17/10/2025
✨ Outcasts SG Visits Ananda Bhavan! ✨
We were thrilled to host the Mandarin-language channel Outcasts SG, who featured our 101-year-old restaurant, our signature dishes, and the story behind Singapore’s oldest Indian vegetarian eatery.
To our non-Mandarin-speaking friends, we’ve shared the English transcript below — so you can enjoy the full conversation and our journey through a century of flavour and community.
🎥 Watch the full video here: https://www.instagram.com/reel/DP3bGHIEbo0/?igsh=ZGUzMzM3NWJiOQ==
🙏 Huge thanks to the Outcasts SG team for celebrating our heritage and love for authentic vegetarian cuisine.
If you enjoyed it, please share this video with your Mandarin-speaking friends — and come taste a bite of history with us at Ananda Bhavan Restaurant!
Here's the English Transcript (for non-Mandarin speakers)
Singapore celebrates its 60th anniversary this year — but did you know there are businesses here that have lasted more than a century?
Let’s taste a bite of history. Today, we’re visiting Singapore’s oldest Indian vegetarian restaurant — a heritage brand that’s been around for 101 years. Sitting with me is Suresh, the owner of Ananda Bhavan.
Suresh:
The restaurant was founded in 1924 by Mr. Kulandaivelu. His purpose was simple: to serve authentic, affordable vegetarian food to the community.
Host:
After more than a century, is the taste still the same?
Suresh:
Yes — we still use our original family recipes, our own batters, spices, and traditional cooking methods. We never use MSG, and we’ve kept our flavours true to our roots.
Host:
That’s impressive! What dishes should we try today?
Suresh:
We recommend three favourites: Pani Puri, Set Dosa, and Uttapam.
Host:
Let’s start with the Pani Puri — crispy on the outside with soft potato filling. It’s surprisingly light and refreshing, almost like a Thai snack. The dosa here is different — stuffed, spiced, and full of flavour.
Suresh:
Yes, our Vada Gari Dosa is unique. It’s richer than a regular dosa, with extra spices for depth and aroma.
Host:
And the Uttapam — it’s like a thick, savoury pancake made from rice flour, topped with green chilies. What I love about Indian vegetarian food is how flavourful it can be — the spices elevate every bite.
Host:
How has Ananda Bhavan stayed strong for over a hundred years?
Suresh:
The pandemic was a big challenge, but we adapted through home and food delivery. We owe our success to three things:
Consistent, high-quality food.
The unwavering support of our local community.
The ability to evolve without losing our identity.
Host:
That’s wonderful. You’ve endured with quality, community, and resilience — and it shows in every dish.
Suresh:
Thank you.
Host:
Truly delicious — 101 years of heritage and flavour. Come visit Ananda Bhavan and taste history for yourself!
