‘Food is an additional garnishing on travel experience’

Chef Benjamin delighetd Delhi’s culinary aficionados with his dish of Nyonya Prawn Curry with Roti Jalal (lacy pancakes) and his vegan rendition of Popiah Goreng (deep fried spring rolls) filled with cabbage and carrot.

“Singapore Takeout is a perfect opportunity for me to share my Peranakan dishes with India and to also show how Singapore-inspired flavours and local ingredients can be incorporated into different cuisines,” said chef Benjamin.

Chef Manisha showcased duet of Asian Inspired Antipasti,a dish featuring Scampi and Lemongrass Ceviche presented in a traditional methi dhania papdi shell. Accompanying it was ITC Maurya’s specialty Chicken Tikka marinated with Laksa paste to give it a Singapore twist and finished on a charcoal grill.

As a flavourful finale,Chef Rajkamal recreated Laksa Pulao,which he showcased during the Singapore Takeout launch in Singapore in April 2011. The dish is also available on the menu at selected ITC Hotel properties,along with the original Singapore Laksa.

GB Srithar,Singapore Tourism area dirctor for South India,Sril Lanka and Maldives,feels food establishes an instant connect between Indians and Singaporeans. Indian spices have tremendous impact on some of the Singaporean cuisines,opines Srithar.

“Culinary promotion is good for boosting tourism as travel strories are made of one’s memorable experiences of which cusines form a most important part. Food is an additional garnishing on the travel experience of a traveller,” Srithar adds.

“Singapore Takeout is a platform for culinary blending that brings together chefs from Singapore and other countries,in this case – India,to showcase and share their experiences with one another. Singaporean cuisine is a blend of Malay,Chinese,European and Indian cuisine,but at the same time enjoys its own unique flavours as well,” shared Chef Kunal Kapur.