BAROOD bar opens in Singapore

Singapore's latest Indian fusion bar serves up tapas plates beyond biryani and butter chicken

- Nimmi Malhotra

Singapore is fast becoming a city with modern, avant-garde Indian restaurants, thanks in no small part to visionary chefs and receptive diners.

Barood, the brainchild of Chef Saurabh Udinia, is the latest entrant on the scene. Last seen at Delhi’s Farzi café and Indian Accent, Udinia is on a mission to challenge the perception of Indian food as ‘curry-house’ cuisine. Instead, he innovates by borrowing techniques and flavours from Latin and Japanese cuisines to create his moreish bites.

“At Barood, we strive to strike a balance between honouring traditional Indian flavours and infusing our dishes with unique touches. As an izakaya, we also ensure that the dishes are convenient to eat without filling up guests too much,” says Udinia.