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Who visits Singapore and eats biryani?

by Rosa 0 Comments

I didn't go to Singapore expecting to eat biryani. Firstly because there are so many other things to eat and secondly because I try to stick to the local cuisine when I'm travelling. This 'rule', if you can call it that, has been proven to be a stupid one on multiple occasions. The most notable being eating at a Chinese restaurant in Oslo - that made me re-evaluate quite a few notions I had about what to eat where.Coming back to biryani, we ended up choosing Bismillah Biryani because the place I originally wanted to eat at was closed and Bismillah Biryani was within walking distance and had good reviews.It's not a fancy restaurant by any stretch of the imagination but it's clean and the decor fuctional. It reminded me more of a canteen. They have limited items on the menu (and by limited I mean you can't even get white rice if you want it) and we had the mutton dum biryani, haleem and raita. We sipped on mango lassi while we waited for our food to arrive and we didn't have to wait long. The biryani was very spicy - so spicy that I thought my mouth was on fire. But it was so tasty that I kept eating and after a few mouthfuls the high spice levels didn't bother me that much. The rice was flavourful and the meat succulent and just fell off the bone. The raita which normally isn't spicy at all and offers respite from the heat was spicy too, so that was relegated to a side and we didn't look at it again.It was also the first time I ate haleem and absolutely loved it. I promptly mixed some of the haleem and biryani at the start and ate it and really liked the combination. Some time later the owner walked up to our table and said no matter what you do please don't mix the haleem and biryani. Oopsie. So I followed his advice and I must agree the haleem and biryani had on their own taste much better than both mixed together.I also wanted to try the nihari but unfortunately I'm human and not a cow so I have just one stomach and not four.I did manage to make some space for kulfi. It had the flavour but was a low-fat, watered down version of the original. #singapore #bismillahbiryanirestaurant #michelinguide #littleindia

I didn’t go to Singapore expecting to eat biryani. Firstly because there are so many other things to eat and secondly because I try to stick to the local cuisine when I’m travelling. This ‘rule’, if you can call it that, has been proven to be a stupid one on multiple occasions. The most notable being eating at a Chinese restaurant in Oslo – that made me re-evaluate quite a few notions I had about what to eat where.

Coming back to biryani, we ended up choosing Bismillah Biryani because the place I originally wanted to eat at was closed and Bismillah Biryani was within walking distance and had good reviews.

It’s not a fancy restaurant by any stretch of the imagination but it’s clean and the decor fuctional. It reminded me more of a canteen. They have limited items on the menu (and by limited I mean you can’t even get white rice if you want it) and we had the mutton dum biryani, haleem and raita. We sipped on mango lassi while we waited for our food to arrive and we didn’t have to wait long. The biryani was very spicy – so spicy that I thought my mouth was on fire. But it was so tasty that I kept eating and after a few mouthfuls the high heat levels didn’t bother me that much. The rice was flavourful and the meat succulent and just fell off the bone. The raita which normally isn’t fiery at all and offers respite from the heat was spicy too, so that was relegated to a side and we didn’t look at it again.

It was also the first time I ate haleem and absolutely loved it. I promptly mixed some of the haleem and biryani at the start and ate it and really liked the combination. Some time later the owner walked up to our table and said, “No matter what you do please don’t mix the haleem and biryani”. Oopsie. So I followed his advice and I must agree the haleem and biryani had on their own taste much better than mixed together.

I also wanted to try the nihari but unfortunately I’m human and not a cow so I have just one stomach and not four.

I did manage to make some space for kulfi. It had the flavour but was a low-fat, watered down version of the original.

Breakfast at Ya Kun Kaya Toast, Singapore

Last time we visited Singapore Kaya toast was my breakfast of choice. Bread and I are no longer on good terms so I had to look for other options. This is what I happily ate every single day while we were in Singapore - two soft boiled eggs with soya sauce and pepper.I didn't think of combining the eggs with soya sauce until I asked the ladies at the adjacent table what they were eating and one of them came over and poured sauce and sprinkled pepper over the boiled eggs while the other warned her to go easy on the pepper.It turned out to be a great combination. I love eggs in any form but the addition of soya sauce elevates it to a different level. I loved it even more because the combination seemed strange and I didn't expect to like it but I did. A LOT!This gives me hope that even when I'm old and toothless I can enjoy a good meal.And the ginger tea which I miss everyday day now that I'm back, was perfect on all counts. It had the right colour, was as strong as I like milk tea to be and the flavor of ginger was just right - doesn't knock you out but definitely makes it's presence felt. All in all a great breakfast. #singapore #eggs #breakfast #gingertea


Last time we visited Singapore Kaya toast was my breakfast of choice. Bread and I are no longer on good terms so I had to look for other options. This is what I happily ate every single day while we were in Singapore – two soft boiled eggs with soya sauce and pepper.

I didn’t think of combining the eggs with soya sauce until I asked the ladies at the adjacent table what they were eating and one of them came over and poured sauce and sprinkled pepper over the boiled eggs while the other warned her to go easy on the pepper.

It turned out to be a great combination. I love eggs in any form but the addition of soya sauce elevates it to a different level. I loved it even more because the combination seemed strange and I didn’t expect to like it but I did. A LOT!

This gives me hope that even when I’m old and toothless I can enjoy a good meal.And the ginger tea which I miss everyday day now that I’m back, was perfect on all counts. It had the right colour, was as strong as I like milk tea to be and the flavor of ginger was just right – doesn’t knock you out but definitely makes it’s presence felt. All in all a great breakfast.

A short trip to Basel
A view of Basel as we came down towards the water

A short trip to Basel

by Rohan 1 Comment

First off credit where it’s due: Rosa plans all our trips and I usually just go along. It’s an adventure not having a clue as to what you’re doing next. Also I’m lazy. That being said, this was very different from the city trips we usually do. We always travel by public transport and in Europe at least that’s not much of a problem for us. We’ve seen quite a few countries this way and none of us is really a car person, although truth be told: I’m lazy. Annnnnyyyhooo…

We spent the first night in Basel. Getting from the airport to the city is really easy, with a bus running every 7 minutes (we landed on a Wednesday morning). The city itself seemed rather staid to us. Fun fact: Basel is located at the borders of Switzerland, France and Germany and the city has suburbs that extend into these countries.

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Porto, Oporto!
Francesinha @ Cafe Majestic

Porto, Oporto!

by Rohan 3 Comments

Below is a (modified) reproduction of my travel article on Porto that first appeared in Mint here:

The São Bento station’s delicately painted blue tiles depicted scenes from Portugal’s history. As we walked ahead, sombre stone buildings glistened in the light of dusk like grumpy old men judging my actions. And I felt guilty. Guilty of not expecting more, guilty of not doing my homework before the trip. I avoided their gaze as we walked from the station to our hotel through the historic centre of the city of Porto that has been around since the fourth century. I knew then that this visit was going to be about more than just port wine.

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