#438, Opp. Sri Srinivasa Perumal Temple,
Serangoon Road, Singapore - 218133
Ph: +65 62965800
Closed on Mondays
Payment Modes: Cash / Nets / Mastercard / Visa
Hours of operation
8:30 AM - 3:00 PM
(Closed from 3:00 PM to 5:30 PM)
5:30 PM - 9:30 PM
MENU & PRICING
Note: All prices are in Singapore Dollars ($)
8:30 AM - 11:30 AM and 5:30 PM - 9:30 PM
Rice Idli (1)
Steamed rice cakes made with a mixture of black gram.
Rava Idli (1)
Steamed semolina cakes made with a mix of yoghurt, coriander, cashew nuts, curry leaves and mustard seeds. Invented by MTR during World War II, when rice was in short supply, the Rava Idli remains our most popular dish to date.
A heady aroma of spices cooked in a blend of roasted semolina, topped with a slice of tomato. The classic kharabhath, now with extra zing!
A thick sweet porridge made from semolina, vermicelli, ghee, cashews, rasins and sprinkled with saffron. The perfect compliment to the Kharabhath and a great sweet by itself too.
Pancake made from rice batter and black lentils, stuffed with spiced potatoes and laced with ghee. Crispy on the outside, yet spongy on the inside!
Crispy pancake made from semolina. Flavoured with green chilli, coriander, cumin seeds, grated coconut and ghee.
A thick pancake cooked with a sprinkling of onions on top.
Uddin Vada (1)
A savoury doughnut made from lentil.
Curd Vada (1)
A savoury doughnut soaked in yoghurt with a sprinkling of spicy boondi on top.
Fried unleavened Indian bread served with a spiced potato curry (sagu) and chutney.
A rice dish made of lentils, assorted vegetables, nutmeg, cashews, curry leaves and tamarind pulp. Served with raitha made from curds and onions along with a dollop of ghee. Spicy, tangy, rich and filling!
A mixture of rice and yogurt, tempered with urad dhal, mustard seeds and cumin seeds.
A pancake made from millet flour and flavoured with curry leaves and cumin seeds.
An unleavened flat wheat bread roasted on a tawa. Served with mixed vegetable curry and chutney.
11:30 AM - 3:00 PM
Kosambari (Salad), Palya (Vegetable), Veg. Sagu, Poori, Curd Rice and Pickle, White Rice, Sambhar, Rasam, Papad and Payasa (Sweet).
A sweet dish made from khoa and flour, deep fried and served with sugar syrup.
A gelatinous dessert made from evaporated milk, ghee, crushed almonds and saffron.
Made with maida flour and deep fried to perfection. Topped with a thick, sweet liquid made from khoa. The Chandrahara is our trademark dessert served only on Sundays. Started during the 1950s and originally called the 'French Sweet', it was renamed to Chandrahara after a movie by the same name running in a cinema hall nearby. Gives the word 'RICH' a whole new meaning!
Made from coffee beans which are roasted and ground every single day to ensure the flavour is not lost. No chicory added.