By Rajat Guha
If succulence of meats, infusion of flavours into them and richness of gravy are the attributes of a princely Indian meal, Singh Sahib at Eros Hotel scores as much if not more compared to its peers like Dum Pukht, Dhabha (Claridges), Jamawar (Leela Palace) and ilk. Then what has so far marred its prospects for last 18 years that it has not managed the top of the mind recall for Indian food compared to its peers? Let the hotel’s marketing team find answers to this conundrum.
I happened to visit the restaurant recently for a special evening of whiskey and Indian food pairing. I am so flummoxed even at myself as to how I have managed to ignore a real gem located at a hotel that is a stone’s throw from my residence. I even use the property’s swimming pool every evening and the restaurant Singh Sahib overlooks the pool.
As I had gone for preview of their new menu ‘Samvat 1780’ which pairs whiskey and food, I could get to taste around 6-7 of the restaurant’s fare. A detailed review will be shared in due course when I land another opportunity to taste the rest of the menu. Chicken Methi Tikka imbued with fenugreek (Chicken Methi Tikka) could not get better than that. Meat was perfectly coarse in the seek kebabs after being grounded. Mustard fish tikka was a perfect example of how flavours of Bengal should be married with that of Awadh. A tall task indeed. So a hats off to the executive chef of Singh Sahib Suprabhath Roy. However, something that utterly badgered me was watermelon caviar generously sprinkled on macchi tikkas — which rather acted like a foreign invasion in the Indian fare. I believe Maharaja Ranjit Singh (the great Punjab ruler and food connoisseur after whom the restaurant has been named) would turn upside down in his grave just at the mere thought of such an act. My advice to chef Roy : Let’s not get influenced by Mehrotras of the culinary world and do what we are best at. Let Singh Sahib truly denote its title and not bely it.
I should make a special mention of Sandeep Arora, Whisky Ambassador who regaled us with choicest selection of single malts to go with the chosen menu. A beginning has been made and Arora has to now work assiduously towards educating more and more people about the great camaraderie Indian food and single malts have. Eros Nehru Place is promoting this whiskey-Indian food pairing menu for next three months. It’s doing great service to the lovers of world’s most famous tipple and Indian food.
Summary:Must visit the restaurant for a princely Indian meal.
