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Regal Repast The new Singh Sahib in Gurugram takes you on a culinary journey through India's royal kitchens. There's something to be said about restaurants that don't apologize for being unabashedly Indian. In an era where fusion has become a euphemism for confusion, and molecular gastronomy threatens to turn every meal into a chemistry experiment, it's refreshing to walk into a place that celebrates our culinary heritage without feeling the need to dress it up in Western pretensions. Singh Sahib, which recently opened its doors in M3M 65th Avenue, Gurugram, is one such establishment. Anil Kumar, the restaurateur behind the successful Dwarka outpost, has brought his concept of 'Dining With the Maharajas & Nawabs' to the city's discerning diners, and I must say, he's done it rather well. The premise is simple: recreate the grand feasts of India's royal courts in a contemporary setting. It's not a new idea—several restaurants have attempted this before—but what sets Singh Sahib apart is its execution. This isn't about gold leaf on everything or waiters dressed in elaborate costumes. It's about respecting the recipes, understanding the techniques, and serving food that would actually have been recognizable in a royal kitchen. The space itself—a sprawling 2,700 square feet—strikes the right balance between opulence and accessibility. It can accommodate 70 guests, and Kumar tells me a private dining room is in the works. Good. Because this is the kind of food that deserves to be celebrated in intimate gatherings. Now, to the food. I started with the Chicken 65, which I know will make the purists sniff. "Chicken 65 at a fine dining restaurant?" they'll say. But here's the thing: a dish doesn't need European credentials to deserve a place on an upscale menu. Singh Sahib's version—small pieces of chicken deep-fried and sprinkled with Kerala spices—was perfectly executed. Crisp, not greasy, with that characteristic tang and heat that makes this dish so addictive. The Kolhapuri Theecha Chicken was even better. Chicken cooked in a fiery green chilli-garlic chutney that doesn't just assault your palate but actually tastes of something beyond mere heat.

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This post was published on 04th December, 2025 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 64.6K followers on Instagram and has a total of 2.4K post. Rahul receives an average engagement rate of % per post on Instagram. This post has received 81 comments which are greater than the average comments that Rahul gets. Overall the engagement rate for this post was than the average for the profile.