I think that Singapore is the melting pot of all cuisines in Asia. This is the best place to savour dishes from the different regions in Asia and that, too, is a unique Singapore twist. From a customer’s point of view, the best part about it is that the cuisines are available at all price points—from hawker centres to fine-dining restaurants.
How do you think is Indian Cuisine perceived in Singapore?
Indian cuisine here was trapped in the local Singaporean image, but over the last few years, the real Indian cuisine is slowly gaining popularity in Singapore. Singaporeans are slowly learning about the huge variety and enormous offerings. There are still some misconceptions about Indian cuisine, though, that South Indian is spicy and North Indian is less spicy. But in reality, Indian cuisine is much bigger than just the North and South. Each region has a mix of spicy, non spicy, sweet and sour dishes to offer. Also, spicy is misunderstood as chili spicy. Actually, it just means flavoured with spices.
Since spices and curries are the theme for this year, what’s the most favourite spice you use for cooking?
To name one is very difficult as there are just too many spices used in cooking. However, one of my favourite spices is Cumin because it just gives a toasty and unique flavour to the food. It’s also healthy and is even good for the digestive system.
Another spice I like to use is the cardamom because it is very aromatic and gives a lovely fragrance to the dish. It’s also very versatile in the sense that you can use it for sweets, curry dishes, briyani, etc.
What’s your signature dish? What makes it your dish?
One of my signature dishes is the Lobster Moily. The inspiration behind this dish is from the coastal preparation in India. Instead of me cooking the lobster with the curry, I pan-sear it separately. As for the curry sauce, it’s just very simple and mildly-flavoured with a few spices. I made it a point to make it smooth, creamy, and flavourful.
One more dish that I’m proud of is the Sago Kebabs. It’s made from sago, peanuts, coriander, etc., which makes it a good dish for vegetarians. As for the cuisine, I specialize in Malvani cuisine. It’s a coastal way of cooking which came from the West coast of India and serves some of the best seafood dishes in Indian cuisine.
How do you come up with new dishes? Where do you get your inspiration?
I have a very restless mind. After a while, I get easily bored with whatever dishes I cook so I do something new. I try to think how I can use different ingredients to update or improve my recipe. I also think of ways to replace existing ingredients with new ones.
The Tandoori dishes are good examples. The marination used for these dishes is usually made of yoghurt, ginger, garlic, and spices. We all know that yogurt is used to tenderize the meat. I then think of the science of the food and use other ingredients which also has the same purpose, like my marinations are based on fruit juice—fresh fruits, tenderizing lucknavi spices, etc.
As for the presentation of my dishes, I always make it a point to make it appealing and beautiful to look at.
What can people expect at this year’s SFF?
It’s going to be spicier! This is the first time Singaporeans will get an opportunity to taste how same spices used in different ethnic cuisines to create new and varied curries. They will also learn more about spices and their properties from me on my Heritage Train and Canapes in the Sky Programme.
*Photo courtesy of the Singapore Food Festival Can't get enough of Indian food? Here's where to get more Love to have a say in your outside food? Check out these DIY restaurants