Indian Singaporean
Fish head curry: South-Indian-Singapore.
Roti Prata
Singapore-style flaky South Indian flatbread
View page →Singapore's Little India neighborhood, settled in the 19th century by Tamil-Chettiar South Indian immigrants, anchors a busy Indian-Singaporean food culture. At The Roti Prata House at 4am, the masters stretch wheat dough into paper-thin sheets and fold them into layered crispy flatbreads served with fish curry. At Muthu's Curry, fish head curry — a Singaporean invention that doesn't exist in mainland India — is being ladled over rice. The mamak (Muslim-Indian) coffeeshop culture supplements the chettinad-Tamil tradition with halal-Muslim cooking techniques. Modern Singapore-Indian cuisine adds rojak, mee goreng-Indian, banana-leaf rice, and the dosai-and-idli-and-vada South Indian breakfast triumvirate.
The Palate
Start Here
Singapore mamak flatbread — wheat dough stretched paper-thin, folded into layers, griddle-fried to shattering crispness, served with fish curry.
Why start here · Roti Prata is theater + craft — the hand-stretching technique is one of the most impressive things to watch in Singapore food culture.
The Pantry
See all 46 ingredients›
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How They Cook
Techniques that define this cuisine
See 5 more techniques›
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Singaporean — each its own tradition.