 |
| Curry stingray in Johor, Malaysia |
When we discuss Indian heritage cuisine in Singapore and Malaysia, most of us assume or presuppose that Indian cuisine was brought here by indentured labourers during the British colonial era (from the 1800s). That is only partially true.
Indian cuisine have deeper, much older, more pervasive influence in Southeast Asian cuisine (not just Singapore and Malaysia) that dates back over 2,000 years.
This post is about the origins of that deep Indian influence, often overlooked today buried under many layers of our multicultural influences and time. As the dishes evolved and become localised (indigenised) over 2,000 years of adaptation, their Indian origins become less obvious.
Address, details, more photos »»