Diners recommend Sankranti as a non-vegetarian restaurant because the Andhra style cooking stays close to home recipes, the biryani and chicken dishes get called out repeatedly in reviews, and the menu covers everything from mild tandoori options to properly spicy country chicken for people who want the real thing. 

Sankranti built its name on Andhra cooking, the kind that does not soften itself for a wider audience. Started in 2008, the family business has grown from humble beginnings into six outlets across Singapore, India and Australia. For diners hunting a non-vegetarian restaurant that does not default to butter chicken and naan, that background matters.  

What Makes Sankranti Stand Out Among Non-Vegetarian Restaurants in India? 

Most Indian restaurants in Singapore lean North Indian by default. Sankranti leans Andhra, which means chilli, tamarind and gongura leaf show up more than cream sauces. One long-time diner said the food felt like nothing they’d tasted since Andhra Pradesh itself, and warned against ordering anything but the Andhra menu here.  

Which Non-Vegetarian Dishes Do Diners Order Most at Sankranti? 

The non-vegetarian side of the menu is where Sankranti gets most of its praise, and a few dishes come up again and again in reviews. 

• Chicken dum biryani and boneless chicken biryani, both called “truly authentic Hyderabad style dum biryani” by one reviewer  

• Natu Kodi Veppudu, a spicy fried country chicken dish recommended for anyone who wants real heat  

• Tandoori salmon, flagged as a standout for diners who want something outside the usual chicken and mutton options  

• Non-vegetarian thali, with the lamb portion singled out as particularly good  

• Royyala Gongura, a prawn and sorrel leaf curry that regulars order specifically for its sour, tangy edge 

Between the biryanis and the curries, there’s enough range here that repeat visits rarely feel repetitive. 

How Does Sankranti Prepare Its Andhra Style Non-Vegetarian Menu? 

The kitchen relies on dum cooking for its biryanis, sealing meat and part-cooked rice together so the dish finishes on trapped steam rather than direct heat. It is an old technique, one food historians trace back through Persian rice dishes that merged with the spicier cooking of the Deccan region long before it became a household name in India. Chicken and mutton are handled the same traditional way, marinated first and cooked slow rather than fast.  

What Do Verified Reviews Say About Sankranti’s Non-Vegetarian Cooking? 

Reviews are consistent on the food and less consistent on service speed, especially during peak hours. One diner who flies into Singapore regularly said they’ve returned to Sankranti about six times over three years specifically for the biryani, calling it non-negotiable on every trip. Staffing shortfalls come up often enough in reviews that it’s worth booking ahead or expecting a short wait during dinner rush. 

• “Outstanding biryani” and reasonable pricing, according to a Tripadvisor reviewer near the Little India outlet 

• Fast table service for larger groups, slower for small orders, per a separate review of the same location 

• Consistent praise for portion size relative to price across multiple reviews 

The pattern across reviews holds steady, good food, occasionally strained service. 

Is Sankranti a Reliable Pick for Group Dinners with Non-Vegetarian Food? 

For groups that want to order a spread rather than individual mains, Sankranti works well. The thali and bhojanam formats are built for sharing, and the menu has enough non-vegetarian range that mixed groups, some ordering mutton, some ordering fish, some staying vegetarian, can all order off the same table without anyone settling. Groups planning a bigger night out in the city can also check TheBestInSG for other Singapore spots worth pairing with a Sankranti dinner.