Revolver’s New Gastronomical Menus Bring Inspired Recipes from Intriguing Indian Regions
For the fourth time, contemporary Indian grill and restaurant curates a selection of brand new progressive Indian dishes, introducing intriguing flavours from a range of inspiring regions
(Singapore, 9 March 2021) When the spiciest item in an Indian restaurant is on the drinks menu, you know that you are in for a special gastronomical treat. Revolver, the Indian grill on Tras Street, has unveiled its fourth menu, introducing more intriguing flavours and recipes found from a multitude of regions including the southern coast of Malabar and the northern region of Punjab. While some authentic signature ingredients remain, the celebrated restaurant has showcased new premium ingredients such as venison, duck, and Jerusalem artichoke, carefully lacing them with Indian spices and flavours.
Working my way through a special eight course tasting menu I found each succulent dish to have layers of flavour and a uniqueness that amplifies the feeling of discovery. In my notes I run out of superlatives to sprinkle on each dish that, without exception, was excellent.
Revolver is the creation of Executive Chef Saurabh Udinia who is considered one of India’s youngest and most promising culinary talents. A master of fire and smoke, his love for experimenting with the grills has led to the creation of bold and refined charred flavours. Not only does he use fresh, seasonal ingredients and spices from around the world, but he has studied traditional dishes of India that inspire his creation. “I particularly like to try dishes from the rural areas. They often have deep roots in Indian culinary culture, and they use unique ingredients and create tastes that don’t reach the urban areas.”
Not only does Chef Saurabh create savoury dishes, he designs the dishes they are served on. The colours, patterns and textures are chosen to enhance the presentation of the food. The restaurant itself has a dynamic atmosphere with music from the 80s adding to the beat. I Want to Tell You, diners can look forward to a true avant-garde dining experience.
The 8-course Experience menu starts with a refreshing and tangy Avocado, Bombay Salsa & Caviar, putting a South Asian spin to Mexican flavours with Bombay onions, tomatoes, coriander, lemon, and mango chutney. Bringing new ingredients and produce to the table, Chef Saurabh has introduced the Venison Tenderloin served with Lotus Radish Crisp for an intriguing, textural experience.
The impeccably soft, flaky Golden Pomfret is marinated with Goan Recheado masala, grilled on tawa and then served over a bed of warm Goan Risotto, resulting in a tantalising flavour explosion. Popular items remain on the menu with an elevated spin — the Fresh Paneer, flown in weekly from Delhi is made with airy, buttery tomato Espuma; and the southern coast-inspired Boston Lobster Malabar, is served with a creamy Malabar sauce, a blend of coconut milk tempered with curry leaves, mustard seeds, garlic, and turmeric, finished with butter. By fusing Indian sauces with seafood and meat from around the world a new cuisine is created.
Not forgetting the popular Kulchette, more affectionately known as “Kulcha”, this time served with Gruyère and masala Pulled Duck. This is Pulled Duck like you’ve never encountered. The menu ends on a sweet note with the Stick Kulfi made with Dulce de Leche and drizzled with Chocolate Ganache — a nutty, spin of the nostalgic Indian stick ice cream. Good Day Sunshine.
To further evolve the dining experience, Revolver has added the Tokyo Sour to its extensive list of libations. Made with Nikka From The Barrel, a blended whisky, Umeboshi, house-made ginger cordial and a splash of Fevertree Soda, this punchy, full-bodied cocktail delivers a savoury long finish of sweetness and saltiness. Guests can also look forward to Revolver’s existing list of cocktails, wine and sake such as the aromatic Northern Breeze and the lighter, refreshing Revolver Spritz.
Revolver is a bold, refined grill, that laces Indian cooking sensibilities with international flavours and world-class produce. Working instinctively with flame, fire is an essential element in the creation of Executive Chef Saurabh’s revolving menus. Custom-built Woodfire and Bincho Grills, Tandoor and Smokers create charred flavours and form a central part of the dynamic, open kitchen. With its industrial-chic design and rocking atmosphere, Revolver brings upbeat energy to its shophouse setting on Tras Street.
Website: https://revolver.com.sg/
Instagram: @revolver_sg
Address: 56 Tras St, Singapore 078995
Opening times: Lunch, Thursday - Sunday: 12-2:30pm (Last Order: 2:15pm), Dinner,
Wednesday – Sunday 6pm-12am (Last Order: 9:45pm). Closed on Mondays and Tuesdays.
