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While Singaporeans know and love both cold beers and fragrant curries, few establishments have yet to combine the two, as seen in authentic British pubs. Barrels — one of Singapore’s only British-Indian bars — has been quietly keeping the decades-old UK tradition alive for 18 years.
First opening its doors in 2008 inside a simple Pasir Panjang shophouse, Barrels has since expanded to its current homes in South Buona Vista and Balmoral Plaza. The concept revolves around the post-WWII British tradition, in which curry — originally introduced to England in the 1800s — became the ultimate late-night pairing in British pubs. Gradually, Indian cuisine adapted to British tastes, with curries evolving into the rich and gravy-like dishes on the Barrels menu today.
Barrels chefs, trained in classic Indian fine-dining techniques, crafted their extensive menu of British-influenced North Indian fare. Some signature offerings include Paneer Tikka Masala, Haryali Chicken Tikka and Vegetable Samosa.
Paneer Tikka Masala (S$16.80) offers a vegetarian twist on classic chicken tikka masala with generously sliced charred paneer stewed in a rich, mild curry. Tender to the bite, every slice is packed with fragrance and flavour.
Haryali Chicken Tikka (S$18.80) comprises boneless chicken pieces marinated in an in-house mint blend, lending the tikka its vibrant green colour. It’s then skewered and cooked over charcoal in the Barrels tandoor for a smoky, juicy finish and served alongside a refreshing coriander and masala chutney.
A beloved Indian classic — Vegetable Samosa (S$5.80) — is handmade in the Barrels kitchen. Diced, seasoned vegetables are wrapped in thick pastry cones and deep-fried to a crisp, golden crunch.
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