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 Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, her ...

, which tends to be

Tamil cuisine Tamil cuisine is a culinary style originating in the southern Indian state of Tamil Nadu and other countries of South Asia like Sri Lanka. Both vegetarian cuisine and non-vegetarian cuisine are popular among the Tamil people and have been sinc ...

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: * Pickle -

Indian pickle South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and ...

of mixed vegetables. Now also served by Chinese and Malays with their traditional food. * Nasi

biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and so ...

- Popular Indian Muslim dish of

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent i ...

rice and meat. It is sold by both Indians and Malays, and is essential at Malay weddings. *

Curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradit ...

- The basic Indian vegetable or meat gravy. It is now ubiquitous in local Chinese and Malay 'traditional' cuisine. A Peranakan example is

Laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...

, whose name derives from the Sanskrit for 'hundred thousand'. A Eurasian example is Devil curry, while a Chinese example is

Chilli crab Chilli crab (; Malay: ''Ketam cili'') is a Southeast Asian seafood dish that originated in Singapore in the 1960s. It is widely associated as the national cuisines of both Malaysia and Singapore. Mud crabs are commonly used and are stir-fried i ...

. *

Fish head curry Fish head curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines. The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or brea ...

- Iconic Singapore dish, invented by Indians (specifically one Mr. Marian Jacob Gomez, from Kerala) for the Chinese palate which values textures. Not found in India. * Indian

Rojak Rujak (Indonesian language, Indonesian spelling) or Rojak (Malay language, Malay spelling) is a salad dish of Javanese cuisine, Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries ...

Salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

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. Roti Prata Curry Large

* Indian

Mee goreng ''Mee goreng'', or ''mi goreng'', refers to fried noodles in the Malay-speaking cultures of several countries, such as the Southeast Asian states of Brunei, Malaysia, and Singapore. A notable variant, ''mee goreng mamak'' is associated with ...

- Chinese yellow noodles, prepared 'Indian style' and fried with spices, minced meat, green peas and potatoes. *

Murtabak Motabbaq ( ar, مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh (Mughlai para ...

Roti Prata Roti canai (pronunciation: /tʃanaɪ/) or roti prata, also known as roti chenai and roti cane (/tʃane/), is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thaila ...

stuffed with minced chicken, mutton, beef or sardines. *

Roti john Roti john is an omelette sandwich first believed to be made in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food. Or ...

- A split, panfried

baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a di ...

topped with egg, minced mutton and onions, and served with

ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ...

. *

- 'Singapore's answer to the

croissant A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...

'. A popular supper after leaving nightclubs. Variations include

durian The durian (, ) is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognised ''Durio'' species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the onl ...

and

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

prata. *

Teh tarik Teh tarik () is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Indonesia, Singapore and Thailand. Its name is derived from the pouring ...

- Literally 'pulled tea', named after its preparation technique. Compared to the

cappuccino A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam (microfoam). Variations of the drink involve the use of cre ...

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: Komala Vilas Singapore

Mince Mince may refer to: * MINCE, an early text editor for CP/M microcomputers * Mincing, a food preparation technique in which food ingredients are finely divided * Ground meat, also known as ''mince'', meat that has been minced ** Ground beef, also ...

with potatoes and peas - a pork mince cooked with cloves and soya sauce. Similar to Goan quema and Indian kheema. * Chicken Wrap - An Anglo-Indian chicken wrap, derived from the wraps, prepared by pepperbox.sg.Tan, p.20. * Panneer Wrap - A North-Indian Panneer wrap, derived from the wraps, prepared by pepperbox.sg.Tan, p.20. *

Mulligatawny Mulligatawny () is a soup which originated from South Indian cuisine. The name originates from the Tamil words ( 'black pepper'), and (, 'water'); literally, "pepper-water". It is related to the dish . Main ingredients commonly include chicke ...

- An Anglo-Indian peppery curried soup, derived from the Tamil rasam.Tan, p.20. *

Fish moolie Fish moilee/Moily or fish molee (meen molee) is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore. During the times of the British Empire, it spread into other places of South-Eas ...

- a spicy fish and coconut dish of possible Portuguese or Indian origin. *

tiffin Tiffin is an Indian English word for a type of meal. It refers to a light breakfast or a light tea-time meal at about 3 p.m., consisting of typical tea-time foods. In certain parts of India, it can also refer to the midday luncheon or, in s ...

- 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. * Pork

vindaloo Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often r ...

- Derived from a Goan vinegared curry, which likely came to Malacca with the Portuguese in the 16th century. Now considered a Eurasian dish. * Spiced

mutton chops Sideburns, sideboards, or side whiskers are facial hair grown on the sides of the face, extending from the hairline to run parallel to or beyond the ears. The term ''sideburns'' is a 19th-century corruption of the original ''burnsides'', named ...

- Deep fried spicy mutton chops historically prepared by one Ujagar Singh at St Gregory Lane in Singapore.Tan, p.115. 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 Little India ( ta, லிட்டில் இந்தியா) is an ethnic district in Singapore. It is located east of the Singapore River – across from Chinatown, located west of the river – and north of Kampong Glam. Both areas ...

. These include

appam Appam is a type of thin pancake originating from South India. It is made with fermented rice batter and coconut milk, traditionally cooked in an ''appachatti'', a deep pan similar in shape to a wok. It is common in the cusine of Kerala and Tam ...

bhatura Bhatoora (also known as batoora, bhatura, batura, or pathora) ( hi, भटूरा, pa, ਭਟੂਰਾ) is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a br ...

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. ...

, sambar,

idli Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...

, muruku, putu mayam,

samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samo ...

tandoori A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor ...

thosai A dosa, also called dosai, dosey, or dosha, is a thin pancake in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are popular in South Asia as well as around the world. Dosas are served hot, often wit ...

upma Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roaste ...

and various sweets, including

jalebi ''Jalebi'' (, , , Urdu: جلیبی‎, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ...

halva Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

laddu ''Laddu'' or ''laddoo'' (; ms, kuih laddu; id, kue laddu) is a spherical sweet originating from India and spread through the Indian subcontinent and the Malay world. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar or ...

, paayasam and gulab jamun.

Notes

References

* {{refend Indian Singaporean cuisine Desi cuisine

Singapore Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, borde ...

Indian diaspora in Singapore

Singaporean Singaporeans, or the Singaporean people, refers to citizens or people who identify with the sovereign island city-state of Singapore. Singapore is a multi-ethnic, multi-cultural and multi-lingual country. Singaporeans of Chinese, Malay, India ...

Singaporean fusion cuisine Vegetarian dishes of Singapore

See also

Notes

References