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The British history behind Singapore food | CNA Lifestyle

Have you heard of the kedgeree, mulligatawny and country captain chicken curry? They’re Anglo-Indian dishes that have fallen into relative obscurity in Singapore. But recently, heritage cuisine expert Chef Damian D’Silva took Maggie Joan’s chef Seumas Smith and visit chef Zach Elliot-Crenn of London’s Portland restaurant on a trip to the market – and whipped up these dishes (with some history lessons on the side).

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