Riding on the wheels of the special Singapore cuisine, Singapore Takeout, a mobile pop-up kitchen (what looks like an ordinary shipping container) showcasing the country’s diverse culinary delights, will make its Delhi stopover at ITC Maurya in the capital from January 13 to 15. What’s exciting is that the stalwart guardians of Singapore’s culinary heritage will make their way in the capital and give you a real treat.
“The Singapore Take-Out in its endeavour to prom-ote Singapore cuisine is on a culinary tour of the top 9 cities in the world, including Paris, London, Tokyo, New York, among other. India, with its rich culinary heritage was an obvious choice for the Take Out,” says Dipak Haksar, COO, ITC Hotels.
So you wonder what the kitchen has in store for Delhiites? Well, chef Benjamin Seck will bring to you, Peranakan cuisine. So foodies in the city, hold your breath as a fusion of centuries-old Straits-Chinese and Malay cooking unique to Singapore is on its way.
Apparently chef Benjamin will be working with two top chefs — Manisha Bhasin and Rajkamal Chopra from the ITC hotels to prepare authentic specialities to soothe the Indian tastebuds. The trio will prepare a selection of Singapore-inspired dishes. Chef Rajkamal will recreate Laksa Pulao, a dish incorporating laksa paste and almonds, which he showcased during the Singa-pore Takeout launch in Singapore in April 2011. “Laksa is an important ingredient in the Singaporean cuisine which I found appropriate to use in leaf and paste form. I used it to make a pulao with Indian touch to it. It will be a vegetarian dish,” he tells us.
Chef Manisha on the other hand will offer guests a duet of Asian inspired anti-pastii. “I’ll be making Scampi Ceviche, Methi dana papdi (crisp shell), galangal tamarind sauce, chicken tikka and sweet basil naan. It feels great to be a part of such initiative. This is unusual and first time that something like this is taking place. I am sure many countries can learn and promote their tourism. I have visited Singapore many times before, so this time I’m really looking forward to what new Singapore will offer and they didn’t disappoint me at all.”
She adds. The initiative which is a part of the Singa-pore International Culinary Exchange (SPICE), jointly by the International Enterprise (IE) Singapore, Singapore Tourism Board (STB), and SPRING Singapore, seeks to inspiration for culinary talent.