Monsoon Masala brings Kerala cuisine with an Arabian twist to 24 Sam Leong Road, Singapore 207915, near Mustafa Jewellery. Born from a deep love of Kerala's lush coastal kitchens and the aromatic grandeur of Arabian feasts, the restaurant plates a journey across the old spice routes — saffron-laced Mandi pots, slow-roasted Shawaya chicken and fragrant Khaima Biryani among them.
The kitchen's stated philosophy is simple: honour tradition, elevate it with craft, and serve it with warmth. Recipes are handed down through generations of Kerala's finest culinary traditions, with hand-selected spices and fresh produce sourced daily from trusted suppliers. Monsoon Masala is proudly a subsidiary of Paradise Biryani SG, one of Singapore's most celebrated restaurant groups.
Six signature dishes define the house: Khaima Biryani (with chicken, mutton, beef, prawns or fish), Mandi Rice (chicken, lamb, lamb shank or beef), Shawarma wrapped with a signature Kerala-spiced tahini, slow-roasted Shawaya, chilled rose Falooda and traditional Kerala Samovar Tea. Beyond the signatures, the menu runs to Kerala Meals, tea-time plates like Pazhampori and Tea Snack alongside Kerala Chaya, and mojitos from the drinks list.
Monsoon Masala is open daily, Monday to Sunday from 10:00 AM to midnight, including public holidays, serving lunch and dinner. Walk in, reserve a table over WhatsApp at +65 8904 2244, or order islandwide delivery through the restaurant's Oddle store.
On Sam Leong Road, near the Mustafa Jewellery landmark in Singapore's Kallang area, Monsoon Masala plates a cuisine you won't find on every corner: the food of Kerala, cooked with the grandeur of an Arabian feast. The name captures the idea — monsoon and masala, desert wind and spice coast — and the kitchen treats every plate as a small journey along the old spice routes, served in the heart of Singapore.
Monsoon Masala was born from a deep love for Kerala's lush coastal kitchens and the aromatic spread of an Arabian feast. On the menu, that means coconut-fringed backwater cooking sitting alongside saffron-laced Mandi pots, slow-roasted Shawaya chicken, and a fragrant Khaima Biryani the team says lingers on your palate long after the last bite. The stated approach is to honour tradition, elevate it with craft, and serve it with warmth — hospitality in the Arabian mould.
There is pedigree behind the promise. Monsoon Masala is proudly a subsidiary of Paradise Biryani SG, one of Singapore's most celebrated restaurant groups, known for decades of authentic culinary excellence. The fundamentals reflect it: recipes handed down through generations of Kerala's culinary traditions, hand-selected spices, and fresh produce sourced daily from trusted suppliers.
Six dishes define the house. Khaima Biryani leads: aromatic rice and traditional spices cooked to the chef's special recipe, with a choice of chicken, mutton, beef, prawns or fish. Mandi Rice is its Middle Eastern counterpart — a classic spiced rice dish served with tender, slow-cooked meat, available with chicken, lamb, lamb shank or beef.
From the grills and wraps, Shawarma pairs marinated chicken or beef, shaved and wrapped with garlic sauce, pickled vegetables and a signature Kerala-spiced tahini. Shawaya is the Middle Eastern favourite of the menu — juicy chicken marinated in traditional spices and slow-roasted until full of flavour — with slow-cooked lamb shank anchoring that end of the board.
Leave room for the finish. Falooda is a chilled, rose-flavoured dessert drink layered with basil seeds, vermicelli and ice cream, while Kerala Samovar Tea is brewed the traditional way for a rich aroma and a smooth, comforting cup. Around the six signatures, the menu also runs to Kerala Meals, tea-time plates such as Pazhampori and Tea Snack alongside Kerala Chaya, and mojitos from the drinks list.
Step in and the intent is atmosphere: a dining room where the aromas do the welcoming, and a team that frames a visit as more than a meal — a memory, from the first greeting to the last sip of Falooda. Lunch and dinner are served every day, Monday through Sunday, from 10:00 AM until midnight, public holidays included — one of the more dependable late-dinner options in the neighbourhood.
Reserving is deliberately easy. Walk in, or message the team on WhatsApp at +65 8904 2244 and a table will be held for you. If you would rather eat at home, islandwide delivery runs through the restaurant's Oddle store, carrying the biryani, mandi and falooda to any address in Singapore. A downloadable full menu lives on the website, and the team answers questions over WhatsApp — useful when you are picking proteins for a group order.
Whether you come for a full Kerala meal, a mandi pot to share, or simply a glass of samovar tea with something sweet on the side, Monsoon Masala keeps the promise of its tagline — Kerala cuisine with an Arabian twist — a short walk from one of the city's most familiar landmarks. Open daily including public holidays, it slots easily into both planned dinners and spontaneous late-evening cravings.