Fans of South Indian cuisine, rejoice! Muthu's Curry is celebrating its 46th birthday with a limited edition heritage menu named Mannuvasanai, - “fragrance from the land” in Tamil – inspired by its founder’s birthplace in Chettinad. The five items from the Mannuvasanai menu highlight the best of Chettinad’s cooking with their painstakingly prepared masala (spice mix) and incorporation of spices such as black pepper, coriander and shallots. To further enhance their flavours and the overall experience at Muthu’s Curry, large banana leaves are used in the place of plates.
Within the menu, particularly memorable dishes include the Vazhakkai Varruval and Vanjaram Meen Kulambu. The former consists of unripened bananas, which are marinated before being lightly battered and shallow-fried in a tempered base of curry leaves, cumin, and fennel. This bite-sized dish is simultaneously coarse, crisp, and of course, spicy to the tongue, which makes it an interesting companion to your steamed white rice. On the other hand, the latter is made with thick-cut fillets of mackerel swimming in an intricate masala of turmeric, garlic, ginger, shallots, tomatoes, and green chilli. This snot- inducer (for me, at least) might leave you snivelling for a good while, but its fiery gratification coupled with the smooth flesh of the fish makes it difficult to stop. The Mannuvasanai menu ($32++ for 2) is available on Mondays to Fridays, from now till 31 October 2015 at the Flagship restaurant. Muthu's Curry, 138 Race Course Road #01-01, Singapore 218591 See also: Popular Indian food in Singapore Best Curry dishes in Singapore
Written by Mandy How