When it comes to Indian cuisine, Muthu’s Curry signature “Fish Head Curry” constantly comes to mind and is well-known for its homely Indian dishes which packs a punch. This time, Muthu’s Curry is proud to celebrate 46 glorious years in Singapore with a limited edition heritage menu that pays homage to Chettinad in South India, the birthplace of the brand’s late founder, Mr Ayyakkannu.
Paying tribute to the late founder’s birthplace, Muthu’s Curry is proud to introduce the Mannuvasani Menu, an authentic concoction of Chettinad dishes which are usually found in elaborate traditional Chettinad wedding banquets and homes. Mannuvasani is also known as “Fragrance from the land” in Tamil and this name gives an accurate insight into the style of South Indian cooking. In addition, the menu is part of celebrating Muthu’s Curry restaurant revamp at its flagship restaurant located at Race Course Road. When one enters the restaurant, Diners can enjoy its rustic and beautiful layout which is inspired by homes and palaces of Chettinad.
Metropolitant was invited to sample this wonderful menu and the servings were really generous, even for two persons! It was an eye-opening experience to savour many different dishes and get a sense of how unique South Indian cooking styles are. The important spices in Chettinad cooking are black pepper, coriander and shallots and not forgetting, masala or also known as “spice mix” to render unmistakably layered and complex flavours.
The Mannuvasani Menu
Vazhathandu Kootu
This is a palate awakening dish made with banana shoots that is rich in potassium and purported to be good for the bladder.
Vendaikkai and Mochai Mandi
A dish that invigorates one’s senses with its bold and tangy overtones, it is a healthy combination of cannellini (white kidney beans) and lady’s fingers.
Vazhakkai Varruval
Unripened bananas are marinated in turmeric, chilli powder, cumin, fennel, and coriander, lightly battered and shallow-fried. Definitely a must-have in many Chettinad households.
Milagu Varutha Kozhi
This traditional chicken dish boasts a mighty peppery hit that is rounded off with the heat from masala made with ginger, garlic and chillies.
Vanjaram Meen Kulambu
Only the freshest tenggiri (mackerel) thick-cut fillets are used in this delightfully piquant creation of masala mix and tamarind juice.
Homemade buttermilk
Homemade mango achar
Salt
A small spoonful of salt is usually added to the guest’s plate to symbolise the bond between host and guest.
Payasam
The typical South Indian rice pudding is mixed with tender slivers of young coconut for a refreshing touch.
Metropolitant especially loved the Vazhakkai Varruval which tasted like sweet potato but was surprised to reveal that it was actually unripened bananas! The batter gives the bananas a good crunch and the spice mix was very balanced and not too spicy. Our second favourite were the mackerel fillets in a spicy and sour tamarind sauce. The fish fillets were very fresh and the flakiness of the meat complimented the masala mix very well. The gravy was absolutely perfect when poured over white basmati rice.
This menu is available only at their Race Course Road flagship restaurant from 15 June to 31 October 2015
