Thanks to its significant Indian community, Singapore has a wide variety of restaurants and eateries that specialize in different Indian styles, mostly those of South India (although you will find more than a few North-Indian restaurants).
Indian cuisine is distinguished by its sophisticated use of spices and herbs.
Widespread and longstanding vegetarianism within sections of India's Hindu and Jain communities has also strongly influenced Indian cooking, making it very suitable for vegetarians.
North Indian cuisine is relatively mild and does not often use extremely hot spices or chillis. It is distinguished by the higher proportion-wise use of dairy products; milk, Paneer (set, non-melting white cheese), Ghee (clarified butter) and yoghurt are all common ingredients. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Other commonly used ingredients include saffron, coriander, caraway, cardamon, cumin, turmeric and fennel. Milk-based sweets are also a very popular fare.
Some well-known North Indian dishes include the famous Samosa snack: A fried triangular shaped pastry with a savory potato, onion and pea stuffing, but other stuffings like minced meat and fish are also often used. Flatbreads, such as Naan and Paratha are prepared either on a griddle or in a "tandoor" clay oven. Various kababs (mostly mutton and chicken) are prepared in a "tandoor" clay oven. The best-known are the tender chicken dishes, such as Chikken Tikka, Rashmi Kabab and Murgh Malai. There are, of course, quite a few delicious rice dishes, such as Pulao (Pilaf) and Biriani.
The traditional Thali is a selection of different dishes served on a round tray, perfect for experiencing the overall flavors.
South Indian cuisine has a reputation for being hot and spicy. It is distinguished by a greater emphasis on rice as the staple grain, the liberal use of curry leaves and coconut (especially coconut oil), and the ubiquity of Sambar and Rasam (types of lentil soup) at meals. Seafood is also very popular in South India, especially in the Goan cuisine, and delicacies like Chilli prawns are worth trying.
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A culinary tip from 'Metropolasia-Man':
Little India's eateries and small restaurants are the right place to enjoy typical Indian dishes, like Fish head curry (an Indian-Singaporean favorite), Dosa and Roti Prata
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Here are some of Singapore's most popular Indian-inspired dishes:
Roti Prata is a Muslim-Indian dish of pan-fried dough (looks like pancake), served with either curry or sweet stuffings (chocolate, durian and even ice cream). A plethora of variations are available and it is extremely popular for both breakfast and late night meals.
Fish Head curry is a dish where the head of a red snapper is semi-stewed in a thick curry of assorted vegetables, like okra and brinjals, and usually served with either rice or Roti bread.
Murtabak is a type of Indian-Muslim dish, made from a thin Roti Prata filled with minced meat (usually mutton) and fried on a griddle until it turns golden brown. The fillings also include garlic, egg and onion. Martabak is normally served with slices of cucumber and onion, and a bowl of curry sauce.
Indian Rojak is an assortment of potatoes, eggs, beancurds and prawns fried in batter and served with a sweet and spicy chili sauce.
Dosa (Thosai), is a very popular south-Indian dish that comprises of a rolled crispy crêpe, stuffed with various fillings and served with different sauces and deeps on the side... It's too big to be called a snack, so it makes a perfect light meal for those who want to have a fill but don't feel like having a full meal...
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You may also want to read about other Asian cuisines in Singapore...
Indian cuisines
Peranakan (Nonya) cuisine
Malaysian and Indonesian cuisines
Thai and Vietnamese cuisines
Japanese and Korean cuisines
