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45: Indian food in Singapore, and what makes it distinct from food in India | Dhruv Shanker, Founder of Mad Onion Slicer and the Boring Food Workshops
Manage episode 305365049 series 2998388
Singapore Noodles에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Singapore Noodles 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Dhruv Shanker: “A lot of people did mention that, ‘Oh you know what, you’re not gonna miss Indian food. I’d imagine that the first thing you’re gonna miss is the food, so you’re sorted – Singapore has lots of Indian food.’ So I came with a very open mind, but I realized after moving here that the Indian food here is very different from typical Indian food. And that was fascinating for me because I had not seen that facet of a cuisine that I thought I was quite an expert in.”
Shanker, founder of Mad Onion Slicer and the Boring Food Workshops, chats about his move from India to Singapore, plus: *Impressions of Singaporean Indian food* *Roti prata and roti John* *Chindian food* *Ingredient discoveries* *Simple ways of cooking vegetables* *The role of technology in influencing the way we eat and cook* *Is virtual tourism here to stay?* *Favourite places to eat at in Singapore*
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