If there’s one cuisine that seems to have resisted the modern culinary movement, it’s Indian Cuisine, which values the traditional. While the past has its joys, there is also a place for modern Indian dining, and this is a vacuum that Yantra has very adeptly filled. Stepping into its Tanglin Road location, eyes are immediately drawn to the open concept kitchen, separated from the stylish dining room by glass, with four large custom-built tandoors prominently displayed. Black-clad chefs flip dough high in the air as they prepare the cuisine, becoming the main draw for the guests.
The tandoors are not just for show either—their central location show what Yantra is about, keeping traditional techniques and flavours while updating and innovating. Examples of these exciting new styles include the Raan-e-Yantra, a tender baby leg of lamb that is served flambéed with rum, and Tandoori Portobello Mushrooms stuffed with Enoki Mushrooms. With its creative recipes and modern presentation, Yantra brings diners on a trip to the future of North Indian cuisine, and it’s clearly an exciting vision, judging from the shower of awards it’s won since opening in 2009.