Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singapore cultures, and in response to locally available ingredients as well as changing local tastes. The local forms of Indian food may be seen as localised or even regional variations of Indian food, or in some cases, a form of hybrid Indian-Singaporean cuisine. Popular 'Indian' dishes and elements of Indian cuisine (although sometimes prepared and sold by non-Indians) include:
Satti Sorru:Indian claypot rice
Pickle - Indian pickle of mixed vegetables. Now also served by Chinese and Malays with their traditional food.
Nasi biryani - Popular Indian Muslim dish of saffron rice and meat. It is sold by both Indians and Malays, and is essential at Malay weddings.[1]
Curry - The basic Indian vegetable or meat gravy. It is now ubiquitous in local Chinese and Malay 'traditional' cuisine. A Peranakan example is Laksa, whose name derives from the Sanskrit for 'hundred thousand'.[2] A Eurasian example is Devil curry, while a Chinese example is Chilli crab.[3]
Fish head curry - Iconic Singapore dish, invented by Indians (specifically one Mr. Marian Jacob Gomez, from Kerala) for the Chinese palate which values textures. In India, it is popular in toddy shops in Kerala.[4]
Indian Rojak - Salad of deep fried battered potatoes, eggs, seafood, tofu and other items. Served with a hot and sweet chilli sauce. The dish does not exist in India and is unique to Singapore and its region.[5]
Indian Mee goreng - Chinese yellow noodles, prepared 'Indian style' and fried with spices, minced meat, green peas and potatoes.[6]
Murtabak - Roti Prata stuffed with minced chicken, mutton, beef or sardines.
Roti john - A split, panfried baguette topped with egg, minced mutton and onions, and served with ketchup.[7]
Roti Prata - 'Singapore's answer to the croissant'. A popular supper after leaving nightclubs. Variations include durian and cheese prata.
Teh tarik - Literally 'pulled tea', named after its preparation technique. Compared to the cappuccino because of its frothy top.
Other dishes were popular during the colonial period, when Indian ingredients and other culinary influences spread with the Empire to places like Singapore. Many of them endure in some homes and restaurants. Some of these dishes include:
Mince with potatoes and peas - a pork mince cooked with cloves and soya sauce. Similar to Goan quema and Indian kheema.[8]
Chicken Wrap - An Anglo-Indian chicken wrap, derived from the wraps, prepared by pepperbox.sg.[9]
Panneer Wrap - A North-Indian Panneer wrap, derived from the wraps, prepared by pepperbox.sg.[9]
Mulligatawny - An Anglo-Indian peppery curried soup, derived from the Tamil rasam.[9]
Fish moolie - a spicy fish and coconut dish of possible Portuguese or Indian origin.[9]
Curry tiffin - Another Anglo-Indian tradition, with the name derived from an Indian term for lunch. Features a curry as a main dish with various side dishes.[10]
Pork vindaloo - Derived from a Goan vinegared curry, which likely came to Malacca with the Portuguese in the 16th century. Now considered a Eurasian dish.[11]
Spiced mutton chops - Deep fried spicy mutton chops historically prepared by one Ujagar Singh at St Gregory Lane in Singapore.[12]
There are also many other Indian foods that are less widely available foods, but which can still be found in several areas serving a more specifically Indian clientele, especially in and around Little India, Singapore. These include appam, bhatura, chutney, sambar, idli, muruku, putu mayam, samosa, tandoori, thosai, upma and various sweets, including jalebi, halva, laddu, paayasam and gulab jamun.
^Tan, p.93.
^Tan, p.108.
^Tan, p.113.
^Tan, p.109.
^Tan, p.86.
^Tan, p.112.
^Tan, p.99.
^Tan, p.16.
^ abcdTan, p.20.
^Tan, p.21.
^Tan, p.101.
^Tan, p.115.
and 29 Related for: Indian Singaporean cuisine information
IndianSingaporeancuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary...
Singaporeancuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes...
Indiancuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture...
IndianSingaporeans are Singaporeans of Indian or of general South Asian ancestry. They constitute approximately 9.0% of the country's citizens, making...
The history of Indiancuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. The diverse climate in the region, ranging from...
Indian Chinese cuisine, Chinese Indiancuisine, Sino-Indiancuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese...
Regional cuisines of South Indian include: Andhra cuisine Telangana cuisine Tamil Nadu cuisine Karnataka cuisine Kerala cuisine Lakshadweep cuisine There...
Eurasian. Some dishes are also found in Indonesian, Malaysian, Singaporean and Chinese cuisines. By local adaptation(s), or by its ubiquitous presence within...
Malaysia and Singapore where a notable variant shows influence from Indian Muslim cuisine. Rujak is one of the oldest dishes and the earliest historically...
Indian Indonesian cuisine (Indonesian: Masakan India-Indonesia) is characterized by the mixture of Indiancuisine with local Indonesian-style. This cuisine...
multi-cultural, multi-religious, and multi-lingual country. Singaporeans of Chinese, Malay, Indian and Eurasian descent have made up the overwhelming majority...
kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporeancuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed...
combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced...
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns...
list of Singaporean dishes. Singaporeancuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines, have evolved...
extended well beyond cuisine. The authenticity of regional Chinese cuisine in Taiwan has been challenged. Taiwan has a significant Singaporean community. In...
list of Indian dishes. Many of the dishes on this list are made all across India. Indiancuisine encompasses a wide variety of regional cuisine native...
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people...
Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, from the Chettinad region in Sivaganga district of Tamil...
in Indian biryanis. Nasi briyani dishes are very popular in Malaysia and Singapore. As an important part of Malaysian and SingaporeanIndiancuisines, they...
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to...
Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia, and currently spread across...
Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared...