The best way to experience a city is often through its diverse food scene; whether its quaint restaurants tucked into every corner or the lively kopitiams and cafes that are central to neighbourhood life. Think of the importance of sambal to Singaporean dishes, much like India’s beloved chutneys.
Or the parallels between street food thekas and hawker centres and even in cultural expressions like saris and kebayas, there are so many threads of connection to explore. In an interview with HT Lifestyle, Indian-Singaporean chefs and mixologists Yugnes Sulesa and Vijay Mudaliar, shared the key similarities…
