This Deepavali, we bring you our top Indian picks, including buffets for the actual weekend.
Price guide (nett)
$ wallet-friendly (below $50)
$$ just can’t resist a splurge ($50-100)
$$$ a special occasion ($100-150)
$$$$ indulgence galore (above $150)
Certified halal [Halal]
Does not serve pork or lard [NPNL]
Kid-friendly facilities [Kid]
Deepavali special [DEEPAVALI]
#01-04 Central Square, 20 Havelock Road. Tel: 6339 9993Since 1986, this hospitable vegetarian buffet offers something no other establishment does: a pay what you want policy. Set up by the Temple of Fine Arts and staffed by volunteers from all walks of life, they dole out a wide selection of home-cooked dishes such as fragrant potato curry, mock mutton and paneer (Mon, 11am-3pm; Tue-Sun 11am-3pm, 6-10pm). If not knowing what to pay stresses you out, we suggest you budget about $15 for moderate appetites.
#02-01 Singapore Flyer, 30 Raffles Avenue. Tel: 6333 5191
Get a view of Singapore’s skyline with your buffet as diners here can opt to bundle in a Singapore Flyer ride after. Should you choose to just dine, the lunch buffet ($19 nett, daily 11.30am-3pm; $24 nett, daily 6.30-10.30pm) offers chicken tikka and chilli fish.
Bokhara Biryani & Kebab [Halal]
#01-02 Fortuna Hotel Building, 2 Owen Road. Tel: 8399 7795
Specialising in authentic dum biryani and tandoori kebabs, the dinner buffet ($22 nett; daily 7-10pm) also serves up other aromatic dishes such as mutton keema, Goan fish gravy and yellow daal. The dishes are prepared with the chefs’ own spice mixes, as they shy away from using ready-made spices, MSG and preservatives.
64 Race Course Road. Tel: 6296 4585
An all-you-can-eat a la carte buffet lunch ($15++, Mon-Fri 11.30am-4pm) has got us excited over at Delhi, a North Indian Mughlai restaurant started in 1988 by a couple. At the modest but scrumptous spread, dishes includes fish methi, butter chicken and malai kebab, alongside naans, tandoor roti and different kinds of rice/pulao/biryani.
Kebabs ‘N Curries
#07-00 Mustafa Centre, 171 Syed Alwi Road. Tel: 6419 0749
Head to Mustafa Centre’s rooftop hangout for an Indian lunch buffet ($20 nett, daily 12-3pm) that spans a hearty 11 dishes. Fill up on a rotating line-up of dishes such as South Indian chicken biryani, paneer tikka, crispy fried chicken, mutton rogan josh, brinjal gravy and chilli gobi, with fresh fruit and a sweet pudding to end. Aside from the food, we love the friendly service and spacious layout here (with a lovely dome-like ceiling).
Pind Balluchi Bar & Grill
#01-15 Clarke Quay, 3B River Valley Road. Tel: 6337 7350
Every Thursday, Pind Balluchi lays out a tempting buffet (6-9pm, $40++) that draws on their expertise in age-old Indian recipes. Naan, basmati pulao and parathas are the ideal accompaniment for tandoor-grilled chicken achari, seekh kebabs, paneer tikka, and curries such as adraki aloo. Diners also enjoy a free glass of Indian Sula wine to go with the spicy and rich dishes.
Marina Bay Sands Hotel, 10 Bayfront Avenue. Tel: 6688 5525
Well-known for being lavish, RISE serves four themed dining nights (breakfast $49 nett, lunch $62 nett, dinner $85 nett) every week, besides their favourites including the sushi and sashimi bar, a live tandoori station (fish, lamb, sometimes salmon), desserts and pastries. The Indian buffet section has a changing menu—but look out for their vegetarian, mixed meat and seafood dishes including garam masala, chicken kebab and daal.
#B1-38 The Riverwalk, 20 Upper Circular Rd. Tel: 6536 0875
Starting out as a catering business, Riverwalk Tandoor has been churning out Indian delicacies since 1998. Located conveniently in central Singapore, their mouthwatering buffet ($19.60 nett, lunch daily 11.30am-2.30-pm; $22.60 lunch Sat-Sun; $24.60 dinner Sat-Sun) draws a wide range of youngsters as well as families for traditional delights such as mutton rogan josh, aloo gobi (spiced potatoes and cauliflower) and navratan korma (mixed curry vegetables). Freshly baked naans land on your table when you arrive.
