Looking for Indian places?

Founded in the 1960s but officially registered in December 1981, this family-run casual eatery is renowned for popularising the "Jalan Kayu Roti Prata" brand in Singapore, and is currently managed by Thasveerali Ali.
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Their rendition differs because of the curry gravy, with less use of red chili and more curry leaves. The deboned mutton cubes are simmered within, infusing it with flavour.
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Has tender chewy textures, with mellow meaty savoury salty spice flavour. Inspired by South Indian cuisine in style, yet different enough to be uniquely Singaporean.
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Mutton Mysore
Thasevi Food
@ 237 Jalan Kayu
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Established in January 1985, this humble stall specialises in South Indian dishes, particularly those from Tamil Nadu state in India. Their affordable prices and delicious tastes create repeat customers.
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Their rendition has boneless mutton chunks marinated in plain yoghurt, powdered red chili, and other whole spices, with a base of stewed tomatoes and red onions.
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The curry is thick and semi-dry, clinging to the meat. Has tender chewy sticky textures, with meaty salty savoury tangy sour spice flavour.
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Mutton Mysore
Sri Kamala Vilas Restaurant / Kamala Restaurant
@ Tekka Centre, 662 Buffalo Road #01-16
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Established in August 1999, this halal-certified restaurant offers tasty dishes in a comfortable setting. They are known for being innovative, exploring Indian fare drive-through concepts and bento-box vending machine meals.
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Their signature dish has boneless mutton chunks marinated with plain yoghurt, curry leaves, turmeric, dried red chili, and other whole spices bloomed in mustard oil. Finished with roasted cashew nuts for body.
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Carries crunchy tender chewy oily textures, with sharp meaty salty savoury earthy spice flavour. The fiery heat from the chili lingers on the palate.
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Mutton Mysore
Sakunthala's Restaurant
@ 66 Race Course Road
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Established in April 2005, this no-frills casual eatery is known for its variety of flatbreads and curries, as well as being a go-to late night supper spot for families or students.
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Their rendition features a rich and thick curry, liberally spiced with curry leaves and black pepper, filled with chunks of tender chewy deboned mutton.
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Has sharp peppery spice meaty salty savoury flavour, with a gripping bite on the palate. Best paired with flatbreads or white rice.
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Mutton Mysore
Mr. Prata
@ 320 Clementi Avenue 4 #01-37
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Established in March 1996 by G. Shanmugam, this long-serving brand is amongst the most enduring, offering both North and South Indian fare in a homely, family-style setting.
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Their mutton cubes are marinated with plain yoghurt and whole spices, simmered in water till tender, then reduced with a semi-dry curry of tomato and red onions.
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The result is a tender chewy grainy dry texture, with deep meaty salty savoury tangy sour spice flavour. Best paired with white rice.
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Mutton Mysore
Gayatri Restaurant
@ 122 Race Course Road #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

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.
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Mutton Mysore
Casuarina Curry
@ 136 Casuarina Road
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-mysore.html

Since May 2019, this quiet stall has been serving consistently delicious North Indian cuisine and communal meals at reasonable prices.
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Their rendition has chicken eggs tossed with curry leaves, powdered turmeric, diced red onions, green chili, and fresh coriander. Has a fluffy soft crisp texture, with eggy savoury salty sweet spicy flavour.
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Egg Bhurji / Egg Poriyal
Indian Tandoor North Indian Restaurant
@ East Village, 430 Upper Changi Road #01-65
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More details:
https://ivanteh-runningman.blogspot.com/2022/12/best-of-singapore-hawkers-egg-bhurji-poriyal.html

Chicken leg, mutton, two veggies. I had been drawn by their nasi kandar for a long time. In the end I'd say they have more dishes than a common Indian food stall, the standard's so-so, and it's very expensive.

This international restaurant chain was founded by brothers Kedarnath Aggarwal and Satyanarayan Aggarwal in 1905 in Chandni Chowk, Delhi, North India, India. They opened in Singapore in March 2009, and are well regarded for their wide range of traditional Indian confectioneries, sweets, and South Indian vegetarian dishes.
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They offer 2 versions here, a black and a red. The former is deep-fried slightly longer than the latter, hence, the difference in visual appearance. The former has a slightly firmer texture, while the latter has a softer texture, both being moist soft spongy within.
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Immersed in a flavoured syrup, the dessert is infused with grainy floral earthy spice sweet flavour. Served hot, this has to be eaten carefully until it cools a little.
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Gulab Jamun
Bikanervala
@ 253 Tanjong Katong Road
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More details:
https://ivanteh-runningman.blogspot.com/2023/06/best-of-singapore-hawkers-gulab-jamun.html

This international restaurant chain was founded by brothers Kedarnath Aggarwal and Satyanarayan Aggarwal in 1905 in Chandni Chowk, Delhi, North India, India. They opened in Singapore in March 2009, and are well regarded for their wide range of traditional Indian confectioneries, sweets, and South Indian vegetarian dishes.
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Their rendition features a dough made from maida / refined wheat flour, water, baking soda, plain yoghurt, and powdered turmeric, deep-fried and soaked in a flavoured syrup of water, white sugar, lemon juice, powdered cardamom, and saffron.
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The result is a crisp crunchy texture, a sweet tangy zesty sour floral flavour, and a bright yellow orange colour hue.
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Each order is served in a platter of 100 grammes, comprising about 5 or 6 pieces of this delicious dessert.
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Jalebi
Bikanervala
@ 253 Tanjong Katong Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-jalebi.html

Established in December 1991 by husband-and-wife team of Raj Kishor Patro and Ritu Patro, this casual eatery is known for authentic North Indian curries presented with a fine-dining touch. Dishes are made with traditional recipes, using slow-cooking methods such as the tandoor clay oven.
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Their rendition features chicken eggs scrambled with turmeric, curry leaves, green chili, and red onions, garnished with coriander. Carries a fluffy soft bouncy crisp texture, with eggy savoury salty sweet spicy flavour.
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Designed as an appetizer or a side dish to a meal, this lovely dish will appeal to all ages.
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Egg Bhurji / Egg Poriyal
Kinara
@ 55 Boat Quay
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More details:
https://ivanteh-runningman.blogspot.com/2022/12/best-of-singapore-hawkers-egg-bhurji-poriyal.html

Their rendition features basa catfish, deboned and filleted, sautéed with red onions, green bell peppers, and tomatoes. It is then simmered in a semi-dry gravy of coriander seeds, cumin seeds, dried red chilies, powdered turmeric, garlic paste, ginger paste, and garam masala (a blend of cumin seeds, coriander seeds, cardamom, cinnamon, cloves, black peppercorns, bay leaves, star anise, and nutmeg).
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The fish is tender and flaky soft, while the vegetables alternate tender and crunchy. Carries robust savoury sweet spicy flavours, with a hint of vegetal salty sour bitter earthy herbal notes.
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Fish Kadai
Madura's Restaurant
@ Paya Lebar Square, 60 Paya Lebar Road #01-08
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More details:
https://ivanteh-runningman.blogspot.com/2023/02/best-of-singapore-hawkers-fish-kadai.html