Celebrating 94 Years Of Ananda Bhavan

Established in 1924, Ananda Bhavan Restaurant is the oldest Indian vegetarian restaurant in Singapore. The restaurant has a deep heritage in Southern Indian cuisine. Its first restaurant located along Selegie Road, at the rim of Little India, embodies the establishment’s historical background of over nine decades and serves people of all walks of life.

From its humble beginning in a pre-war building known as Ellison building, Ananda Bhavan has now expanded to five other branches. There are two outlets at the heart of Little India, a 24hr outlet along Syed Alwi Road, a vibrant outlet at Changi Business Park and newest branch opposite Sri Srinivasa Perumal temple.

The early Ananda Bhavan pioneers namely Mr Kulanthaivelu and his brothers had run a few restaurants pre-dating the Japanese Occupation and out of which one was given up for charity purposes and one was confiscated. During the Japanese occupation, one of our pioneer key workers was also hit by shrapnel that came from a bomb that was dropped at Albert Street Corner

After the demise of Mr Kulanthaivelu, Mr Ramasamy (brother-in-law of Mr Kulanthaivelu) had assisted in the management of the Restaurant. He diligently and safely handed the reins to Madam Kaliammal (Mrs Kulanthaivelu) , Mr Ramachandra and Mr Nadarajan (the two sons of the late Mr Kulanthaivelu). 

The young and active Mr Nadarajan than gave up his studies and worked for the family business and was largely instrumental in rectifying the original financial status of Ananda Bhavan and handed the reins to Mr Ramachandra who revolutionalised  whole of Ananda Bhavan Restaurant by introducing new technological advancements and adapted it to suit the Indian Food making business. He pursued a system of providing food consistently with high quality and uniform methods of preparation. 

Ananda Bhavan restaurant now serves a splendid selection of North Indian, South Indian, and Indian Chinese cuisines. Besides well-known for providing high quality authentic Indian food, Ananda Bhavan also has its customers’ wellness in mind: No added MSG, No artificial Preservatives, No artificial additives and No Re-use of Cooking Oil  when preparing the food.

Our central kitchen is custom designed with the latest technology that has transformed our bulk food preparation to a scientific method that is unique and first in the Indian culinary world. We are thus setting a revolutionary pace in the art of food preparation in Indian vegetarian cuisine without compromising on the quality and nutritional aspect of the prepared food.

To be the premier provider of the best vegetarian food in consonance with the ancient wisdom of Siddha and Ayurveda. Our core values of conviction, commitment, service to customers and recognizing our employees as our most important resource embodies our body spirit.

  • Established in 1924, Ananda Bhavan Restaurant is the oldest Indian vegetarian restaurant in Singapore. Its humble heritage begins in Ellison building, a pre-war building at 221 Selegie Road and serves generations of families. It remains here for many decades till 23rd June 2018. Having to give way to the construction of the North-South Corridor, the outlet ceases its services.



  • Second outlet opening at 58 Serangoon Road. 

    Quick and Self service is adopted

    Many customers consist of locals and foreign workers who visit Little India to fullfill their marketing needs, temple visits or meeting their friends. 

    A catering office is set up on the third level for customers looking to cater food for their private events.

  • Third outlet opens at Blk 663 Buffalo Road. Nestled under the HDB block and surrounded by Tekka market, groccery shops, jewellery shops and a main bus stop. It serves as a convenient pit stop for customers who  have their meals in between their shopping without having to cross the main Serangoon road to visit us at our other outlet.

  • Fourth outlet with a large floor space opens at 95, Syed Alwi Road. Back then there were very few eateries along Syed Alwi road. The area is filled with tourists and shoppers. The concept of serving Jain meals is introduced.  Many other varities of North Indian cuisine like Chaat, Tandoor and Thali is added to the extensive menu. Western food like Vegetarian burgers and Pizzas is created. 

    Soon, the outlet extends its services to provide food 24hrs. It helps to address shoppers and travellers who find it difficult to get vegetarian food after midnight.

    Function hall is available on the second floor and receives bookings. It is able to accommodate up to 120 people.

  • Flagship outlet opens at Terminal 2, Changi Airport. It operates 24hours. Securing a place in the airport is no easy task. It is met with very high standards and requirements. It gives Ananda Bhavan restaurant an edge in reinventing its design and processes to cater to international travellers. Induction cookers are first used here to cook Appam, a traditional food item which takes alot of time to prepare. An automatic table identifer system is also adopted. Menu boards on digital screens are installed to showcase our menus. 

    Operating in an high traffic environment has its set of challenges. The outlet has to cater to passengers affected by flight delays. It results in a sudden surge of customers standing in long queues. While catering to the needs of our regular customers, the team also has to prepare for unforseen events as above.  

    Many international visitors and important VIPs visit regularly. The cozy corner and alfresco dinning adds to the attraction. 

    The outlet operates till the end of its lease term for 6 years. 

  • Our sixth outlet opens in Changi Business Park. Nested in the home to leading technology companies, IT services companies as well as financial services companies. It is also near to the Changi Expo exhibition halls. The outlets exhibits an open style setting and offers a warm welcome to anyone passing by the outlet.  

  • Newest outlet opens at 448 Serangoon Road. Quietly located away from the busy side of Serangoon road, the outlet provides more healthy options for our diners. It introduces Ragi koozh, healthy grains rice and other food items for health conscious patrons. Exciting dishes like the Idly burger and black pepper masala thosai are created.

  • Ananda Bhavan enters into the Singapore book of records for making of the single largest murruku ever to be seen in Singapore. The murruku measures 97cm in diameter without a single crack. Partnering IAEC, Ananda Bhavan participates in the deepavali carnival organized by IAEC under Taman Jurong CC. More details can be found  at http://singaporerecords.com/largest-murukku/

  • Many are doing their bit to help migrant workers overcome the pandemic situation(Covid-19).

    A community Giving Project in Support for Foreign workers.

    On 18th May 2020, Ananda Bhavan restaurant together with Bliss International, Family and Community Members have come together and distribute 4,000 packets of Indian savouries namely mixture to foreign workers housed in Expo as an expression of Gratitude to their contributions.

    Special credits to all Ananda Bhavan staffs for their 'heart' work.