A Tale of Two Tables: Dining at Eros Hotel's Singh Sahib and Blooms

Nestled in the bustling Nehru Place district of New Delhi, the elegant Eros Hotel has long stood as a bastion of hospitality excellence. Among its culinary offerings, two establishments—Singh Sahib and Blooms—represent contrasting dining philosophies. Recent visits reveal a surprising role reversal that merits attention from both loyal patrons and curious newcomers.

Singh Sahib: Legacy Challenged

Ambience & Service (4.5/5)

Singh Sahib continues to captivate with its atmospheric excellence. The restaurant's interiors pay homage to Punjab's regal heritage—ornate wooden panels, tasteful brass accents, and subdued lighting create an ambience of nostalgic elegance. Private dining sections offer intimate spaces for special occasions, while the main dining area balances grandeur with comfort.

The service remains impeccable—staff members demonstrate exceptional knowledge of the menu, provide thoughtful recommendations, and maintain the perfect balance between attentiveness and discretion. The ceremonial presentation of signature dishes adds a theatrical element that enhances the overall experience.

Cuisine (3.5/5)

Unfortunately, Singh Sahib's culinary execution no longer matches its impressive setting. Once celebrated for robust flavors and authentic recipes, the restaurant now delivers inconsistent experiences:

• The Dal Makhani, once Singh Sahib's crowning achievement, lacks the deep, smoky complexity that comes from slow-cooking.
• Tandoori specialties emerge from the clay oven with proper char but inconsistent marinade penetration.
• The Chicken Curry Home Style, while attractively garnished and aromatic, lacks the depth of flavor and homemade authenticity that its name promises. The gravy appears thin rather than rich, and the chicken pieces aren't as tender and succulent as one would expect from a slow-simmered family recipe.
• Breads from the tandoor arrive hot but occasionally undercooked in the center.

Most concerning is the general muting of flavors—spices seem cautiously applied rather than confidently balanced, suggesting a kitchen playing it safe rather than celebrating Punjab's bold culinary heritage.

Value Proposition

With prices befitting its fine-dining positioning (₹3,000-4,000 per person), Singh Sahib now represents a questionable value proposition. The restaurant seems to be coasting on its established reputation rather than actively maintaining culinary excellence.

Blooms: The Ascendant Star

Ambience & Service (4/5)

Blooms presents a brighter, more contemporary setting. While lacking the distinctive character of Singh Sahib, its well-appointed interiors feature abundant natural light during day service and warm, inviting lighting by evening. The open layout accommodates both intimate dinners and larger gatherings with equal grace.

Service at Blooms has evolved remarkably. Staff members display genuine enthusiasm about menu highlights, accommodate special requests with ease, and maintain efficiency even during peak buffet hours. This approachability complements the restaurant's more relaxed atmosphere.

Cuisine (4.5/5)

The true revelation lies in Blooms' culinary renaissance. Under the guidance of the talented culinary team, the restaurant has transformed its buffet from a standard hotel offering to a genuinely exciting gastronomic journey:

• The Indian section features regional specialties beyond the usual North Indian fare, with standouts including a perfectly spiced Keralan fish curry and exceptional Hyderabadi biryani that showcases masterful expertise in regional rice preparations.
  
  
• Live stations offer made-to-order specialties where diverse culinary influences are evident—from perfectly crisped dosas with house-made chutneys to custom-tossed Asian wok creations featuring hand-crafted sauces.
  
  
• The continental selection demonstrates technical proficiency, particularly in properly cooked proteins and well-executed mother sauces that would impress even classical French kitchens.
  
  
• Desserts show remarkable finesse—neither overly sweet nor unnecessarily complex. The fusion creations, like cardamom-infused crème brûlée, have become signature offerings that patrons regularly return for.

Most impressive is the kitchen's attention to baseline quality. Even simple dishes—from dal to roasted vegetables—display careful execution and thoughtful seasoning, reflecting the chefs' philosophy that every element deserves equal respect.

