Miniature Food Display of Indian Dishes
date1 May - 30th May
timeIHC Opening Hours
placeIHC Lobby

100 clay miniature food items based on Indian cuisine will be on display at IHC. It comprises a mix of vegetarian dishes and also local delights such as Fish Head Curry and Mee Goreng. Visitors will be able to admire and identify a whole plethora of Indian food and can choose to head out to the Little India precinct to savour some of these dishes.


Food Item




Originating from South India, thosai is a thin pancake made from fermented batter consisting of lentils and rice. It is usually served hot with curries or chutneys.



A type of savoury rice cake, Idly is a popular breakfast food made by steaming a batter of de-husked fermented black lentils and rice. Served with sambar, it is a healthy treat due its lightness and nutritional content.


Uthappam with Chutney and Sambar

Similar to a thosai, Uthappam is a thicker pancake from South India that comes with toppings like onions and tomatoes and accompanied by sambar and chutney.


Rava thosai

Rava thosai is a savory pancake made with semolina, cumin, ginger, coriander leaves and green chilies. It is usually served with coconut or spicy chutney, or vegetable kurma.


Rava Idly

Rava, is a form of semolina and Rava idli is a variation of the traditional recipe, but made with semolina, curd and spices.


Rava Upma

Upma is a flavorful South Indian breakfast dish made from rava (semolina) or cream of wheat and eaten with peanut podi, idli modi, coconut chutney or pickle.



Idiayappam, also known as string hoppers, is made of salted water, oil and roasted rice flour. It is usually served alongside kurma or curries.


Aapam and Sodhi

Appam is a type of pancake made with fermented rice batter and coconut milk. Originating from South India, it is served with either coconut milk or sodhi, a vegetable stew prepared with mixed vegetables and coconut milk.



Usually paired with chutney, KuzhiPaniyaram are balled shaped dumplings that are crispy on the outside and soft on the inside, made from fermented urad dal and rice batter.


Thali Set

Thali is an Indian-style meal made up of various dishes served on a platter. These include a grain based staple, dal or sambar, vegetables, chutney, raita, pickles and papadam.


Matka Chai

Matka chai is a special chai that gets smoked when added to a matka (clay cup). The smokey, earthen flavour is infused into the hot chai when it is poured back and forth into two matkas.


Filter Coffee

South Indian Filter coffee is made by mixing frothed and boiled milk with the mixture obtained from being finely ground coffee powder in a traditional Indian filter.


Sabu dana Kichadi

One of the most popular comfort foods in India, Sabudana Khichdi is a dish made of tapioca pearls, potatoes, peanuts and herbs. It is usually eaten as a fasting food and consumed during Navaratri.


Semia Upma

Semiya Upma, also known as Vermicelli upma, is a popular South Indian breakfast dish, made from wheat, vermicelli, spices, herbs and peanuts.


Amni Kozkakottai

Ammini Kozhukattai are spicy rice dumplings that are usually served with lentil masala.



Popular in Kerala, Vattayappam are white spongey cakes made with fermented rice batter, usually sweetened with sugar and lightly flavoured with cardamom.


Pidi Kozhakottai

A healthy snack for breakfast or dinner, Pidi Kozhakottai are savoury steamed dumplings made with rice flour and whole black lentils. It gets its name from the action of gripping the dough tightly in your palm when cooking.


Thenga Kozhakottai

Eaten as a festive dish, Thenga Kozhakottai is a traditional South Indian dumpling made with rice flour and filled with jaggery and coconut fillings.


Ari Pathiri

Ari Pathiri is a pancake made of rice flour, usually served with meat or fish curries. It is a traditional food item popular with the Muslim community in Kerala.


Pundi Undi

Served with coconut chutney, Pundi Undi is a round shaped soft rice dumpling, prepared by soaking, grinding, tempering, cooking and steaming the rice.


Narthanga Pickle

Narthanga Pickle is known for its many health qualities such as removing impurities from blood, soothing of the stomach, reducing body heat and providing energy.


Thenga Rice

Thenga Rice is a flavourful rice dish made with fresh grated coconut, tempering spices and curry leaves.


