Indian delicacies favourite among Singaporeans
http://economictimes.indiatimes.com/News/News_By_I [2008-7-7]
Tag : indian vegetable
The number of Indian restaurants in Singapore, where there is asizeable chunk of Indian population, has increased significantly inthe last two decades, said Ravikumar, a native of Chennai. (MORE)PTI
"Now, all the leading restaurants in Chennai have one or twooutlets here in Singapore as the number of migrants from India israpidly increasing. Not only Indians but also foreign nationalslike tasting Indian foods," Ravikumar said.
Other than the fish head curry and biryanis, surau puttu (flakyshark meat stir fry), nattu kozhi masala and chicken 65, vegetablekurma and garlic naan rule the day at the Indian joints acrossSingapore.
"Visitors to our hotel include Chinese, Australians, Indonesiansand ethnic Malays besides Indians," Umapathy of Muthu's Curry saidadding, Chinese like both fish and chicken delicacies and thatAustralians come to the restaurant to have a taste of fish dishes.
Vegetarian restaurants such as Hotel Saravana Bhavan, AnandaBhavan, Komala's, Shakunthala and Gayatri also do brisk businessall through the day. The crowd near Kaveri restaurant at Singapore airport as opposed tothe empty tables in other Chinese and Thai cuisines probablyunderlines the popularity of Indian cuisine here.
"If you want to be a vegetarian then Indian cuisine is the bestanswer," said Luke Tierney, a tourist from Chicago.
One can see people wait for more than 15 minutes during lunch anddinner at the Komala's vegetarian restaurant because the turnoverrate of the table is very high.
Eating out is almost habitual for the Indian population which hasbeen rising steadily, and so have restaurants too.
The number of Indian restaurants in Singapore, where there is asizeable chunk of Indian population, has increased significantly inthe last two decades, said Ravikumar, a native of Chennai. (MORE)PTI
"Now, all the leading restaurants in Chennai have one or twooutlets here in Singapore as the number of migrants from India israpidly increasing. Not only Indians but also foreign nationalslike tasting Indian foods," Ravikumar said.
Other than the fish head curry and biryanis, surau puttu (flakyshark meat stir fry), nattu kozhi masala and chicken 65, vegetablekurma and garlic naan rule the day at the Indian joints acrossSingapore.
"Visitors to our hotel include Chinese, Australians, Indonesiansand ethnic Malays besides Indians," Umapathy of Muthu's Curry saidadding, Chinese like both fish and chicken delicacies and thatAustralians come to the restaurant to have a taste of fish dishes.
Vegetarian restaurants such as Hotel Saravana Bhavan, AnandaBhavan, Komala's, Shakunthala and Gayatri also do brisk businessall through the day. The crowd near Kaveri restaurant at Singapore airport as opposed tothe empty tables in other Chinese and Thai cuisines probablyunderlines the popularity of Indian cuisine here.
"If you want to be a vegetarian then Indian cuisine is the bestanswer," said Luke Tierney, a tourist from Chicago.
One can see people wait for more than 15 minutes during lunch anddinner at the Komala's vegetarian restaurant because the turnoverrate of the table is very high.
Eating out is almost habitual for the Indian population which hasbeen rising steadily, and so have restaurants too.
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