Quail is not that common in Singapore, and if it appears at all, it's usually within the sphere of European cuisine. And yet you can enjoy this bird here at this Indian restaurant, non-traditional, but nonetheless. Slow-cooked till it was perfectly succulent, the whole bird is then served with a hard-boiled egg and covered in a creamy curry-like gravy.

This served as a foil for the aromatic saffron rice, called kashmiri pulao, to shine through. Bags of flavours in this one—fruitiness and nuttiness punctuated the fluffy grains thanks to plump raisins and chopped pistachios and almonds respectively.