Hi Makan Kakis,
Realising that besides the occasional thosai or appam, I’m a complete novice when it comes to Inidan vegetarian cuisine. Thankfully, a familiar face from TV cooking competition “King of Culinary”, celebrity chef SR Bala, was on hand to help widen my perspective at one of Singapore’s best known vegetarian institutions – Ananda Bhavan Vegetarian. The restaurant chain celebrates its 100th anniversary this year, making it one of the oldest Indian eateries in Singapore.
- READ: the full story at CNA Lifestyle.
- WATCH: Denise & Chef Bala’s visit to Ananda Bhavan on Mediacorp GOLD905’s FB Page.
- LISTEN:
Moving with the times has always been part of the Ananda Bhavan DNA and since the ’90s, innovations like automated kitchen processes and fast-food style self-service counters have been introduced, making them pioneers in their field. These days, look out for their latest implement, a robot server on wheels, to serve your banana leaf meals! Since their humble beginnings at a unit in Ellison Building, the brand has expanded to five outlets. Whilst retaining their roots in South Indian vegetarian cuisine, they have also introduced vegan and Jain-friendly dishes, as well as novel fusions including palak paneer pizza and Indian-Chinese offerings like idly Manchurian.
Chef Bala gained us access into the kitchen to watch set thosai being prepared by Chef Satasivam, who has been with the restaurant for 23 years. Also known as “sponge” thosai, it had a thicker, cake-like texture and looked quite different from the thin and crispy version I knew.
Makan Kakis on Gold 905 