Casuarina Curry Restaurant
The prata had crispy edges and goes well with the curry which is not too spicy and did not overpower the prata.
The restaurant was named a Singapore Hawker Master in the roti prata category in 2011. The awards, which recognise deserving hawkers and aim to spur them on in their craft, are organised and presented by The Straits Times and Lianhe Zaobao.
Prata here starts at $1.20 for a plain one.
Options range from egg prata and butter prata, to ones filled with everything from banana and chocolate to garlic and cheese.
It also serves items such as murtabak, fish head curry, briyani and naan.
Where: Casuarina Curry Restaurant, three outlets – 136 & 138 Casuarina Road, tel: 6455-9093; 187 MacPherson Road, tel: 6285-9001; 20 Sixth Avenue, tel: 6469-6915
MRT: Yio Chu Kang, Potong Pasir, Sixth Avenue
Open: Upper Thomson – 7am to midnight, daily; MacPherson – 10am to midnight (weekdays), 8am to midnight (weekends); Sixth Avenue – 7am to 11pm, daily
Order the Murg Tikka Masala ($48) and Hot Stone Tandoori Lamb Chops ($60).
For me, Rang Mahal has always been one of the top three North Indian restaurants here.
It is also the oldest, having opened at the now-defunct Oberoi Imperial hotel in River Valley Road in the 1970s.
But instead of being stuck in the past, it has evolved over the years to stay relevant to modern palates.
Its cooking is refined and contemporary.
Some dishes – such as tandoori chicken and murg tikka masala (chicken pieces with bell pepper, onion and tomato masala) – stay traditional. But the chef also pushes the boundaries with ingredients such as lobster and scallops, which have appeared on Indian menus only in recent years.
The photogenic plating has also been influenced by Western food styling, but the flavours stay unmistakably Indian.
Where: Rang Mahal, Pan Pacific Singapore, 7 Raffles Boulevard, Level 3, tel: 6333-1788
Open: noon to 2.30pm, 6.30 to 10.30pm, daily
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