In line with its strategies, National Heritage Centre (IHC), on the 11th Arpil 2012, launched its second community exhibition entitled ‘Our Indian Forefathers and their Trades in Singapore’.

The modern Singapore was founded when Sir Stamford Raffles arrived in Singapore in 1819.  History says, he was accompanied by 120 Indians, then.  Since then Indians have been contributing to the development of modern Singapore through their various trades.  At that time, Indians having arrived from different parts of India with different socio-economic background, were not a homogeneous group.  Hence that brought a diverse array of customs, tradition, culture and different trades. Indians ranged from coolies to business people.  What ever their occupation be, most of them are regarded as pioneers in that field.

Some of them had established themselves in the Little India area as the fertile land then there was conducive for cattle rearing.  Little India caters to the needs of the Indians.  Hence, it not only attracts locals but also tourists at  large.

Now, anyone in Singapore will be delighted to get a glimpse of the Indian forefathers trades in Singapore.

The exhibition from April 11th to July 17th 2012 will feature standees on display throughout the Little India precinct, Market Street and Arab Street.  The 16 featured trades and professions will include garland makers, plantation workers, chettiar moneylenders, goldsmiths, parrot astrologers and snake charmers.

To make it comprehensive and relevant, in the possible areas, the standees are kept next to to-day’s practicing tradesman, for a better understanding of the nature of the business in the past and the present.  Public are also offered a weekly guided tour on Saturdays from 21sst April to 14th July 2012.

Eggplant and potato cooked in a seasoned tomato sauce, this dish is especially delicious served with any flavored rice.

Alamelu Vairavan

from “Healthy South Indian Cooking-Expanded Editon” by Hippocrene Books.

2 medium potatoes pealed

6  baby eggplants (or) 1/2 large eggplant

5 tablespoons canola oil

1 teaspoon cumin seeds

1/2 cup onion, cut into lengthwise pieces

1 cup diced tomato

3/4 teaspoon turmeric powder

1/2 teaspoon chilli powder

1 teaspoon salt

1/4 teaspoon garam masala powder

1 cup tomato sauce

1 to 2 tablespoons freshly ground or unsweetened powdered coconut

1. Wash the potatoes. Cut lengthwise into small pieces to make about 2 cups.

2. Cut eggplant lengthwise into small pieces to make about 2 cups.

3. Place oil in a heavy skillet over medium heat. When oil is hot but not smoking, add cumin seeds. Cover and fry until seeds are golden brown.

4. Add onion and tomato. Stir-fry for a few minutes.

5. Add potatoes and turmeric powder. Mix well and cook covered over medium heat, stirring often, for 3 to 5 minutes until potatoes are slightly cooked. Add eggplant and mix well.

6. Add chilli powder, salt, and garam masala powder. Stir in tomato sauce and mix well. You may add about 1/4 cup of water to facilitate the cooking process. 

7. Cover and cook over low heat until vegetables are tender.

8. Add coconut powder and mix well.

Photo: Asian Civilisations Museum

 Here is the information from the Media Release of Asian Civilisations Museum on their exhibition:

A special exhibition of beautiful Indian textiles – rare treasures traded around the world –opens at the Asian Civilisations Museum

 Rare textiles decorated with striking patterns and inventive motifs reveal the creativity of Indian textile artists. These textiles, which date from the 15th through the 19th centuries, trace the history of trade and cultural exchange at the time when India might be said to have clothed the world. Patterns of Trade: Indian Textiles for Export, 1400–1900, on show from today to 3 June 2012 at the Asian Civilisations Museum, explores the profound influence of Indian cloth on later textile designs. The textiles on display functioned as clothing, ceremonial cloths, or treasured relics, and were mainly collected from remote regions in Southeast Asia.

High-quality materials and colourfast dyes made Indian textiles highly desirable. The 70 textiles in the exhibition are decorated with floral patterns, sacred motifs, and geometric forms. Some bring to life elephant hunts, animals, rows of lively dancers, and even elegantly dressed women battling fantastic beasts. Many designs are based on traditional Indian patterns, but producers also responded to foreign demand and adapted designs to regional tastes. For example, consumers in Thailand and Sri Lanka influenced textile patterns.

