Indian Cuisine Comparison With Singaporean Cuisne as our coastal cuisine is very similar to singaporean cuisine

Indian

Like Chinese Singaporean cuisine, Indian Singaporean cuisine has influence from multiple ethnic groups. Tamil influence is particularly strong.

Indian rojak

Rice served with papadum, on banana leaf

·         Achar, a condiment consisting of pickled vegetables and/or fruits. It has also found its way into Malay and Peranakan cooking, where other unique versions exist.

·         Appam, a fermented rice pancake.

·         Butter chicken, a dish of chicken cooked in a gravy of spices, yoghurt, butter and tomato

·         Chapati, an unleavened flatbread

·         Curry – the basic Indian vegetable or meat gravy. Malay and Chinese versions also exist.

·         Mamak rojak, a dish of various vegetables and fruits, beancurd, seafood deep fried in batter, crushed peanuts, crispy dough crullers, and a spicy and sweet chilli sauce. Traditional Malay / Indonesian and Chinese variants are common as well.

·         Murtabak, originating from the Middle East, this Indian-Muslim dish today consists of folded roti prata dough stuffed with spiced minced meat, onions, and egg. Often served with curry.

·         Muruku, a type of circular crackers.

·         Naan, a flatbread cooked in a tandoor oven

·         Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Basmati rice is used. Alternatively, dum biryani is a version more akin to the traditional South Asian dish, which is a variant that bakes the spiced meat with the rice.

·         Pappadom, also known as pappoms or papad, they are a type of southern Indian wafer.

·         Putu mayam, a dish Sri Lankan in origin, similar to Sri Lankan hoppers. Thin vermicelli-like cakes are eaten with coconut sugar. A typical breakfast food.

·         Roti prata, a local evolution of the Pakistani and Indian paratha. Popular for breakfast or late night supper, this dish is enjoyed by all Singaporeans and commonly served with sugar and curry. A plethora of modern variations are available including egg, cheese, chocolate, masala, durian and even ice cream. It should ideally be crispy on the outside and soft on the inside, and the dough is flipped to attain the right texture, then cooked quickly on a greased stove.

·         Soup kambing, a local Mamak (Tamil Muslim) dish of spiced mutton soup.

·         Soup tulang, a local Mamak (Tamil Muslim) dish of mutton or beef bones stewed in a spicy red sauce with the intent of eating the marrow.

·         Tandoori, marinated meat, usually chicken in a mixture of spices and yoghurt and cooked in a clay oven

·         Thosai, rice and lentil pancake. Commonly served as a "masala" version that includes spiced potatoes and served with different types of sambar.

·         Vadai, spicy, deep-fried snacks that are made from dhal, lentils or potato.

Cross-cultural

A number of dishes, listed below, can be considered as truly hybrid or multi-ethnic food.

·         Ayam buah keluak, a Peranakan dish of chicken stewed with spices and Southeast Asian black nuts.

·         Fish head curry, a dish created by Singapore's Malayalee (an Indian ethnic group from Kerala) community with some Chinese and Malay influences. The head of a red snapper (ikan merah; literally "red fish") is stewed in curry with vegetables. Usually served with either rice or bread.

·         Kari lemak ayam, a Peranakan chicken curry with a coconut milk base.

·         Kari debal, a Eurasian Singaporean curry dish with Portuguese and Peranakan influence. Includes chicken, cabbage, sausage and bacon bits stewed in a curry sauce.

·         Kueh pie tee, a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. A popular Peranakan dish.

·         Laksa, rice or yellow egg noodles in a coconut curry gravy with shrimp, egg and chicken. Peranakan in origin. A specifically Singaporean variant (as opposed to shared by Malaysian and Singaporean cuisine) is Katong laksa. Raw or lightly blanched cockles are also usually added to the dish.

·         Mee goreng, yellow egg noodles stir fried with ghee, tomato sauce, some chilli, egg, vegetables and various meats and/or seafood.

·         Oat prawns, prawns that have been stir fried with sweetened oats.

·         Sambal kangkong, a dish of leafy green vegetables (water spinach) fried in sambal.

·         Satay bee hoon, thin rice vermicelli served with spicy peanut sauce

·         Singapore-style Western food, Chinese interpretations of European cuisine, although Malay versions also exist. Hainanese cooks in Singapore hybridised Western dishes for local palates during the British colonial era, creating such dishes as stewed pork chop in tomato sauce served with green peas, and chicken chop - a sauteed chicken breast dish served with a soft bread bun and fries.

·         Tauhu goreng, fried bean curd with sweet sauce. Served at many Malay stalls.

·         Tutu kueh, steamed rice flour pastries with a sweet shredded coconut / peanut filling.

Popular dishes by type

Seafood

Singaporeans also enjoy a wide variety of seafood including fish, squid (known as sotong in Malay), stingray, crab, lobster, clams, and oyster.

Popular seafood dishes include

·         Barbecued stingray / hang hir (simplified Chinese: 魟鱼; traditional Chinese: 魟魚; pinyin: gōng yú), smothered in sambal and served on banana leaf. It is also known as ikan bakar in Malay. Unique in Singapore and very common in Malaysia.

·         Black pepper crab, hard shell crabs cooked in a black pepper sauce.

·         Chilli crab, hard shell crabs cooked in a thick tomato and chilli-based gravy.

·         Oyster omelette, an oyster omelette mixed with flour and fried, garnished with coriander leaves.

Vegetarian

Another noticeable trend in recent times is the growth of vegetarian eating places in Singapore. More people are changing their diet for a healthier lifestyle. The Singapore Vegetarian Society^[2] has a list of the vegetarian food outlets in Singapore.

Western cuisine

Commonly seen dishes like sirloin steak, chicken chop, fish and chips, mixed grills, fried chicken wings and cheese fries are popular in Singapore, typically spotted in hawker centers and food courts in Singapore.

Fruit

A durian stall in Singapore

A wide variety of tropical fruits are available all year round, though most of them are imported from neighbouring countries. By far the most well known is the durian, known as the "King of Fruits", which produces a characteristic odour from the creamy yellow custard-like flesh within its spiky green or brown shell. However, in spite of their popularity, durians are banned on public transport, certain hotels, and public buildings because of their strong odour.

Other popular tropical fruits include mangosteen, jackfruit, longan, lychee, rambutan and pineapple. Some of these fruits are also used as ingredients for other dishes: iced desserts, sweet-and-sour pork, and certain types of salad such as rojak.