However, we did spend a bit of time in Singapore, and one of the best places we went was to Little India. There’s a large Indian population in Singapore, and they seem to be largely centered around the Little India area.

One of the things you notice about Singapore is the massive amount of construction that’s been going on, and the fact that almost none of the “old Singapore” remains, having been bulldozed and rebuilt with modern buildings. Little India, by contrast, is almost in original condition. It doesn’t have any of the sanitised vibe that exists elsewhere in Singapore. As a result, it’s certainly the most vibrant and lively area that we went to.

Another great thing about Little India is the food. Eating out in Singapore can be quite expensive if you head to the “western” restaurants, but if you want to eat some of the “local” foods, then it’s quite remarkable how cheaply you can eat. We ate (twice it turns out) in a wonderful tandoori restaurant, stunned at how little everything cost. A chicken tikka, aloo methi, naan, raita, rice and samosas for $30. Gold.

Little India from Jordan Brock on Vimeo.

And here are some photos I took that are up on Flickr.

I had some time to wait, so I decided to give it a whirl. The actual recipe is here, and it couldn’t be easier. The dough needs to rise overnight, so it’s the perfect thing to make late at night. The dough is pretty sticky when you’re making it, but it’s fun to get the hands goopy every now and then.

Then this morning, I punched the dough down, cut it up into pieces, gave it a second rise and then cooked them in the frying pan. While they were cooking I fried up some bacon, scrambled some eggs and bingo: perfect sunday breakfast.