A Night at Gully — Where Indian Street Food Finds Its Swagger

There’s something about Indian street food that hits different. It’s punchy, loud, comforting — full of soul. And at Gully, perched on the fifth floor of Holiday Inn Singapore Little India, that soul gets reimagined with modern flair and just the right amount of drama.

We were invited for a media tasting, but let’s be honest — it felt more like supper with friends (the kind who feed you very well).

Street Snacks, Rewritten

We started with a trio of small plates that were anything but small in flavour.

Bara Bazaar Puchka (Pani Puri Shots)

Crispy Golgappa shells, pre-filled with chickpea dal, spiced potatoes, and a punchy mint-infused tamarind water.

The trick? Pop it in one bite — that crunch gives way to a flood of spice, tang, and texture. It’s chaotic in the best way.

It’s not a dish, it’s a moment.

Ashok Vada Pav

A tribute to Mumbai’s OG street burger.

Soft homemade brioche bun, housing a perfectly seasoned mashed potato fritter — fried till golden, topped with chutneys and (optionally) a green chilli for the bold.

It’s spicy, smashable, and strangely nostalgic.

Malai Chicken Tikka

Chicken thigh, not breast (bless), marinated in a creamy cashew-spice paste for 12 hours, then grilled till slightly charred.

Served with a dip, pickled shallots, and fresh lime.

Juicy, smoky, and instantly addictive.

Mains That Hug You From the Inside

Here’s where the flavours deepen, and the comfort levels peak.

Smoked Butter Chicken

Gully’s signature. Familiar, yet with a twist — the butter chicken here is smoke-infused, giving it depth without losing the silky richness we all love.

Hariyali Paneer

A lush, spinach-based curry finished with cream, butter, and cubes of soft cottage cheese.

“Hariyali” means “green,” and this one lives up to its name in both colour and freshness.

Goat Cheese & Pea Kulcha

A twist on the classic stuffed flatbread.

This kulcha is packed with goat cheese and peas, then grilled till lightly blistered. Great for dipping into gravies or eating solo.

Ladi Pav Bhaji

A buttery, spiced vegetable mash served with soft, golden pav buns baked in clusters (“ladi” means cluster in Hindi).

We were told: no forks allowed — just scoop, smash, and devour.

Coriander Rice & Garlic Naan

We paired our mains with fresh coriander rice (super photogenic, surprisingly fragrant) and garlic naan — warm, fluffy, with just the right chew.

Sweet Endings

We wrapped up with two Indian desserts, each reimagined for the modern table.

Gajar Paak

A slow-cooked carrot pudding made with milk solids, sugar, raisins, and a touch of saffron and rose syrup.

Rich, comforting, and full of warm spice — like a dessert your grandmother would be proud of.

Ras Malai Cake

A soft sponge cake soaked in sweetened milk, layered with ras malai cream, and gently scented with saffron and rose.

Lighter than expected, but still decadent — a modern classic in the making.

One traditional. One trendy. Both worth saving space for.

Cocktails With a Kick

We sipped on two very memorable drinks:

• Gully Signature Margarita — A sunny masala-spiced margarita with a gorgeous pink salt rim. Bright, bold, and perfect with anything off the menu.

• Qutub Minar — A Negroni reimagined with Indian spices. Complex, aromatic, and great if you love your cocktails with some attitude.

The Vibe

Gully isn’t just about food. It’s about stories, heritage, and human connection.

Between dishes, we chatted with the team, swapped industry stories, talked about childhood snacks, and even got a little emotional over dessert (yes, really). There were laughs, little moments of nostalgia, and that warm glow you only get from a really good meal with good people.

We came curious.

We left full — and maybe just a little in love.