Anjana Kitchen: Newly-opened Indian restaurant in CBD with North+South Indian cuisine & happy hour beers from $5

The CBD is a nice place to work – you have the views, the vibe and the vivacity, all rolled into one. Where it loses me is value for money at mealtimes. You really have to have one of those high-rise corner offices to not feel the pinch week after week of eating here. I do understand why, though – rental isn’t cheap in this area.

However, that’s precisely why Anjana Kitchen is such a mystery to me. How in the world are they able to deliver such value being located at Raffles Place? The team and I rolled in to the other side of the tracks to find the answer.

This branch opened just last month in Oct 2023 and is their second outlet after the original restaurant in Jurong East. As we approached, a vast green facade gave us a glimpse into a warm, classy space that was lit just right. There’s something to be said about the clean, crisp lines that greet diners.

The sublime subtlety of the decor extends to the signboard, which simply depicts a lady in an apron holding aloft a serving tray, and the name of the restaurant in an unadorned font. Already, I was intrigued by its unpretentiousness. Would the food follow suit? 

What I tried at Anjana Kitchen

Anjana offers an eclectic mix of both North and South Indian cuisine, including some dishes that we don’t often see in Singapore.

Have you heard of Mutton Chukka? Hailing from South India, it’s one of those lesser-known dishes that can turn out excellent in the hands of an adventurous-enough chef. That was the case here.

Anjana Kitchen’s Mutton Chukka (S$17) is a spicy preparation of mutton, the result of extended marination in a myriad of spices. The meat is then roasted until tender on the inside while the dry crust of spice mixture forms its crispy outer layer.

It was superb and turned out to be our favourite of the afternoon. I highly recommend you try this dish – it makes for a great snack with drinks.

Not far behind was the Tandoori Pomfret Fish (S$20). I love it when fish is done right, ridding the flesh of those marine notes while imbuing it with an irresistible juicy softness.

Coupled with the entertainingly sharp sparks from the lemon and juicy onion slices, this would have been the winner for the day if not for the absurdly delicious Mutton Chukka.

Another winner was the Gobi 65 (S$12). It’s a real head scratcher how cauliflower can be made so delicious. While the origins of the ‘65’ have been lost to the mists of time, almost everyone who tastes this dish agrees that it is an especially delicious way to eat your veggies.

Coated in a spicy concoction and then deep-fried in batter until golden brown, Gobi 65 is one of the best accompaniments to drinks from any cuisine. Its crunchy texture and wild explosions of flavour also go well with rice.

Anjana Kitchen was really on a roll with its 3 winners but even the off-the-podium contenders were no pushovers.

The Tandoori Platter (S$34) came with 2 pieces each of Chicken Malai Kabab, Chicken Tikka, Pudhina Tikka, Tandoori Prawn, Fish TIkka and Chicken Seekh Kabab.

Chicken Malai Kabab is one of the richest and most indulgent examples of Indian cuisine. The chicken is marinated in cream (malai), yoghurt and spices before being skewered and grilled. As the rich marinade soaks into the tender meat, it and all the juices are sealed in by the flames.

We all found the lush texture and smooth, effortless character of the chicken just perfect. It’s tempting to eat this one on its own but, trust me, the succulent flavour profile when paired with a good basmati is an experience. My only complaint would be that there were just 2 pieces.

Our enjoyment was prolonged when the Pudhina Tikka made its appearance. ‘Pudhina’ is Hindi for mint, and alludes to the marination of the chicken in mint chutney. I also identified subtle hints of lemon tang and, of course, the wonderful combination of spices and yoghurt that made this dish such a tempting indulgence.

With the day being as hot as it was, the cooling effect of the pudhina made for the perfect counter.

We were also served the Grill Chicken (S$17.50 for half, S$32 for full), which is great for sharing. Appreciated by everyone at the table, this dish was relished for its smoky taste and tender texture.

Anjana Kitchen is currently running an after-work dinner & drinks and weekend promo. Spend S$40 on food and enjoy 1-1 Beer on the tap and by the bottle, or opt for 1-1 house pour wines instead. Enjoy the happy hour perks on weekdays from 5pm-7pm and weekends from 4pm-6pm.

All diners enjoy 10% off the total bill just for turning up while corporate bookings earn a 15% discount.

Final thoughts

The Anjana Kitchen mystery has yet to be solved. Somehow, they are able to offer some of the most affordable meals and drinks in the CBD without compromising on either portion size or quality.

With our office being in Toa Payoh, I’m just trying to calculate whether the trip down to Raffles Place for lunch at Anjana Kitchen will be worth it.

Expected damage: S$25 – S$40 per pax

*This post was brought to you in partnership with Anjana Kitchen.

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