Singh Sahib, the North Indian specialty restaurant at Eros Hotel, Nehru place, is one place where I love to dine in. Is simple décor and balanced lighting with a ghazal singer singing my favourites just sets the mood. This time I was at Singh Sahib to taste its new menu which was all packed with surprises. Apart from the a-la-carte menu Chef Suprabhath Roy has conceptualised a Samvat 1780 promotional menu as well which is paired with different beverages.
I started with a creamy badam ka shorba which had perfect seasoning and flavour. Good noticeable change was the presentation on which the chef has really worked hard and served most of the starters pre-plated. Kasuri murgh tikka and sarson da sole tikka both had distinct flavours. Claimed to be from the North West Frontier both dishes had the core essence of the region. The sole had a robust mustard flavour which was much needed but it was slightly overpowering. Vegetarian variant safed chane da kabab was exceptional and a complete surprise for me. Kabuli chana gave a nice body to the kabab and a nice binding as well. Stuffed with khubani and placed on a sweet sauce, the kabab tasted really good. Instead of their sargode ka seekh, the chef served me Jalandhari kabab. A nice seekh with a subtle combination of spices served along hung curd which really blended well with the seekh.
Done with starters which for a person with normal appetite would have been sufficient to sign off the day, I called for my main course. It comprised typical Punjabi delicacies made using traditional cooking techniques and ingredients. Rara chicken was a beautiful preparation of minced chicken and tikkas topped with boiled eggs. It really went well with the lachcha parantha which was crunchy and hot. Nalli gosht was made with a tweak, having thick pasty gravy which as a dish I liked but not as a nalli gosht. It’s too difficult to take out Awadh from me. Dhingri kofta, an old signature of Sing Sahib, was bang on. Combination of spinach and cottage cheese stuffed with mushrooms always leave an impression on me. Another dish worth trying was the veg pulao which was cooked home-style with lots of ghee in it. I was about to end my dinner but at Singh Sahib you can’t leave without a course of desserts. Shahi tukda rolls with stuffed rabri and a small gulab jamun placed on top was a sinful and typical Indian dessert worth every bite.
