Indian Inspirations

Darn this mike.. (BAM! eeeeeeeeee)Okay... So, how was tea? Ready for dinner? WHAAAT? I'm going to ignore that remark.

Here we are at Little India. Feel free to roam around. But be here in an hour because we have to rush on for supper... Did I hear a cheer? Oh. Sorry.By the way, leave room for some Peranakan fare. See you later!

Even though many of today's Singaporean Indians have roots in South India, both the cuisines of the Northern and Southern parts have set up residence here, and inspired many fresh creations with a distinct Singaporean Indian flair.

The hallmark of all Indian cooking, whether from the North or South, is the extensive use of dried spices, which are ground as an important ingredient in curries.

North India is the home of wheat-based breads such as chapati and tandoori-baked naan. One of the features of North Indian fare is preparing meat using the tandoor method- baking food in a tandoori or clay oven. The dishes are rich with cream and ghee, and the curries are more subtle than their southern counterparts. Yoghurt is used rather than coconut milk. Northern desserts and sweetmeats are favourites. Don't miss the superb kulfi ice-cream or ras malai, dumplings steeped in a rich cream sauce.

South India, on the other hand, centres around curry leaves, mustard seed and chillies. Ah-- the stuff of the good old authentic powerful (READ:veryveryveryveryvery HOT) curry in all its glory. Other main differences would be the widespread use of coconut milk, rice, rice-flour breads and the Hindu vegetarian fare. Southern Indian meals, especially vegetarian ones, are often served on a banana leaf, though on some occasions on a thali or metal plate.

Since a great number of Hindus are vegetarian, Hindu vegetarian cuisine has flowered into an exquisite form of art, giving rise to countless creations of savoury snacks, vegetables, lentils, breads, desserts, and milk-based sweetmeats.

Indian Muslim fare has a good following in Singapore. Nasi biryani (rice cooked with ingeniously seasoned mutton/chicken) as well as murtabak (savoury stuffed pancake) are held in high esteem. One contribution of local Indian Muslims is the modification of roti prata to evolve into a much lighter version-- flaky bread fried on a griddle and eaten with dhal or gravy.

Frankly, you would be depriving yourself of one of life's greatest pleasures if you don't sample fish head curry (right picture), a 100% local born-and-bred invention not to be found anywhere in India. It is worth mustering up the courage to try. I'me not kidding you, it's really great!

N.B. Remember this: if you ever eat your meal from a banana leaf-- use only your right hand, because the left one is used for *ahem ahem* (not very nice to say). So you absolutely must remember! Unless, of course, you relish having the other patrons in the restaurant giving you dirty looks, which in that case I would have nothing to say.

Indian Treats

Thosai (rice pancake)---- S$1 per piece

Murtabak (light flaky pancakes with savoury mutton filling & egg & chopped onion)---- S$4

Chapati (fried sandwiches) ---- S$0.50 each

Chicken Masala (mild curry with chicken)---- S$5