Indians in Singapore are mostly descendants of migrants from the Indian subcontinent and the Malayan peninsular during British rule. As many chose to settle down in Singapore, this gave rise to generations of locally-born Indians who still consider Singapore home, while maintaining ties with their ancestral land.
Indian cuisine in Singapore is influenced by local ingredients and cooking styles, creating new dishes that are completely unrecognizable by Indians in India. These include Indian rojak, mee goreng, roti prata, sup kambing and sup tulang. While rojak typically refers to a Chinese fruit and vegetable salad tossed in a shrimp paste and topped with peanuts, Indian rojak is a salad of battered vegetables (pakoras and baijis) with a peanut dipping sauce. Indian mee goreng are inspired by Chinese char kway teow. Chinese condiments, such as soy sauce, have also crept their way into local Indian dishes. The Malays influenced Indian cuisine with their use of galangal, sambal belacan and evaporated milk. The fish head curry that is synonymous with Singaporean Indian cuisine is also unheard of in India. The British taste also resulted in “curry puff”, inspired by the Indian samosa.
Typical ingredients: garam masala, yogurt, coconut, curry leaves, tamarind
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