Value Proposition

At approximately ₹2,500 for dinner and ₹1,800 for lunch (per person), Blooms delivers exceptional value, particularly considering the quality and variety offered. The à la carte menu similarly impresses with well-executed dishes at fair price points.

The Culinary Maestros: Spotlight on Eros Hotel's Chefs

* Chef Harpreet Singh

The culinary renaissance at Blooms owes much to the passionate leadership of Chef Harpreet Singh, whose innovative approach has transformed the restaurant's offerings. With a background in both traditional Indian cuisine and international cooking techniques, Chef Harpreet brings a unique perspective to the kitchen. His signature touch can be found in the regional Indian specialties, where he masterfully balances authenticity with contemporary presentation. Chef Harpreet's commitment to sourcing fresh, seasonal ingredients has elevated even simple dishes to remarkable heights.

* Chef Ravinder Singh Rawat

Working in perfect harmony with Chef Harpreet is Chef Ravinder Singh Rawat, whose culinary mastery and dedication to authentic flavors ensure consistent excellence across Blooms' diverse menu. Chef Rawat's expertise particularly shines in the North Indian section of the buffet, where his regional specialties have become legendary among regular patrons. His perfectly layered lacha paranthas exhibit exceptional technique—crisp, flaky exteriors giving way to soft, buttery interiors—while his traditional North Indian curries demonstrate an impressive command of complex spice blending. Born and raised in the foothills of Uttarakhand, Chef Rawat brings generations of family recipes and cooking techniques to Blooms' kitchen, creating dishes that honor the rich culinary heritage of Northern India while satisfying contemporary palates.

Together, these culinary artists have orchestrated Blooms' transformation from an ordinary hotel restaurant to a genuine dining destination, proving that executive talent and creative vision can dramatically elevate the dining experience..

Recommendations for Diners

When to Choose Singh Sahib:

• For business meetings where impressive aesthetics and flawless service take priority
• When hosting guests who appreciate traditional settings
• For special occasions where the ceremonial aspects of dining matter

When to Choose Blooms:

• To experience Chef Harpreet's reinvention of regional Indian classics
• To sample Chef Rawat's innovative fusion desserts
• When dining with diverse groups with varying taste preferences
• For relaxed family gatherings or casual business meals
• When seeking the best overall value without compromising quality

Beyond Comparison: A Way Forward

The divergent trajectories of these establishments offer an instructive case study in hospitality management. Singh Sahib demonstrates how even the finest restaurants require constant culinary reinvention, not merely maintenance of ambience and service standards. Meanwhile, Blooms illustrates how thoughtful leadership—particularly from talents like Chef Harpreet Singh and Chef Ravinder Singh Rawat—can elevate an all-day dining concept beyond its typically utilitarian reputation.

For Eros Hotel management, the path forward seems clear—perhaps consider how the innovative approach and technical excellence that Chefs Harpreet and Rawat have brought to Blooms might be applied to reinvigorate Singh Sahib's kitchen. The foundations for excellence remain strong; what's needed is a renewed commitment to the bold, authentic flavors that once made this restaurant a destination in itself.

The Final Verdict

While Singh Sahib remains a beautiful setting for special occasions, culinary enthusiasts should direct their attention—and appetites—to Blooms, where Chef Harpreet Singh and Chef Ravinder Singh Rawat have created a dining experience where substance now triumphantly complements style. In this unexpected role reversal, Eros Hotel finds its true culinary standard-bearer in its all-day dining venue rather than its specialty restaurant.

Until Singh Sahib recaptures its culinary glory, discerning diners would be well-advised to appreciate its ambience while saving their more ambitious gastronomic explorations for the inspired creations of Chefs Harpreet and Rawat across the lobby.

This review reflects experiences from multiple visits between April and May 2025. Menu offerings and quality may vary.