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Spring Season at Tandoor

Executive Chef and Head Chef of Tandoor Bobby Krishnan with his culinary team at the award-winning authentic North Indian restaurant present a carefully curated spring menu.


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Spring Season at Tandoor

20 March to 19 May 2020

Tuesday to Sunday

Lunch, 12.00pm to 2.30pm

Dinner, 6.30pm to 10.00pm

S$68++ per person


Served as a set menu in a relaxed atmosphere, a choice of tandoori quail or Masala crab cake highlights the beginning of your dining experience. Inspired by the tandoori chicken, an Indian dish of marinated meat that is cooked in a cylindrical clay oven, the tandoori quail is a delicious appetiser with a classic and hearty French infusion of Vol-au-vent, containing fullness of flavour from the savoury herbs and spices. Seasoned with marinate of yoghurt, coriander and cumin then cooked in the tandoor, the quail meat has a juicy inside and a delicious char on the outside.


The crunchy and golden Masala crab cake is made with a subtle amount of heat but exuding tons of flavour with a heady mix of Indian spices and a delicate Rhubarb Chutney. It also comes infused with duck Foie Gras and mango confit.


A light and tasty Indian style soup made with sweet corn, the Makai Ka Shorba hails from the Mughlai cuisine. The Shorba (soup) has a distinct aroma brought about from a butter poached scallop and a Masala potato Gnocchi which compliments the sweet corn. A horde of spices ranging from cinnamon to cloves give the Shorba an appetising flavour and its finishing of grated Paneer is sure to satiate your palate, preparing it for the next dishes to come.


Pakoras, a favourite in India and usually made by dipping vegetables in a delectable batter than deep fried. Tandoor’s variation of sea perch Pakora, one of two main courses choices includes Ebiko caviar and Jerusalem artichokes with cumin to balance the flavours of fish. Alternatively, opt for the Australian lamb shank prepared with a modern twist on a Cassoulet bed, topped with a delicious braised sauce over its succulent meat.


Complementing your choice of main course are three accompaniments. Dal Makhani, a richly spiced black lentil-based stew cooked with butter and cream, then simmered on low heat for a unique flavour tastes well with Truffle Mascarpone Naan. It can also be enjoyed with Kesari Pulao (saffron rice). Saffron known as Kesari in Hindi gives this special delicacy of Basmati rice its aroma and has numerous health benefits.


Culminate your dining experience on a sweet note with the cardamom ice cream dessert. The freshness of cardamom with a strong bite, yet with all the sweetness of what you’ll expect in an ice cream. Served with citrus and star anise choux puff and profiteroles, the combined flavours will leave your taste buds dancing for more.