Indulging In Indian

Indulging In Indian

I don't eat Indian food very often, but when I do, I go for the best and dump it here in this list.
Russell Leong
Russell Leong

Influenced by both @veronicaphua & @juliuslim, I paid @mrbiryanisg a visit after a two month overdue visit to the barber since it was in the same ‘hood and all. Of course, they only do takeaways & deliveries for now, so I was sat on the train back home with everyone looking at the delicious package dangling between my legs. I’m talking about the package containing my order of Rack of Lamb Biryani ($16) and a side order of Veg Kurma ($7), you filth.⠀

The Rack of Lamb Biryani was crafted from a gargantuan lamb rack which was ravishingly redolent, and only very mildly gamey. I’ve had lamb biryani at other brilliant biryani merchants, and I must say that Mr Biryani’s is the probably most luscious lamb I’ve had out of the trio. It’s stunningly seasoned, mildly gamey, and it’s the most juicy & tender lamb that ever came with a biryani. It’s cooked with a masala mix, but the meat itself was pretty mild.⠀

Well, I later found out where all that masala had gone to. It was fully absorbed by fluffiest, most competently cooked dhum basmati rice at the bottom. The rice was dhummy good, I tell ya hwat. Better yet, there was so much of it I left half of it for another meal and still had more than enough for both meals. Oh, that masala was savagely spicy, and I became a dragon the next morning. Well, I wasn’t spewing fire out my mouth, it was coming out the other end of the digestive tract.⠀

Despite that, the biryani hurts so good. I’ll just have to remember to keep a pint of milk on deck so I don’t spit fire from the wrong end.

I’m gonna be honest with you, when it comes to Indian food, my knowledge is limited to briyani, curry, murtabak & prata. That’s probably one of the reasons why I decided to be a little more adventurous and order @mrbiryanisg veg kurma ($7) as a ‘healthier’ side to the lamb biryani. Even though I’ve never tried it before, it sounded like a relatively decent dish.⠀

The waitress explained to me that the vegetable kurma was cooked with masala, but a quick Google search online cast some doubt on that. Maybe it’s Mr Biryani’s proprietary recipe, I don’t know. But I do know that I relished every spoon of that sumptuous spicy stew of vegetables. ⠀

It was actually thick & lavishly creamy, almost like a curry. It was mildly spicy and utterly unctuous, and the liquid was delicious enough on its own. The string beans, carrots and other mystery veggies inside were really more of a complement to the stellar kurma.⠀

Eating your vegetables is a whole lot easier when it’s immersed in this absolutely ambrosial elixir. Take note, parents of kids who refuse to eat vegetables.

While everyone and their dog’s heard of Bismillah Briyani on Dunlop Street, Tip Top Bryani is a much more humble briyani dealership just two doors down (not three) from it’s more famous enemy. However, it might just best Bismillah in the briyani brawl.

At just $7, I got a reasonably large plate of mutton briyani, complete with a side of raita, a side of curry & dessert, which is gajar halwa (I think, I’m probably wrong). The rice was astonishingly aromatic thanks to all the scintillating spices cooked into the basmati rice, and each and every light, fluffy & well cooked grain of rice was satisfyingly savoury.

The massive slab of mutton was very subtly gamey, which shouldn’t offend anyone other than the most picky of people, and like the rice, it was ravishingly redolent. Better yet, the meat was acceptably moist & tender, with all the fat (usually where most of the gamey odour comes from) being thoroughly cooked & rendered down.

I get annoyed everytime a hard boiled egg is served as an accompaniment to rice, and this time was no exception. Cmon guys, lubrication is key. Use a half boiled egg instead, thank me later. The raita on the side really helped to keep the mutton briyani from being overwhelming with the sharp pickled cucumbers & onions serving as a piquant palate cleanser. And of course, the sweet orange (might be young too, idk fam) thing was a sweet ending to a stellar dish.

1 Like

While a lot more than five guys were queuing for that new burger joint, I checked out Burger+ much more lowkey opening at The Central @ Clarke Quay. Besides burgers, they serve hot dogs & Korean fried chicken. What’s a Korean restaurant without Korean fried chicken, right?

