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MALAY CUISINE 3

NORTHERN INDIAN CUISINE Northern Indian food combines yogurts and creams with a milder, more delicate blend of herbs and chiles than is found in its Southern neighbor. It's served most often with breads like fluffy nans and flat chapatis. Marinated meats like chicken or fish, cooked in the tandoor clay oven, arc always the highlight of a northern Indian meal.

Northern Indian restaurants arc more upmarket and expensive than the southern ones, but while they offer more of the comforts associated with dining out, the southern banana leaf experience is more of an adventure.
Some Singaporean variations on Indian cuisine arc mee goreng fried noodles with chile and curry gravy, and fish head curry, a giant fish head simmered in a broth of coconut curry, chiles, and fragrant seasonings.

Muslim influences on Indian food have produced the murtabak, a fried prata filled with minced meat, onion, and egg. Between the Muslims' dietary laws (halal) forbidding pork and the Hindus' regard for the sacred cow, Indian food is the one cuisine that can be eaten by every kind of Singaporean. One cannot describe Singaporean food without mentioning the abundance of fresh seafood. But most important is the uniquely Singaporean chile crab, chopped and smothered in a thick tangy chile sauce. Restaurants hold competitions to judge who has the best, and everyone has his favorite-one local sent me all the way out to Ponggol, on the north coast, to find his pick of the best chile crab. Pepper crabs and black pepper crayfish are also a thrill. Instead of chile sauce, these shellfish are served in a thick black-pepper-and-soy sauce.
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