Serving Platter

16 Jan, 2005 in art pottery by admin

Serving Platter

Heritage The North Indian Cuisine: Servings On A Silver Platter

Rave reviews and a hat trick of bagging the Best Restaurant award by Singapore Tatler in 2005, 2006 and 2007 makes up Heritage the North Indian Cuisine's reputation. No surprises there when its mantra is "your guest is your God" and authentic North Indian fare, heritage and royal treatment are all served on a silver platter. Needless to say, one can expect no less than a Maharajah - worthy dining experience at this four-year-old restaurant.

Royal elegance is in order at the two-storey Heritage – right from the gleaming tops of the bar counter, to the freshly laundered crisp tablecloths, and finally to the serene albeit repetitive background music. High and mighty does not equate to uppity though, judging from the almost-hidden-from-view arrangement of framed accolades on one inconspicuous wall.

Amidst Heritage's menu of Punjab and Delhi delicacies, diners are bound to find gems that are absent in other North Indian menus of tandoori, briyani and curries.

Diners are also bound to be wowed twice over at the Corn Bhel ($7.00), one of India's tasty street treats that resemble a mound of Mamee Monster Noodle Snack. Despite its snack resemblance, the Corn Bhel is anything but a mere comfort food. Peppered with a spicy tang, this appetizer comprises of corn, onions, green coriander and spice mix –a dish so unique and a combination so tasty that you cannot help but tuck into it greedily like a six-year-old who has been given Mamee.

Less-fun (but nonetheless royally good and healthy) vegetarian starter alternatives include Paneer Shaslik ($12) and Hari Makai ($10). The former, comprising of cubed cottage cheese marinated and cooked in the tandoor, is rather bland and dry on its own. When liberally dipped in the accompanying sweet sauce however, the culinary transformation, sweet and rich, is quite apparent. The latter, a chef's signature dish of chopped spinach and sweet corn cooked in cream, is a tongue-tickler when paired with naans.

The Goan Prawn Curry ($25) will do the culinary Gods proud for this dish is phenomenal beyond words. Some may do a double take on its price tag but more will do a triple take at the size of the dish's prawns. Prawns, the size of your palm, are cooked with tamarind and coastal coconuts to create a curry combination that is a tad salty, slightly sweet but sinfully delicious. The Lamb Chops ($20) proves to be the cherry on top of the icing with its tender, sweet-curried meat and award-winning mint chutney.

Professional and smartly-dressed, the attentive waiters go all out to serve you as they would a Maharajah - inspecting water glasses before serving iced water, inspecting cutleries before placing them on the table etc.

About the Author

Author Bio:
This petite wordsmith and literary mistress sure dream big: She wishes to place herself alongside the likes of legendary travel writer Paul Edward Theroux and celebrated food writer Alan Eaton Davidson as she unveils only the best of Singapore’s hot zones and sizzling kitchens. For this, Ezaida digs going “off the beaten track” to take her alike-minded audience on a Singaporean road less-traveled.

Should Goose Hiddink be roasted and served on a silver platter by the fat Spanish waiter to the Man U team?

Well Man U did eat Chelsea and Liverpool for breakfast and then spit both of them out, for the third year running.

Some things in the world are reassuringly constant,namely glory hunting Man U "fans"are still as stupid today as they ever were.You would'nt know jack about football if it hit you in the eye with a hammer you jack*ss,

Abstract Textured Glass Serving Platter