Indian Cuisine!
Vanekam! Welcome to the Indian Cuisine Page! Oddly enough Singapore's most famous Indian dish, the Fish Head Curry, is not Indian. A regional creation if you will, the Fish Head Curry, however, reflects Indian cooking through the complex use of spices (not all hot and spicy) with delicate flavouring. The main difference between Northern and Southern Indian cuisine is that Northern food is less spicy and more subtly spiced than Southern food. Southern Indian food is also distinctive in its use of curry leaves and mustard seed, with coconut milk, yoghurt and oil used rather than the Northern cream and ghee. Southern dishes called korma are generally mild, although anything prefixed by Masala is likely to be rather hot.

Must-trys: Briyani, Fish Head Curry, Gulab Jamun, Masala Tea, Masala Thosai, Mutton Korma, Prata/Murtabak, Tandoori Chicken.

VisitSingapore.com