YANTRA by Hemant Oberoi has secured its place in the upper echelons of Singapore’s dining scene

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In a market where only the best survive, Yantra has secured its place in the upper echelons of Singapore’s dining scene since its opening a decade ago. It has won not only awards, but the hearts of most discerning diners.

Yantra have made it to the Best Restaurants lists of Wine and Dine Singapore, Singapore Tatler and The Miele Guide. In 2011, it received the notable Epicurean Star Award for the Best Restaurant Concept (Asian).

Situated in upscale Tanglin Mall, Yantra is a sanctuary of calm, cloaked in warm earthy tones that are reminiscent of ancient India. There is also an outdoor area for private functions.

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Yantra houses an extended bar that serves a list of innovative alcoholic and non-alcoholic tipples, including an impressive collection of prized and rare single malt whiskies. Signature cocktails include the exotic Yantra Gold Martini, Mango Gimlet, Tandoori Mojito, Bombay Martini and Berry Berry. An extensive wine list of more than 250 old world and new world labels gives rise to brilliant pairings of wine and food, with a highly trained sommelier on hand to guide you through epicurean adventures of Indian food paired with French, German, Italian, South African and Australian wines. With its soft lighting and laid-back, cosmopolitan vibe, the bar at Yantra is the perfect location for an aperitif or post-prandial nightcap.

Helmed by distinguished celebrity chef Hemant Oberoi, Yantra restaurant pays tribute to fine Indian cuisine with a balanced mix of classic and contemporary, non-vegetarian and pure vegetarian dishes. In loving, reverent and highly skilled hands, the beloved dishes of the motherland are recreated with a purist’s precision. Others are transformed into innovative incarnations that simultaneously stir loving memories while exciting the taste buds with a hint of the unknown.

Building on its reputation for excellence, Yantra has partnered with Chef Hemant Oberoi to secure a permanent place in the firmament of culinary stars. A perfectionist by nature with a passion for cooking, Chef Hemant Oberoi has created and curated a slew of award-winning Indian-inspired restaurants including Masala Art, Masala Kraft, Masala Bay and Masala Klub. In addition, the Chef’s contemporary restaurant ‘Varq’ made it to San Pellegrino’s hallowed list of best restaurants.

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For starters, Chair Chaat, Crispy Chaat served with Mango Leather on tiny chair. Beautiful display. Chaat is a savory snack, typically served as a hors d’oeuvre

Next up the Tandoori Avocado, delicately cooked avocado. Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.

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Paired with Ruggeri Prosecco. The Ruggeri winery was established in 1950 by Giustino Bisol, whose family boasts a deeply rooted, centuries-old tradition in viticulture in the Valdobbiadene area. The placename “Case Bisoi” (that is “the Houses of the Bisols”) is to be found on the oldest maps of the area, in the heart of the zone now known as Cartizze and once called “Chartice” or “Gardizze”

The colour is light straw – yellow tending to pale green. Its crystal clarity is laced with a persistent perlage of fine bubbles. The bouquet, although persistent and intensely fruity, is extremely delicate which brings mature golden apples and acacia flowers readily to mind. It is gently sweet and fresh on the palate and pleasantly light in alcohol, extremely smooth and well-balanced with long and fruity finish. With its great versatility, Giall’Oro can be enjoyed equally well as an aperitif or to enhance the close of a meal. Indeed, this is a wine that can brighten up any hour of the day

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Next we have the Crab Butter Pao, slighly spicy crab meat on bread, very tasty.

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Paired this with wine from Lost Buoy Australia

The unique Lost Buoy vineyards lie atop the rugged limestone cliffs of Port Willunga in
the world-renowned McLaren Vale.

The Lost Buoy Grenache Rose, harvested from four rows of the estate, is one of those wines. Cold fermented, minimally handled and delicately balanced to ensure reflection of varietal definition and regional character. Refreshing, crisp and as delicate in colour as the pink evening skies over McLaren Vale’s Gulf St Vincent .

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Assorted: Lachcha Paratha, Garlic Naan

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Flambe Raan , aromatic leg of lamb, flambed by the table side.

This is the signature dish here and highly recommended, take some amazing photos or video to show your friends such exciting dish. The meat is soft and tender , very juicy too. Delicious.

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Dal Makhani, black urad simmered overnight.

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Tawa Chicken Pulao, Aeromatic and juicy chicken with rice.

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Paneer Beet aur khatta pyaz, cheese, beet, cooked with pickled onions.

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Paired with Chablis wine.

The Chablis region is the northernmost wine district of the Burgundy region in France. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates.
The grapevines around the town of Chablis make a dry white wine renowned for the purity of its aroma and taste. In comparison with the white wines from the rest of Burgundy, Chablis wine has typically much less influence of oak.

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Dessert

Carrot Halwa, Mango Kulfi sicle, Indian Popsicle and Rasmalai

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Paired with PICO MACCARIO

Pico Maccario Dolcevita, Moscato d’Asti DOCG, Italy

The Pico Maccario Winery was founded in 1997 in Mombaruzzo, Piedmont with 70 hectares of vineyards in one piece of property in the heart of the Barbera d’Asti DOCG appellation.

A sniff reveals more to it though with acidity and a faint hint of cookie dough, and certainly the taste is very refreshing. Med+ acidity, med sweet.

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Finish with Masala Tea

Masala chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices, and herbs. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses

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Yantra by Hemant Oberoi Diwali offerings

Singapore, Friday, 15^th September 2017 – Come October and the Indian festive season is in full swing. India is a land of cultural diversity and spirituality with the festivals celebrated as having a quintessential divine aspect to them. Diwali, the festival of lights, is the biggest of all.

This Diwali, Yantra by Hemant Oberoi proudly presents a special lunch buffet on 18^th & 19^th October’17. The buffet spread will consist of an array of live cooking stations such as live chaat station, kebabs and Raan carving station (aromatic leg of lamb). Topping it is our signature Crab Galouti and Quinoa Papdi. The best will be reserved for the finale where guests have the Diwali mithais.

Besides these offerings, Yantra by Hemant Oberoi will continue the tradition of celebrating the Diwali season offering an array of freshly made mithais (“sweets”) for its patrons. It comes in four types of exquisitely designed boxes. All sweet boxes consist of six types of popular traditional mithais including Pista Sona Barfi, Kaju Katli, Organic Besan Ladoo and Motichoor Ladoo.

Two new entrants this year are the Organic Besan Ladoo and Dates & Nuts burfi. All boxes are aesthetically crafted that can also be re-used as a jewellery box/ spice box subsequently.

Yantra by Hemant Oberoi is also offering savouries that include four types of home-made spiced nuts consisting of Macademia, Pistachio, Almond and Cashewnuts. They come packed in pristine glass jars resting a solid wooden box. Even the jars can be re-used for variety of purposes.

Diwali buffet:

18^th– 19^th Oct’17 – Lunch and Dinner buffet

Price: $68++ per person

Diwali Temptations:

12- piece sweets box

Price: $39

20- piece sweets box

Price – $69

Diwali Treats:

4 types of home-made spiced nuts

Price: $79

4 types of home-made spiced nuts & 12 piece sweets