Spice, And Everything Nice

Spice, And Everything Nice

A list that comprises of the unique flavours of Indian cuisine — the exotic-tasting meats and the different sorts of unique bread that they have.
Xing Wei Chua
Xing Wei Chua

Was actually in the area for Master Tang's but I had school and couldn't wait for the short but stagnant queue to go shorter (everyone in the queue was having at least one for dine-in and five to takeaway). Didn't know how long has this new Casuarina Curry outlet at Sixth Avenue been opened — it's situated along the stretch where Brazil Churrasco is at; possibly replacing one of the fine dining restaurants. Ordered my usual Plain and Garlic Cheese; the former really depends on how you like your Prata — it's significantly less crisp than the ones served at Springleaf but it's relatively thinner with a more stretchy texture. The Garlic Cheese however was thinner and more crisp than Springleaf's but the garlic and cheese were more concentrated in the middle rather than around the whole Prata — flavour-wise it's almost of the same deal as Springleaf's; stretchy, melted mozzarella cheese used here for ultimate shiokness. Curry was decent; better than most but not quite memorable. Dining environment here is quite different from Springleaf Prata at Rail Mall (which is the most appropriate comparison for this Sixth Avenue outlet) — more like your average prata house with aircon decked in bright shades of orange (their corporate colour), but the aircon is way stronger here and they do have phone reception here as compared to Springleaf's Rail Mall outlet which is non-existent. Food-wise, Casuarina feels like it would come just a little short of Springleaf for me, but I would probably pick Casuarina's Sixth Avenue for its environment any time.

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Hadn't been back to this spot in years — a haunt in my early polytechnic days for Roti Prata and now a convenient spot for a super casual dinner with friends. Hadn't had a single Naan to myself ever before, nor had I had ordered Masala Chicken by myself anyway (very very late boomer to Indian Cuisine here). The Naan closely resembled a Prata-version of a flatbread sitting in between both for texture, though I do think the Naan could have carried the buttery aroma all over rather than just being a puddle of melted oil over the Naan. Masala Chicken represented a thicker Chicken curry — heavier flavours of spices and less intimidating in terms of heat. One thing is for sure though; I am gonna kick off an adventure for more authentic Indian food soon now that I have had my first taste of it!

Up, down and everywhere around for food.

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