Singapore Takeout A Sensation In Delhi
Delhiites thrilled by Singapore-inspired dishes prepared by acclaimed Singapore chef and top chefs from ITC Hotels, New Delhi.
- (1888PressRelease) January 19, 2012 - The Singapore Takeout, a traveling pop-up kitchen on a global tour, delighted Delhi foodies at ITC Maurya from January 13th - 15th 2012.
During the three-day stopover, Singapore Chef Benjamin Seck from True Blue Cuisine teamed up with two top chefs from ITC Hotels, Chef Manisha Bhasin and Chef Rajkamal Chopra, to serve up a mouth-watering selection of Singapore-inspired dishes to Delhi's culinary aficionados. Chef Benjamin's best-selling dish of Nyonya Prawn Curry with Roti Jalal (lacy pancakes) and his vegan rendition of Popiah Goreng (deep fried spring rolls) filled with cabbage and carrot, were a hit with the Delhiites.
"I have always been proud of my Peranakan heritage and of the diverse cultures in Singapore. Singapore Takeout is the perfect opportunity for me to share my Peranakan dishes with India and to also show how Singapore-inspired flavours and local ingredients can be incorporated into various cuisines. Teaming up with Chef Manisha Bhasin and Chef Rajkamal Chopra from ITC Hotels has been an enriching experience and it was good to see a positive appreciation of the food served amongst the discerning crowd," said Chef Benjamin.
Renowned for its culinary offerings, ITC Hotels was an ideal partner for the Delhi leg of the Singapore Takeout. This collaboration further strengthens the long-standing association between ITC Hotels and the Singapore Tourism Board, which has manifested itself in the Global Chef Exchange programme - involving active participation from ITC Hotel Chefs over the past two years.
Chef Manisha showcased Duet of Asian Inspired Antipasti, a dish featuring Scampi and Lemongrass Ceviche presented in a traditional methi dhania papdi shell. Accompanying it was ITC Maurya's specialty Chicken Tikka marinated with Laksa paste to give it a Singapore twist and finished on a charcoal grill.
As a flavourful finale, Chef Rajkamal recreated Laksa Pulao, which he showcased during the Singapore Takeout launch in Singapore in April 2011. The dish is also available on the menu at selected ITC Hotel properties, along with the original Singapore Laksa.
"Singapore Takeout is a great platform for culinary exchange that brings together chefs from Singapore and other countries, in this case - India, to showcase and share their experiences with one another. Singaporean cuisine is a blend of Malay, Chinese, European and Indian cuisine, but at the same time has a clear line of flavours. At the Singapore Takeout event in Delhi, I saw the two distinctive cuisines blended together, the outcome of which was a culinary delight," shared Chef Kunal Kapur, Executive Sous Chef, The Leela Kempinski Gurgaon and Masterchef India judge.
Mr. S K Jindal, Director, Jindal Exports Limited, shared similar sentiments, "When I think about Singapore, I think about food. The Singapore Takeout event in Delhi brought together Singapore and Indian cuisine in a complementary fashion. Partnering with ITC Hotels is an exceptional choice as both Singapore and ITC Hotels are masters in their own means when it comes to food. I thoroughly enjoyed the Laksa Pulao by Chef Rajkamal Chopra."
Foodies can continue to follow the Singapore Takeout journey at www.facebook.com/singaporeeats.
SPICE, Singapore International Culinary Exchange, is an international gastronomic initiative collaboratively fronted by International Enterprise (IE) Singapore, Singapore Tourism Board (STB) and SPRING Singapore. Its mission is to establish Singapore as a global innovative culinary capital and a must-visit food destination, raise international awareness of our most celebrated and exciting culinary names, and make Singapore food an integral part of the global food scene. By profiling the Singapore-based food experience, SPICE facilitates the international growth of Singapore-based food enterprises by offering a platform for them to export, develop, network and gain entry into foreign markets. It showcases the breadth and depth of Singapore cuisine and what the Singapore F&B scene has to offer. SPICE also works to position Singapore as a thriving base for international food business to expand into partnership with local companies.
Activities under the SPICE initiative include the Singapore Takeout and Global Chef Exchange. The initiative will reach nine strategic markets, namely London, Paris, Moscow, New York, Hong Kong, Shanghai, Delhi, Dubai and Sydney.
For more information and latest updates on the various SPICE initiatives, please visit
www.yoursingapore.com/spice or connect with us on
About International Enterprise Singapore
International Enterprise (IE) Singapore is the government agency driving Singapore's external economy. It spearheads the overseas growth of Singapore-based companies and promotes international trade. With its global network in over 35 locations spanning many emerging markets, the agency connects businesses with relevant Singapore-based companies for their business expansion. IE Singapore also promotes Singapore as a base for foreign businesses to expand into Asia in partnership with Singapore-based companies. Singapore's unique advantages of strategic location, stable government, competitive workforce, and pro-business environment make it an ideal launch pad to the region.
Visit www.iesingapore.com for more information.
About Singapore Tourism Board
The Singapore Tourism Board (STB) is a leading economic development agency in tourism, one of Singapore's key service sectors. Known for partnership, innovation and excellence, STB champions tourism, making it a key economic driver for Singapore. We aim to differentiate and market Singapore as a must-visit destination offering a concentration of user-centric and enriching experiences through the "YourSingapore" brand.
For more information, please visit www.stb.gov.sg or www.yoursingapore.com
About SPRING Singapore
SPRING Singapore is the enterprise development agency responsible for helping Singapore enterprises grow. We work with partners to help enterprises in financing, capability and management development, technology and innovation, and accessing new markets. As the national standards and accreditation body, SPRING develops and promotes an internationally-recognized standards and quality assurance infrastructure that builds trust in Singapore enterprises, products and services, thereby enabling their global competitiveness and facilitating global trade.
For more information, please visit www.spring.gov.sg
About Singapore Takeout
As part of SPICE (Singapore International Culinary Exchange) campaign, a new global gastronomic initiative, the Singapore Takeout is a traveling pop-up kitchen on a global tour hitting nine cities. Singapore Takeout will present unique and exciting Singapore-inspired cuisine to the public. At each city, select Singapore-based chefs will work together with chefs from each of the respective cities presenting dishes inspired by Singapore's flavours and ingredients. The SPICE campaign is a joint collaborative effort fronted by Singapore Tourism Board, International Enterprise (IE) Singapore and SPRING Singapore.
Follow the Singapore Takeout journey on www.facebook.com/SingaporeEats
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