Roti Prata is perhaps one of the most ubiquitous Indian dishes in Singapore, yet it’s also greatly loved by both Singaporeans and foreigners alike. Watching this local delight being prepared can be almost as enjoyable as the eating experience itself. Made from a combination of water and wheat flour, the dough is skilfully stretched, flipped and folded by the vendor to form a flat square. It’s then tossed onto a flat griddle coated with hot oil until it turns a delicate golden brown. Roti prata is often served alongside spicy curry gravy, although sugar is also an excellent alternative. Modern spin-offs of the traditional versions can be found in various outlets in Singapore. Ranging from the ordinary like egg prata (egg added inside the dough) to the oddly named tissue prata (fried with butter, rolled into a cone shape and sprinkled with sugar), this is certainly one dish you wouldn’t want to miss.

Bak Kut Teh	Satay	Fried Carrot Cake	Roti Prata	Hainanese Chicken Rice
Laksa	Char Kway Teow	Fish Head Curry	Rojak	Chili Crab