Trailing the Street Food of India

Vansh situated at the stadium waterfront is a chic elegant restaurant that any Indian food lover, especially one who is able to appreciate the delicate intricacies of authentic Indian finger foods and snacks, simply cannot afford to miss. Vansh exudes a casual yet carefully put together blend of ethnic Indian and retro west. Tucked away in a spot overlooking the Kallang river, Vansh during lunch hour is relatively quiet, making it an ideal location for an escape from the hustle and bustle of the CBD area. Just 10 minutes away from the heart of town, this restaurant is most definitely a retreat of sorts. In the evenings, Vansh with its alfresco dining area, transforms into a lively, spirited place filled to the brim with people from all corners of the world.

Step into Vansh and you would be literally facing the kitchen, except this kitchen is designed like a stage occupying the centre of the restaurant where the food preparation becomes a performance. A sheet of diachronic glass hovers over the entire perimeter of the kitchen that shields the mechanical hoods while creating an interesting lighting feature at the centre of the restaurant. The diachronic glass changes colour throughout the day from golden red to purple and blue, raising awareness of time and movement. The relaxed laid back plush throw cushions along with the vibrant display of colours give the guest the freedom to use and organise the space in whichever way that leaves him most relaxed.

Vansh is the trendy spin-off of Rang Mahal — the renowned contemporary Indian fine-dining restaurant and one of Singapore’s best Indian restaurants. Vansh, meaning ‘a new generation within the family’ in Hindi, has without a doubt all the characteristics of fine breeding reflected bountifully in its 
haute cuisine.

Our starter was the very down-to-earth tandoori pappads, except as with all things Vansh, the pappads came looking retro — rolled into a cigar shape and placed in a wine glass with three different dips. My personal favourite was the light green mint yoghurt. Next came the Sundried Honey and Tomato Kulzza (commonly known as Kulcha) — this pizza-like dish is made up of a thin bread topped with sweetish sour sundried tomatoes and nuts. A very interesting item indeed.

Then came the Tandoori Mushroom; I must tell you that I absolutely adore food cooked in a tandoor and I can say that I have tried some of the best but I have to take my hat off to the chef who prepared my Tandoori Mushroom that day. The tandoori marinade beautifully blended with the taste of the button mushroom that was unadulterated despite the baking in the tandoor. The texture too was retained and I would recommend this dish as an absolute ‘must try’. The Samundari Toofan, which is a tandoori prawn dish, is another excellent piece of work. Very succulent and with all its juices retained, this lightly spiced dish was perfectly cooked and beautifully presented.

My next try was the Malai Murg Tikka, a mildly spiced dish of cubed chicken cooked in a cashew nut paste. This dish could have been better although, I must say, the chicken was truly tender. My next chicken dish, however, was very good and intriguing, called the Chicken Kebab Wrap. It was made up of deliciously flavoured chicken chunks wrapped up in a very fine bread and cut into sizeable bites. An addictive snack, truly! However, the mother of all snacks at Vansh has simply got to be the Pani Puri. This bursting with taste little mouthfuls of crispy puffs are stuffed with fresh green sprouts, and filled with chilled spice water. I’ve eaten Pani Puris that were sold on the streets of both India and Pakistan and I can say that Vansh’s creation wins hands down.

The Boti Kebab or chunks of tandoori lamb was again a very nicely marinated dish that was also cooked in a manner that retained the moisture and texture of the meat. The breads served were tender, soft and tasty. The rice was light and fluffy with a mild but delicious fragrance. My Strawberry Lassi was a very refreshing yoghurt drink that blended well with the food. The Lychee Kulfi was truly flavourful and delicate — a must try. Likewise the Masala Tea, an authentic tasting blend that was a satisfying conclusion to my gastronomical treat that afternoon.

Service at Vansh is very prompt with waiters always nearby. Vansh also has an impressive wine list and full bar. The Sunday promotions are value for money and the festive specials such as the Holi celebration featuring the ‘Street Food of India’ coming up in the mid of this month is what keeps Vansh constantly inviting and worth a visit. Finally, if you are planning to visit during the evenings or on weekends, reservation is recommended.

Location and timings: Vansh #01-04 Stadium Waterfront Singapore Indoor Stadium. Use carpark E for easy access. Lunch is served between 12 to 2.30pm while dinner is available from 6 to 11pm.

Vimala Chandrarajan