Welcome to SanSara, where the region’s diverse cultures and cuisines converge for an authentic rendition of Awadhi food and drink, created by Chef Akhilesh Pathak.

Located at the recently refurbished Grand Copthorne Waterfront Hotel, SanSara is Millennium Hotels and Resorts’ (MHR) first Indian restaurant in Asia Pacific. In Europe, MHR’s other Indian restaurant, Bombay Brasserie at Millennium Gloucester London Kensington, serves a diverse mix of Indian and southern European cuisines with influences that include Bombay, Parsis, Bengalis and Portugal.

Awadhi cuisine is a cuisine native to Lucknow city in the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques (cooking on dum or what's known as dum pukht, slow cooking, smoking, mixing of meat and shaping them on skewers).

Embark on a journey of discovery through the ancient roots of Awadhi cuisine, dating back to over 5,000 years ago with influences from all across North India. Paying homage to the elements of Mughal, Turkish and Persian cuisines, Awadhi cuisine is well-loved for its melt-in-the-mouth flavours and the complexity of spices in every bite.

Spanning a selection of a la carte and set menus with plenty of vegetarian and non-vegetarian options, Master Chef Pathak’s signatures include:

• Kumbh Ki Galouti – adapted from a royal recipe where a prince was said to have lost his teeth and demanded for soft food. This dish is made with minced button mushrooms, saffron, cajun spice and galouti masala on a bed of soft paratha, that melts in the mouth.
• SanSara-E-Lazeez Maas – a slow-cooked lamb curry simmered in rich, flavourful gravy and enhanced with distinct blend of spices.
• Awadhi Gosht Biryani – featuring fragrant basmati rice, embellished with the richness of saffron and delicious lamb that delicately falls apart.
• The Murgh Paan Kebab – meticulously layered with tender chicken breast, saffron, textural betel leaf and an assortment of spices—the heat is doused with dollop of Greek yoghurt.
• Malai Soya Chaap Kebab (vegetarian cousin of Murgh Paan Kebab) – a creamy blend of freshly made soya, cream cheese, cashews and spices.

“We are beyond excited to welcome guests to SanSara, encapsulating the true taste of North India. We want our guests to feel at home while experiencing robust flavours and a culinary experience like no other when they walk through the doors. The restaurant not only complements our diverse portfolio at Grand Copthorne Waterfront but also embodies our commitment to offering exceptional culinary experiences, featuring global flavours to suit every palate," said Mr Saurabh Prakash, Group Senior Vice President, Commercial, Millennium Hotels & Resorts.

“The opening of SanSara is a refreshing addition to the global cuisines we have on offer at Grand Copthorne Waterfront,” says Mr Andrew Tan, General Manager, Grand Copthorne Waterfront Hotel Singapore. “While we play host to international guests who are in search of culinary adventures here in Singapore, we look forward to also welcoming our local guests and offering them an authentic taste of Awadhi cuisine, right in the heart of Robertson Quay.”

For more details, please visit https://www.millenniumhotels.com/en/destinations/asia/singapore/grand-copthorne-waterfront/dining/sansara/.