The essence of India pours forth within the four walls of Kinara, with aromas of contemporary Indian cuisine teasing one's senses. With recipes passed down from one generation to the next – here in Kinara, true Northern Indian fare seem to have embraced modernity and adapted it to its exotic taste of Asia.

• The Vibe
  Tucked away at a quiet row of shophouse along the residential side of Upper East Coast Road, it is essentially a pattern of quiet afternoons and busy nights at the restaurant. Decked inside-out with wooden furnishings carved with intricate curves and motifs, one can choose to dine alfresco at long wooden tables or hide in cosy corners strewn with cushions within the restaurant. Metal frames hand-carved with 3-dimensional designs fill in the voids in the restaurant, whilst woven Indian lamps hang gracefully from the ceiling.

• The Food
  Dishing out generous servings of Kashmiri and Punjabi food, the menu has sorted itself into categories like naans, vegetables, meats and rice. Classic kebabs have been reinvented into the Kebab Tashtori ($45), an array of smoked meats like chicken, fish, lamb, tiger prawns and crayfish. Each is tender and light on the palate despite a strong flavour of herbs and spices added to its marinate, although the fish was a little too dry for liking. Should one prefer a stronger taste, there are alternatives like Murgh Peshawari ($14 for half chicken; $26 for whole), basically tandoori chicken as well as Laal Maas Rajasthani ($19), a mutton stew. These dishes emit a stronger flavour of Indian spices, made more evident, through marinating and roasting of tender meat in the tandoor.

  There are also dishes to cater to the more sensitive palate. Naans are not simply plain dough at Kinara. Served in assorted flavours, one can always try the Naan Basket ( $11.50) full of soft and fluffy dough pieces – garlic-flavoured or even fruit-flavoured. Especially delicious is the Kashmiri Naan made with dried fruits and nuts, leaving a sweet aftertaste lingering in the mouth. What was more addictive was the Murgh Pastoom ($17), buttered chicken cooked in a pot of tomato-based stew which complements a bowl of saffron rice that readily absorbs the sweet-sour tomato flavour. Sweet and light in texture, this savoury dish definitely topped the menu for the day.

  No Indian fare would be complete without a glass of Mango Lassi ($5.20), a sweet tropical drink to freshen up the senses. It would be better if it was chilled, but this smooth concoction of yoghurt, water and spices more than makes up for anything else lacking.

• The Service
  With friendly staff coming by every now and then to offer a top-up in drinks and enquire further menu orders, one feels downright pampered in Kinara. If one is lucky, the restaurant's friendly manager also offers highlights and recommendations on the extensive list of Indian dishes for a more personal touch.

The SD Food Advisor's take on Kinara Authentic Indian Restaurant
It is not about mere curries and chapattis over at Kinara; they certainly do differentiate their preparation of Northern Indian cuisine from the other Indian restaurants in Singapore. Cooked with love and sincerity, the seemingly exotic spices of Indian cuisine blend harmoniously into one's expectations of Indian food, and may even surprise in their different flavours and aromas.