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Wednesday, 30 December 2015

Boxing Day Dinner at Muthu's Curry Restaurant @ Race Course Road

138 Race Course Road #01-01 Singapore 218591
Tel: 6392 1722

Started in 1969 as a small business selling home-cooked curry by Mr. Ayyakkannu, Muthu's Curry has since spanned Singapore with many outlets, and is one of the most well-known curry houses here. Culinary standards and quick service is ensured and maintainted throughout traditions as they continue to serve up contemporary and conventional Indian cuisine.

The interior of this restaurant is simple yet cosy, with Zen decor beautified by stained glass panes. Service was quick and friendly, injected with a little tinge of humour. We were here on Boxing Day, primarily for their Tandoori Turkey, but of course we also took the opportunity to try other items on the menu too.

We started with their Pappadum Chips to munch on and beverages of Kingfish Beer and Mango Lassi (SGD$7.00). Some of us had the Strawberry Lassi (SGD$6.00) and Lime Juice (SGD$1.00). Iced water was served as well.

They placed on our plates a couple of side dishes to go with our rice - Aubergine Goa (pickled brinjal) and Bandh Gobhi Achar (picked cabbage), flavourful and appetite-whetting sides.

For food, we began with an assortment of different-flavoured Naan (SGD$3.00 - SGD$5.00) - hot breads to be paired with the dishes and gravy.  There were also White Rice (SGD$3.00 per guest) and Briyani Rice (SGD$4.00 per guest) for the same purpose - we were disappointed that they used jasmine white rice instead of basmati rice for the White Rice.

The Butter Chicken (SGD$12.00) was lovely - tender chicken in a creamy butter sauce. The Chicken Vindaloo (SGD$11.00) was made up of boneless chicken cooked together with potato - another dish made up of succulent chicken and soft chunks in a tasty gravy.

Next, Tandoori Turkey (SGD$98.80 for a whole stuffed turkey / SGD$90.80 for whole plain turkey); we ordered just a portion of it. The turkey was moistened and tender, unlike any other turkey we have tasted; and roasted delicious tandoori style - with yogurt and spices.

The Chicken-65 (SGD$12.00), better known as Tandoori Chicken- was marinated with yogurt and Indian spices and deep-fried until a crispy golden-brown. It was delicious with smokey hints and the meat was rather tender.

We all liked the Lamb Rack Annas as well - the lamb chops version, served with grilled pineapple discs. The lamb chop was soft, tender and delicious with smokey hints; obliterating the very faint gamey taste of this dish. The sweet pineapple discs were a lovely touch to this heavier meat dish.

Then we had the signature Fish Head Curry (SGD$22.00 for small / SGD$27.00 for medium / SGD$32.00 for large), a South Indian dish proclaimed to be pioneered by Muthu's Curry. The curry was thick, spicy and tantalising - perfect to be eaten as a soup or doused over naan or rice. The fish head was huge; its flesh was utterly tender and smooth, bursting with freshness.

The Bindi Fry aka Crispy Lady's Fingers (SGD$9.00) - stir-fried with onion rings and dried chilli. It was delicious and addictive, crackling in texture and unstoppable to munch on. Eat it while hot though, for it would turn soggy towards the end.

For desserts, we started with Mango Kukfi (SGD$5.50) - homemade mango ice-cream served with whipped cream and a single maraschino cherry. The ice-cream had a gently crunchy texture, like biting into crushed ice, and luscious with mango's aroma.

Next, Pistachio Kulfi (SGD$5.50) - ice-cream prepared with a generous serving of pistachios, served with whipped cream and a single maraschino cherry. This was another nectarous creation, redolent with pistachio's nutty flavour.

Finally, the Gulaab Jaamun (SGD$5.50) - milk dumplings fried and served in a rose-flavoured sugar syrup. Another very saccharine concoction with soft fried milk balls, creamy and delicious, infused in sweet syrup. It was the perfect dessert after a heavier, spicier dinner.

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