image: Emöke Sasi
“We have been fortunate enough to live in different places like India, Dubai, Switzerland, Austria and now Singapore,” explains Indian expat Sanghamitra Bose, who has lived in SG for 10 years.
“All of these places have left a mark in my cooking and dining preferences,” continues the wife and mum of a college-age daughter. “I love entertaining and trying out new recipes and restaurants.”
In this second installment of The Finder‘s new monthly column with participants of the International Cooking Club Singapore (ICCS), we’re focusing on Sanghamitra, a self-described “adventurous” home cook.
Since joining ICCS in August 2015, she says she’s been in the same fortnightly cooking group, making some “great friends through cooking a learning about their recipes and cultures”. In fact, Sanghamitra’s own recipes – Saffron Rice with Peas (shown below) and Shrikhand (shown above) – are included in the club’s The Red Dot Melting Pot Cookbook (find out more about it below).
“Along with Chicken Butter Masala or Mutton Rogan Josh, I make my Saffron Rice with Peas, then finish off with my homemade Shrikhand, an easy and healthy dessert,” shares Sanghamitra of the recipes she likes to serve for her family’s traditional Diwali, or Deepavali (as it is called in SG), dinner. “Both of these recipes are very colorful, in keeping with the beautiful lights and colors of Diwali.” (Just SYK, Deepavali is on its way this 27 October. Read more about the annual Festival of Lights here.)
Now, let’s hear some more dish from this talented home cook!
When did you first learn to cook?
“My husband was my initial guinea pig, and had to endure a few kitchen disasters when we first got married. But, I think I have come a long way since then.”
What are some of your favourite dishes to cook from your home country?
“We love Palak Paneer, Daab Chingri – prawns cooked and served in a coconut shell – and Biryani.”
image: Emöke Sasi
What authentic restaurants in Singapore make dishes closest to ones from home?
“We often eat out, and Yantra and Rang Mahal are two of our favorite Indian restaurants in Singapore. However, my daughter likes to say that the best Indian food is found at our home. (Check out these Indian restaurants that even Indian expats love!)
Where do you buy good-quality, authentic ingredients in SG for when you cook at home?
“Most ingredients are available at Mustafa Centre, Cold Storage or FairPrice Finest. The prices are a bit higher, but almost everything is available in Singapore. Tekka Market is also a great option when tracking down Indian herbs and vegetables like drumsticks, banana flowers and fenugreek leaves. (Consult our insider’s guides to shopping at Tekka and Mustafa.)
What favourite foodstuffs do you buy overseas while travelling?
“I love to stock up on good quality olive oil and dried herbs when in Italy, tea and mustard when in France and spices from India.”
When you’re not cooking or eating, what are your favourite places in SG to grab a drink?
“Lantern at The Fullerton Bay Hotel and Smoke & Mirrors at the National Gallery Singapore, both for their spectacular views and cocktails, and Wild Honey – for the great coffee, tea selection and weekend brunch options.” (Crib from The Finder‘s roundups of the best rooftop bars and brunch spots in SG, which include all three of Sanghamitra’s recos!)
About International Cooking Club Singapore (ICCS)
International Cooking Club Singapore (ICCS) is a non-profit organisation consisting of approximately 300 participants from 95 countries divided into 25 cooking and baking groups. They rotate homes and teach one another culinary skills. ICCS created The Red Dot Melting Pot Cookbook, a top-ranked cookbook containing 223 authentic recipes from 75 countries. Follow ICCS on Instagram at @iccs_sg as well as its cookbook page @reddotmeltingpotcookbook for a regular dose of delicious recipes!
By Sara Lyle Bow, October 2019
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