Lemon Rice

Lemon rice is a South Indian staple food made with boiled rice and the infusion of generous amounts of lemon flavours, served with a choice of curries or chutney.



Puliodhara also known as tamarind rice, is a very common rice dish in the South Indian states. It is made using ingredients such as mustard, fenugreek, red chilli, split lentils, black lentils, asafoetida and curry leaves.



Chakarapongal, traditionally made during Pongal, is a creamy sweet dish made with rice, mung beans, lentils, cardamoms and dry fruit.


Curd Rice

Curd riceis yogurt mixed with cookedrice and herbs and then tempered.



A papadum is a seasoned crispy flatbread made from black gram bean flour, either fried or cooked with dry heat flipped over an open flame.


Pani Puri

Pani Puriis a popular street food, where crisp fried dough balls (puri) are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney.



Khandvi are savoury snacks that are yellowish, tightly rolled bite sized pieces made of gram flour and yogurt. Popular as part of Maharashtrian and Gujarati cuisine in India, it is usually served with garlic chutney.



Found mainly in Gujarat and parts of nearby states, Dhoklais avegetariandish made with fermentedbatterderived fromrice, groundblack lentils andchickpeaflour.



Bondais a deep-friedSouth Indianpotato snackthat has both sweet and savoury versions from different regions. The most common version would be with potato stuffing.



Bhelpuri is a crunchy savoury snack made of puffed rice, vegetables and a tangytamarindsauce.


Pav Bhaji

Originating from the Indian state of Maharashtra, Pav Bhajiis afast fooddish consisting of a thick vegetable curry served with a soft bread roll.


Vada Pav

Vada Pav is a vegetarian fast food dish consisting of a deep fried potato dumpling placed inside a bread bun that is sliced in half. It is served with chutneysand a greenchili pepper.



Bakharwadi is a traditional sweet and spicy fried crispy snack made from gram flourdough stuffed with a mixture ofcoconut,poppy seedsandsesame seeds.



Paathra is a vegetarian dumpling dish made from colocasia leaves stuffed with rice flour and flavourings such as spices, tamarind and raw sugar.



Muthia is a vegan dish made from chickpea flour, fenugreek, salt,turmeric,chili powder, and an optional sweetener such as sugar and oil. This dish can be eaten steamed or fried.


Dahi Paapdi Chaat

Dahi Papdi Chaat is a crispy and flavourful street food that has a sweet, spicy and tangy taste. It is made with crispypapdi(whole wheat crackers), thin gram flour noodles, yogurt and various chutneys.



Known for its triangular shape in Singapore, a samosa is a fried or baked pastry with a savoury filling such as spiced potatoes, onions, peas, meats or lentils.


Masala Vadai

Masala Vadai is a popular tea time snack made from split lentils, spices, onions, herbs and is usually served with a chutney or sambar.


Medu Vadai

Medu Vadai, a soft fritter, is a breakfast snack made with black lentils, spices and curry leaves.



A sandwich is a food where bread serves as the container of another food type, usually meats, vegetables, cheese or spreads.


Raj Kachori

Raj Kachori is a deep fried and crispy snack filled with potatoes, split mung beans, yogurt, spices and chutneys. It gets its name from its rich stuffings.



Kachorisare deep fried breads made with ground dal sautéed with spices and filled into a cover of maida and baking powder.


Dal Bhati Churma

Dal Bhati Churma is a dish that consists of three main components, bhati (dumplings) sweet (churma) and spicy (dal). Bhati are fried or baked dough dumplings, churma is a sweet mixture made of whole wheat and semolina and dal is a spicy gravy made with lentils.


Aloo puri

Aloo Puriis an Indian bread made by mixing boiled potatoes with flour and spices.


Thepla Aachari

A delicious tasting Indian delicacy, Thepla Aachari is a flatbread made from fresh fenugreek leaves, spices, whole wheat flour and gram flour.


Assorted Indian breads

In Indian cuisine, there is an abundance of bread varieties and they include; Chapati, Phulka, Puri, Roti, Bajra Rotla, Thepla, Paratha, Naan, Kulcha,Bhatoora, Appam, Dosa, Luchi, Puran Poli, Pathiri, Parotta and many more.


