Street foods are popular even in Singapore

Singapore is a country in South East Asia and a major travel destination. It is well connected with major cities in the world and caters to the global community. Hence, at any point of time, there are people from different parts of the world in Singapore. They interact with the locals in search of dishes that appeal to the taste buds. In order to meet this demand, there are hundreds of street food outlets that offer exotic dishes. These could be minced meat noodles or oyster omelet or fried noodles with seafood and eggs. These are a few of the out-of-this-world dishes. Many more are available in Singapore Street Food Guide

Minced meat noodles are nothing but a dish of noodles with toppings of minced pork, liver, meat or fish balls, fish cake slices. A vinegar-braised sauce comes along with the dish. Then there is the oyster omelet. The locals love this preparation. These have lots of eggs and a special vinegar chilli – ideal for breakfast. Another attraction for foodies is fried noodles with seafood and egg. It is a combination of fried egg noodles and rice noodles with prawn, fried pork fat, fish cake, and squids.


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Baba Someday’s Pat & Jolie to create an Indian Disneyland (satire)

Moody heard the news of Baba Someday waxing eloquent over his Pat & Jolie outfit that was going great guns and doing a roaring business in products that ranged from noodles and biscuits to tooth paste and face cream with pure cow ghee thrown in for good measure.
Suddenly his hot line rang – the caller was Bee Rack O’Vama.
‘Hey man,’ Bee Rack’s voice came across loud and clear. ‘Why are you hitting below the belt?’
‘I never hit below the belt,’ Moody replied. ‘In fact I never hit anyone. My policy is to win others over with love. If anyone hits me, I offer the other face to him so that he can repeat his actions again.’
‘Don’t be silly,’ Bee Rack said. ‘No one does that. Not in this twenty-first century. I am talking about this Baba character. I believe he wants to take over our businesses and has his eyes on a Disneyland of his own.’

Moody gulped. He has told Baba Someday repeatedly to maintain a low profile but he has gone overboard in his enthusiasm and Moody would now have to pacify Bee Rack O’Vama and others. Baba’s announcements would queer the pitch for Moody’s Make in India initiatives.
‘Do you mean Baba Someday, the yoga expert?’
‘Yes. His Pat & Jolie outfit is into all sorts of products and he seems to be determined to wipe out all foreign competition. He even has zeroed on a site to create his version of our Disneyland! And – you are inviting us to join your Make in India initiative? Does it not amount to a conflict of interests?’
‘My dear Bee Rack, ours is a huge country and there is plenty scope for your business to flourish alongside Baba’s,’ Moody explained.
Bee Rack rang off and this time Moody’s external phone rang. It was a direct line known to only a few selected world leaders.
The caller was Day Weed. He was also apprehensive and, by the time Moody calmed him down, Angel Miracle rang up followed by Fancy Holland and Vladdy Putty. All of them were worried. All of them wanted to be a part of the Make in India projects but if Baba Someday takes over all businesses from foreigners, where would it leave them? What would happen to their biscuits and noodles and face creams and fruit juices? (to be continued …)


Image courtesy wikimediacommons.org

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Bengalis rolled out the egg-roll culture

If I remember correctly, the egg-roll culture rolled out sometime in the mid-1960s and it caught the fancy of Kolkattans like wild fire. It must have been some bright eyed Bengali who discovered this method of keeping himself gainfully employed and earn a decent living. All it needed was the willingness to toil for six to seven hours in front the oven – and dish out egg rolls by the dozens to everyone from a school child to the grandmother.
It was a time when these trollies could be seen at eve street corner and the trollies would be stocked with trays of eggs, cans of cooking oil and ready-made paratha-like stuff made of a dough of maida. Plus, of course, the chopped onions, and chilies for the omelet.

There would be a huge frying pan placed on top of the stove and, once a customer arrives, one paratha would be placed on the frying pan and a little bit of oil would be applied at the edges. Then the beaten egg mixed with chopped onions would be poured over it. The combination would be rolled, wrapped in a paper and served- ready to munch.
It was a good and honest business and once the fad caught on, the demands branched out to mutton roll, and, occasionally, chicken roll – these depended on clientele.
Anyway, as long as these were individual initiatives, they went along fine until local goons descended on the scene. They began to demand a cut of the profits and followed up with threats to create problem if they were not kept happy. Needless to say – they had the backing of local political leaders.
Still – the enterprising individuals carried on and, over a period of time, they formed small groups and added other fast foods to their menu – fast foods of Chinese origin like chow mein, noodles, chili chicken, momo etcetera. And, began to operate all through the day – in shifts. They had a huge task to keep feeding the Kolkattans. (to be continued …)
(Image courtesy wikimediacommons.org)

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The days of mughlai parathas

When I see the way fast foods have invaded our lives with outlets of international brands of pizza and chicken products proclaiming their wares via hoardings and ads in every conceivable media, I long for the days of mughlai parathas and kabiraji cutlets.
Both these used to rule the roost before the egg rolls, chili chicken and noodles snatched the customers and the restaurants that used to offer stuff like the mughlai parathas and kabiraji cutlets had to look for alternate items to retain the customer base. Therefore, most of them embraced the new age foods while many others had to shut shop.

I remember a couple of restaurants that held pride of place as far as Mughlai parathas were concerned. This eatable is a simple preparation of a paratha made of maida and stuffed with minced meat. It was not the ingredients but the method of preparation that held center stage. The lump of dough of maida was flattened to near paper thickness on a large marble slab. Once the cook, an artist by any means, was satisfied with the shape, he would put the requisite amount of stuffing of minced meat in the center, apply a light coat of beaten egg and then fold the ends to create the shape of a rectangle.
And – all these would be done in full public view because he would occupy a glass cabin located at the entrance of the restaurant. Once the paratha was ready, he would place it on a plate and the waiter assigned to the table would snatch it up and rush to serve it to the customer.
They would work with clockwork precision and come rain or shine, the cook would never leave his station – he was proud of his work and his owner was proud of him.
Unfortunately, those artists have vanished as have their creations. This is the age of buy-1-get-1 free where individuals do not count. (to be continued …)

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