Lacto
Indian
Beer/Wine
Delivery
Take-out
Non-veg
Serves meat, vegan options available. Indian restaurant and bar specializing in Awadhi cuisine which is native to Lucknow, India. The chefs belong to the Qureshi family of master chefs from Lucknow. Vegetarian items are marked on the menu, some of which can be veganised. Open Mon 11:30am-10:00pm, Tue-Thu 11:30am-11:00pm, Fri-Sat 11:30am-12:00am, Sun 11:30am-11:00pm.
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176 Orchard Rd, Unit 01-33H The Centrepoint, Central Singapore, Singapore, 238843
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Last update on 23 Nov 2021 by Guest
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Added by JimmySeah on 25 Oct 2020
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2 Reviews
First Review by KelvinWuGW
leannem
Points +100
Really nice would go again - Edit
Good options and tasty. Omni I went with raved about all things they tried.
Read moreJust be aware the vegan platter has a bread in it that ‘has a tiny drop of milk in it’ as the waiter told me. So switch out the bread in the ‘vegan’ platter
Guest
KelvinWuGW
Points +1398
Awesome and unique - Edit
Authentic Lucknow food, a culinary concept new to Singapore, and the only restaurant not only in the country but in South East Asia. AWADH Indian restaurant is not just an Indian restaurant, but a unique one. And best of all, they cater to vegetarians!!
Read moreFeatured are all the vegetarian options we have tried. We absolutely love the Samosas. The cottage cheese used for the dishes are also very soft and perfectly done. The dishes are flavourful but not overpowering.
AWADH chefs belong to the famous Qureshi family of Master-chefs from Lucknow. Generations of this family have been trained to render an exquisite culinary spread, fit for the Nawabs (Emperors). Only specially trained chefs have access to the secret recipes hence it is impossible to replicate the taste.
AWADH, the use of spices is done in a restrained yet celebrated manner. The chefs temper the dishes with aromatic herbs, spices, flavoured ghee, and saffron. AWADH’s chefs rely on the age-old secret recipes which are their family heirloom, and not revealed to public at large.
Awadhi cuisine refrained from excessive spice and condiment indulgence. The preparation uses more than 100 spices, but the taste on the tongue and stomach remains subtle and delicate, rather than overpowering. The preparatory technique means that it becomes easier for the Awadhi preparations to maintain the nutrient profile of the dishes.
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