The Indian food you find in Singapore can be classified as either Northern or Southern Indian. They are derived wholly or in part from South Asian culinary traditions. The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently. Over time however, many of the Indian dishes have been prepared to take on more localized flavour and to suit local taste buds.
Some of the most popular Indian dishes and elements of Indian cuisine in Singapore include:
- Nasi biryani – a popular Indian Muslim dish of saffron rice and meat. It is sold by both Indians and Malays and is essential at Malay weddings.
- Curry – The basic Indian vegetable or meat gravy. It is now ubiquitous in local Chinese and Malay ‘traditional’ cuisine. A Peranakan example is Laksa, whose name derives from the Sanskrit for ‘hundred thousand’. A Eurasian example is Devil curry, while a Chinese example is Chilli crab.
- Fish head curry – An iconic Singapore dish, invented by Indians for the Chinese palate which values textures but not found in India.
- Indian Rojak – A salad of deep-fried battered potatoes, eggs, seafood, tofu and other items. It is usually served with a hot and sweet chilli sauce. This dish does not exist in India and is unique to Singapore and its region.
- Indian Mee goreng – A Chinese yellow noodles, prepared ‘Indian style’ and fried with spices, minced meat, green peas and potatoes.
- Murtabak – Roti Prata stuffed with minced chicken, mutton, beef or sardines.
- Roti john – A split, panfried baguette topped with egg, minced mutton and onions, and served with ketchup.
- Roti Prata – ‘Singapore’s answer to the croissant’. A popular supper choice with many variations such as durian and cheese prata.
- Teh tarik – Literally ‘pulled tea’, named after its preparation technique. It is compared to the cappuccino because of its frothy top.
Founded in 2008, Indian Curry House aims to create an environment of choice with good quality of food which will tickle taste buds of all sets of people coming from various parts of the globe. They strive to maintain the uniformity, high standards of hygiene, use high grade ingredients and follow stringent quality measures in presenting food to their patrons and with the same ambience in terms of looks and feel, and same taste same across all their 3 restaurants at Changi, East Coast and Bukit Timah.
Some of the best Indian dishes in Indian Curry House (Bukit Timah) includes:
- Butter chicken – An Indian delicacy prepared with a combination of Chicken Tikka by blending of rich curry made with butter, tomato sauce, and a mixture of traditional Indian spices. The heavenly aroma of Butter Chicken lies in the fair symmetry of tanginess and the creamy texture.
- Chicken tikka masala – A touch of garam masala and plenty of coriander (cilantro) leaves and the tender grilled chicken goes into the sauce to make lip-smacking chicken tikka masala. The combination of spices going into this creamy, tomato-based sauce is so perfect it makes chicken tikka masala explode with flavour. Chicken Tikka Masala is healthy, yet delicious.
- Chilli honey garlic potatoes – An Indian Chinese-style fried potato fingers glazed with a sweet and spicy sauce. It is one of those potato snacks that you can keep digging into endlessly without even realizing you’ve finished an entire dish full of it. It is a big hit with kids and adults alike because it is crunchy, sweet, and spicy.
- Veg Manchurian – An addictive Indo-Chinese dish made with wisps of vegetables formed into dumplings and dunked into a sauce that explodes with hot, sweet, sour and salty flavors. It’s a dish you’ll be treating yourself to again and again. Vegan, nut-free and can be gluten-free.