The first thing that struck me about Bhoomi was its transformation of space and, in a way, of perception. Tucked within what used to be the infamous Orchard Towers, this restaurant is part of a fascinating chapter in the building’s rebirth. Once known for its late-night bars and colourful nightlife, Orchard Towers is now undergoing a major transformation with new tenants such as a church, restaurants, and retail shops moving in. And right here, amidst this unlikely renewal, stands one of Singapore’s most soulful Indian restaurants - Bhoomi, which earned its Michelin Guide recognition within just a year of opening.

Step inside and the contrast couldn’t be sharper. Gone is the raucous energy of its past. In its place: soft arches, sculpted walls, and warm light spilling from woven rattan lamps that hang like golden baskets in the air. The space radiates calm with terracotta pots, macramé wall weaves, and earthy ceramics setting a tone that feels grounded yet refined.

Behind this concept is Chef Milind Sovani, a name familiar to many from his days at Song of India and Table by Rang Mahal. Bhoomi was born from his travels with his father across India, a culinary pilgrimage that taught him that “the true taste of India lies in the earth itself.” That belief forms the soul of Bhoomi, even its name means “earth.”

Our Indian colleague treated us to lunch here, and we began with Bhima Onion & Avocado Kebab - soft, pan-seared patties made from avocado, Nasik white onion, and handmade cheese. It was mild and creamy with a subtle savouriness that grew on you. The grilled tiger prawns, beautifully charred and juicy, carried just the right hint of spice to let the seafood’s sweetness shine.

For mains, we shared Chulhewala Nihari Gosht Curry, a lamb dish slow-cooked on a wood-fired clay stove using an aromatic Lucknowi spice blend. It was deeply flavourful, though a touch too salty that day. The Pandara Road Paneer Tikka Masala, inspired by Chef Milind’s favourite Delhi haunt from his bachelor years, was a crowd-pleaser with tender cubes of paneer in a silky, tangy tomato sauce.

The Dal Dera Ismaail, simmered over charcoal for 48 hours, was earthy and comforting, its smoky aroma lingering between bites. And the Awadhi Chicken Dum Biryani, layered with saffron, rose, Lucknowi spices, and rich ghee, was the perfect finale, every grain of rice fragrant and fluffy.

Lunch at Bhoomi was a reminder of how food can tell stories not just of heritage, but of renewal. From a building reclaiming its identity to a chef honouring his roots, this was a meal that celebrated both transformation and tradition, all in one bite of biryani and a sip of nostalgia.

Bhoomi by Milind Sovani
1 Claymore Drive
Orchard Towers, #01-05
Singapore 229594