Celebrating India’s culinary heritage with a deep reverence for tradition and authenticity, Bhoomi is the once Michelin-starred Chef Milind’s latest brainchild in Singapore.

Each recipe at Bhoomi tells a story, crafted from age-old family traditions and regional specialties, with handpicked ingredients sourced from trusted suppliers across India to honor the integrity of its origins and delight the palate.

We were invited to an exclusive media tasting at Bhoomi and we got to try several of Bhoomi’s dishes.

Starters

We had the following dishes as starters.

• Multani Murg Shorba – North West Frontier Herbs, Chicken Broth (Soup)
• Indori Tikki, Bhuttey Ka Kees – Beetroot patty with spiced sweetcorn crumble 
• Incredible Pani Puri – Chef Milind’s personal favourite. Deep fried, breaded shell typically filled with a combination of potato, onion, peas and chickpeas.   
• Lucknawi Kakori Kebab – Charcoal grilled minced lamb kebabs, Lucknawi spice blend.

The soup was unique and interesting, with strong peppery notes which hit me immediately when I tried it. The peppery notes continue to feature distinctively throughout the dish as I continued drinking the soup and the tiny meat balls, and it is the predominant flavour.

The Pani Puri was interesting as well. When it first came out and we were instructed to complete it ourselves by adding the two sauces provided, a sweet plum sauce and a chilli sauce into the puri. I was pretty intrigued. But my curiosity got the better of me and I gave it a go. I am glad I did. The Pani Puri is truly a flavour explosion like no other. It arrests the taste buds.

At first, the crunchiness from the outer shell hits the senses, immediately followed by sweetness from the plum sauce together with a spicy kick from the chilli when you bite down.

The beetroot patty had a very mild note on its own, but the flavours were strongly enhanced by the spices it was cooked with, bringing out apparent spicy notes to the dish. The texture was soft.

The minced lamb kebabs had clear lamb notes from the very beginning. The kebab had been moulded from minced mutton, making the texture of the meat soft with little bite. 

Mains

For the main courses, we were served the following.

• Home Style Manglorean Fish Curry
• Koila Butter Chicken
• Pindi Choley Teh Khasta Kulcha – Spiced Garbanzo beans with flaky kulcka bread 
• Awadhi Chicken Dum Briyani 
• Gluten Free Seeded Amaranth Roti
• Mehti Missi Roti 

Out of the mains, the butter chicken was easily my favourite. The chicken was extremely juicy and moist with mild buttery notes, and the curry was even more delicious. This had a hint of spice together with a buttery flavour that could be detected immediately. 

It was easily one of the better versions of butter chicken that I have tried and I can definitely see why it is billed as a must-try on the menu.

The Methi Missi Roti was also delicious. The Roti was crispy, fragrant and light, and even after it was left to sit for some time, it still remained crispy. It goes really well with the butter chicken curry and was easily the best Roti that I have eaten in a while. This is described as using “Chef Special Lenthil Flour” on the menu, and after tasting the Roti, I get why the recipe is a restaurant special.

The other bread item, Amaranth Roti, was more dense in texture than the Methi Missi Roti because of the difference in flour used. This is a gluten free recipe. Some spicy and herbal notes also comes out well in this bread due to the seeds and herbs that were used in the recipe. Overall it is a lovely dipping bread and would definitely suit those who want something a little denser and more filling.

For the Fish curry, the same spices had been used in the curry gravy but there were some differences to the flavour. There were apparent fish notes in this curry. For the fish meat itself, it was firm and a tad on the dry side for my liking.

The chicken briyani rice was fragrant, and the grains were fluffy. The chicken meat was juicy and the combination of flavours and spices blended in well together.

The spiced garbanzo beans are a vegetarian main course. These turned out to be more tasty than I had originally expected, with the spiced notes coming out right from the first mouthful. The beans are soft and somewhat resembles a stew. 

Dessert

Last but not least, we were served with the Bhoomi Jamun – Rabdi, Rose for dessert. This is a deep fried Gulab Jamun dough ball prepared with sweetened milk flavoured with nuts and spices. As the name suggests, Rose flavour was also added in Bhoomi’s recipe. 

The Gulab Jamun ball is quite dense and filling. But what really hit me was the sweetness. It was too sweet for my taste buds and I could only handle a few bites at most due to the sugar rush. If you have a sweet tooth, you might enjoy it, but I would recommend one dessert to be shared as it is likely to be too rich for one person.

Conclusion

As a whole, a meal at Bhoomi indeed brings you on a trip through India’s culinary creations, telling the stories and meanings of the words used in Indian dining. 

It was an enjoyable experience for me to have had the chance to discover the best cuisines that India has to offer and tantalising the taste buds. If you too, would like to soak up the Indian culinary experience without taking a flight, then do check out Bhoomi by Milind Sovani, located in the heart of Orchard.  

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Bhoomi by Milind Sovani

Address: 1 Claymore Drive, #01-05, Singapore 229594

Tel: +65 6225 4221

Opening hours: 12 noon to 3pm (lunch), 6pm to 10.30pm (dinner)

Website: www.bhoomi.sg