Chef Shivneet Pohoja hears us out patiently as we wonder, how is he planning to meet the spice craving of Hyderabadis as he prepares the Singaporean Food Fest at Deccan Pavillion in ITC Kakatiya? Will we love to eat steamed meat and fish? Are we connoisseurs of soupy noodles? How? How is it going to work?
He smiles as he responds somewhat politely, “You seem to have incorrect knowledge about the street food of Singapore.” He quickly adds, “Steamed, bland food is only one part of what people in Singapore eat — that comes from the Cantonese, who form one major part of the population in Singapore. Steamed it is but not really bland, as most of the dishes are served with a hot fresh paste of chilli and garlic on the side. Singapore street food flavours come with a variety of influences, a little of Malay, a little Chettinad, Chinese and in some places, a good mix of different flavours.”
An alumni of Institute of Hotel Management, Chennai and the ITC Hotel’s Advanced Training Institute Pohoja has worked with ITC Hotels for over 12 years and acquired expertise in contemporary Chinese cuisine and Singaporean street food, along with other cuisines .
With his background dispensed with, Pohoja dashed off to the kitchen; what followed were bowls after bowls of scrumptious food that left most of us breathless, yet determined to lick the bowl clean. Some of the a la carte dishes that are sure to tempt are C hilli crab , Hainanese chicken rice , Bah ku the and many more.
First it was sea food and meat Laksa and despite being warned that many more dishes were to follow, we quickly finished the bowl. The Hainanese Chicken rice that came next, we learnt, has been adapted from a more traditional Hainan recipe. This Singaporean version is spiced up with a special blend of fresh chilli and aromatic herbs like lemon grass and galangal.
What came next was the Indian connect— roto paratha with the curry of a Red Snapper head. Simmered to perfection in coconut-based gravy with okra and tomatoes, the curry has the robust Chettinad flavours.
Since Singapore Street food isn’t complete without a Satay, that was next on the plate.
Just when we were about to wind up, chef emerged with Ais kacang, a dessert which has more flavours and colours than Hyderabad’s all-time favourite — the cassata.
