PHOTOS: V.K. SANTOSH KUMAR
Singapore’s dining scene has never been short of bold reinventions, but few are as elegant — or as deeply rooted in cultural memory — as the return of SanSara, Grand Copthorne Waterfront’s refined North Indian restaurant.
After a sophisticated transformation, SanSara officially reopened its doors on 14 August 2025, unveiling a new look, a revitalised menu, and an immersive dining experience that draws inspiration from the royal kitchens of Awadh and the wider North Indian heartlands.
A Flow of Flavour and Storytelling
The name itself offers a clue to SanSara’s ethos. Derived from Sanskrit, SanSara means “to flow” — a poetic nod to the evolving journey of flavour, culture, and memory. The restaurant first opened in 2023, but its 2025 relaunch signals a bold new chapter that balances heritage with refinement.
“Every plate at SanSara tells a story,” says Master Chef Pannalal Nath, who leads the kitchen. “The ingredients, the techniques, the plating — all are rooted in tradition yet elevated for the modern table. Our aim is to offer not just a meal, but an emotional connection to India’s culinary legacy.”
Culinary Journeys Through India’s Regal Heartlands
Chef Nath’s refreshed menu reads like a love letter to India’s diverse northern regions — from the spice-rich plains of Punjab and Uttar Pradesh to the royal feasts of Rajasthan and the nuanced delicacies of Kashmir.
Highlights include:
Tali Scallops – Hokkaido scallops marinated in turmeric and ginger, pan-seared with a spiced masala. A coastal touch to North Indian gravies.
Keri Wali Machli Curry – Chilean sea bass in a tangy mango curry, balancing sweet, sour, and spice with finesse.
Sailana Shevand – Lobster prepared in a royal-style gravy of fenugreek, coconut cream, and tomato-onion, inspired by prawn dishes from Sailana.
Gosht Ki Galouti – the famed Lucknowi kebab with its melt-in-the-mouth texture.
Nasila Dunger Lal Maas – a smoky Rajput dish once eaten after hunting expeditions.
Sarson ka Saag with Makai di Roti – a soul-warming Punjabi classic of mustard greens with maize flatbread.
“The revitalisation of the menu began with a deep dive into heritage,” Chef Nath explains. “We preserved slow-cooked gravies and handcrafted spice blends, but we introduced premium global ingredients and seafood-forward dishes to connect with Singapore’s palate.”
Seafood with a Twist
One striking change is the inclusion of seafood — a bold move for a cuisine not traditionally known for it.
“North Indian food isn’t typically associated with seafood,” says Chef Nath, “but there are regional precedents. By using scallops and Chilean seabass, we honour tradition while embracing ingredients Singaporeans love — fresh, light, and premium. The gravies remain rooted in North India, but the pairing feels modern.”
This evolution is evident in dishes like the Tali Scallops, where restraint and balance allow the seafood’s sweetness to shine, rather than drown in spice.
A Royal Setting Reimagined
The restaurant’s interiors match the culinary ambition. The design takes cues from Mughal architecture, with pale stone, brushed metals, and soft arches evoking the symmetry of the Taj Mahal. Sculptural lighting and handcrafted ceramic plateware add intimacy, while the bar is a showpiece in itself.
Every detail has been considered: staff uniforms blend tradition with modern tones, and the service is punctuated with storytelling elements — creating not just a meal, but an immersive experience.
Cocktails with an Indian Soul
No revival would be complete without a refreshed beverage programme. SanSara’s bar reinterprets Indian ingredients through a modern, global lens:
Hyderabad Jira Mojito – Amrut rum with cumin, curry leaf, and five-spice syrup.
Old Mumbai – a whisky-forward twist on the Old Fashioned.
Kasturi Sour – calamansi with spiced tea, bright and refreshing.
“Our cocktails are designed to echo the food,” says Chef Nath. “The Old Mumbai complements smoky meats, while the Kasturi Sour lifts tangy curries. It’s about harmony, not gimmick.”
Voices of Celebration
At the relaunch, His Excellency Dr Shilpak Ambule, High Commissioner of India to Singapore, called SanSara a “symbol of India’s culinary richness reimagined in the heart of Singapore”.
Mr Andrew Tan, General Manager of Grand Copthorne Waterfront, echoed the sentiment: “This next chapter reflects our commitment to offering truly unique culinary experiences. SanSara is where heritage meets innovation.”
Festivals and Future Plans
SanSara’s relaunch is more than a single evening — it marks the beginning of a year-long celebration of North Indian cuisine.
August – Limited menu for India’s Independence Day.
September–October – Rajasthani Food Festival.
November–December – Nawabi Zaika and Sherawali Food Festival.
Guests can also join the Culinary Compass programme through the MyMillennium app, earning digital stamps redeemable for rewards, complimentary drinks, and even a chef’s table experience.
Chef Nath on His Craft
When asked what sets SanSara apart from other Indian restaurants in Singapore, Chef Nath is thoughtful:
“Most places serve the staples — curries, tandoori platters. At SanSara, we dig deeper into the royal and regional traditions. We don’t dilute. We preserve the spice architecture, slow cooking, and layering of flavours. But we present it with finesse, because Singapore’s diners appreciate authenticity and refinement.”
For Chef Nath, the essence of SanSara lies in emotion: “Our food is soulful, elegant, and rooted in memory. Whether it’s the comfort of Sarson ka Saag or the surprise of lobster in a royal curry, we want guests to connect with heritage in a fresh way.”
SanSara’s Second Life
The relaunch of SanSara is not just a facelift; it is a confident declaration that North Indian cuisine can be regal, modern, and deeply moving all at once. With its refined interiors, bold new menu, and storytelling-driven service, SanSara stands poised to be one of Singapore’s most compelling fine-dining destinations.
In Chef Nath’s words: “We don’t just serve food. We serve memories, emotions, and connections. That is what SanSara is about.”
Located at Level 1, Grand Copthorne Waterfront Hotel, 392 Havelock Road, SanSara is open Tuesday to Sunday for lunch and dinner. Reservations via www.sansara.com.sg