Baingan Bartha

Baingan Bhartais a South Asiandish prepared by mincing grilledeggplantand mixing it with tomato, onion, herbs and spices. It is traditionally served with either flatbread like paratha or with rice or raita.


Palak Paneer

Palak Paneer is a popular vegetarian dish consisting of Indian cottage cheese in a thick paste made from puréed spinach.


Bagara Baingan

A Hyderabadi cuisine, Bagara Baingan is a curry made with eggplant and served alongside Hyderabadi biryani.


Kadai Paneer

Kadai Paneer is made by cookingpaneerand bell peppers with fresh ground spices. It got its name since it is cooked in a special Indian wok calledkadai, which is a basic kitchen essential for Indian Cuisine.


Dal Thadka

Dal Tadka is cooked lentils that have been tempered with oil or ghee fried spices and herbs.


Aaloo Mattar

Aaloo Mattar is a Punjabi dish which is made from potatoes and peas in a spiced creamy tomato based sauce.


Mirchi Ka Salan

Mirchi Ka Salanis a biryani gravy made using green chillies. It is served during most Hyderabadi occasions like weddings along with aromatic Hyderabadi biryani.


Malai Kofta

Malai Koftais a popular Indian vegetarian dish where kofta, which is made of potato andpaneer,are deep fried and served with a creamy and spiced tomato-based curry.


Chole Bhatura

Chole Bhatura is a spicy tangy chickpea curry served with soft and fluffy fried leavened bread.


Paal Poli

Paal Poli is a deep-fried semolina poori soaked in sweet saffron milk and is served during several South Indian festivals.



Sandesh is a milk and sugar dessert, originating from the Bengal region in the eastern part of the Indian subcontinent.



Rasmalai is a dessert that consist of cheese curds soaked in clotted cream and flavoured with cardamom.


Bhapa Doi

A traditional Bengali steamed dessert, Bhapa Doi is prepared with curd or yogurt.



Rasgolla are spongy and juicy dumplings of chhena (Indian cottage cheese) made by curdling and boiling in sugar water.


Gulab Jamun

A popular snack in Singapore, Gulab Jamun are soft, spongy, berry sized spheres made with milk solids, sugar, rose water and cardamom powder.



One of the more recognisable Indian snacks, Jalebi is a dessert snack made by deep frying maida flour batter in pretzel or circular shapes and soaking in sugar syrup.


Ashoka Halwa

Ashoka Halwa is an Indian sweet prepared with mung beans and moong dal; a simple one pot meal made by pressure cooking green gram along with tamarind water, green chillies and then tempered. It is generally served for breakfast during Tamil Brahmin weddings.


Bombay Halwa

Bombay Halwa is a chewy and glossy snack that is soft and melts in your mouth. It is made with four ingredients; corn starch, ghee, water and sugar.


Carrot Halwa

Carrot Halwa is a slow cooked traditional Indian pudding made by simmering fresh carrots with milk, sugar, ghee and nuts, flavoured with cardamom powder and garnished with chopped nuts.


Misti Dohi

Misti Dohi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. In Bengali, 'mishti' means sweet and 'doi' means curd.



A popular dessert, Kulfiis an Indian ice cream made with milk, sugar, nuts and cardamoms.


Kaju Katli

A traditional Indian cashew fudge candy, Kaju Katli is smooth, thin, and melts in your mouth. It is made from cashews, sugar, water, butter, ghee or coconut oil.



A tasty crowd favourite, Payasamis a traditional Indian sweet pudding made using milk, grains, lentils and a sweetener like jaggery or sugar.



A very popular snack is “mixture”, which is a mix of various edible ingredients like omapodi (pieces of crunchy noodles made from chickpea flour paste) nuts and dry fruits, made an eaten during various festivals and occasions.


Kai Murukku

Getting its name because it is shaped by hand, Kai Murukku is made using just rice flour and black lentils.



Thattai are crunchy, deep fried rice crackers made with rice flour, black lentil flour, salt and herbs.



Thengoyal is a type of murukku using coconut milk and broken into pieces.


Uppu Seedai

Uppu Seedai are tiny dough balls, deep fried till they are crunchy. It is made with rice flour and black lentil flour mixed with salt, asafoetida and butter.


