I'd still rather go to Usman though.
Haleem from Bismillah Biryani. This one wasn't as citrusy as Usman's, perhaps because one was supposed to squeeze the lime on themselves. But those awesome fried shallots on top made up for it, helping me to wolf this delicious paste down in seconds.
Oh man, that was delicious. After just one bite I had to interrupt the lunch conversation today just to say how amazing this was.
That's their mushroom mutter. Sliced canned mushrooms with peas in masala(?) gravy. Not bad. Had a bit of heat.
Loved those toasty chunks of cottage cheese.
36 reviews of Komala Vilas "My boyfriend and I discovered this gem while traveling through Asia for a month. The fact that we are here six times during our trip (generally during layovers between countries), it's safe to say this was our favorite…
Chef Shen went for the easy-to-eat Boneless Lamb Biryani ($14.90), which did not disappoint.
Mr Biryani is not only a restaurant but also offer catering service. They have second outlet located at Tanjong Pagar too. The restaurant is currently offering island-wide delivery and takeaway services.
The price is reasonable and affordable too.
Depending on preference I suppose, you will find your favourite drink at Flying Monkey’s New Cocktail Menu.
Overall, lunch at the Flying Monkey was an interesting experience.
Truth be told, I am no indian sweets fan, infact I find them way too sweet for comfort. The sweetness that hits like a wave of tsunami is unforgettable and I probably find more solace in their lassis than sweets.
Make sure to give the Tandoori Chicken ($20) a go, the exterior, charred with wisps of smoke is tender and carry a hint of spiced yogurt with every bite.
21 reviews of The Banana Leaf Apollo "Authentic Indian food. Served with class and finesse. All the dishes are very well made and whats the best if that its free flow of papadoms(an indian cracker) All their dishes are reasonably priced.…
Overall, I like The Banana Leaf Apolo's spicy food, casual ambiance, clean surroundings and fast service. This Indian type of cuisine and style of eating is something I wish could be present in Manila.
The 75-year-old restaurant, Mavalli Tiffin Rooms is an icon of Bangalorean culture due to its huge popularity and authentic taste of South Indian Food.
The quality of food is consistent.
My overall rating for this restaurant is 4 out of 5 stars
A food blog from a Singapore-based traveler
I would definitely recommend trying the dishes here. Not only taste good, portion generous and the price is affordable as well.
When there are so many restaurants in Little India that leave you clueless of where to dine in, simply head down to Indian Express for an authentic experience.
I haven't been to Mustard in a long time, so I was delighted to come back for that awesome macher paturi. The bigger highlight today though was this cooked mustard green dish above.
Delicious curries begged to be paired with rice. We thought the buttery jeera basmati rice made good pairing
The fish was slightly fishy and over cooked. Fortunately the curry flavours cloaked over any imperfections.
The only thing that was disappointing this time round was their peshwari naan.
It's been a long time since I've been to Swaadhisht, and this time I finally tried that tapioca-based kappa briyani in the upper left corner of the photo. It was chewy and pleasantly spicy, as were many of the other items above. But the thing that I liked the most was not pictured: the chicken ishtu and appam, with a deliciously rich coconut base. I'll go back just for that.
We love it. Our first-time trying Kerala cuisine and we are already planning for our next visit here.
Premaas was our lunch destination today, and I was fortunate to be able to taste a number of dishes, in particular that red kingfish curry in the upper right corner, as well as the potent pepper in the chicken next to it, all mopped up by a few light and fluffy appam.
Premaas is a Keralan restaurant that has been suggested on several occasions, and I finally made it there tonight (6 Dalhousie Lane, 6392-3644). I focused on their fish, like those sardines above, which were not only light, crispy, and tasty, but also very affordable at just S$4 (US$3) for that plate.
This place was impressively good (486 Serangoon Road, 9711-2400). It’s a South Indian vegetarian restaurant, but upscale and hip enough to do craft cocktails at a brick-lined bar in the back featuring spice-infused booze. And the food is done on small plates with some notable twists.
This place wasn't cheap after a number of their cocktails though.
One of the reasons is the ambience, I think, it’s a barefoot restaurant; you have to leave your shoes at the entrance of the stairs, and walk up to the second floor (so don’t wear your expensive shoes, wait kanna stolen).
Overall another great dinner with Eve and MN. The company was great and so were the food. We all come to a conclusion that the meat dishes here are more worth trying than their seafood.
Their rendition has reduced the carrot to a smooth chunky paste, and while devoid of garnishes, carries bright vegetal sweet milky spice flavour.
Overall, it was an enjoyable meal. All of the Indian dishes that we tried that night was good.
The comfortable ambience, consistently high quality and tasty food keeps me coming back, though service may tend to be hit-or-miss. Will return to Sakunthala's Restaurant for more!
Food at ABC Nasi Kandar Restaurant is focused on Malay and Indian cuisines, specialising in Nasi Kandar, Tandoori dishes, and curries. Taste and quality is, more often than not, above average and consistent, with few missteps.
Ambience at ABC Nasi Kandar Restaurant is modern functional.
personally, I'd prefer a more subtle one, but it worked.
Arunachala Bhavan Restaurant in Race Course Road is a great place to experience a wide variety of Indian dishes. The prices are reasonable.
Ignoring the final disappointment, I must say the flavors at Kotuwa are interesting and unique.
Overall Kotuwa was an interesting culinary journey with the exotic flavours of Sri Lanka and South Asia, transformed and elevated by Chef and his team into what we could enjoy.