“These bold textiles show the spread of Indian culture across several continents, especially to Southeast Asia,” said Alan Chong, director of the Asian Civilisations Museum. “The textiles are magnificent works of art that also reveal how interconnected the world has been for centuries, as goods and ideas travelled across the Indian Ocean.”

India was the leading producer of textiles for centuries, and millions of metres of cloth were traded around the world each year. They were produced mainly in Gujarat on the west coast of India and on the Coromandel Coast in the southeast. Production involvedconsiderable technical and artistic skill, as the textiles in this exhibition clearly reveal. They are drawn from a major collection acquired two years ago by the Asian Civilisations Museum, which has made Singapore one of the few places worldwide with an important collection of such extraordinary textiles.

Wherever they were traded, Indian textiles like those on exhibit created a sensation. Records from the 1st century tell of Indian textiles in ancient China and Rome. By the 15th century, a complex network of trade had developed from Africa to China. The quest for spices drew European traders across the Indian Ocean. European consumers were also seduced by the colourful silks and cottons India produced. The popularity of Indian textiles revolutionised European fashion, creating an almost insatiable demand for the bright floral prints and geometric designs of Indian cloth.

Indian trade textiles are of special relevance to Southeast Asia, since they offer rare and important evidence for the history of early trade and cultural exchange in the region. Most of the textiles in this collection were found in Indonesia, where they had been carefully preserved in isolated, traditional communities.

The Indian textile industry was eventually eclipsed by European competitors using modern production methods and the advent of industrial production in the 19th century. These machine-made cloths copied many of the patterns and motifs of earlier Indian models, but they could not duplicate the look and feel of the handmade Indian cloths. As this exhibition shows, they are still able to fascinate us with their intrinsic quality, as well as their beauty and sophistication.

Programming and merchandise highlights

Several themed activities have been planned for the exhibition. International and regional experts will share their insights on the significance of the trade of Indian textiles through a series of lectures. Special curator tours will be held throughout the exhibition. A Patterns of Trade Weekend Festival, from 31 March to 1 April 2012, will offer delicious treats, vibrant beats, dazzling dances from India, and craft activities for families. In addition, visitors who join in the museum’s New Year’s Eve party Countdown Bash at ACM! will enjoy free admission to the exhibition on 31 December 2011 from  5pm onwards.

An interactive trail also brings the exhibition alive for visitors of all ages. Powerful Patterns provides hands-on fun by encouraging everyone to find their favourite patterns and motifs, uncover the meanings behind them, and complete the challenges in the trail.

Specially designed memorabilia, ranging from exhibition postcards to tumblers and T-shirts are available for purchase at the museum’s pop-up store, located in the lobby.

Collection catalogue

The catalogue contains essays by international scholars exploring aspects of the trade and the various markets for Indian cloth. It includes not only the textiles in the exhibition but also many other pieces from the collection recently acquired by the ACM, illustrating the great range of textiles produced in India. The catalogue will be available in the museum shop and at bookstores in early 2012.

About the exhibition

Patterns of Trade: Indian Textiles for Export, 1400–1900
Exhibition Dates          : Current date to 3 June 2012
Venue                          : Special Exhibition Gallery, Asian Civilisations Museum,

1 Empress Place, Singapore 179555

Website                       : www.acm.org.sg

Enquiries                     : 6332 7798 / nhb_acm_vs@nhb.gov.sg
Admission charges     : $8 (adult) / $4 (concession)

Family package at $20 for up to 5 pax

Free admission for children aged 6 and below

Free admission for students, teachers, full-time National Service men

and senior citizens aged 60 and above (Singaporeans and PRs only)

50% discount for students and senior citizens aged 60 and above

(non-Singaporean / non-PR)

50% discount every Friday, 7-9pm

Opening hours            : Monday: 1-7pm, Tuesday to Sunday: 9am–7pm, Friday: 9am–9pm

How to get there         : By MRT – Raffles Place, By Bus – 75, 100, 107, 130, 131, 167

For more media information, please contact

GolinHarris
Jonathan Meur                        Ip Wai Yin
6551 5432                               6551 5430
JMeur@golinharris.com         WIp@golinharris.com

About the Asian Civilisations Museum (ACM)

The Asian Civilisations Museum is dedicated to exploring the rich artistic heritage of Asia, especially Singapore’s ancestral cultures. Through a collection of works of art and a varied exhibition programme, we hope to deepen understanding of Southeast Asia, China, South Asia, West Asia, and the Peranakan world. Rare among museums in Asia, the ACM connects audiences with many cultures.

from “Healthy South Indian Cooking-Expanded Editon” by Hippocrene Books.

