Indian Food

The stall, aptly named Ga-Hock Roti Prata, is surprisingly operated by both a Chinese and Indian uncle. The former takes order and collect payment while the latter kneads and flip, well, pratas.

I believe the Prata here is very close to Malaysia's version of roti canai. The fish curry, for one, tasted very different from the usual.

Sambal is available here for a little top-up. I believe it is 50¢ for a saucer.

The pricing here is a little steep, unfortunately. A plain prata goes for $1.50 while one with egg is $2.20.

Read more: https://thedeadcockroach.blogspot.com/2023/03/ga-hock-roti-prata-794-upper-bukit-timah.html?m=1

After placing my order for one, the staff scooped the fermented rice and lentil batter and spread them out in a circular shape on a large iron griddle. Once the shape of the dosa forms, spiced and savory potato cubes were placed in the middle with the sides folded over.
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My freshly made masala dosa ($2) was then transferred to a piece of brown, waxed paper on a plate before dhal was unceremoniously poured all over and another three chutney sauces smeared on the side.
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The smorgasbord of colors reminded me of a art palette.
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The dosa was all soft from soaking in the dhal. I would have appreciated for my sauces to be served separately so I could taste the crispy edges. Also, the natural sourness of the fermented rice batter that I like was overwhelmed by the sauces.
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The stall could have used stainless steel thali plates that come with compartments for the sauces instead.
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The masala dosa is still delicious, nonetheless.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/deen-food-stall-masala-dosa-tekka.html?m=1

I have not eaten butter chicken nor naan before so that is killing two birds with one stone!
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The naans here are only baked upon order. The chef will flip the ball of dough rapidly between his hands to stretch it into shape before slapping it against the inner wall of the tandoor. All that is left to do was to wait for the naan to be baked to perfection.
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It was ready in just a minute or two - a lot quicker than I expected! The naan is so huge the sides hang over the edge of the styrofoam plate! To give you some context, it is larger than both my palms placed side by side with the fingers outstretched.
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The butter chicken was served in a small styrofoam bowl (ugh!).
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Boneless and skinless chicken chunks were smothered under a rich and creamy sauce.
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Popping a piece of the tender chicken in my mouth, it felt like it has been seared or roasted in the tandoor beforehand.
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Tear a bit of the naan and dip it in the sauce. At first bite, the sauce tastes predominantly sweet but watch out for the underlying spiciness that only start to kick in after a while.
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The pillowy soft naan is best eaten while hot though they cool down pretty fast. I love the chewy mouthfeel which is good enough to eat on its own without any sauce.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/delhi-lahori-butter-chicken-naan-set.html?m=1

The portion of the basmati rice is generously more than enough for two to share. If you are used to the fragrance and flavors of spices found in briyani, having plain white basmati rice for the first time was like a breath of fresh air although it needs a little getting used to. The drizzle of mutton curry on the rice makes the transition easier.
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The two vegetable dishes are fried cabbage and long bean with cauliflower.
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The mildly spicy long bean is cooked till mushy but the cauliflower florets retained some bite, therefore provided some alternate textures.
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I have always love Indian cabbage with mustard seeds. Not sure if this is the same thing as there are no mustard seeds to be seen.
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I had to save the chicken leg for the last.
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Firstly, I have difficulty tearing the chicken apart with the plastic cutlery and secondly, I could not afford to dirty my right hand as I still need to operate the camera.
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After making sure that I have gotten all the shots I wanted, I picked up the chicken with my right hand (remember in the previous post, I mentioned that the left hand is destined for other worldly duties?).
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I realized why the plastic cutlery failed to tear the chicken apart earlier is because it was not fully cooked on the inside. I had to pick around the raw parts to eat.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/ayya-indian-foods-chicken-masala-rice.html?m=1

The reason why their briyani caught my attention was its price point. At $3.50, this has to be the most affordable chicken briyani I know. Even their mutton briyani costs just a little more at $4!
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Anyway, this is already my third briyani from Sikkander's since I started checking out this food centre.
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The chicken briyani included a whole fried chicken leg and some pickled cucumbers atop a mound of long grained rice. A bowl of curry was served on the side.
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The portion of the rice may not be as much as a regular priced briyani, but it is reasonable for $3.50.
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Read more: https://thedeadcockroach.blogspot.com/2020/02/sikkanders-briyani-taman-jurong-market.html?m=1

My order came with a generous serving of basmati rice served atop a piece of waxed paper with a chicken leg, pickled cucumber salad and a bowl of dalcha on the side.

The rice is firm yet not sticky while the spices perfuming it did not overwhelm. I can eat the rice without guilt and I could have it without any other accompaniments. I do not even need the dalcha which I find too mild for my palate. I would have preferred something stronger and with a bit more punch, like fish or chicken curry.
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Read more: https://thedeadcockroach.blogspot.com/2020/01/chicken-briyani-blk-132-jurong-gateway.html?m=1

I ordered two plain pratas ($1.80) for myself and requested for fish curry to go with my breakfast.
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As I positioned my fork and spoon on top of the prata ready to tear them apart, its exterior crackles under the pressure of my utensils.
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This is my first time having such crispy prata. My usual go-to pratas are of the doughy kind so this is something new to me.
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Read more at: https://thedeadcockroach.blogspot.com/2019/02/tanglin-halt-roti-prata-blk-47-tanglin.html?m=1
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