Sherin KWe’ve been visiting Casuarina Curry ever since our child was a baby and it’s remained one of our favourite spots for weekend family meals. My child absolutely loves their crispy prata with fish curry, and their lassi is always spot on! The service is consistently friendly and today(7 Feb 2026) we were served by Danish, who was jovial, polite, and genuinely pleasant. Thank you for the kind service. A couple of areas that could be improved: the cloths used to wipe the tables should be changed more frequently, and the washroom could be kept cleaner. Otherwise, it’s always a lovely dining experience. Finding a parking spot can be challenging on weekends, despite there being plenty of parking lots.
Ivan TehMurtabak (SGD $8) @ Casuarina Curry. . Established in the 1950s and later incorporated in January 1993, this chain of stalls is known for making their dishes from scratch daily. The brand is family owned, run by brothers Ramanan Subramaniam and Ravindran Subramaniam, sister Thenmozhi Subramaniam. . Famed for their rendition, which has a crispy light crunchy pan-fried dough which shatters beautifully when bit. Folded and layered with wispy chicken egg, crisp red onion, bouncy button mushrooms, and gooey cheddar cheese, along with a choice of spiced meat or fish. . The most popular are tender turmeric spiced minced mutton, chewy shredded chicken, or soft sardine fish. Carries smoky bready meaty eggy vegetal salty savoury spice earthy tangy zesy sour cheesy flavour. . They also offer unique renditions, including a vegetarian option with cabbage. . . Mutton Mysore (SGD $7) @ Casuarina Curry. . Established in the 1950s and later incorporated in January 1993, this chain of stalls is known for making their dishes from scratch daily. The brand is family owned, run by brothers Ramanan Subramaniam and Ravindran Subramaniam, sister Thenmozhi Subramaniam. . Their rendition is a dry richly spiced version, with the chunks of boneless mutton marinated with plain yoghurt and spices including black pepper, turmeric, curry leaves, and powdered red chili, then simmered for up to 2 hours or so. . The result is a tender oily dry chewy texture, with sharp meaty salty spicy savoury peppery flavour. Rather fiery, the heat grips and lingers on the palate.
Thanabalan VMy wife catered a buffet dinner yesterday evening on 31/05/2026,Sunday at a place of worship near Thomson Road for about 70 plus pax. The first word I would like to say is ,"Thank you." The time of arrival, set up ,and the food itself was much appreciated and greeted by all the guest. The best noticeable thing was ,the food was not wasted as I believe every one enjoyed it. Mr kumaran was there personally to oversee the buffet and kept all in check. I personally recommend anyone who wish to cater for any functions, events etc, be it big or small, personally my thumbs up. With the current mass choices of indian restaurants in Singapore , the selection process to get one is difficult indeed, rest assured Casuarina is one of the top in the list for dining and buffet catering as they are in the pioneer list of establishments. You can always check their website about them . Thank you Casuarina, Thomson branch.
