What the traditional Indian diet has to teach us about healthful eating

Devagi Sanmugam: “You hear a lot of stomach-related problems these days – these things I did not hear when I was young!” Sanmugam joins Singapore Noodles founder Pamelia Chia to share about how her love for food began, plus: *Life in Singapore in the 60s* *The cooking school industry in the social media age* *Why curry is not a word that exists in India* *How chendol, biryani and roti prata have evolved in Singapore* *Why diabetes and gastrointestinal issues are prevalent in Singapore* *What the traditional Indian diet can teach us about healthful eating*

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Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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