Singapore-based chefs tell us where they go when they have cravings for South Indian fare
When one mentions Singapore’s South Indian cuisine, they usually think of fiery fish head curry and boldly flavoured dishes served on banana leaves or thali (large metal plates). There is also a range of restaurants offering authentic Keralan and Malabar specialities as well as excellent vegetarian eateries. Here are some recommendations from chefs in Singapore.
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1. Gandhi Restaurant
Mano Thevar, Chef-Owner, Thevar
Mano Thevar enjoys going to Gandhi at Little India, which started as a small stall along Serangoon Road in the early 1970s. It eventually moved to a restaurant space at Chander Road and now takes over two shophouses. “I usually go here on Sundays with my staff and friends,” shares Thevar, whose favourites are the onion fried chicken, rasam (spicy South Indian soup) and mutton ribs curry. For a bigger feast, he orders it with vegetables cooked South Indian style.
When Thevar is not at Gandhi, you’d often find him savouring Malabar Cuisine at Premaas Cuisine at Dalhousie Lane. His top picks include meen polichathu (fish cooked in banana leaves), mutton jeera biryani and fish curry.
Gandhi Restaurant, 29/31 Chander Road, S(219538), 6299 5343
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