Information

Address
Asian, Indian, North Indian, Vegetarian
+65 68365545

Mon to Sun: 11.00am - 4.00pm and 7.00pm - 11.00pm

$26 based on 22 submissions
Dinner (6 votes), Lunch (4 votes), After Work (3 votes) ...

Located at Hotel Grand Chancellor, Kailash Parbat serves North Indian and Vegetarian food.

What others are eating here

kebab platter -- the mushroom kebabs were particularly delicious
kebab platter -- the mushroom kebabs were particularly delicious
roti with kofta e-dilbahar (in front), diwani handi (spinach gravy), and... aloo tuk? (potatoes)
roti with kofta e-dilbahar (in front), diwani handi (spinach gravy), and... aloo tuk? (potatoes)
kulfi falooda & malai rabri -- I don't know the name of that thing up front
kulfi falooda & malai rabri -- I don't know the name of that thing up front
  • chole with bhatura 2 votes
  • pani puri 2 votes
  • spinach tikki paneer 2 votes
  • Aloo Tuk 1 vote
  • chaat platter 1 vote
  • kebab platter 1 vote
  • khichadi 1 vote
  • koki 1 vote

Latest Review for Kailash Parbat

Overall RatingBased on 15 reviews
Food/Drink3.5
Value3.2
Ambience3.5
Service3.6
Most helpful review:

Renowned Indian brand plants its flag in Little India! What a salubrious contrast!

Food/Drink 4 | Value 4 | Ambience 4 | Service 4
Total Reviews: 29

A Breath of Fresh Air

Another Indian gastronomic brand has established itself in Singapore! What a breath of fresh air it brings to Little India! Instead of the dingy, jostling and grimy eateries that are mushrooming all over Little India, this is an oasis of calm, natural brightness, cleanliness, modernity and refinement. Glass walls take advantage of the pleasant green surrounds, contributing to its salubrious ambience.

The Kailash Parbat brand was born in Mumbai in 1952, although its legacy dates back to the 1940s with the Mulchandani brothers plying ‘pani puri’ on Bans Road in Karachi. From a foundation of close to 60 outlets of varying types in India satisfying the palates of all age groups, low and high alike, the third generation of the founding family are now pursuing a vision of aggressive worldwide growth. Singapore is their second international foray after Dubai, to be followed quickly by KL, Jakarta, Paris, Vancouver, several cities in the Middle East and North America. The teeming Indian diaspora in these cities must be salivating.

Their success is pinned on a slavish adherence to reproducible and sustainable authenticity and high quality standards, with just some minor accommodation for the differing local palate. They have a corporate chef whose chief responsibility is to ensure every outlet and franchise anywhere in the world does not deviate from this principle. All chefs are trained in-house in India and must pass their stringent tests before being deployed overseas. Key raw ingredients are imported from India. Everything is made in-house. Nothing that can affect its quality and authenticity is sourced locally. No artificial colouring, no artificial flavours. Period.

The Menu

Although Kailash Parbat is best known for its ‘pani puri’, ‘chaats’, ‘gulab jamuns’ and Punjabi food, it has acquired through the decades a melange of multi-ethnic Indian cuisine (including Chinese) that has broad appeal. The extensive totally vegetarian menu, a straight transplant from India, is dedicated to the philosophy of elevating home style vegetarian fare to a ‘casual fine’ dining experience. The overflowing Friday dinner clientele I witnessed just three months after opening is a testament of its success.

Bhaturas with choice of multiple flavours, Ragda Pattice (potato mashed with chick peas and bread crumbs, fried golden brown), pakodas and the Punjabi samosa are listed as their all time favourites. Those who are not averse to deep fried oily food will love this tasty crunchy section of the menu.

Chaats are their specialty, with pani puri as the pièce de résistance. The thick sweet tamarind sauce combines nicely with the thin spicy slightly sour sauce to give an orchestrated crescendo of taste sensations upon the first chomp of satisfying crunchiness, and the next, and the next ...

KP’s Kebab Platter from the Tandoori section is a solution if you have the appetite and company to share these delightful assaults on your palate:

* corn malai sheekh (skewer of minced tender corn kernels and cottage cheese)

* paneer hilltop kesari (skewer of cottage cheese stuffed & marinated in kesari masala)

* do rukha kumbh (barbecued mushroom caps with two flavours)

* paneer ke sole (paneer tikka)

* veg cheesy sheekh (vegetable sheekh coated with processed cheese and broiled in a clay oven)

From the Sindh cuisine that I sampled:

* Koki (spiced roti served with dahi, pickle and papad) – this can be enjoyed on its own

* Seyal Paneer (special paneer preparation from the heartland of Sindh) - base is masala tasting

* Bhugal Bhee Aloo (potato and lotus stem in a tomato based masala) - too similar to the Seyal Paneer except for the added lemon/lime juice. The subtle lotus stem flavour is lost in the overpowering masala, and is almost indistinguishable from the potato

* Seyal Chawar (rice flavoured with caramelised onion, tomatoes, fresh coriander and mustard seeds) – this is good

* Moongan Ji Maakhni Dal (thick dal with a special tadka and topped with Sindhi masala) – this has a unique clear minimalist taste, despite the topping, and is a good balance to the other stronger tasting dishes.

The Hyderabadi Biryani (fresh seasonal vegetables tossed with fragrant Basmati rice served with raita and papad) is a good alternative to the usual vegetable biryani that is a favourite staple of mine.

The Aloo Paratha didn’t disappoint either, though I’m beginning to be a bit concerned about the amount of oil used for the health conscious.

The Shahi Dum Ka Paneer (stuffed cheese served with ladles of turmeric coconut cashew nut gravy) is another aromatic winner.

When it comes to finishing off the meal, I prefer the Ras Malai over the overpowering sweetness of Gulab Jamun. The soft spongy dried milk adorned with sliced pistachio flakes and a single saffron thread soaking in light not-too-sweet milk syrup is both a delight to behold and to devour.

In conclusion ...

I’ve had three sittings and I’m still not done with this fine establishment, such is the range of its extensive menu. One visit will just not do it sufficient justice. In a sea of crowded eateries in Little India, this has to be my favourite port of call!

Situated next to the forever crowded Sri Veerama Kallamman Temple, how could it not be blessed? MacDonald’s (I mean the Indian version) must be kicking heads for losing out on such a prime location!

And by the way, those who prefer to arrive in air-conditioned comfort in their tin chariots need not worry about parking – there are plenty of spaces beneath the Grand Chancellor Hotel (no management tie) – another location coup!

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"so-so" vegetarian food at "cut throat" prices.

Food/Drink 3 | Value 1 | Ambience 3 | Service 2
Total Reviews: 4

only one visit it took for me to decide no more going back. food was not fantastic. ambience was nice but too cold. once the fd gets to your table, few minutes and its cold dish. that's not how we eat Indian fd. 2 appetisers I tried were nice. when it was time to pay, I was shocked. 1 pax was about $35. for vegetarian food!! thts crazy.. Sorry all. this is my honest opinion.

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pathetic service and no delivery made for order

Food/Drink 1 | Value 1 | Ambience 4 | Service 1
Total Review: 1

I placed an order for home deliver on 2nd May  at 7 pm...repeated calls made until 10:30pm and they kept saying order is on its way !!
finallyit never arrived ..i wonder why did they have to lie ...please never place home delivery order...my experience in the restaurant also for take away orders has been horrible.....please avoid this restauraNt if possible especially for home delivery

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