The World Gourmet Summit brings together veteran chefs and emerging talents from around the world to tantalize the gourmand taste butts. Punjab Grill in Singapore adds to the list of delicious reasons to make this premier food and beverage event your dining room for the month of April. This fine dining establishment is no stranger to the epicurean scene, having cemented a regular customer following that places it firmly as one of the top Indian restaurants on the island.
Located in Marina Bay Sands, the gleaming metal and glass facade and glamorous interiors welcomes your palate onto a journey through the Northwest Frontier Province of India, featuring the colours, scent and flavours of areas like Lahore, Peshwar, Rawalpindi, Kabul, Amritsar, Multan and Patiala. The result is Indian cuisine so richly diverse yet distinct, right here in Singapore.
The kitchen is headed by Chef Javed Ahamad, who draws inspiration from the recipes found in the cities and cultures of the undivided Punjab region. He mastered his culinary craft in India, expertly marrying cultural flavours with refined cooking, a dash of theatre and contemporary plating that heightens the diner's sensory experience. Chef Javed's Singapore journey of 11 years included a stint at Rang Mahal in Pan Pacific Singapore and a pioneer chef role at the Song of India. He is also credited with introducing Singapore's first Indian style champagne brunch, the first Ayurveda-based menu and a variety of other themed menus.
Chef Javed's distinctive flair for marrying traditional with contemporary elements can be savoured in his 10-course Royal Chef Tasting Menu for the World Gourmet Summit. His epicurean dinner is further heightened by soulful Sufi music which dates back more than 700 years. This form of devotional music is regarded as one of the most awe-inspiring art forms, inspired by the works of Sufi poets like Bulleh Shah, Rumi and Amir Khusrow. The performance is delivered by renowned pianist and singer Zubair Ilyas.
The non-vegetarian menu features a selection of Tandoor delights and an assortment of specially created kebabs. He had also curated a vegetarian menu as an alternative. Here are the delicious encounters:
The twinning featured a venison sheekh kebab stuffed with moist galbani buffalo cheese and served with a spicy prune and berries chutney. The pan seared soya and edamame beans kebab rested on a bed of avocado and black beans salsa with the hit of chilli. A refreshing fruit sorbet cleansed the palate before the main course
Main course was an assortment of dishes to accompany the royal cumin and romanesco cauliflower pulao, saute vegetables and dal. It included a serve of tandoori duck korma, kheema kaleji pao and chicken nihari.
A green betel leaf digestif completed the gastronomic journey.
Enjoy your own special evening of fine dining with delicious Northwest Indian delicacies and soulful Sufi songs at Punjab Grill on 8 April. Seats and limited and reservations can be made directly at Phone: (65) 6688 7395 and Email: firstname.lastname@example.org.