Vibe With a royal name like that and a suitably premium location to match, we’re happy to report that Earl of Hindh lives up to its lofty ambitions. Set up by five partners keen to educate diners on traditional, fine Indian cuisine, the 90-seat restaurant has a palatial atmosphere, thanks to its rustic touches and Taj Mahal-style alcoves in which hang grandlooking portraits of Indian kings. Get there early if you want to snag a seat at one of its comfortable al fresco tables facing the Sentosa Cove waterfront.
While Earl of Hind’s staff is dressed casually, we received the best kind of service possible – warm, down-to-earth and passionate.
Food Orders are made on a nifty iPad menu while delicate, light-as-air papadums, accompanied by a trio of mango, onion and mint chutneys, are provided on the table. The signature kakori kebab ($44) offers melt-in-yourmouth minced lamb, seasoned judiciously with saffron and cinnamon, allowing the full flavour of the meat to shine through. It gets a lift from a zesty tamarind sauce served on the side. The kukkad ka shorba ($18), a fragrant, clear chicken soup, was addictive, if a tad on the salty side.
The best-selling murg tikka masala ($32) makes an instant impression with its luscious texture and tender chicken chunks – it’s even better paired with the Earl-E-Hindh naan ($12), similar to Pind Balluchi’s peshawari, featuring cherries and a delicious sugar-glazed exterior. For sweet endings, the decadent staple of kulfi (a popular frozen diary dessert not unlike gelato) is given a modern, sundae-like twist in the aam tukda ($17) – a frozen condensed milk creation infused with mango essence and drizzled with caramel sauce.
Drinks Single malts and whiskeys – as many as 100 varieties will soon be introduced – for food and drink pairings. It’s touted as the first concept of its kind here.
Verdict Yes, it’s quite the journey, but Earl of Hindh is one of the few Quayside Isle tenants (Saint Pierre included) that warrants the trouble.