Image Credit: Anglo Indian Cafe n Bar Facebook Page
Anglo Indian Cafe & Bar serves a wide range of Indian cuisine both vegetarian & Non-vegetarian. We also have gluten free options.
Currently, we have 3 outlets: Chijmes (68732750), Marina One (62842990), Shenton Way (66369411)
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Anglo Indian cuisine is a treasure of dishes and they have found a special place in the diverse Indian cuisine. Savour these delights like Chicken Tikka Masala (S$21.00), Anglo Indian Chicken Jalfarezi (S$21.00), Lamb Vindaloo (S$24.00), Madras Prawn Curry (S$24.00) at Anglo Indian Cafe in Singapore. Besides the classic dishes, they also have plenty of North Indian delights like Palak Paneer (S$18.50), Chicken Malai Kebab (S$20.00), and Lamb Rogan Josh (S$22.00) to be devoured with piping hot roti or naan.
Characterized by an ample usage of native Indian spices on a variety of meats, homegrown methods of stewing, grilling, and roasting, the food in the Anglo Indian cuisine spectrum, includes seafood, tandoori baked food, Indian breads, curries, chutneys, soups and other delicacies that today have become famous among those who have had a chance to know it.
In addition to this, what completes the Anglo Indian culinary experience is the service, which has a certain elegance and cultivated style in fine dining, that calls for a warm, courteous, ever-present yet nonintrusive attendance—all in keeping with the decorum.
As many Europeans found themselves all over the Indian subcontinent, they began adapting home favorites with local produce and spices or rather adapting local fare to suit their palette. A strong bias for meat alongside the Indian fondness for rice and breads began to intermingle into what we now as the Anglo Indian cuisine.
In addition to this, what completes the Anglo Indian culinary experience is the service, which has a certain elegance and cultivated style in fine dining, that calls for a warm, courteous, ever-present yet nonintrusive attendance—all in keeping with the decorum.
As many Europeans found themselves all over the Indian subcontinent, they began adapting home favorites with local produce and spices or rather adapting local fare to suit their palette. A strong bias for meat alongside the Indian fondness for rice and breads began to intermingle into what we now as the Anglo Indian cuisine.
