Curry Magic is a family-run Indian restaurant tucked away at 15-1 Jalan Riang in the Serangoon neighbourhood, led by chef Rajashekaran — known to guests as chef Raju — and his family since 2004. It was set up with one clear purpose: to deliver the true flavours of authentic South and North Indian cuisine in Singapore.
Chef Raju's experience spans decades in professional kitchens, among them the Taj in Kochi, India, and Mango Tree in Singapore. That background shows in the food, which the team keeps fresh and made from scratch wherever possible. The menu gathers signature dishes from Kerala, the Malabari Coast and other parts of India, alongside North Indian classics — with coconut, tamarind and layered spices doing the work that Kerala's 'God's own country' reputation promises, and coastal fish holding a special place.
Diners have taken notice. The Kerala parotta — layered and flaky — is praised as authentically Keralan and hard to find in Singapore, while tables regularly stack up mutton briyani, tandoori chicken, butter chicken, dhal and garlic naan, finished with mango lassi or masala tea. Reviewers call it some of the best Indian food they have tried, and families have made it their regular table.
Beyond the dining room, Curry Magic runs islandwide food delivery with simple three-step online ordering — add to cart, choose delivery or pick-up, complete payment — so the kitchen reaches customers across Singapore.
Tucked along the quiet residential stretch of Jalan Riang in Serangoon, Curry Magic is a family-run Indian restaurant that has been cooking for Singapore since 2004. It was set up by chef Rajashekaran — known to most guests simply as chef Raju — and his family with one clear purpose: to serve the true flavours of authentic South and North Indian cuisine.
Raju's experience spans decades in professional kitchens, among them the Taj in Kochi, India, and Mango Tree in Singapore. That background shows in the food, which the team keeps fresh and made from scratch wherever possible. The menu gathers signature dishes from Kerala, the Malabari Coast and other parts of India, and sets them alongside well-loved North Indian classics.
Kerala, chef Raju's home ground, is often called God's own country and the land of spices — and the cooking here makes the nickname make sense. Many dishes are built on coconut, tamarind and carefully layered spices, all designed, as the team puts it, to heighten the senses and the eating experience. Being coastal, Kerala gives fish a special place at the table, and that seafood tradition runs through the kitchen's offering. The North Indian side answers with creamy curries, dhal and tandoor-grilled meats, so one table can travel from the Malabari Coast to Delhi over a single dinner.
The dish guests name first is the Kerala parotta — layered, flaky and, in the words of one reviewer, 'quite authentic and hard to find easily in Singapore.' Around it sits a roster of crowd-pleasers that turns up again and again in reviews: mutton briyani, tandoori chicken, butter chicken, dhal, naan and garlic naan, with crisp fried onions on the side. First-timers often build a table around the parotta and work outward from there.
Diners regularly call it some of the best Indian food they have tried in Singapore, and more than one family has made it their favourite table for authentic, high-quality cooking. To drink, there is cool mango lassi or a warming spiced masala tea.
Curry Magic also runs an islandwide food delivery service, so the kitchen reaches well beyond Serangoon. Ordering online is built around three steps: add the items you crave to your cart, choose delivery or pick-up, and complete payment. If you are hungry but staying home, a delivery partner brings the food to your doorstep — something the restaurant describes as fast, simple and safe. Pick-up works the same way if you would rather swing by Jalan Riang yourself, and the team keeps a mobile app alongside the website for ordering on the go. Daily offers on the menu give regulars a reason to keep checking back.
Hours take a little planning. Monday is dinner only, from 5:30 to 10:30 in the evening. Tuesday through Friday the kitchen splits its day, serving lunch from 11:30 AM to 2:30 PM and dinner from 5:30 to 10:30 PM. Saturdays, Sundays and public holidays run straight through from 11:30 AM to 10:30 PM, which makes weekends the easy slot for a long, unhurried meal.
Two decades on, Curry Magic remains what it set out to be: a small, serious spice kitchen run by a family that cooks the food it knows best. The team reads its reviews and says it endeavours to improve wherever possible, which may explain why regulars keep returning. Whether you come up to 15-1 Jalan Riang for a fresh-off-the-griddle parotta or order a briyani to your door, the idea is the same — honest Kerala and North Indian cooking, made from scratch and delivered with pride.