At Indus Folk, we’re redefining the way Indian food fits into modern life — rooted in heritage, reimagined for today.
By focusing on balanced ingredients, mindful cooking techniques, and superfoods drawn from across the country, every bowl is designed to be easy to enjoy, gentle to digest, and perfect for life on the go — without ever losing the comfort, warmth, and soul that make Indian food timeless.
Indian food has always been one of the world’s most nutritionally sophisticated cuisines. Indus Folk exists to make this wisdom accessible to everyone, every day, without compromise.
-Malvika Arora Founder Indus Folk
Gagan Singh has spent 28 years in hospitality, including 25 with Marriott across some of the world’s finest properties. He knows what great food looks and tastes like — and what it takes to serve it at scale.
In 2024 he brought that experience to Singapore with the launch of Akasa, a celebration of Indian fine dining. But one belief kept nagging at him. That Indian food, for all its richness and complexity, could never truly be healthy.
In 2025, he set out to prove that wrong.
IndusFolk is his answer — a restaurant that honours the soul of Indian cooking while stripping away nothing but the compromise. Ancient grains, slow-cooked legumes, tandoor-kissed proteins and bold spices, built into bowls that are as nourishing as they are deeply satisfying.
IPG Hospitality Pte.Ltd is incorporated in Singapore, laying the foundation for a new-age hospitality journey rooted in culture, community, and meaningful dining experiences.
Akasa is introduced as the group’s first hospitality concept, setting the tone for thoughtful dining, elevated experiences, and future brand expansion.
Indus Folk is officially established with its brand identity, visual direction, and restaurant concept fully developed — blending Indian heritage with contemporary storytelling.
Indus Folk opens its flagship destination at 8A Marina Boulevard, Marina Bay Link Mall, Singapore — welcoming guests into a space where every dish carries a story, served warm.