Pot Pourri--that's where I was last Sunday. Well, as you might have guessed from the name itself or if the pictures revealed the story to you even before you began reading this post--Pot Pourri is a restaurant, tucked in a nice pre-War building on the Waterloo Street (right behind SAM).
Here's what I have to say for a short introduction: The restaurant's ambiance is beautiful, the food is simply amazing--basically Indian food with a global twist!
I have rarely written about food or restaurants on this blog, but today I am doing that.
Not because I know the restaurant's owners--Suhail (on the phone in the pic) and Naseem. Suhail has been in the food business for a number of years, so all the experience has been put to good use at this new establishment which is now more than a month old.
I am writing this post because Pot Pourri--owning to its location, setting and services--has an easy charm about it that is hard to describe. The building itself gives it a character that sets it apart from many garishly done Indian restaurants. The interiors, the furniture, the alfresco bar, the stage area for parties and functions--all give it a classy chic appearance. The result is that even on your first visit, you feel at home. By the way, according to Suhail, this is the same place from where Indochine, the famous chain of restaurants, started. So, good luck Suhail and Naseem!
Now, the best thing about a restaurant has to be about its food. As I said earlier, the food is Indian but not that spicy and has a global flavour about it--you will know what I mean when you actually dine there. The presentation is first class at prices that are hard to believe (meaning, almost there with your Anjappars and Copper Chimneys). And you know what, you get bheja masala and nalla nihari there too, anytime! Can you find that anywhere else in Singapore! Suhail told me that he gets his meat supplies from Delhi. Everyday the meat is airflown from the Indian capital on Jet Airways. That I guess is as fresh as you can get here.
During the course of the sumptuous meal, I happened to meet one of the chefs from Delhi--Chef Chandan who proudly described to me that he had worked with the legendary chef Ghulam Rasool in Delhi. He shared many anecdotes with me about his training as a chef. But there is one thing about Chandan that I must share with you.
Tandoori chai. Now, have you ever heard of it?
One of Chandan's specialties is Tandoori chai --tea made with tea leaves, sugar and milk in a polyethylene packet--yes, that's right, any polyethylene packet--boiled and prepared in a hot tandoor. Though I did not get to sample it, he claimed that the tea is delicious and the packet never bursts. Unbelievable, isn't it? Chandan even got an award for performing this unusual feat. Bravo! Next time I go there, I am going to shoot this tandoori chai making for you):
But obviously, you won't visit Pot Pourri for that chai alone. They have some of the best kebabs (from Nawabi to Gilawati) that I have tasted in Singapore, the softest butter naans and the most delicious daal, Daal Bukhara--one of chef Chandan's (picture, below, on the left) specialties. And many many more things. Check out the menu on their website.
If you can't wait for a bite there, here are the details:
Location: 42 Waterloo Street, Singapore 187951
Singapore City, Singapore
If you are on Facebook, join the Pot Pourri group here: http://www.facebook.com/group.php?gid=33679236632