The “Mackerel Buns” I fell in love with on my first ever visit to @thevar.sg, which took place about three months ago, is all grown up. In a way that makes its original, as astoundingly delicious as it was, seem like a duckling to the swan it is today.
No longer is the fish flaked into bits and sealed into thin-walled bread but cut into a slab and grilled (I think in the tandoor oven because it remains moist) then placed on a freshly made dosai and smothered with a thick and very aromatic spicy curry paste. A piquant finely-chopped tomato chutney lights things up as brightly as my eyes did when I bit into what is re-christened the “Mackerel Dosai”.