North Indian Food in Singapore
Tandoor, Curry, and the Dishes Worth Coming Back For

Butter Chicken Masala — made with chicken from our own tandoor

HeritageOne began as a South Indian kitchen. Over time, it grew into something broader: a restaurant that cooks across regional Indian traditions without compromising on any of them. The North Indian menu reflects that same commitment to getting things right.

The tandoor here is a working oven, not a decoration. Tandoori Chicken, Paneer Tikka, and the Peri Peri Alfaham Chicken come out with the char and smoke that only a clay oven can produce. Butter Chicken is made with chicken from our own tandoor, not pre-cooked pieces. Palak Paneer and Kadai Paneer are made fresh daily.

If you are looking for North Indian food in Little India, Singapore, this is a kitchen that takes the cuisine as seriously as the regional South Indian cooking it was founded on.

Butter Chicken Masala

Tandoor-cooked chicken finished in a tomato, butter, and cream gravy with whole spices and fenugreek. One of the most widely eaten Indian dishes internationally, and still one of the hardest to get right. A good version depends on the quality of the tandoor chicken going in and the balance of the gravy. Ours uses chicken from our own tandoor, not pre-cooked pieces, and the gravy is made from scratch daily.

Paneer Tikka Classic

Fresh cottage cheese marinated in yoghurt, turmeric, chilli, and spices, skewered and cooked in the tandoor until the outside chars lightly and the inside stays soft. The most searched vegetarian Indian dish globally. At HeritageOne, the paneer is fresh and the marinade is made from scratch. Served with mint chutney.

Tandoori Chicken

Whole chicken marinated overnight in yoghurt, turmeric, chilli, and spices, then cooked in the tandoor. The marinade penetrates deep into the meat and the high heat of the clay oven creates a crust that keeps the inside moist. Served with onion rings, lemon, and green chutney. The reference point for tandoor cooking — time, marination, and the right oven temperature.

Palak Paneer

Fresh spinach cooked down with onion, ginger, garlic, and spices, with soft paneer added at the end. A North Indian vegetarian staple and a consistent top-search dish for vegetarian Indian food. Ours is made with fresh spinach and freshly cut paneer, not frozen or prepared in advance. Pairs well with naan or rice.

Kadai Paneer

Paneer cooked in an iron wok (kadai) with capsicum, onion, tomato, and a freshly ground spice mix including dried red chillies and coriander seeds. A more robust preparation than standard paneer curry — the spice base is coarser and the texture is more substantial. One of the most ordered paneer dishes on the menu.

Naan Varieties

Baked fresh in the tandoor to order. We serve four varieties: Butter Naan, Garlic Naan, Cheese Naan, and Kashmiri Naan. Each is leavened, soft, and slightly charred from the clay oven. The Kashmiri Naan is mildly sweet, filled with dried fruits and nuts — a good way to end a meal or balance a richly spiced main.

Shimla Mirchi Chicken

Chicken stuffed or prepared with Shimla mirchi (bell pepper) and a tandoori marinade, cooked in the clay oven. A distinctive preparation that uses the sweet pepper to balance the heat of the marinade. Visually impressive and a good option for those who want something different from the standard tandoori range.

Peri Peri Alfaham Chicken

Whole chicken slow-cooked in the Arabic Alfaham style, marinated with peri peri and a spiced herb paste, then roasted in the tandoor. Alfaham is a Middle Eastern preparation that HeritageOne has adapted using the tandoor and a signature marinade. Bold flavour, distinctive presentation, and not something you will find at a standard Indian restaurant. One of the most photographed dishes at the table.

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