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Kinara (Boat Quay) [TEST]

Kinara (Boat Quay) - Singapore - Boat Quay
Kinara (Boat Quay) - Singapore - Boat Quay Interior of Kinara in Boat Quay, Singapore Crab Claws Masala from Kinara in Boat Quay, Singapore Naan from Kinara in Boat Quay, Singapore Tandoori Chicken from Kinara in Boat Quay, Singapore
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  • Menus

    Menu

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    Menu Highlights

    Jhinga Biryani, Keralan Fish Curry, Mila Jula Pakoras, Lucknowi Burra Kebab, Ajwaini Machli Tikka

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  • About

    Location

    Boat Quay

    57 Boat Quay
    Singapore (049846)

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    Cuisine

    Indian, Vegetarian Friendly

    Good For

    Al Fresco, Casual Dining, Drinks, Large Parties (16+)

    Contact

    Phone Number: 123456789

    Open Today

    Monday
    11:30 AM – 2:30 PM, 5:30 – 10:30 PM

    Tuesday
    11:30 AM – 2:30 PM, 5:30 – 10:30 PM

    Wednesday
    11:30 AM – 2:30 PM, 5:30 – 10:30 PM

    Thursday
    11:30 AM – 2:30 PM, 5:30 – 10:30 PM

    Friday
    11:30 AM – 2:30 PM, 5:30 PM – 12:00 AM

    Saturday
    12:00 AM – 2:30 PM, 5:30 PM – 12:00 AM

    Sunday
    12:00 AM – 2:30 PM, 5:30 – 10:30 PM

    About

    There's a reason why Kinara has been a mainstay of the Indian dining scene in Singapore for so long, and that reason is, without doubt, the reliably delicious food. With a richly decorated space in Boat Quay, a few notches higher in formality than its casual neighbours, the fragrant North Indian dishes are the best you will find along the river, and likely, anywhere on the island!

    Kinara means "river bank" in Punjabi, so the fare is appropriately a mix of North Indian classics and some South Indian seafood specialties, particularly from the Kerala region. Each dish is dizzingly complex in flavour profile - as Indian cuisine is famous for - but none are overdone or exorbitant in price. You will find your favourite staples like naan and butter chicken, but if there's one Indian restaurant where you should push your menu boundaries, it's at Kinara. Try the Jhinga Biryani, with plump tender prawns and al-dente spiced rice or the Lucknowi Burra Kebab, with tender morsels of lamb. Heat-level can be tailored to your liking, but with truly great Indian food, the beauty is in the interplay of spices rather than the blunt spiciness.

    The vibe here is proper enough for a business lunch but with the approachability of a weeknight family dinner spot. The intricate decor is chock-full of regional artifacts that, along with the sensational food, truly transport you. (Mar 2014)
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    The buzz

    "Main courses of gosht vindaloo ($18) and palak paneer ($14) were spot on: the lamb an authentic Goan specialty worlds away from the over-spiced abomination of the same name that is dished up by thousands of mediocre UK Indian restaurants; the spinach dish fresh, rich and buttery. Our black dahl makhni ($13.50) had been simmered on the tandoor (oven) to excellent effect, and the saffron rice ($6.50) was perfect." -Expat Living

    "The kulfi, a pistachio-flavored ice cream comprising milk and dry fruits, gave a sweet ending to a pleasant meal. This is a good place to try if you're up for something unconventional." -SG Now
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    Time out

    "The cooking is complex but not showy, with every dish an example of the fabulous chemistry of spices, herbs and aromatic vegetables Indian cuisine is famed for. Plan your meal around a carb-based dish like a stack of dark-hued naan, flecked with mint, or a biryani. Our Jhinga Biryani - 'The recipe is closely guarded by our chef!' - was a mound of saffron-tinged basmati, embedded with fat prawns that were on the mushy side.

    Among the succession of intensively spiced dishes, the most memorable were appetisers such as the Mila Jula Pakoras, a pile of unidentifiable mahogany blobs that turned out to be creamy mashed vegetables deep fried in a heavy tempura-like batter; and a cloudy-white raitha of lightly sour yoghurt cut through with cucumber shreds and onions. Among the many excellent mains, the Lucknowi Burra Kebab stood out for its meaty, finger-lickin'-good lamb chops, marinated and cooked in a thick crimson gravy of tomatoes and ginger, while the Ajwaini Machli Tikka - thick fish cubes, spiced and lashed with lemon that are then plunged into a hot tandoor oven - charmed its way to second and third helpings. And then into a doggy-bag where, two days later, we discovered how much more the flavours had mellowed and intensified." (click here to read more) -Time Out Singapore
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