To feast like a prince is the general feeling one gets as one steps from a busy and humid exterior to a grand, spacious palace. The restaurant's name, Sakunthala, is taken from the owners' mother's name, which also means “princess”. The name finely defines itself, as you receive the richness of Indian cuisine like true royalty. Indeed, the restaurant has carved a niche for itself, already being in the business for the past decade. Its first branch at Dunlop Street specialises in only South Indian dishes. The branch at Race Course Lane is more adventurous, serving not only South and North Indian cuisine but also Indian-Chinese fare. Sakunthala's fusion concept permeates from décor to the staff, from food to right down on how the dishes are served.

• The Vibe
  The interior is cleverly done up to make it seem like that of a palace, with paintings of grand fanfares and banquets held by Indian kings and princes, adorn the rich yellow and gold hues of the restaurant's. The tables are spaced out from one another, making the atmosphere very bright and spacious. Divided into four sections, the other side of the restaurant holds a buffet style set up, mainly for tourists groups. A large LCD TV screen, strategically placed at the main dining area, will greet you as you stroll in through the front door. Mouth-watering dishes glides across, a splendid visual treat for the undecided patron.
• The Food
  The restaurant boasts of some signature dishes that is a must-try. The tandoori chicken, a North-Indian dish, sounds like a common favourite, but what makes it outstanding is the way the spiciness has been toned down to suit the local's palates. Priced at $9.50 for 4 pieces, it is delicately cooked to a healthy orange-brown shade that still leaves you with a juicy sensation as you bite down into it. While trying the chicken, why not start on with the fish tikka ($7.00) that looks quite similar to that of the tandoori chicken. Nonetheless, the saltiness of fish does not remain, and thus taste a lot lighter with a zest of hot spice as compared to chicken. As it is cooked to a rich orange tone, it is visually appetizing already!

  On the South-Indian side, treat yourself to its award winning fish head curry (small, $18.00). This dish aims to fuse Chinese and Indian cooking styles. An Indian chef prepares the rich thick curry, while their Chinese chef steams the fish. This dish is served in a claypot, very unusual for an Indian restaurant. The freshness of the fish is apparent and the fish is generously served with Indian spices and lemongrass, a concoction that is neither too spicy nor pungent. The secret to the winning taste, according to one of the owners, Ms Saras, is that the curry is cooked in a “home-style”.

  The pepper mutton, served on a hot plate ($5.00) is one signature dish of succulent mutton cubes served with generous helpings of grounded black pepper seeds, a must-try for the spice-seeking diner. This dish is richly marinated, and served to you on a hot plate to ensure a well-cooked meal. A new dish on the block, the mysore chicken ($5.00), sprinkled generously with pistachios, has a darker colour and a piquant aftertaste. For those, with a low tolerance of spiciness, remember to have your drink(s) ready as you savour this delicious dish, which personally, is more enjoyable than the tandoori chicken.

  One does not expect breaded prawns ($12.00) to be part of the restaurant's menu, but it is, as explained by Ms Saras, as part of the restaurant's attempts to branch out to fusion food as well. The prawns are skewered onto satay sticks, laid atop lettuce, and served with 2 small cups of chili and mayonnaise! The mayonnaise goes very well with the heavy, dense flow of finely grounded corn and malt flakes on the prawn itself.

  One should not leave until you've washed down all the spiciness with a cup of refreshing lime juice, which also aids digestion. Also, try a small dessert bowl of payasam ($1.80) if you are not already bursting. The deep yellow sweet and warm liquid, served with vermicelli, raisin and cashew nut is something you definitely will not want to neglect.

• The Service
  Alongside friendly service staff, a trip to Sakunthala's will surely be a gastronomical experience. Dressed in crisp white long sleeved shirts and a maroon vest, the Indian waiters are ever so willing to refill your empty glass of water, and are always on hand to cater to your dining needs.

The SD Food Advisor's take on Sakunthala's Food Palace

Given the quality and quantity of the Indian and fusion food servings, the prices are indeed justifiable. On a personal note, I feel that one thing that definitely sets itself apart from other Indian restaurants in the vicinity is that Sakunthala's Halal certificate. A trade off between not being able to serve alcohol, it nonetheless enabled the restaurant to cater to any office functions or outdoor dining parties which requires a Halal catering.