The story of Singapore-Indian cuisine is also the story of the migration of Indians to this region
7/31/2014 10:25:41 AM
|written By : Shobha Tsering Bhalla|
As multi-racial Singapore celebrates its 49th anniversaryof independence from British rule this month, feasting will undoubtedly play a meaty role in the food-crazy nation of 5.5 million.
As they tuck into their Roti Pratas/Roti Canai and Putu Mayams or their ‘Briyanis’, Fish Head Curries and Curry Puffs before rushing off to watch the National Day parade, few Singaporeans will pause to think of the history associated with these quintessential Singaporean delicacies.
But behind each delicious morsel lies a long history of immigration, change and evolution, of the long, historic association the South-east region has had with India. Indeed, these dishes, like so many others, trace their origins back to India, probably the first great civilisation to establish a presence in this region.