Singapore on the Move

East meets East this weekend in the Capital. A mobile kitchen with some top chefs rustling up a mix of Indian and Singapore cuisine is parked in ITC Maurya for the next three days. This is a part of the Singapore Takeout,an initiative that has 10 chefs from Singapore travelling to nine cities in the world. They will present a fusion of the region’s food with Singapore flavours,all cooked in the “pop-up” kitchen.

In the Delhi edition,Chef Benjamin Seck,chef at Singapore’s award-winning True Blue Cuisine restaurant,is collaborating with chefs Manisha Bhasin and Rajkamal Chopra of the ITC group. On offer are laksa pulao (pulao using laksa,a Singaporean herb),scampi and lemongrass ceviche served in a methi dhania papdi (fenugreek and coriander flavoured crisp) among other fusion menu items.

The Singapore Takeaway is a part of Singapore tourism board’s Global Chef Exchange,and has travelled to London,New York and Dubai among other cities. The next stop is Sydney.