Indian flavours go bold in Singapore
Live MintI had never given it a second thought until I read an explanation about the origins of Singapore’s name. Lee says Bangkok’s Gaggan and London’s Jamavar, launched by the father-daughter duo Dinesh and Samyukta Nair, brought fine Indian cuisine to the international stage, encouraging a new generation to make ambitious leaps with ingredients and flavours. Many chefs I know are taking time off to travel through India for lessons in our produce and regional techniques and to understand spice and flavours,” says chef Mano Thevar, whose fine-dining restaurant, Thevar, offers a contemporary take on Indian cuisine. Now, our diners understand that Indian cuisine isn’t spicy but spice-forward, and very delicate.” At The Elephant Room, it’s a flavour carnival, with experiments taking on new avatars, such as biryani and chicken curry cocktails. I believe Indian cuisine has the answers.” In just the past year, new India-inspired openings, such as Gaggan Anand’s Ms Maria & Mr Singh, Thevar’s Indo-Korean restaurant Tambi, and Ahara, helmed by chef Vikramjit Roy, have launched, despite the challenges of rising costs and labour shortages.
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