The Song of India is a hive of activity leading up to Diwali on October 18. For one, chef Manjunath Mural is busy rolling out this year’s collection of beautiful handcrafted mithai, little Indian sweets that are traditionally gifted and shared during the Hindu festival of Diwali. Alongside perennial favourites of Alphonso Mango Burfi and floral Rose Gulkand Roll, he has created three new flavours, including the locally-inspired Gula Melaka & Feuillantine Sensation.
Mithai are Indian sweets traditionally gifted during Diwali
He has also crafted a Diwali degustation menu with a vegetarian version as well. “Here at The Song of India, you’ll find both traditional Indian regional cuisine as well as signatures, or more modern dishes created by me. Occasions like Diwali allow me to create new and special dishes and that’s what I really love to do,” the chef says.
Related: Traditional Deepavali Treats To Know
This year, he was inspired by local tastes to create dishes such as the Char-grilled Laksa Chicken Kebab and Sambal Barramundi Tikka for the degustation menu. “Barramundi is not a typical Indian ingredient. But there is a funny thing that allowed me introduce it easily to Indian cuisine. “‘Barra’ actually means ‘twelve’ in Hindi, and ‘mundi’ means ‘head’. If we sell it to an Indian guest, he would actually understand the word, but he’d still ask: ‘what is it?’” chef Mural says, laughing.
At the restaurant, chef Mural uses sustainable barramundi from a farm in Singapore, a product that he was introduced to last year and fell in love with. “Like Black Cod, we do have to be careful with it in the tandoor because it is a delicate fish, and it just melts in your mouth and goes very well with the spices.” He also discovered that the pungent flavours of local Malay sambal could be adopted into Indian cuisine. “Sambal and mustard oil are made for each other! Mustard oil is the element that gives kebabs that smoky flavour,” he shares.
Left: Sambal Barramundi Tikka
Sambal Barramundi Tikka
Serves 6
800g Barramundi fillet
Primary marinade:
4 tbsp lime juice
2 tbsp ginger paste
2 tbsp garlic paste
A pinch of salt
Secondary marinade:
500g low-fat yoghurt
60g sambal paste
10g green chilli powder
2 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala
50ml mustard oil
Salt to taste
1. Cut the fillet into 2 by 4 inch pieces.
2. Mix all the ingredients for the primary marinade and apply it on the fish. Set aside for at least 30 mins.
3. In a mixing bowl, add all the ingredients for the secondary marinade and mix well with a whisk. Apply it onto the marinated fish from step 2 and set aside in the fridge for at least 4 hours.
4. If you have a tandoor, skewer the fishes and cook for 18-20 mins in the tandoor, applying butter while cooking. Otherwise, cook the fish in a conventional oven at 140C for 18-20 mins. Serve.
Serves 6
800g Barramundi fillet
Primary marinade:
4 tbsp lime juice
2 tbsp ginger paste
2 tbsp garlic paste
A pinch of salt
Secondary marinade:
500g low-fat yoghurt
60g sambal paste
10g green chilli powder
2 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala
50ml mustard oil
Salt to taste
1. Cut the fillet into 2 by 4 inch pieces.
2. Mix all the ingredients for the primary marinade and apply it on the fish. Set aside for at least 30 mins.
3. In a mixing bowl, add all the ingredients for the secondary marinade and mix well with a whisk. Apply it onto the marinated fish from step 2 and set aside in the fridge for at least 4 hours.
4. If you have a tandoor, skewer the fishes and cook for 18-20 mins in the tandoor, applying butter while cooking. Otherwise, cook the fish in a conventional oven at 140C for 18-20 mins. Serve.
