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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
771:
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:
630:
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:
682:- 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.
846:
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
693:
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.
24:
215:
828:- 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.
800:
794:
669:
835:- Derived from a Goan vinegared curry, which likely came to Malacca with the Portuguese in the 16th century. Now considered a Eurasian dish.
664:- The basic Indian vegetable or meat gravy. It is now ubiquitous in local Chinese and Malay 'traditional' cuisine. A Peranakan example is
442:
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1096:
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that are derived, wholly or in part, from South Asian culinary traditions. The great variety of
Singapore food includes
895:
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1101:
369:
715:- Chinese yellow noodles, prepared 'Indian style' and fried with spices, minced meat, green peas and potatoes.
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148:
842:- Deep fried spicy mutton chops historically prepared by one Ujagar Singh at St Gregory Lane in Singapore.
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rice and meat. It is sold by both
Indians and Malays, and is essential at Malay weddings.
610:
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143:
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of mixed vegetables. Now also served by
Chinese and Malays with their traditional food.
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668:, whose name derives from the Sanskrit for 'hundred thousand'. A Eurasian example is
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797:- An Anglo-Indian chicken wrap, derived from the wraps, prepared by pepperbox.sg.
763:- Literally 'pulled tea', named after its preparation technique. Compared to the
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803:- A North-Indian Panneer wrap, derived from the wraps, prepared by pepperbox.sg.
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819:- a spicy fish and coconut dish of possible Portuguese or Indian origin.
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749:'. A popular supper after leaving nightclubs. Variations include
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809:- An Anglo-Indian peppery curried soup, derived from the Tamil
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Singapore
Heritage Food: Yesterday's recipes for today's cook
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with potatoes and peas - a pork mince cooked with cloves and
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topped with egg, minced mutton and onions, and served with
427:
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Komala Vilas South Indian restaurant in
Serangoon (1996)
725:
stuffed with minced chicken, mutton, beef or sardines.
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food and beverages produced and consumed in
Singapore
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791:. Similar to Goan quema and Indian kheema.
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34:This article is part of the series on
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25:Template:Indian cuisine/styles.css
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654:- Popular Indian Muslim dish of
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1112:Vegetarian dishes of Singapore
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1:
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745:- 'Singapore's answer to the
672:, while a Chinese example is
1097:Indian diaspora in Singapore
1092:Indian cuisine outside India
1071:. Singapore: Landmark Books.
7:
921:
10:
1128:
1107:Singaporean fusion cuisine
767:because of its frothy top.
623:local Tamil Muslim cuisine
607:Indian Singaporean cuisine
476:Cookbook: Cuisine of India
359:Ingredients, types of food
15:
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848:Little India, Singapore
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603:
1102:Indian fusion cuisine
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238:Malvani & Konkani
1067:Tan, Sylvia (2004).
731:- A split, panfried
637::Indian claypot rice
617:, which tends to be
412:Preparation, cooking
149:Mangalorean Catholic
18:Indians in Singapore
928:Singaporean cuisine
504:Bangladeshi cuisine
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708:
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499:Sri Lankan cuisine
332:Indian Singaporean
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627:North Indian food
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514:Bhutanese cuisine
509:Pakistani cuisine
327:Indian Indonesian
57:Regional cuisines
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850:. These include
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544:India portal
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494:Nepalese cuisine
488:Related cuisines
342:Malaysian Indian
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680:Fish head curry
621:and especially
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524:Afghani cuisine
519:Tibetan cuisine
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16:Main article:
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702:with chicken
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645:Indian pickle
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619:Tamil cuisine
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1087:Desi cuisine
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1005:
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987:
978:
969:
960:
951:
942:
898:, including
845:
840:mutton chops
807:Mulligatawny
801:Panneer Wrap
795:Chicken Wrap
770:
606:
605:
471:Indian chefs
331:
312:Anglo-Indian
265:Arunachalese
21:
1052:Tan, p.115.
1043:Tan, p.101.
991:Tan, p.112.
973:Tan, p.109.
964:Tan, p.113.
955:Tan, p.108.
916:gulab jamun
817:Fish moolie
674:Chilli crab
670:Devil curry
635:Satti Sorru
625:, although
615:Indian food
390:Snack foods
365:Main dishes
144:Mangalorean
117:South India
63:North India
1081:Categories
1060:References
1034:Tan, p.21.
1025:Tan, p.20.
1009:Tan, p.16.
1000:Tan, p.99.
982:Tan, p.86.
946:Tan, p.93.
876:putu mayam
789:soya sauce
765:cappuccino
743:Roti Prata
723:Roti Prata
713:Mee goreng
700:Roti Prata
609:refers to
400:Condiments
275:Meghalayan
222:West India
201:Jharkhandi
180:East India
129:Hyderabadi
105:Rajasthani
761:Teh tarik
747:croissant
729:Roti john
466:Etiquette
317:Fast food
295:Sikkimese
164:Telangana
134:Karnataka
124:Chettinad
922:See also
912:paayasam
884:tandoori
833:vindaloo
733:baguette
719:Murtabak
455:See also
375:Desserts
280:Manipuri
270:Assamese
233:Gujarati
191:Bhojpuri
154:Saraswat
85:Kashmiri
860:chutney
856:bhatura
838:Spiced
737:ketchup
711:Indian
685:Indian
656:saffron
652:biryani
598:Indian
461:History
433:Tandoor
300:Tripuri
285:Mizoram
243:Marathi
211:Maithil
186:Bengali
100:Punjabi
95:Mughlai
90:Kumauni
80:Haryana
900:jalebi
888:thosai
880:samosa
872:muruku
864:sambar
826:tiffin
757:prata.
755:cheese
751:durian
641:Pickle
423:Karahi
395:Spices
385:Drinks
347:Nepali
253:Sindhi
216:Angika
196:Bihari
169:Telugu
139:Kerala
70:Awadhi
934:Notes
908:laddu
904:halva
852:appam
831:Pork
823:Curry
811:rasam
785:Mince
704:curry
691:Salad
687:Rojak
666:Laksa
662:Curry
650:Nasi
600:rojak
443:Other
438:Uruli
418:Handi
380:Bread
306:Other
248:Parsi
174:Udupi
159:Tamil
23:Page
914:and
894:and
892:upma
868:idli
753:and
428:Tava
290:Naga
228:Goan
206:Odia
75:Braj
1083::
1014:^
918:.
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721:-
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643:-
813:.
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706:.
676:.
602:.
583:e
576:t
569:v
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
