Ivan T.
Google
Murtabak (SGD $8) @ Casuarina Curry.
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Established in the 1950s and later incorporated in January 1993, this chain of stalls is known for making their dishes from scratch daily. The brand is family owned, run by brothers Ramanan Subramaniam and Ravindran Subramaniam, sister Thenmozhi Subramaniam.
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Famed for their rendition, which has a crispy light crunchy pan-fried dough which shatters beautifully when bit. Folded and layered with wispy chicken egg, crisp red onion, bouncy button mushrooms, and gooey cheddar cheese, along with a choice of spiced meat or fish.
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The most popular are tender turmeric spiced minced mutton, chewy shredded chicken, or soft sardine fish. Carries smoky bready meaty eggy vegetal salty savoury spice earthy tangy zesy sour cheesy flavour.
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They also offer unique renditions, including a vegetarian option with cabbage.
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Mutton Mysore (SGD $7) @ Casuarina Curry.
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Established in the 1950s and later incorporated in January 1993, this chain of stalls is known for making their dishes from scratch daily. The brand is family owned, run by brothers Ramanan Subramaniam and Ravindran Subramaniam, sister Thenmozhi Subramaniam.
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Their rendition is a dry richly spiced version, with the chunks of boneless mutton marinated with plain yoghurt and spices including black pepper, turmeric, curry leaves, and powdered red chili, then simmered for up to 2 hours or so.
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The result is a tender oily dry chewy texture, with sharp meaty salty spicy savoury peppery flavour. Rather fiery, the heat grips and lingers on the palate.