Comfort Food

Michelin starred it won't be. Just two days apart and not a shred of consistency. I had a thosai in a pretty neat triangle and a generous filling after a double wait time. It was mushy at first spear and my heart pretty much sank along with it.

Food. Is a lot closer to my heart than you'd think. :)

But it got better with the next few forkfuls. Wasn't all mush. There were chunky bits and all of that lovely yellow creaminess. And this time? Not even a subtle taste of spice. Just tasted like boiled potatoes. Small Indonesian potatoes. Saved from blandness by side servings of sambar and dhal. And actual curry chicken gravy. After a majorly drenched cooling off in the rain walking to the bus stop and back home, it's all I could do to boost my immune system with a curry night out. :) 

Even if I wasn't offered a lift and almost passed out from hunger. Just being dramatic. :p

Ending the week with. Comfort food.

On a curry weather day

Thosai is a South Indian cuisine. Think crepes and you're just about there. 

Baking begins with a batter of rice flour and various pulses (usually dhal/ fenugreek seeds/ lentils) which needs to be fermented for at least eight hours. There's a version from Sri Vijaya Vegetarian restaurant along Selegie Road that grinds their own rice to make Thosai. And there is a marked difference in the taste. Trust me. Your tastebuds will know the difference immediately.

A ladleful of batter is scooped onto a flat griddle and quickly spread out by moving the ladle in a circular motion starting from the middle outwards. Like crepes really. The batter is left to cook until little holes begin to appear and the underside has turned into a delicious golden brown. Thosai is usually eaten with dhal, a coconut chutney and "sambar". From left to right in the picture shown respectively.

The thosai here had a crispy skin with chewy insides. Those at Sri Vijaya are fluffy! The potato masala was creamy and light. If I didn't see the spices, I would have missed their mild-tasting addition altogether. It was too bland for me. I'd prefer my filling to have the addition of a bit more salt and tang from the spices to complement the plain thosai. 

This was my attempt to eat healthy at a prata place. And I'm glad I did.

Note to self: Never ask for chicken curry gravy if I ever ordered prata here. It was just a terrible excuse for a chicken curry gravy. It tasted like a lot of curry powder and little of anything else.

Fish curry gravy next time. Everytime from now on.

Casuarina Curry Restaurant

136 Casuarina Road (Off Upper Thomson)
Tel: 6455 9093   Fax: 6455 1230

Operating Hours: 7.00am to 12.00 Midnight