Sheik’s Curry

Probably The Best Briyani Singapore. Then in much smaller font «Sheik’s Curry».
Them’s fighting words, because in my mind there’s still a raging 4 way street gang turf war over who might legitimately lay claim to that title.
They run out of the mutton briyani early and so I’m assuming it’s their better-​appreciated effort. I had the chicken and the chicken was predictably fall-​off-​the-​bone tender and the kind of juicy you can only get when you cook fresh fowl just past the point where it’s no longer raw and hold it there in a devil-​stew of slowly simmering spices, till it’s dredged out for service.
How else are they claiming PBBS?
The rice is fluffy and each grain is coated with an almost imperceptible veneer of gravy, making the grains of rice cling together just so, no doubt for comfort, but more importantly for flavor! The acar or pickles are actually fresh pineapple and diced onions, a small departure from the standard document, and although they don’t make for a colorful plate, certainly are a big part of the sunshiny-​bright flavor palette of the chicken briyani. The pickles are a pallet cleanser and the shallots are not too sharp and the pineapple tart enough to be cute and refreshing enough to do the job right and cleanse your palate for the next bite. The chicken curry is thick (with free refills) and the product of an slow-​burning orgiastic co-​mingling of chicken, curry spice, cloves, cardamom, and love. The brusque service belies a passion, a deep-​caring for their product, which the fine folks at Sheik’s are justifiably proud of. You came here for the briyani after all and not with the expectation of the kind of white-​gloved ADNY treatment.
If Thosai or dosa’s are your thing, I recommend you try their thosai with the chicken curry that’s been stewing alllllllll daaaaaaay long. Only available in the evening.
Although not the Clanton14 of briyani, it has a cred all its own.