Services
The Akasa: Elevated Indian Fine Dining Singapore
Clock Out, Head Down, and Raise a Glass at 79 Robinson Road
Some meals you forget by the time you’ve paid the bill. Others stick around. They come up in conversation weeks later, unprompted, while you’re eating something that doesn’t compare.
Akasa is the second kind.
Located at 79 Robinson Road, #01-03 CapitaSky, it operates as a genuine masterclass in Indian fine dining Singapore though that phrase doesn’t quite cover what Chef Akhilesh Pathak has actually built here. Ancient Awadhi secrets, pulled into a modern sensory journey that starts the moment you sit down. Dal Akasa slow-simmered to a depth that takes a full day to reach.
The charcoal-fired elegance of Bhatti Ka Jheenga, Tandoori Prawns arriving from the clay oven with that specific smoky quality that no other cooking method produces. Each dish a curated masterpiece. Each one designed, whether you consciously notice or not, to move you somewhere from the middle of Singapore’s financial district to the royal courts of India.
That’s what the kitchen is doing while you eat.
Artisan Starters & Tandoori Skewers
A clay oven operates at temperatures that most home kitchens will never get close to. What happens to food inside one is categorically different from grilling, roasting, or any approximation thereof. These smoky, clay-oven-grilled delicacies and gourmet bar bites are where your Akasa meal begins — and they set a standard that the rest of the menu then has to meet.
Tandoori Tiger Prawns
Grilled with Sankeshwari chilli and ground masala. The Sankeshwari chilli isn't decorative — it's doing specific flavour work that a generic chilli substitute wouldn't do. You can taste the difference.
Tandoori Sea Bass Tikka
Premium fish fillets marinated and grilled to smoky perfection. Delicate, precise, gone faster than expected.
Chicken Bardari Kebab
Boneless chicken in a cashew-yoghurt blend. The cashew sits quietly in the background until you notice it's the whole reason the texture works.
Gilabi Seekh Kebab
Juicy minced mutton with aromatic spices. "Juicy" is pulling real weight in that description.
Tandoori Whole Chicken
Marinated in yoghurt and red chilli. A whole bird from a proper tandoor is a different meal from pieces. Different in a way worth experiencing at least once.
Paneer Kebab
Cottage cheese with crushed nuts and dhani chilli. The dhani chilli brings a heat profile that most paneer preparations don't bother with.
Broccoli Kebab
Tandoori-style charcoal-roasted florets. Order this even if — especially if — you've written broccoli off.
Soya Chaap Kebab
Grilled with cheese and chilli. Doesn't need to announce how well it holds its own next to the meat options. It just does.
Street Savouries & Small Plates
Indian street food, thoughtfully refined for elegant buffet events at Akasa. Bold spices, comforting textures, the authentic flavours that made Indian street food so loved everywhere in the world — just in a setting that lets them breathe rather than compete with noise and heat.
Sweet, tangy, savoury chaat favourites that wake the palate up in ways that politely described “amuse bouche” rarely manage.
Yoghurt Potato Papadi Chaat
Crispy papadi layered with spiced potatoes, creamy yoghurt, and tangy chutneys. Sweet, sour, spice, cool, crunch — all simultaneously. That's the whole point of chaat and this one delivers it.
Yoghurt Puri Chaat
Crisp puri shells filled with yoghurt, tamarind, and refreshing mint chutney. Eat it fast. The puri has a narrow window of perfection and it doesn't wait.
Samosa Chaat
Classic samosa topped with spiced potatoes, tangy tamarind chutney, and cooling yoghurt for a comforting street-style favourite. The kind of thing you'd eat leaning against a counter in Mumbai. Better here, but same energy.
Handheld bites from the streets of Mumbai and beyond. These aren’t miniaturised for elegance or overthought for a indian fine dining singapore context — they’re just made properly, which turns out to be enough.
Samosa
Crispy golden pastry with a flavourful spiced potato filling. The reference point by which everything else at a chaat spread gets evaluated.
Samosa Pav
A crispy samosa inside a soft Indian pav bun with traditional spices and chutneys. Better together than either is alone.
Vada Pav
Deep-fried potato dumpling inside a buttery pav bun, bold flavours in every bite. Mumbai street food. Done with the respect it's owed.
Veg Kheema Pav
A rich and spiced minced vegetable preparation served with soft pav buns, offering a hearty vegetarian street classic.
Paneer Kebab Roll
Chicken Bardari Kebab Roll
Signature Main Courses
The heart of our kitchen. Slow-cooked gravies, rich textures — dishes that took actual time and deliberate technique to become what they are on the plate in front of you.
Dal Makhani:
Black lentils slow-cooked for 24 hours with butter and cream. Not a rounding. Not a marketing number. Twenty-four actual hours, and the texture at the end of that process is genuinely unreachable by any shortcut.
Lobster Masala
Rock lobster in a fenugreek and cumin-infused gravy. The kind of dish that makes the table go quiet for a moment when it arrives.
