Junior Kuppanna Restaurant

Ok, so not the most photogenic of dishes with the monochromatic colours but the “JK Special Mutton Briyani” was a tasty gem.
It’s cooked using Seeragha Sambha, a type of flavourful rice traditionally reserved for ceremonies like weddings and festivals in Southern India. But what I found particularly impressive was the fact that the many super tender chunks of lamb buried in the deeply fragrant-with-spices rice had none of the strong smell that I am usually sensitive to.
And although it’s presented in a way that makes the portion look small, two or three persons could easily share this. The accompaniments are little bowls of yogurt and curry as well as a hard-boiled egg in a chilli sambal (not shown in my photo as it had arrived slightly late).

To me, kulcha which originates from Punjab, tastes very similar to naan as in they’re both unleavened bread. Unless you order the butter version, the standard one seems pretty healthy.
This carrot and fresh herbs filled kulcha I had at “Junior Kuppana” (opened 8 months ago in Singapore, they are a South Indian restaurant brand started by a couple in 1960 in Erode, Kongu Nadu) had a lovely subtle sweetness and an enjoyable chewy texture. Just like most Indian flatbreads, it can be eaten with curries but I liked it most with the fresh yogurt dip. TH found it just as good eaten by itself which’s how we ended up ordering two more to go because he wanted them as a snack for later.