In 2003, Prasad Raja opened the first Raj in Singapore with the aim of providing quality Indian vegetarian food with a home-cooked feel. Five years on and he’s definitely accomplished that goal, with two restaurant branches and a loyal group of regular patrons. Raj prides itself on using the freshest ingredients with vegetable-based oils and optional garlic/onion for jain customers. It also has reasonably priced chaats (snacks) and a variety of home-made desserts including kulfi ice cream and gulab jamun (deep-fried milk and flour balls soaked in sugar). Sounds good to us.

Raj was included in our recent Living on the Veg feature.