The signature Apolo Fish Head Curry is the reason people queue at this restaurant. The fish head is cooked tender in a complex spice blend featuring mustard seeds, curry leaves, and dried red chilies. The gravy coats the fish meat and bones, rendered sweet and savory through hours of slow cooking. Available in small (SGD 24), medium, and large sizes.
Tips from diners
Order the small size if it's your first time—the meat on a fish head goes a long way. The small is enough for a full meal with rice.
Ask the server to adjust spice level if you prefer it milder. Many tourists don't realize they can customize this.
Idlis are South India's steamed rice cakes, a comfort food staple. Here they arrive soft and spongy, paired with sambar (aromatic lentil stew) and both coconut and tomato chutneys. The three-cake portion is meant to be eaten communally on banana leaves, accompanied by the dipping sauces.
Tips from diners
The cheapest full meal in Little India. Pair with a South Indian coffee for under SGD 10 total.
The masala dosa is a South Indian breakfast staple executed well here. The crepe is paper-thin and crispy, filled with potato curry tempered with mustard and curry leaves. Served with sambar (lentil-based vegetable stew) and coconut chutney, this dish provides a complete flavor balance of spice, tang, and sweetness.
Tips from diners
One of the best-priced dosas in Singapore. Arrive during breakfast (11am-1pm) for the fresher batches.
The mutton biryani showcases traditional dum cooking technique—mutton marinated in yogurt and spices is layered with basmati rice and slow-cooked in a sealed pot. The result is aromatic rice infused with meat flavor, each grain separate. This is not the meat-heavy versions found elsewhere but a properly balanced biryani.
Tips from diners
The individual portions are generous. The rice stays fluffy hours after cooking due to proper dum technique.
The tandoori chicken arrives with a smoky crust from the clay oven, the meat inside staying juicy through proper marination. Unlike some versions that dry out, the Apolo's tandoori chicken maintains moisture while delivering the signature charred exterior and complex spice flavor from the marinade.
Tips from diners
The tandoori chicken is best eaten immediately after arrival, while the exterior retains its smokiness and crispness.
The Banana Leaf Apolo has been a fixture of Little India since 1970, serving authentic South Indian food on banana leaves. The restaurant is famous for its Apolo Fish Head Curry—cooked in a secret blend of spices and served in sizes from small to large. The no-frills, communal dining approach attracts regulars alongside tourists seeking genuine South Indian flavors without pretense.
Expect 15-30 minute waits during lunch and dinner peak hours (12-2pm, 6-8pm). Arrive outside these windows for faster service.
The food is served on banana leaves with minimal English signage. Point to what you want or use Google Translate on your phone to show the server.
This is authentic South Indian food—spice levels are not watered down for tourists. Have water ready or request cooling yogurt-based sides.
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