packed with flavor. Fresh prawns simmered in mildly spiced shallots and tomato masala served in a thick gravy.
We also had India’s most famous Dal Makhani ($19), an amazing dish from Punjabi cuisine is prepared with rich black lentils cooked overnight in traditional Punjabi-style.
We opted Garlic Naan ($6) and what I consider the best choice, the Peshawari Naan ($8). This naan was filled with saffron and sweetened refined flour kneaded with clarified butter, stuffed with nuts and all of these was enough to cure any hunger pangs.
We had a range of desserts such as Orange Rasmalai ($12), Kulfi Medley ($14), Gulab Jamun ($12) and Mango Phirni ($14). I like the Orange Rasmalai which is made with poached cottage cheese patties filled with orange pulp and served in saffron milk. Golden fried cottage cheese dumplings Gulab Jamun is steeped in rose-scented syrup but the sweetness was acceptable.
True enough Punjabi food is wholesome and full of rustic flavor. It has full-bodied spices that leaves us with happy tummy. You can heighten the experience with inspired cocktail creations from the mixology bar from $17++ per glass. Or soak in the vibes and sights of Clarke Quay at the alfresco strip with some Sula wine or smooth-tasting whiskey to accompany tandoor-grilled nibbles anytime of the week.
Pind Balluchi Bar & Grill
Address: 3B River Valley Road, #01-15 Clarke Quay
Tel: 6337 7350