Taste the North: A Journey Through North India's Vegetarian Kitchen — Without Leaving Singapore
- Prajakta
- Jul 2
- 5 min read
There is a version of Indian vegetarian cooking that most people in Singapore have never tasted.
Not because it is hard to find — but because it rarely makes it onto menus outside its home region. The slow-simmered spinach of a Pahadi kitchen. The gram flour dumplings of a Rajasthani royal household. The golden, mustard-rich comfort of a Punjabi winter morning. These are dishes that belong to specific places, specific climates, specific ways of eating.
For four weeks starting 21 July, Copper Chimney is bringing them here.
Taste the North at Copper Chimney Singapore
Taste the North is a limited-time North Indian vegetarian buffet that takes you through three distinct regions of North India — Uttarakhand, Rajasthan and Punjab — one fortnight at a time. This is not a greatest hits menu. It is a journey, plate by plate, through kitchens that most menus never visit. The experience is designed as a relaxed food journey — from earthy mountain flavours to bold, hearty classics — with plenty to explore across mains, sides, chaats and sweets.
Here is what you will find when you sit down.
Uttarakhand Vegetarian Food from the Mountain Kitchen
The first two weeks belong to Uttarakhand.
Most people know Uttarakhand as a pilgrimage destination — Badrinath, Kedarnath, Rishikesh. What fewer people know is that it has one of the most distinctive vegetarian cuisines in India: earthy, warming, built for altitude, and almost entirely absent from restaurant menus outside the state.
Uttarakhand Buffet Highlights: Aloo Thechwani, Kafuli, Bhey
The cooking here relies on local grains, foraged greens and slow-cooking techniques that have not changed much in centuries. Spices are used sparingly. The results are deeply nourishing, the kind of food you want after a long walk in cold air.
Thechwani: A Traditional Uttarakhandi Vegetarian Dish
Thechwani is the dish that anchors the Uttarakhandi table. Made from radish and potatoes, pounded together and cooked with mustard seeds and garlic, it is the kind of preparation that sounds humble and tastes extraordinary. There is a reason it has been made this way for generations.
Kafuli: A Pahadi Spinach Dish Unlike Regular Saag
Kafuli is a smooth, deeply flavoured spinach preparation — but not saag in the way you know it. Made with fenugreek leaves and thickened with rice flour, it has a distinctive texture that sets it apart from any other leafy preparation on the menu. This is mountain food. It is filling, warming and quietly rich.
Pahadi Rajma, Jholi Pakoda and Mountain Comfort Food
Pahadi Rajma, Jholi Pakoda and Pahadi Patyud bring the warmth of Uttarakhand’s mountain kitchens to the buffet table. These are dishes built around comfort, slow cooking and flavour that does not need to shout.
Uttarakhand Desserts and Chaat
For dessert, the Uttarakhand phase features Jhangora Ki Kheer and Gulgule. On the chaat side, expect Kala Chana Chaat, Kumaoni Raita and Bhey — lotus stem stir-fried until crisp at the edges.
The Uttarakhand phase runs from 21 July to 2 August, Tuesday to Sunday for lunch 12pm-2pm and dinner 7pm-1030pm.
Rajasthan & Punjab — Desert Heat & Heartland Warmth
The second fortnight brings two regions at once — Rajasthan and Punjab — and the contrast between them is exactly what makes this half of the buffet so interesting.
Rajasthan is the desert state where water was scarce and cooking became an art of making do beautifully. Punjab is the heartland, where water is abundant, wheat grows in every direction, and generosity is built into the culture of the kitchen. Both are vegetarian-first cuisines. Both are bold. And they sit together on the buffet table like old friends from opposite ends of the map.
Rajasthan: The Royal Plate
Gatte Ki Sabzi is the signature dish of Rajasthani vegetarian cooking — gram flour dumplings, boiled and then simmered in a spiced yoghurt gravy. The texture of the gatte against the tang of the gravy is something that has to be eaten to be understood.
Rajasthani Buffet Highlights at Copper Chimney
Mirchi ke Tapore, Mirchi Bada, Mixed Kachori and Junglee Paneer bring the bold, earthy character of Rajasthan to the table. For dessert, RasMalai and Aate Ka Halwa close the plate with proper North Indian sweetness.
