This year has begun on an amazing note. With all the different things that I have been doing in the last two months I knew that this year would be different. What I did not anticipate was that it would begin with attending amazing food events and meeting a few of my favourite bloggers. The invitation to attend The Singapore Takeout, Delhi at the ITC Maurya was a pleasant surprise and the event was everything I had expected and even more. An amazing interactive session with Chef Benjamin Seck from TrueBlue Cuisine, Singapore, Chef Rajkamal Chopra from Welcomhotel Sheraton and Chef Manisha Bhasin from ITC Maurya and a special luncheon made by them inside a travelling pop-up kitchen was completely spell binding and delicious.
The Singapore Takeout & Chef Exchange Program is an initiative by SPICE, Singapore International Culinary Exchange, in collaboration with International Enterprise (IE) Singapore, Singapore Tourism Board (STB) and SPRING Singapore. Its mission is to establish Singapore as a global innovative culinary capital and a must-visit food destination. This event will reach nine strategic markets through it journey, namely London, Paris, Moscow, New York, Hong Kong, Shanghai, Delhi, Dubai and Sydney. 
The Kitchen Slowly opened to reveal all the Chefs & A photograph from the Better Photography Contest
The event began with a video of the journey of the Singapore Takeout this far and the kitchen was declared open by Mr. Randall TAN Chin Boon, Regional Director, South Asia Middle East & Africa of Singapore Tourism Board. Then the kitchen slow started unwinding and out came the three chefs and there assistants.
Chef Benjamin Beck taught us how to make Roti Jalal
Chef Rajkamal Chopra discussed his inspiration and use of the Laksa Leaf in his Pulao.
The first recipe on the Menu was Nyonya Prawn Curry with Roti Jalal (Lacy Pancakes) and Chef Benjamin Seck taught us how to make the Roti Jalal to perfection. Once we had drooled enough on the heady aroma of the prawn curry and the soft and delicious roti jalal, Chef Rajkamal Chopra took over the kitchen to teach us his take on the Singapore Laksa, Laksa Pulao.
While this session was underway the Popiah Goreng (Fried Spring Rolls) with a filling of cabbage and carrots was served as the first course. The accompanying sauce with the spring roll was delicious and tangy being the perfect combination of vinegar, red chillies and just the right amount of sugar.
The second course was the Laksa Pulao that had just been demonstrated by Chef Rajkamal Chopra. The Laksha Pulao is the chef’s take of Laksa, a popular Singapore street food which is a combination of rice noodles in a spicy, coconut soup. The Pulao was served with raita to add the final Indian touch to the Singapore dish and the marriage of flavours was complete.
The third course was the Nyonya Prawn Curry with Roti Jalal (Lacy Pancakes) by Chef Benjamin Seck. The coconut milk and the added spices in the prawn curry were mouth watering delicious and the lacy pancake took our breaths away. 
The fourth course was Chef Manisha Bhasin’s take of Singapore cuisine, a Duet of Asian Inspired Antipasti, a dish featuring Scampi and Lemongrass Ceviche presented in a traditional methi dhania papdi shell drizzled with galangal(blue ginger) and tamarind sauce. This was accompanied by ITC Maurya’s famous Chicken Tikka marinated in Laksa paste and finished with a side of sweet basil naan. 
The sweet ending to this delicious meal was a dessert made by Chef Benjamin Seck. Hun Kwee Jagong (Coconut Corn Jelly) is a chilled coconut, corn jelly dessert made from green bean flour wrapped in banana leaf and a favourite of the chef’s as it reminds him of his grandmother making them for afternoon tea. 
The gang of bloggers at the event.
This event was made even better by the great company of other bloggers and members of the organising committee and especially Mr. Randall with who we had a long conversation on food Indian & Singaporean. Delicious food, interesting conversations, interactions with the Chefs made the afternoon a complete success. To know more or the journey of Singapore Takeout join them on Facebook or visit www.yoursingapore.com/spice.
The meal began
with roasted papad and corriander and green mango chutney. All the dishes were
cooked to perfection and it seemed like we were at a wedding feast in Kolkata. To
round of the meal we order for ranga aloo pitha and dudhe puli. What an amazing
feast. The feast was complete with the hindi music playing in the background that ranged from the very latest like Munni Badnam Hui to songs of K. L. Sehgal. The service was prompt
and the servers were very attentive and helpful. 