Of course I was getting their signature Bulgogi burger, what else would I get at a Korean burger place? The one thirty gram beef patty was flavourful enough with the slightly sweet and satisfyingly savoury Bulgogi sauce, and was garnished with competently caramelised onions and Bulgogi mayo before getting smothered by two soft brown potato buns. ⠀

Frankly speaking, it’s basically an improved samurai burger with a lot less mess and better quality ingredients. The sauce is less sweet than the teriyaki sauce Mickey D uses and is a lot more balanced & nuanced. With that being said, I’m still unconvinced that this burger is fully deserving of the $13.80 I shelled out on it.

2 Likes

If a buffet doesn’t serve up whole roasted turkey during Christmas season, is it really Christmas? Beach Road Kitchen, just like every other self respecting buffet restaurant out there, has a full bird on deck. However, unlike many others this year, they’re keeping it pure and taking the purist approach instead of adding mala spices, marmalades or what have you to the turkey.

Taste wise, it’s bang on target. It’s satisfyingly savoury and the skin is a riot of redolent herbs & spices that would put the Colonel out of commission. Unfortunately, they decided to shred the turkey meat instead of having a guy behind the line slicing it to order, and as such, most of the moisture is lost.

Also, without any thick, tantalising gravy, or cranberry sauce, or stellar stuffing to accompany the turkey, the turkey felt decidedly incomplete and lacking. It’s still a decent bird for the night, but it could be a lot more fulfilling.

2 Likes

This is just the regular plaster prata from Springleaf, but it might just be better than the legendary Plaster Blaster. Simplicity is occasionally supreme, and when a humble fried egg is mated to Springleaf’s felicitously crispy pratas, a thing of simple beauty that anyone can appreciate is born.

So how does this compare to Chindamani’s astoundingly crisp pratas? Well, Springleaf’s prata is heavier as there’s more dough within each dough disc, but it’s no less crispy. Chindamani’s pratas are more akin to paper prata, and they are lighter and as such, less guilt inducing.

At the end of the day, it’s all about what you want from your pratas.

7 Likes

Just when I thought Springleaf's positively perfect prata couldn't be matched, along comes Chindamani to prove me wrong.

The secret behind Chindamani's crisp pratas is their technique, which sees a maximum of two slightly thicker than paper layers folded onto each other. Naturally, the kosong (plain) prata is as crisp as a general's over-starched uniform, and it's actually comparable to paper prata.

The plaster prata is probably the best I've ever had, as it's simply one Chindamani's transcendent kosong pratas that has an egg-splosive sunny side up grafted into it. Their chicken curry could be richer and more savory, but it's quite hard to nitpick when that glorious, crispy prata gets coated with that luscious egg yolk gets dipped into the curry and loaded into your eager mouth.

This right here is the breakfast of champions.

10 Likes

I thank the good Lord that Springleaf has their own mad scientist churning out insanely indulgent prata-based creations every year, otherwise we'd never have this majestic monstrosity known only as the Murtaburger.

Simply put, it's a ramly burger that decided to evolve into its final form and decided to overdose on steroids to do so. Forget bread buns, we don't need none of that trash where we're going! That's right, the good ol' mutton burger patty is thrown into the loving embrace of Springleaf's stunningly stellar kosong prata.

BUT WAIT, THERE'S MORE!

Call now, and you'll get a deluge of melted cheese and a measure of fluffy egg thrown in for good measure!

If you wanna sin at breakfast, then this is how you do it.

3 Likes

Yes yes, I'm only like a couple of years late to the party, give me a break.

The (in)famous Plaster Blaster ($5.50) from Springleaf Prata Place is basically what happens when someone decides that using bread for Eggs Benedict is far too mainstream and cans the bread in favor of a round (geddit? GEDDIT?!! Hehehe-sorry.) of Springleaf's signature oily, sinful but so damned good kosong prata.

Of course, adding a poached egg with its flowy, sticky yolk onto a near-perfect piece of prata is just pure genius. The cheap processed ham somehow works well with the prata and poached egg, and it just serves to heighten your pleasure. As for the hollandaise...well, it's more mayo than actual hollandaise so I'd recommend you curving that. Drown this prata in Springleaf's curry instead.

Personally, I found Springleaf's curry to be kinda underwhelming due to them not putting any coconut milk into the curry (where my coconut milk at boy), but it's still relatively serviceable. Hoo lawdy, I can already feel my arteries getting plastered, but it was worth it.

7 Likes

Alcohol may not be good for my body, but my body is good for alcohol.

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