Rave reviews and a hat trick of bagging the Best Restaurant award by Singapore Tatler in 2005, 2006 and 2007 makes up Heritage the North Indian Cuisine's reputation. No surprises there when its mantra is “your guest is your God” and authentic North Indian fare, heritage and royal treatment are all served on a silver platter. Needless to say, one can expect no less than a Maharajah - worthy dining experience at this four-year-old restaurant.

• The Vibe
  Royal elegance is in order at the two-storey Heritage – right from the gleaming tops of the bar counter, to the freshly laundered crisp tablecloths, and finally to the serene albeit repetitive background music. High and mighty does not equate to uppity though, judging from the almost-hidden-from-view arrangement of framed accolades on one inconspicuous wall.

• The Food
  Amidst Heritage's menu of Punjab and Delhi delicacies, diners are bound to find gems that are absent in other North Indian menus of tandoori, briyani and curries.

  Diners are also bound to be wowed twice over at the Corn Bhel ($7.00), one of India's tasty street treats that resemble a mound of Mamee Monster Noodle Snack. Despite its snack resemblance, the Corn Bhel is anything but a mere comfort food. Peppered with a spicy tang, this appetizer comprises of corn, onions, green coriander and spice mix –a dish so unique and a combination so tasty that you cannot help but tuck into it greedily like a six-year-old who has been given Mamee.

  Less-fun (but nonetheless royally good and healthy) vegetarian starter alternatives include Paneer Shaslik ($12) and Hari Makai ($10). The former, comprising of cubed cottage cheese marinated and cooked in the tandoor, is rather bland and dry on its own. When liberally dipped in the accompanying sweet sauce however, the culinary transformation, sweet and rich, is quite apparent. The latter, a chef's signature dish of chopped spinach and sweet corn cooked in cream, is a tongue-tickler when paired with naans.

  The Goan Prawn Curry ($25) will do the culinary Gods proud for this dish is phenomenal beyond words. Some may do a double take on its price tag but more will do a triple take at the size of the dish's prawns. Prawns, the size of your palm, are cooked with tamarind and coastal coconuts to create a curry combination that is a tad salty, slightly sweet but sinfully delicious. The Lamb Chops ($20) proves to be the cherry on top of the icing with its tender, sweet-curried meat and award-winning mint chutney.

• The Service
  Professional and smartly-dressed, the attentive waiters go all out to serve you as they would a Maharajah - inspecting water glasses before serving iced water, inspecting cutleries before placing them on the table etc.

The SD Food Advisor's take on Heritage the North Indian Cuisine
Four years and many awards later, Heritage sure shows no sign of slowing down unlike some restaurants that sink to obscurity after a brief successful stint. Heritage is best for when you want to dine like a king, or for an extremely huge celebration for the prices leave too little for spare change.