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電話號碼
6337 7350
開飯介紹
Pind Balluchi adds to the variety of exotic cuisines lined up along Clark Quay. Enjoy an array of grilled meats, vegetables, curries and breads from authentic Baluchistan recipes. A bar is available with a resident mixologist for drinks catering to your palate.
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營業時間
今日營業
18:00 - 00:00
星期一
全日休息
星期二至五
18:00 - 00:00
星期六至日
12:00 - 14:30
18:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
I was one of a party of four visiting the restaurant. A little hard to find at first as I could not locate it on the information board just behind the Clarke Quay taxi stand. I was politely greeted by the hostess.The restaurant has four sections: alfresco, indoors, the bar and a see-through kitchen. I would not classify Pind Balluchi as a typical Indian restaurant, more like a delicious combination of North Indian inspired offerings with hints of India's majestic trading past. Lighting was soft, warm and inviting. The place was not packed upon our arrival (7:45 pm) but got progressively crowded as the evening wore on. Seating was plush yet respectful of the distance between diners - something increasingly rare in space-constrained Singapore.We started with a round of appetizers, small enough in size to not overwhelm. Flavors of the Indian northwest swirled in my mouth, my brain could not resist being transported to a time when food was painstakingly cooked over charcoal grills and ingredients were assembled with great care. The mains – Barra lamb chops, Bhatti chicken and vegetable curries, and a dry prawn dish: Tandoori King Prawns all accompanied by garlic naan and wheat chapattis. We also had fragrant, long-grain basmati rice on the side. Once again, the flavors of the food revealed the magic as well as the precision of preparing the many intricate dishes on offer, and how these come together to create delightful sensations. Although the Tandoori King Prawns were voted as favorites, the curries certainly held their own.Even though we were no longer hungry, a quick glance at the dessert menu convinced us we could not leave without trying a couple. Within minutes of ordering we were greeted by a bowl of luscious Gulab Jamun, a plate of Rasmallai and Mango Phirni. Cue more moans of delight as we attacked the desserts, the Mango Phirni was voted the best of the lot - not surprising as it contains Alphonso mangoes pulp from India. A common fear I have of pairing Indian food with any type of red wine would be the spice drowning the grapes, at Pind Balluchi, no such trepidation was necessary, and so we bravely decided to have the Zinfandel Rose from Sula Vineyards - a winery from India. I must say we were indeed surprised that even with the curries, the Rose wine came through; a testament to the refined and careful manner in which the food is prepared. Service was respectful and non-intrusive. There were enough wait-staff around to not have to jostle for attention and they were knowledgeable of the offerings on-hand: an indication of the levels of training and attention to detail that happens behind the scenes. There are places where you will go once and never return. Pind Balluchi is not one of them. From the stylish yet almost retro-cabaret decor to the body-swaying melodic ambient music playing in the background, this restaurant is a winner any which way you choose to experience it.
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Great place, great ambience for drinks after work. Good selection of drinks.. Even though it is an indian restaurant, the bar and lounge area (which was cleverly separated from the main dining area) was spacious and a great place for small gatherings for friends or colleagues to unwind after work etc. Good and warm service as well..Havent tried the food but the menu looks interesting and the food does look appetizing as well. Would love to try the food the next time.
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