Inspired by the splendour of India’s Maharajas, Punjab Grill, Singapore has been designed to capture the zeitgeist of that era. Singapore-based international architecture and interior design firm, Space Matrix, realised the vision with the abundant use of glass and high-polish metal, combined with plush, upholstered panelling. The glass façade at the entrance of the restaurant gives a full view of the wine cellar. At the private dining area, a glass window offers a wonderful view of the kitchen where one can see the chefs in action at the stunningly designed hand-beaten copper Tandoors. The kitchen view has the backdrop of a full titanium-alloyed wall.The restaurant has a chic and modern take on the glamour of Indian royalty.
To dine at Punjab Grill is to take an epicurean journey through Indian’s richly diverse Northwest Frontier Province — the undivided Punjab region. Food from gourmet metropolises like Lahore, Peshwar, Rawalpindi, Kabul, Amritsar, Multan and Patiala, formed the urbanized melting pots of different cultures.
These cities and cultures were the source of inspiration for their menus. The vast menu at Punjab Grill , Singapore is where the everyday “sarson da saag” (a vegetarian curry made of mustard greens and spice) and “makki di roti” (a flat, unleavened bread made of corn flour) meet the secret recipes of the royal kitchens — with a dash of panache and modernity thrown in.
We go for the 5 Course Degustation menu- Non Vegetarian
GOLGAPPA PLATTER :WHOLE WHEAT SHELLS SERVED WITH TANGY TAMATIND AND SPICY CORIANDER WATER
The presentation its simply an art piece.. The whole wheat shell is eaten together with the spicy coriander water.
MURGH BADAMI SHORBA : A DEFTLY SPICED CONSOMME OF ALMONDS AND FREE RANGE CHICKEN
Delicious Chicken in almonds sauce, we liked it especially when its served piping hot, you can still see the steam when pouring from the pot.
SALMON TIKKA : DIL FLAVOURED NORWEGAIN SALMON TIKKA
TANDOORI JHEENGA: PLUMP TIGER PRAWNS, GRILLED GOLDEN IN THE TANDOOR.
CHAAMP TAAJDAR: NEW ZEALAND LAMB CHOPS MARINAED WITH CLOVES, BLACK CARDAMON, KASSORI METHI AND GRILLED IN THE TANDOOR
The Salmon Tikka is soft and moist, well marinated. The Tiger Prawn is the highlight, very fresh and juicy. The Lamp Chop very well marinated and grilled to perfection.
MURGH MAKHANI : TANDOOR-GRILLED TIKKA OF CHICKEN, SIMMERED IN SATIN SMOOTH GRAVY, RICH IN CASHEW AND MADE PIQUANT WITH DRIED FENUGREEK
PATIALA SHAHI MACHCHI: THE PRINCLY HOUSE OF PATIALA’S FAVOURITE FISH DELICACY-TANGY CUBES OF RIVER SOLE, FLASH FRIED AND COOKED IN A DRIED PULM AND TOMATO GRAVY
DAAL PUNJAB GRILL: DELICACY OF WHOLE URAD, SIMMERED OVERNIGHT WITH A TRACE OF MUSTARD OIL FINISHED WITH TOMATO PUREE AND CREAM, TEMPERED WITH CLARIFIED BUTTER
GHOST DUM KI BIRYANI
PUNJAB GRILL DESSERT PLATTER
PUNJAB GRILL @ Marina Bay Sands
Chef Javed Ahamad, the Corporate Chef at Punjab Grill, Singapore is probably the premier exponent of creating unique Indian dishes for the Singaporean palate. Chef Javed has spent more than 11 years in various Indian restaurants in Singapore and has refined his skills after hours of arduous training and cooking.
Chef Javed commenced his culinary journey at the ripe old age of 19 years right from the bottom of the ladder, and in 15 years, through sheer hard work and innovation, he has reached a level that few in his chosen field do.
His learning started in India where he was recognized for his efforts with the Gold Award for the Nestle Young star of the year. Chef Javed then worked and trained with a variety of noted chefs like Mr. Jiggs Kalra, Chef Milind Somani, Chef Vineet Bhatia and Chef Gurpreet Singh and worked his way through various restaurants like Rang Mahal and Song Of India before taking up his current role at Punjab grill.
His 12 years in Singapore have probably made him the premier exponent of creating unique Indian dishes for the Singaporean palate. He is credited with introducing a variety of firsts to the Singapore market – including Singapore’s first Indian style champagne brunch, the first Ayurveda based menu and a variety of other themed menus. He has a unique grasp on Indian as well as International cui-sines and his special skills lie in making Indian dishes with unique ingredients. His creation of the unique Tandoori Foie-Gras made it to I S Magazine’s list of 50 things to eat before you die. His con-stant thirst for learning and perfecting has helped him and Punjab Grill win a variety of awards and accolades from a variety of sources like restaurant association of Singapore, Time Out, Wine&Dine Magazine, Wine and Cuisine Asia, Peak Magazine, Sphere Culinary Challenge to name just a few.
For Chef Javed “ Life is an ever changing journey of learning and creating “ and he has just started his journey.
B1-01A, The Shoppes at Marina Bay Sands,
South Podium, 2 Bayfront Avenue.
Reservations & Enquiries 66887395
Operation Hours :
Lunch : 11:30 AM to 3:00 PM
Dinner : 6:30 PM to 11:00 PM