IndLine: Contemporary Indian Cookery
Labels:
affordable,
chinatown singapore,
Indian food,
keong saik,
must go,
outram,
restaurants,
will return
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I have a love-hate relationship with Indian food. Often cursing it for the gluttony it induces in me and the subsequent wrath incurred in the digestive tract after the spicy, coconut milk laden meal. But despite my 'not-so-frequent' return back to the Ethnic cuisine, my heart still love songs for a good butter chicken and garlic naan one in awhile. Well, if you share the same concerns as me, you'll be glad to discover Indline, a newly opened contemporary Indian cookery right smack in the heart of Keong Saik road.
Offering meals consisting of mean curries and a range of phenomenal naan straight out from their tandoor oven; Indline does it quick and easy, catering to the busy lunch crowds in the vicinity as well as those looking for a considerably more intimate dining settings with Indian food as an option along the rather cuisine diverse Keong Saik area. During lunch, diners can opt for the Indbox ($14.50) where they can customise their own meal from an array of choices of curries, tikkas, kebabs, dals, salads, naans and rice; going down smaller on the food scale, we arrive at the Salad box ($8.50) or the Kati Roll ($12.50).
Then again, when the weekend comes along, dine in at entirely relaxed pace and savor Chef Ajim Khan's a la carte menu offerings. The Chicken Tikka ($11) blows it out of the ballpark; boneless chicken marinated with spices and yogurt before baked in a tandoor oven, the tenderness and succulence of the meat is indisputable. Served on a hotplate, this dish remains sizzling hot for a good long time, releasing dashing aromas in the air as you pause to capture the moment.
Knowing that Chef Ajim Khan, who demonstrates a meek sort of shyness with his guests that is strangely appealing to me; has more than 25 years of experience helming the kitchen - you know that your stomach is in safe hands. Following authentic and wholesome recipes passed down from generations, Chef Khan focuses on delivering the simple foods but with a punch of more intense flavors.
Surely, the next few dishes would convince you of that. The Paneer Tikka Masala ($11) - marinated cottage cheese cooked first in the tandoor then in gravy, the cheese has a turgid structure to it, married with a beautiful brown crust; the gravy rich in masala, leans slightly to the sweeter side of life. But this goes down so well with the Saffron Basmati Rice($6). Continuing in the same league of success is the Methi Malai Chicken ($8) - Chicken cooked with fenugreek in creamy sauce. Just be warned that the spices aren't for everybody, and those of you who detest flavors that are too herbaceous, this might not be such a good time to be experiemental. However, the adventurous will be rewarded with a creamy concoction; perfect with the awesome Kashmiri Naan ($4.50). If you've not had Kashmiri naan before, I implore you to please do.. a jewelled version of the usual naan stuffed with dried fruits and nuts, this sweet treat goes down like a breeze with spicy curries. For something a little bit more gamey and robust in profile, order the Lamb Roganjosh ($11) - tender chucks of lamb cooked in a stew perfumed with numerous complex Kashmiri spices.
It's worth saving room for dessert, which is more than an afterthought with magic convening on a stick in the Malai Kulfi ($4), a frozen milk dessert, sprinkled in ground almonds and pistachios with a few strands of saffron for added earthiness. For days that the rain won't stop pelting down, call for the super warm and comforting Gajar Halwa ($6) - grated carrots cooked in milk, sugar and dried nuts. Despite the uncanny resemblance to baby food, there's just something hauntingly comforting about this dish, from the subtle dash of spices to the soft tender carrot mash - it qualifies as the ultimate soul food for a wet afternoon.
Indline
28 Keong Saik Road
t: 6221 3280
Operating Hours:
Mon - Sat: 11 30am - 11pm
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