Food Picks: Newly opened North Indian restaurant Sansara and Hapiha Mediterranean Taverna offer healthier fare

North Indian cuisine from Sansara and Mediterranean with Greek, Albanian, Turkish and Italian influences cuisine from Hapiha Mediterranean Taverna.New restaurant Sansara at Grand Copthorne Waterfront serves up North Indian cuisine that does not overwhelm your palate with heat and is easy on the stomach.

The level of spiciness in the dishes here is comfortably mild to moderate, which allows you to better enjoy the underlying aroma and flavours, without chillies overpowering your senses. Diners get complimentary housemade pappadum, fragrant with cracked black peppercorns, and three condiments – lime pickle, coriander and mint chutney, and pickled onion – which serve as palate cleansers.The vegetarian lunch set starts on a high note with the superbly tasty Tamatar Kele Dhaniya Shorba, a tomato soup made using banana stem and tomato broth, which comes with a housemade bread stick.

For those who like butter chicken, the restaurant’s Kukkad Butter Masala is packed with smoky flavours from the chunks of chicken tikka cooked in a charcoal-fired tandoor oven and the nutty pungence of kasuri methi in the gravy.The restaurant prepares its breads in-house. A must-order is the Paronthia Naan , a layered bread which has an amber hue from the liberal use of saffron and sweet nutty accents from crushed pistachio.

The simple but elegant Sardine Fritte is a dish of fresh sardines imported from the Mediterranean and filleted in-house. Fried to order, the battered fish is light and crispy, and the flaky meat is packed with a briny sweetness.The vegetarian-friendly Falafel is a dish of ball-shaped fritters prepared from raw chickpeas which are blanched, mashed with herbs, then fried until the exterior is crunchy. Seasoned with a touch of salt, the interior of the fritters has a powdery mouthfeel.

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