Nestled within Orchard Towers, Bhoomi restaurant is a hidden gem that takes diners on a nostalgic journey through authentic Indian flavours. Helmed by the talented Chef Milind, Bhoomi is more than just a dining experience—it’s a celebration of India’s rich culinary heritage. With its “back to the roots” philosophy, the restaurant reintroduces traditional Indian dishes with a contemporary twist.
Ambience: A Warm Welcome with Rustic Charm
From the moment you step into Bhoomi, the ambience sets the tone for the evening. The decor is a thoughtful blend of rustic Indian elements and modern aesthetics. Cleverly repurposed baskets serve as lampshades, casting a warm glow over the dining area, while bullock cart wheels have been transformed into striking light fixtures. The restaurant’s nooks and crannies are adorned with cultural artefacts, such as clay water holders and brass tiffin carriers, evoking a sense of nostalgia and authenticity. The space feels inviting, cozy, and steeped in tradition—a perfect prelude to the culinary adventure that awaits.
Starters: A Flavorful Prelude
Our meal began with two soups, each offering a unique introduction to the evening’s flavours. The Multani Murg Shorba, a chicken soup, was a warm, tangy, and peppery delight that immediately awakened the palate. It’s comforting yet bold flavours made it an instant favourite for me. My partner, however, gravitated toward the Kulthachey Kalan, a horsegram soup. This lesser-known superfood, introduced to us by Chef Milind, originates from the Konkan region. The soup was hearty, earthy, and packed with nutrients—a testament to the chef’s commitment to showcasing India’s diverse culinary traditions.
Moving on to the appetisers, the Bhima Onion and Avocado Kebab was a revelation. This patty, made with creamy avocado, white onion, and cottage cheese, was a delightful fusion of textures and flavours. It was light yet indulgent, setting the stage for the next dish: the Gilawat Kebab. Hailing from Lucknow, this melt-in-your-mouth lamb kebab has an intriguing backstory. Legend has it that it was created for the Nawab of Awadh who had lost all his teeth but could not give up his love for rich, spiced meats. The use of raw papaya to tenderize the meat resulted in a creamy texture. The kebab was perfectly spiced, without the gamey lamb aroma, and left a lasting impression.
Main Course: A Symphony of Flavours
The main course was where Bhoomi truly shone, showcasing the depth and diversity of Indian cuisine. The Home-Style Mangalorean Fish Curry was the standout dish of the evening. Made with red snapper (or Angoli), the curry was a harmonious blend of tangy and creamy flavors. The fish itself was tender, sweet, and incredibly fresh, while the gravy was so delectable that I found myself mopping it up with butter naan and pudina rotis. If my stomach had allowed, I would have happily indulged in a second helping.
Another highlight was the Palak Paneer, a dish that redefined my expectations of this North Indian classic. Unlike the heavy, overly creamy versions I’ve encountered elsewhere, Bhoomi’s rendition was smooth, garlicky, and packed with flavor. The balance of spices elevated the dish to another level, making it a favorite among my dining companions as well.
The Dal Dera Ismaail was another noteworthy addition to the meal. This smoky lentil dish, slow-cooked over charcoal for 48 hours, had a depth of flavor that was both comforting and complex. While the palak paneer ultimately won me over, the dal was a close contender, showcasing the meticulous care and attention that went into its preparation.
The Murg Thecha Kebab was yet another highlight. This dish featured grilled chicken thighs marinated with spicy green chilies and peanuts, creating a perfect balance of heat and nuttiness. As someone who typically avoids chicken thighs due to their strong aroma, I was pleasantly surprised by how the flavors masked any undesirable notes. The meat was moist, tender, and bursting with flavor—a testament to Chef Milind’s culinary expertise.
Desserts: A Sweet Finale
No Indian meal is complete without dessert, and Bhoomi’s offerings did not disappoint. We ended the evening with Rasmalai and Gulab Jamun, both of which were light, delicate, and perfectly balanced. Indian desserts are often criticized for their cloying sweetness, but Chef Milind managed to strike the perfect harmony. The rasmalai was soft and creamy, while the gulab jamun was warm and indulgent without being overly sugary. These desserts provided a satisfying yet guilt
Final Thoughts: A Culinary Revelation
Bhoomi is more than just a restaurant—it’s a journey through India’s culinary landscape, guided by the skilled hands of Chef Milind. The “back to the roots” concept is not just a tagline; it’s a philosophy that permeates every aspect of the dining experience, from the thoughtfully curated decor to the meticulously crafted dishes. For someone like me, who grew up on South Indian flavours and associated North Indian cuisine with naans, tandoori, and tikka, this dinner was a revelation. It expanded my palate, introduced me to new ingredients like horse gram, and deepened my appreciation for the diversity of Indian cuisine.
Whether you’re a seasoned connoisseur of Indian food or a curious newcomer, Bhoomi offers something for everyone. The restaurant’s commitment to authenticity, innovation, and quality makes it a must-visit destination for food lovers in Singapore. Chef Milind’s ability to let the food tell its own story is a rare gift, and one that I’m grateful to have experienced. If you’re looking for a dining experience that is as enriching as it is delicious, Bhoomi is the place to be.
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