Saanjha Chulah - The Family Restaurant

Saanjha Chulah - The Family Restaurant was once located at Block 4 Changi Village, #01-2078, serving authentic North Indian, Mughlai, and Kashmiri cuisine with the tagline of being "the only place in Singapore to serve authentic Kashmiri food with the well known Kashmiri hospitality to match." The restaurant's name refers to a traditional oven used for cooking rotis in Punjab, India, signaling its commitment to traditional preparation methods.

The restaurant distinguished itself particularly through its exceptional rotis and chapattis, which reviewers described as unique with great taste. The Tava Chapatti, or "Homely cooked Indian bread," served as the main attraction, prepared using traditional techniques that delivered authentic texture and flavor rarely found outside of home kitchens in North India.

Saanjha Chulah offered food described as "superb, like home cooked Punjabi Food, not too spicy & oily," appealing to diners who appreciated authentic curry variations and Indian breads without the heavy oil content that can characterize commercial Indian restaurants. The combination of high quality and wallet-friendly prices made it particularly popular among those seeking value alongside authenticity.

The menu featured North Indian and Kashmiri delicacies alongside Indian-Chinese fusion dishes, providing variety while maintaining a focus on the restaurant's Kashmiri specialties. Reviewers noted the authentic taste and reasonable prices, with the restaurant earning praise for bringing genuine Kashmiri hospitality to Singapore's dining scene.

Unfortunately, Saanjha Chulah at Changi Village is no longer halal certified according to Halal Tag Singapore, and one source indicates the restaurant appears to be permanently closed. This represents a loss for Singapore's halal dining scene, as authentic Kashmiri cuisine remains relatively rare in the local market.

For those seeking halal North Indian and Punjabi cuisine in Singapore, other establishments continue to serve this market, though the specific combination of Kashmiri specialties and traditional bread-making that defined Saanjha Chulah may be difficult to replicate.