Savour classics from their royal kitchen on 10 November (dinner $70++; adult, $$52++; child, 6.30-10.30pm) for a scrumptuous Deepavali spread including a live tawa station, bengali fish curry, a live chaat station and desserts like homemade burfis, gulab jamun and jalebis. Feast like a maharaja any day of the week (lunch at $50++, 12-2.30pm, look out for 1-for-1 deals). In addition to the usual kebabs, curries and breads, there are chaat, as well as ample vegetarian and dessert stations to satisfy everyone.
Sitara Restaurant [Halal]
291 Serangoon Road. Tel: 6291 3211
Started in 1997, this restaurant’s name refers to the morning star in Hindi. At this iconic corner restaurant, pick from over 17 dishes at the value buffet ($17 nett, daily 11.45am- 3pm; $21 nett, daily 6.45-10pm), including freshly baked naans, rotis and a live chapati station (only dinner). Those who love Indian breads will have their fill here, and to go with the carbs, a variety of vegetarian and non-vegetarian curries.
Enjoy a special lunch and dinner buffet from 6-11 November (lunch $54++; adult, $28++; child, 12-2.30pm, dinner $68++; adult, $38++; child, 6.30-10.30pm), apart from their existing Chinese, Malay and Peranakan dishes—with South and North Indian chaats (appetisers), breads including dum briyani, dips and curries and traditional desserts. Chef’s recommendations from this spread: paneer beetroot chatt (homemade cottage cheese with beetroot and herbs), ragar patties (a popular Indian snack freshly made at the theatre kitchen) and Bengali machi curry (Bengali style fish curry), with tender bone-in mutton and spices.
Level 3 Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6333 1788
Choose from starters, vegetarian and non-vegetarian options (gourmet lunch $58++, Mon-Fri, Sun 12-2.30pm): samosas and paneer tikka, or lamb curry, chicken, Bombay fish and prawn malai. Starters include mixed salads, little Indian pancakes and chaat while desserts range from chocolate mousse to coconut ice cream. Beverages not included.
Expect a dazzling Diwali celebration with a buffet spread from 8-15 November (lunch $48++, dinner $58++; both inclusive of a glass of chai mojito)—featuring chicken kali mirch curry, tender chicken coated in aromatic pepper and flavourful thick masala, bindhi jaipuri or crispy okra dusted with savoury spices and fish amritsari tikka, battered fish spiced with authentic Indian flavours.
Running from 7-10 November for lunch and dinner (lunch $68++; adult, $35++; child, dinner $78++; adult, $40++; child) Tiffin Room pays homage to its colourful North Indian roots with a special buffet menu. For a start, diners can try the pani puri aur chat (fried bread filled with tamarind and mint) and botti kebab aur warki parantha (fork-tender lamb). Other highlights include achari fish tikka (black cod) and dahl ke kebab (yoghurt and lentil-based patty) for vegetarians. End the meal on a sweet note with treats from the dessert spread such as jalebi (wheat fritter in saffron sugar syrup) and gazar halwa (carrot pudding).
The Mango Tree Indian Coastal Restaurant
#03-11 I12 Katong, 112 East Coast Road. Tel: 6604 9661
Inspired by his trip to India, CK Chin morphed from construction manager to restaurateur to set up the original Mango Tree by the sea in 2001. In 2012, the restaurant moved to a mall but hasn’t lost its charm. The lunch buffet (11.30am-2.30pm; $19++, Mon-Fri; $24++, Sat-Sun and PH) gives a taste of coastal Indian cuisine, think vegetable briyani, chicken tikka along with tomato soup, made-to-order naans and a variety of fish, mutton and chicken curries.
Be transported to colonial India in this black and white bungalow turned Indian restaurant. Chef Manjunath Mural from Channel NewsAsia’s reality cooking show The Perfect Meal will impress diners at the gourmet lunch buffet spread (Mon-Sat 12pm-3pm, $29.90++), with Indian delicacies such as biryani, fish curry, naan and kebabs to satisfy any craving.
Head for the fine dining lunch buffets (Mon-Thu $25++, Fri-Sat $30++), served up in chafers full of dum biryani and dal makhani, using inventive recipes and modern flavours to add a new dimension to traditional dishes. Part of the fun is in watching skilled chefs in the open kitchen whipping up breads and making use of four large custom-made tandoors.