Butter Chicken
Roasted chicken in a creamy tomato-cashew sauce. The charcoal roasting happens before the chicken meets the gravy — which is the detail that separates this from the version you've had everywhere else.
Mutton Champaran
A regional Indian delicacy. Australian mutton cooked with mustard, garlic, onion, and spices. Champaran is a real place with a real cooking tradition — not a generic label applied to make a dish sound interesting.
Mutton Zaika Masala
Slow-cooked with potli spices, rose petals, and vetiver. The rose petals are not garnish.
Prawn Curry Awadhi Style
Simmered in a creamy curry with fenugreek. Awadhi cooking is patient by nature. You taste the patience.
Palak Paneer / Lasooni Palak
Cottage cheese or sautéed spinach infused with garlic. Two different dishes built from overlapping ingredients. Both worth trying separately, not as a choice between them.
Punjabi Kofta Curry
Vegetarian dumplings in creamy cashew gravy. Substantial enough that nobody at the table is going to describe it as the light option.
Potato Curry
Tender jackfruit and potatoes in spiced gravy. Jackfruit done well doesn't need to pretend to be anything other than jackfruit. This doesn't.
Grains, Biryanis & Artisan Breads
The perfect foundation for every curated meal.
Mutton Biryani
Tender mutton layered with saffron rice. Dum-cooked means sealed — rice and meat finishing together, the flavours moving between them rather than sitting next to each other.
Chicken Biryani
Basmati rice with whole spices and saffron. The whole spices stay in the pot intentionally. That's correct and deliberate.
Jackfruit Dum Biryani
Spiced jackfruit layered and dum-cooked. The vegan biryani that people who eat meat order because it's genuinely good.
Pulao Rice & Fresh Prawns
Peas Pulao
Aromatic basmati rice with tender green peas
Steamed Basmati Rice
Naan
Plain, Garlic, Butter, or Cheese.
Paratha
Layered bread available in mint, chili, or multigrain.
Tandoori Roti
Whole wheat flatbread served plain or with butter.
Lunch Bowls & Bento (Corporate Specialists)
Perfectly portioned meals for high-end office meetings. The working lunch done as it should be — food that’s taken seriously because the meeting it’s part of is also serious.
Vegan Bowl
Soya chaap curry with basmati rice
Akasa Signature Vegetarian Healthy Bowl
Akasa Signature Chicken Healthy Bowl
Chicken with cauliflower rice and broccoli.
Indian Bento Chicken Meal for 1
Indian Vegetarian Bento Meal for 1
Sweet Finales & Accompaniments
Gulab Jamun
Milk dumplings soaked in cardamom sugar syrup. Made from pure milk, by hand. The version that reminds you what this sweet is supposed to taste like before mass production got involved.
Dessert of the Day
Chef's special creation to end the meal. Changes regularly. Worth asking about before assuming you know what's coming.
Green Salad
A fresh mix of cucumber, carrots, and tomatoes.
Kheere Bhurani Raita
Cool yogurt with cucumber and roasted cumin.
Through the Grapevine
What our distinguished guests are saying about their experience at Akasa
FAQ
Savor the Details: Your Curated Dining Guide
Akasa offers a masterclass in indian fine dining singapore by blending ancient Awadhi secrets with modern culinary techniques under the direction of Chef Akhilesh Pathak. The 24-hour slow-cooked Dal-e-Akasa and charcoal-fired Bhatti Ka Jheenga are the signature dishes — both requiring enough time and skill that most kitchens simply choose not to attempt them.
79 Robinson Road, #01-03 CapitaSky, Singapore 068897. Reservations by phone: +65 8012 1181. Weekend tables go faster than people expect — calling ahead is the move.
Yes, we provide diverse options, including Pumpkin Paturi, Jackfruit Dum Biryani, and Signature Healthy Bowls with cauliflower rice.
The 24-hour Dal Makhani, Lobster Masala, and Mutton Awadhi Khoya. Start with those, then keep exploring.
Yes — Indian bento meals, lunch bowls, bespoke menus for high-end meetings. Corporate catering handled at the same standard as everything else coming out of the Akasa kitchen.
Yes. The menu features an Oriental Fusion section with dishes including Paneer Chili Basil Gravy and Mushroom Baby Corn Manchurian — for occasions where the table’s preferences run broader than strictly Indian cuisine.
Yes. The menu features an Oriental Fusion section with dishes including Paneer Chili Basil Gravy and Mushroom Baby Corn Manchurian — for occasions where the table’s preferences run broader than strictly Indian cuisine.
Plan Your Event with Akasa
Experience the finest Indian food catering services in Singapore.
Visit Us
79 Robinson Road, #01-03 Capitasky,
Tanjong Pagar, Singapore 068897
Monday to Saturday
Lunch: 11:30 am – 2:30 pm
Dinner: 5:30 pm – 9:30 pm
Delivery: 11:30 am – 9:30 pm