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An Authentic Kerala Indian Cuisine dining experience with Rani and her family in Singapore

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An Authentic Kerala Indian Cuisine dining experience with Rani and her family in Singapore

I have never considered having a dining experience with another local from my own home town – Singapore. Afterall, it does not make complete sense for me to dine with a local when I am already one myself. But dining with Rani and her family was such a joy, that it completely proved me wrong!

‘Hello! Come on in!’ were the first words of my hosts for the night and I had to double check the unit number to make sure I was indeed in a strangers’ house. I felt so at home with the warm friendly welcome by Rani and her husband. Besides the cordial company that embraced our arrival, the interior of the house could be easily summed up in 3 words: modern, spacious, and homely. We had a nice chat while sipping the Mango Smoothie that our local host, Rani has prepared for us as a welcome drink. We later learned that Rani was from South India, and had been living in Singapore for a good 12 years with her Singaporean husband!

Rani and her husband were a perfect team in the kitchen! They worked like a pair of cutlery; it was a wonderful sight to see! As cheesy as it might sound, to me, Rani and her family feel like long-lost relatives. A gathering like this felt like a mini strangers’ reunion- unfamiliar yet heartwarming.

While preparing for Kerala curry dish, Rani would share with us the different spices that she used to enhance the flavors of the chicken. These authentic spices were hand-carried by Rani from India. Not only do they work great to elevate the taste of the dish, but spices such as turmeric powder also have a medicinal effect that could cure cancer and boost the immune system. It would be safe to say that Rani’s cuisine really does the job of nourishing the body while satisfying my Umami cravings.

A dining experience like this provides a sneak peek into the work behind the local food that I have always taken for granted. Despite being able to easily spot a Papadum, lightly roasted crisps in the public canteen, the process of frying one was an entirely foreign experience for me. Nothing comes more fascinating than seeing a flat dough crumbling into golden crisps upon meeting the hot oil. Perhaps this almost-magical experience was how the name of Rani’s kitchen magic came about?

 

I’ve got to say the spices and their fragrances does a great job in whetting my appetite because my stomach was grumbling by the time Rani and her family formed a human chain in setting up the tables in serving me and Fai, my friend who accompanied me for this experience. 

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No authentic Indian cuisine experience would be complete without eating your meal with your bare hands! Rani and her husband tutored us on the art of eating with your hands, before long, Fai and I were able to eat Indian cuisine the authentic way. Scooping rice into our right hands, and moving our thumbs skillfully to push food into mouth. I guess we must have looked pretty amateurish because Rani snapped some shots of me and Fai out of great fascination.

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I really love how there were multiple conversations happening concurrently during the meal times, it was as if they are all fighting for air time. This dining experience is a really precious one to me because it is not an everyday affair for me that the whole family get to spend some common time collectively. Rani and her family definitely did a fabulous job in granting me the opportunity to indulge in an authentic and genuine company of true blue Singaporeans. Book your Rani’s homely dining experience here!  

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BonAppetour Hosts: Amrita Singh

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BonAppetour Hosts: Amrita Singh

Let's hear from our affable and knowledgeable host, Amrita!

Having a fond passion for food, Amrita is knowleageable about various aspects of Indian cuisine, starting from its preparation methods, diversity of ingredients used, flavours generated as well as the differences between regional variations of the dishes. Apart from cooking, she enjoys travelling and engaging in thrilling activities. 

Prior to settling down in Singapore, Amrita lived in India and Sydney with her husband. The genial couple is keen to share their experiences and knowledge about Indian culture and cuisine over a delightful rooftop meal at their lovely home!

What do you like most about being a BonAppetour host?

I get to meet lots of different people of varying nationalities, and share with them the intricacies of Indian cuisine. I enjoy having the opportunity to share my passion for food, and to serve an array of dishes from various regions within India. These dishes range from Southern delicacies, such as briyani rice and dosa, to Northern specialties like chapati and paneer. 

Where do the locals go to eat in Singapore?

Hawker centres. 

What are some places that locals like to hang out at?

Hawker centres and fine dining restaurants.

What do you feel is the difference between a BonAppetour dining experience, and dining outside in an eatery or restaurant?

The BonAppetour dining experience is unique, as you get to meet people from different parts of the world. It is not simply about dining – the experience also provides interesting and insightful conversations, cultural exchange and sharing of good food. Our guests get to learn more about the food that they are served, such as its origins, ingredients used and preparation techniques. Dining in a local's home also makes the experience more authentic. It helps that we offer a rooftop setting, so our guests get to feast on a hearty meal and enjoy splendid views of the city. 

Having a meal in an eatery or restaurant lacks the warmth and personal touch that a home dining experience offers. You are also unlikely to engage in conversations with other diners, and to acquire knowledge about the dishes that you eat. 

What do you love about Singapore?

The weather. It is bright and sunny in Singapore most of the time, which I find uplifting. Even in instances of weather, there is the prospect of seeing a rainbow after the rain ceases.

I also like that before sunset, the sky resembles a mosaic painting. Beyond the meteorological aspects, I like that Singapore is a multi-cultural society that is well-connected, efficient and clean. 

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Discovering Indian Cuisine

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Discovering Indian Cuisine

Spicy, rich, flavourful and diverse are terms that are frequently used to describe Indian food. All these words are apt in describing Indian cuisine, for it is diverse in variety and taste, and is made up from a wide array of regional cuisines throughout various parts of India.

Due to the differences in climate and soil conditions, the local cuisines in various regions may vary greatly from each other, as each region uses spices, herbs and ingredients that are grown locally. Culture, tradition and religion also play significant roles in influencing the cuisines and diets of the Indians.

North Indian VS. South Indian Cuisines

Here comes the oft-asked question: What is the difference between North Indian food and South Indian food?

Exploring Tastes of the North

Venture to the north, and you will find that roast meat dishes, cooked in the tandoor oven to be a common item consumed in daily meals. North Indians also consume rice dishes, such as the biryani, and flatbreads, like the chapati and poori. The flatbreads are usually eaten with thick, mild curries.

The cool and dry climate in the north provides a good environment for growing wheat and raising cattle. As such, dairy products are also a popular ingredient often used to flavour and thicken curry dishes. The North Indians like to dry roast their spices before grinding them, which results in the preparation of curries that have a toasty, roasted flavour.   

Flavours of the South

Now, make your way down south, and you will discover that the dishes have a tangy and spicy flavour profile. Instead of consuming curries with flatbreads, locals residing in the southern regions of India often have it with rice.

Differences can be discerned in the consistency of the curries prepared in North and South India. The curries prepared in the South are soupier relative to the thicker, richer curries found in the North.

This can be attributed to differences in the ingredients used. Coconut is a dominant ingredient, and coconut oil and coconut milk, rather than dairy products, are often used in the preparation of food dishes in the South.

In addition, unlike the North Indians, the locals in the South do not roast their spices. Instead, they ground their spices into wet masalas, before using them to cook spicy curry dishes.

Got a craving for Indian food? Savour a scrumptious selection of Indian dishes with our BonAppetour hosts in Singapore: Santha, Kirit, Amrita, Santhy, Kshitij and Shalu! A delectable meal with our lovely hosts will definitely leave you yearning for more!

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