Both northern and southern Indian cuisines are available here, although most Singaporean Indians are from families of the South. Indian cuisine has a wide range of variety with each region contributing its own flavour. No matter is is from north or south, Hindu or muslim, almost all of them include dried spices. These spices are ground to make currry powder or paste.One example is chillis.

        Southern Indian food are widely popular in Singapore. Southern dishes is distinctive in its use of curry leaves and mustard sed, with coconut milk, yoghurt and oil. On another hand Northern Moghul dishes are rich with cream and ghee, and more stuble than the southern counterparts.

        Northern cuisine food are baked in tandoori or clay oven. Wheat-based breads such as Chapati abd tandoori-baked Naan originated in the north. Their desserts and sweetmeats are widely acclaimed.
 
        Indian cuisine is usually eaten without starter, soup or courses; they start with snack instead. The main dish is usually rice or roti. At least one lentil curry (daal), a selection of vegetable servings, meat, chicken or fish fry, a sampling of chutneys and pickels and dahi(yoghurt) are served.Papad is served with meals that may be sometimes accompanied by buttermilk, lassi. Dessert can be served before, during or after the meal. Vegetarian meals are often served on a banana leaf.

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