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*
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