Malaysia
Singapore
Thailand
A ‘firangi‘ is namely a foreigner, especially a British or a white person, a term adopted by the Hindi language when the British colonised India. It is also the title of a 2017 Indian Hindi-language historical drama if anyone wonders why the term sounds familiar. Today, it’s also (part of) the name of a spankin’ new restaurant and bar at Craig Road called Firangi Superstar which takes the best of traditional Indian flavours and recipes, injecting new life and a refreshing take on what traditional Indian fare means.
Be-decked in timeless decor that harkens back to an era of Indian history that is laced with British impressions, it’s like stepping back in time for a few hours while revelling in the fine, reinvention of Indian food.
Its tagline is ‘A Foreigner’s Love Letter to India’, which denotes a homage and a sense of nostalgia for all the great tastes that India has to offer. Take a stab at Firangi Superstar’s This Is Not Aloo Gobi (S$16) that’s a wonderful toss of cauliflower couscous, masala compote, and crispy potato as well as the re-imagined Prata Waffle??? (S$24), that’s a novel reinvention of our classic prata turned on its head to include butter chicken sauce and Madras Fried Chicken.
Let’s not forget the Beirut Bhatura (S$12) which comes with luscious hummus, scattered with chickpeas, and generously coated with pomegranate and green mango. It also comes with a satisfying fluffy bhatura. To pair with all these mouth-watering bites are their curated selection of drinks, like Cocktail No. 3 (S$25), which claims to be highly addictive as it is charming, with ghee-washed Cognac stirred with fenugreek-infused Vermouth.
My eyes are on Cocktail No. 11 (S$24) that reads seductive on paper with tequila, Mezcal, apple butter caramel, lime, and agave. Perhaps it’s me not having had lunch even though it’s already 2pm, but I can only imagine how deliciously exciting Firangi Superstar’s menu will taste.
Other articles you might like:
New in town: Brod & Paj, Centropod — Vegan cinnamon rolls for healthy, sweet satisfaction
First dibs: Wagyu truffle udon, sake pairings amongst Takeshi-San’s new menu offerings
