Step into Firangi Superstar on Craig Road, and one can safely conclude that the restaurant is determined to rewrite the script (or in this case, recipe) for Indian cuisine.
The sensory, almost cinematic journey begins in its four distinct rooms, each with its own story told through thematic decor and furnishings – the posh Officer’s Club (complete with replica rifles on the wall), the Wes Anderson-esque Old Railway Room, the opulent Elephant Palace and the wild Jungle Lodge. From Bombay to Rajasthan, Chennai to Kashmir, diners are whisked away to what feels like a film set or old-world India, or both.
EXPECT THE UNEXPECTED
Any whispers of “colonial glorification” as some other critics have suggested are cast aside once the menu is presented. Here, head chef Thiru Gunasakaran works his magic as he puts a creative twist on well-known Indian classics proudly described as “authentically inauthentic”. He explains, “Dishes are rooted in history and tradition, but executed in a refreshing and playful way.”
Gunasakaran, who was previously executive sous chef at Spago by Wolfgang Puck, had never cooked Indian food professionally even though he always thought about doing it. So when founders of The Dandy Collection and owners Michael Goodman and Rohit Roopchand presented the concept for the restaurant, he jumped at the opportunity. “The Indian food I am most familiar with is what I ate and continue to eat at home. I’m very much guided
