Festive Class : Celebrating Deepavali
1. South Indian curry fish head
Curry Fish Head: This iconic Singaporean & Malaysian favorite combines the rich spices of South India, the tangy flavor of tamarind and the creamy goodness of coconut milk with deliciously tender fish head. (You could opt for snapper steaks instead if not fond of fish head)
2. Sautéed turmeric cabbage with mustard seeds
Turmeric cabbage is a simple stir-fry vegetable dish which is often available in the Indian cuisine. The addition of mustard seeds not only add flavors but also enhances this delightful golden yellow cabbage dish in taste and presentation.
3.Sambar masala boiled eggs
Sambar with rice is one of the main courses of both formal and everyday Tamilian cuisine.
The ultimate companion to any curry, this cucumber raita is incredibly quick and cooling - a refreshingly perfect side dish.
Served with basmati rice, mango acar & Papadoms
5. Masala Pulled Tea / Teh Tarik
Teh tarik (literally "pulled tea") is a hot milk tea beverage which can be commonly found in restaurants, outdoor stalls and kopitiams within the Southeast Asian countries of Malaysia, Singapore and Brunei. Its name is derived from the pouring process of "pulling" the drink during preparation. It is made from a strong brew of black tea blended with condensed milk. It is the national drink of Malaysia.