MURTABAK (Savoury Stuffed Indian bread) Universally loved in Singapore, this is made form a feather-light dough filled with minced meat and fried on a griddle. Mutton would be the usual choice, although lamb or even beef can be used. The texture is light and crisp, and the filing wonderfully satisfying.
	FISH-HEAD CURRY This dish was created back in the 1950s by a cook who came to Singapore from the southwest Indian state of Kerala, where the dish is unheard of. Its popularity soon spread and now there are many version of fish-head curry.
	ROJAK An unusual salad combining fruit and vegetables drenched with a rather pungent sauce. The black shrimp paste, generally known as hay koh but sometimes referred to by its Indonesia name, petis, makes all the difference.
	KAMBING KORMA (Indian Mutton Curry) A mixture of dried ground spices, whole spices and the usual trinity of shallots, garlic and ginger provide the basic flavouring for this rich mutton curry. The Singapore touch is evident in the use of candlenuts (not found in India) to enrich and thicken the gravy.