Vella Seedai

Vella Seedai is an Indian fried, crunchy and sweet recipe prepared by shaping portions of dough into balls and dropping them in hot oil. The key ingredients in this recipe are rice flour and jaggery.



A popular and commonly eaten snack in Singapore, Laddoo is a sphere-shaped sweet made from flour, fat (ghee, butter or oil) and sugar, with ingredients like chopped nuts and raisins added sometimes.


Mysore Pak

Mysore Pak is a sweet dish made with roasted gram flour and clarified butter which provides its distinctive aroma and taste.



Adhirasam is a donut like pastry, similar in shape as a vadai, eaten as a dessert. If authentically made, the recipe requires a week of preparation.


Prata Set

Frequently consumed and easily found in Singapore, a prata set is when roti prata, a South Asian flat bread, is served with chicken or fish curry.


Kothu Prata

A Sri Lankan speciality, Kothu Prata is made using flat bread, egg, onion and chilli peppers.



A crowd pleaser in Southeast Asia and especially Singapore, Murtabak is a pan fried crepe stuffed with beaten eggs, chopped leeks, chives or scallions and minced meat which is then folded and cut into squares.


Fish Head Curry

Unique to Singapore, fish head curry is a spicy, curried dish made by blending the spices of a typical South Indian fish curry with the fish head.


Chicken Biryani

A Singapore favourite, biryani is a mixed rice dish made with Indian spices and rice. Chicken Biryani is when the chicken is the hero ingredient of the dish, with pieces cooked within the rice.


Mutton Biryani

Mutton Biryani is a mixed rice dish that heroes mutton, with lamb meat pieces cooked within the rice. Originating among the Muslim community of the Indian subcontinent, it is a now a staple among the Indian diaspora, with recipes varying per region.


Crab Masala

Originating from Sri Lanka, Crab Masala is a fragrant blend of spices and aromatics and its spicy flavourful punch is complimented deliciously by the sweet crab meat.


Fried Promfret Fish

Fried Promfret Fish is a deep fried fish dish, with additional spices added to it depending on the preference of the individual.


Indian Rojak

Indian Rojak is a spicy mix of ingredients, served with peanut gravy. Popular ingredients which make up the dish include prawn fritters, tofu, hardboiled egg and variations of battered vegetables fritters.


Chappati & Keema

Chapatis are flat breads made of wholewheat flour mixed into dough with water and oil. It is served with keema, a combination of meat and chickpeas cooked with Indian spices, water and ghee.


Mee Goreng

Mee Goreng is a fusion dish that incorporates the yellow egg noodle commonly used in Chinese cuisine, with spices and mutton which are found in Indian food, cooked with tomato sauce.


Mee Hoon Goreng

Originating from Indonesia, Mee Hoon Goreng is a popular breakfast dish of noodles prepared mild without any spicy seasonings.


Kway Teow Goreng

Kway Teow Goreng is a variation of mee goreng done using kway teow which refers to flat rice noodles.


Roti John

Roti John is a Singaporean dish consisting of the sliced halves of a French loaf, fried with a topping of minced mutton, sliced onions and egg.


Mutton Soup

Made by the Indian Muslim community in Singapore, mutton soup is a rich broth made of mutton brewed for hours and flavoured with spices such as coriander, fennel, cumin, star anise and cinnamon. It is usually served with bread on the side.


Masala Mutton

Masala Mutton is a dish where mutton is slow cooked with an array of Indian spices and ingredients, making it tender and served with rice or Indian breads.


Mysore Mutton

Mysore Mutton is a South Indian royal dish, where the tender mutton is cooked slowly to bring out the flavour of the meat and infused with the tanginess of fresh tomatoes and Indian spices.


Tandoori Chicken

Tandoori chicken is prepared by roasting chicken marinated in yogurt and spices in a tandoor which is a cylindrical clay oven.


Butter Chicken

Butter chicken is a curry consisting of marinated chicken, tomato puree, butter and black cardamom pods and is commonly served with basmati rice.


Sambal Prawns

Sambal Prawns is a South Asian dish made of prawns either peeled or unpeeled, stir-fried in hot and spicy sambal paste and oil. It is served warm along side various rice dishes.