Grand Copthorne Waterfront Hotel Singapore invites diners to rediscover the rich culinary traditions of North India. Starting this 19 November, SanSara unveils a refreshed à la carte menu under the direction of Master Chef Pannalal Nath, introducing an exciting collection of new creations alongside the restaurant’s celebrated signatures.
Rooted in the diverse culinary heritage of North India, the refreshed menu reflects SanSara’s continued pursuit of culinary excellence, inspired by the ancient culinary traditions of Awadh. From exquisite seafood and inventive vegetarian creations to elevated tandoor specialities and fragrant biryanis, the new offerings bring fresh perspectives to familiar flavours while preserving the authenticity and craftsmanship at the heart of the restaurant.
“At SanSara, we believe that tradition should never stand still. Indian cuisine has an extraordinary depth of history, but there is always more to discover. With this refreshed menu, I wanted to create something that feels both rooted and exciting. We have retained the flavours and signatures our guests love, while introducing new creations that bring a sense of discovery to the table. For me, the beauty of cooking lies in respecting where a dish comes from while allowing it to evolve,” said Pannalal Nath, Master Chef of SanSara.
From the Tandoor to the Table
Showcasing Chef Nath’s mastery of traditional Indian cooking techniques and his flair for contemporary expression, the refreshed menu introduces bold new interpretations of familiar flavours. The Tandoori Octopus (S$36++) features tender octopus tentacles cooked in the tandoor and complemented by smoky yoghurt chutney, while the reimagined Barrah Chops (S$56++) presents premium grass-fed New Zealand rack of lamb, marinated with ginger and garlic and served with smoky yoghurt chutney, mashed aubergine and olive goat cheese naan. Equally enticing is the Ratna-E-Samundar Curry (S$54++), bringing together Hokkaido scallops, prawns, mussels and squid in a fragrant, richly layered sauce of turmeric, fenugreek and coconut cream. The Duck Leg Biryani (S$42++) introduces a contemporary interpretation of the beloved rice dish, pairing succulent duck leg confit with aromatic basmati rice.
Creative Small Plates & Contemporary Flavours
Beyond these highlights, diners can explore Chef Nath’s more inventive creations of Indian cuisine, beginning with the Lotus Papdi Chaat (S$22++), featuring crisp lotus chips, and Avocado Ki Tikki (S$28++), a pan-seared spinach and avocado cake topped with finger lime caviar. The Kurkure Kekda Soft Shell Blue Swimmer Crab (S$32++), served with house-made romesco sauce and pickled vegetables, brings another contemporary dimension to the menu. For a refreshing finale, the Exotic Fruit Chutney (S$21++) combines coconut ice cream, passion fruit coulis and delicate meringue.
Timeless Traditions, Reimagined
Alongside these new creations, SanSara continues to celebrate the dishes that have become synonymous with its culinary identity. Guests can also return to enduring favourites such as the melt-in-the-mouth Gosht Ki Galouti (S$38++), the richly aromatic Shahi Gosht Dum Biryani (S$39++), and SanSara-Nasila Dungar Lal Maas (S$45++), a bold Rajasthani lamb shank curry infused with Mathania chilli and rum. Vegetarian classics, including Sarson Ka Saag Makai Di Roti (S$26++) and Dal-E-SanSara (S$27++), further reflect the restaurant’s commitment to preserving the authentic flavours and traditions of North India.
Inspired by the ancient Sanskrit word meaning to flow, SanSara embraces the philosophy that cuisine, much like a river, is constantly evolving. This latest menu refresh marks a natural progression in the restaurant’s culinary journey, reflecting Chef Nath’s desire to continually explore new ingredients, textures and techniques while honouring the traditions that have shaped India’s rich gastronomic identity.
Set against the elegant riverside backdrop of Grand Copthorne Waterfront Hotel Singapore, SanSara continues to offer an inviting destination for discerning diners seeking authentic Indian flavours with a contemporary twist.
