The Singapore outpost of Bangalore institution Mavalli Tiffin Room (MTR) serves arguably some of the best thosai on the island. For starters, it’s the Karnataka-style thosai ($6 for plain) of fermented rice and black lentils griddle is cooked to perfection. For the uninitiated, Karnataka is a southern state in India. The thosai at MTR are made from a 60-year-old recipe that requires no modification. Hearty, moreish, and sinfully ghee-laced, every piping hot sheet is served with sambhar and chutney. There’s also the masala thosai ($7) for an added kick of spice. Don’t be afraid to ask for more ghee, the restaurant will be happy to oblige.
Other must-tries include the bisibele bhath ($6), a rice dish made with lentils, assorted vegetables, nutmeg, curry leaves, tamarind pulp, and served with raitha (a yogurt salad). Or try the range of idli (a type of steamed semolina cake) (from $4). Wash it down with MTR’s signature filter coffee ($3). It’s done the traditional South Indian way, mixing boiled and frothed milk with concentrated coffee liquor in an Indian coffee filter.
