The Indian-Muslim stall, Azmi, at Thye Chong Eating House in Little India (corner of Norris Road and Serangoon Road) must serve the fluffiest, softest chappatis in Singapore!
I've always had a phobia of hard, chewy, unwieldy, almost inedible brown disks which passed for chappatis in most commercialized eating places in Singapore. Not so at Azmi, which has been operating from the same spot, using the same recipes, since 1944. The wholemeal flour used to make the chappatis are freshly milled in a shop two doors away.
There's an elderly Indian-Muslim man, with white flowing beard which reaches halfway down his chest, who stands in front of a large circular hot plate, making fresh chappatis which are then immediately served steaming hot to our table. We ate using our hands, tearing out soft chunks of chappatis & dipping them into saucers of tasty dhal gravy, or wrap them around pieces of delicious curried chicken. There were also scrambled lamb's brains (ugh, skip that) and at least 5 types of spiced vegetables to choose from: chopped cabbage, string beans, bitter gourd or snake gourd on the day we were there. Give the fried chillied fish steaks a miss, though, unless you're into fried-till-dry fish.
But the piece de resistance at Azmi must be their delectable mutton kheema, another 60-something-year -old staple - dark, spicy and totally addictive minced mutton, burning with red chilli oil, .redolent of a complex spice mix, sprinkled with green peas. Mutton kheema and chappatis - a marriage made in heaven!
Azmi's at Thye Chong Eating House
Norris Rd, Rochor, Singapore 20, SG
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