Punjab: The Generous Table
Punjabi Vegetarian Food: Sarson Ka Saag, Makki Roti and Langarwali Dal
Sarson Ka Saag with Makki Roti is the dish that defines Punjabi winter. Mustard greens slow-cooked with spinach and fenugreek, served with flatbread made from maize flour. In Punjab, this combination has its own season, its own rituals, and its own reverence. Here, it anchors the second half of the buffet table.
Punjabi Buffet Highlights: Dal, Chaat and Aate Ka Halwa
Langarwali Dal, Malai Paneer Tikka, Dahi Bhalla, Aloo Tikki Chaat, Gol Gappe and Aate Ka Halwa bring the generosity of Punjab to the Taste the North buffet.
The Rajasthan and Punjab phase runs from 4 August to 23 August.
How to Do This Right : Buffet Timings, Price and What Is Included
The buffet runs Tuesday to Sunday for lunch (11.45am–3.45pm) and dinner (7pm–10.30pm)
There are two seatings for each service.
The Indian Chinese section runs alongside each phase for those who want it.
Pricing: $24.90+gst per adult. Kids 6–11 at $12.90. Below 5, free.
Why You Should Visit Both Phases of Taste the North
Because the menu changes completely at the fortnight mark, both phases reward a return visit. The Uttarakhand spread and the Rajasthan and Punjab spread share nothing in common except the quality of the cooking.
Book the Taste the North Buffet at Copper Chimney Singapore
Taste the North runs at Copper Chimney Singapore from 21 July to 23 August 2026. Reserve your table in advance, especially for weekend seatings.
Simple, warm and deeply satisfying — aate ka halwa is North Indian comfort at its sweetest.
What is Taste the North?
Taste the North is a limited-time vegetarian buffet at Copper Chimney Singapore featuring regional dishes from Uttarakhand, Rajasthan and Punjab.
Where is the Taste the North buffet available?
Taste the North is available at Copper Chimney Singapore.
When does Taste the North run?
Taste the North runs from 21 July to 23 August. The Uttarakhand phase runs from 21 July to 2 August, followed by the Rajasthan and Punjab phase from 4 August to 23 August.
Is Taste the North a vegetarian buffet?
Yes. Taste the North is a 100% vegetarian buffet inspired by regional North Indian cooking.
Which regions are featured in the buffet?
The buffet features dishes from Uttarakhand, Rajasthan and Punjab.
What dishes are included in the Uttarakhand phase?
The Uttarakhand phase includes dishes such as Aloo Thechwani, Kafuli, Pahadi Rajma, Pahadi Patyud, Jholi Pakoda, Jhangora Ki Kheer, Gulgule, Kala Chana Chaat, Kumaoni Raita and Bhey.
What dishes are included in the Rajasthan and Punjab phase?
The Rajasthan and Punjab phase includes dishes such as Gatte Ki Sabzi, Mirchi ke Tapore, Mirchi Bada, Mixed Kachori, Junglee Paneer, Sarson Ka Saag with Makki Roti, Langarwali Dal, Dahi Bhalla, Aloo Tikki Chaat, Gol Gappe, Aate Ka Halwa & Ras Malai.
What are the buffet timings?
The buffet runs Tuesday to Sunday for lunch (12pm–3.45pm) and dinner (7pm–10pm) There are two seatings for each service.
How much is the Taste the North buffet?
The buffet is priced at $24.90 per adult, plus gst. Kids aged 6–11 dine at $12.90 plus gst, and children below 5 dine free.
Do I need to make a reservation?
Reservations are absolutely required, especially for weekend lunch and dinner seatings.
Is the menu the same throughout the campaign?
No. The menu changes after the first fortnight. Weeks 1 and 2 focus on Uttarakhand, while Weeks 3 and 4 feature Rajasthan and Punjab.
Is there Indian Chinese food available as well?
Yes. The Indian Chinese section runs alongside each phase of the buffet.
Bookings open now. Tables fill on weekends — book ahead if you can.
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