Postponed from 2021, we all know why, Marg and Hector have embarked on – The Big Trip. The tour polo shirt reveals enough for the moment. First stop is Singapore though a return to India was considered. Singapore is somewhere new and presents the opperchancity to expand the horizons of Curry-Heute in Asia.
Our accommodation is across the main boulevard from Little India, this seemed like a worthy area to investigate on Day 2 of our sojourn. There are many more Curry Houses here than show up on electronic media, Khansama @Little India (166 Serangoon Road Junction of, Norris Rd, Singapore 218050) stood out in the research. Mutton Korma (S$18.50), could this be a – Desi Korma – i.e. the real thing, or would it be the Coconut and Cream creation which prevails in British Indian Restaurants (BIR)?
Having walked around most streets of Little India, the area turned out to live up to its literal description. Khansama we had passed already without realising, it’s on the main street.
Entering the street level restaurant at 13.30, we were shown upstairs, this evidently is where the tourists are sat, more pukka by far. A waiter showed us to a table right in front of the bar which had two taps, one a Weizen.
Marg wasn’t having this and so headed off to the far end of the room to find – reserved – signs on the table. Our chosen table was a compromise, the next diners took our previously allocated tables.
The waiter brought the somewhat manky menu and took drinks orders. Two Soda Waters (S$3.00) for Hector, and a bottle of Water (S$1.00) for Marg. It’s 32ºC outside, bunkers required. It was much cooler inside which makes going back out a challenge.
Does the Mutton Korma have Coconut, or is it a Desi Korma? – I asked our waiter.
No coconut – was the reply.
I had a photo ready to show of the recent kilo at Handi By Darbar (Glasgow) just in case, not shown. A Plain Naan (S$3.00) would accompany.
Marg was in full lunchtime mode: Mixed Vegetable Pakora (S$7.50) and a Green Salad (S$8.50).
Marg did comment on the length of time it took the food to arrive.
I’d rather wait than have it arrive in two minutes – thinking back to Carlisle last summer. Five tables were occupied upstairs, and who knows how many at street level. Clearly, others had chosen Khansama from the myriad of venues.
Mutton Korma
Dear reader, please have sympathy for the Hector. This was a Marg Curry, not the Desi Korma hoped for. What’s more, who has a Mutton Korma, if one is going for – bland – it may as well be Chicken.
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The Naan, served in two pieces did cheer up the Hector. This was a proper Tandoori Naan, thin-ish, risen with an array of puffy blisters. The size was well judged, I ate the lot, most unusual.
The first dip confirmed no Coconut, just a mass of Creaminess. There was a suggestion of a – wee kick – and the Seasoning was probably spot on. All was not lost.
The Meat count was into double figures, the size of the pieces varied as did their Texture. One or two were decidedly chewy, the majority within acceptable parameters. Mutton, the Flavour here was not intense or familiar. Goat Meat – was the conclusion.
The handi had a false bottom and so the quantity appeared to be much more than it was. Otherwise, there would have a gallon of Masala to get through. This Korma was very much a Marg Curry, she took some Masala to accompany her choices, that went down very well.
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Mixed Vegetable Pakora
Six good sized pieces were accompanied by a Tamarind Dip and Raita. The dark colour as ever suggested – double frying. One Pakora crossed the table. The Seasoning was excellent, the contents the customary mash of Potato and Spices, any Onion was less obvious. This was decent Pakora.
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Green Salad
The two whole Green Chillies remained untouched. The slices of Radish were novel. Three rounds of Onion were also abandoned. Marg’s comment:
Six perfectly rounded Pakora balls, with a variety of vegetables, which were tasty but a bit doughy. The Green Salad had more variety than expected with carrots, tomatoes and radish, cucumber and onion. The creamy sauce (from the Korma) added to the dish.
The Bill
S$53.36 (£31.42) Singapore is expensive.
The Aftermath
As there had been no engagement after our food was brought, no Calling Card was issued. What was I going to tell them, I should have had the Fish Methi (S$19.50)?
Kebabchi Charcoal BBQ – is planned for Day 3. Their menu stands out above everything discovered so far.
2024 Menu