This hearty, flavorful, and nutritious rice dish is filling and delicious by itself. This recipe uses a large quantity of rice and keeps well in the refrigerator for many days. If a smaller quantity is desired, you may prepare the dish with half the stated amount of ingredients.

2 cups basmati rice

 4 tablespoons canola oil

4 to 5 small pieces cinnamon stick

1 bay leaf, crumbled

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 cup onion, cut lengthwise

1 cup tomato, cut in small chunks

1 green chili pepper, finely chopped

2 cups coarsely chopped green bell peppers

1/2 teaspoon turmeric powder

1 cup tomato sauce

1 tablespoon curry powder

2 teaspoons salt

1/2 cup cashew halves

1. Cook rice in 4 cups of water in a rice cooker, or cook rice in 4 cups of water following directions on rice package for fluffy rice but omitting salt and oil if included in the directions. Transfer cooked rice into a bowl and let it cool for about 15 minutes so grains do not stick together.

2. Heat oil in a wok or large fry-pan over medium heat. When oil is hot, but not smoking, add cinnamon stick, bay leaf, cumin, and fennel seeds. Brown for a few seconds.

4. Add 3/4 cup of the onion, tomato, and chili. Stir-fry for 1 minute.

5. Add bell pepper with 1/2 teaspoon turmeric powder. Stir in curry powder and salt. Mix well.

6. Add tomato sauce. Blend ingredients well in wok. Cook, covered, over medium heat, until bell pepper becomesslightlytender(approximately 1 minute), stirring  occasionally. Do not overcook bell pepper.

7. Add cooked rice to wok and blend well with sauce. Immediately reduce heat to low.

8. Stir in cashew halves.

9. Sprinkle remaining 1/4 cup onion over rice. Fluff and mix the rice gently. Turn off heat.

Alamelu Vairavan, USA, author and culinary educator shares her experiences in her development as a culinary educator.

Mrs Alamelu with her co-author Ms Pat

I was born in Karaikudi and I was educated inChennai,India. I grew up in a large household with a professional cook and regularly shared in abundance of delicious foods. Although I knew nothing about cooking, I did greatly enjoy good food. After my marriage, I accompanied my husband Dr. K. Vairavan to the U.S. as a young bride. Necessity, as they say, is the mother of invention. I learned cooking inNew York from a professional Chettinad Chef Natesan (popularly known as ‘American Natesan’, a Head Chef for wedding banquets) my aunt Mrs. Visalakshi Alagappan’s home, while my husband was finishing his Ph.D. at the University of Notre Dame.  With that basic cooking  lessons, I joined my husband at Notre Dame. To my surprise, I found immediate joy in cooking. I am a very enterprising woman, that I had imparted from my mother, who is a warm, gracious hostess.  Whenever friends dined with us, they enjoyed my food and they were full of praise, and immediately wanted the recipe.  That motivated me and gave enough confidence for me to further explore cooking.

Besides learning from Chef Natesan, my visits to India gave ample opportunity to constantly upgrade my cooking expertise.  As there is no external help in America for domestic work that compelled me to further steady and gain experience in South Indian and Chettinad cooking.  After each trip to India, I tried those recipes that I had learnt there, modifying  to a shorter versions,  that still resulted in authentic dishes.

While learning to cook, I also participated in many community activities and did many cooking demonstrations to the American public. All these activities encouraged my interest in cooking very much. As my interest grew, I discovered that there was hardly any book on South Indian cooking written in English. This fact, in addition to the repeated requests for recipes and my own growing interest in cooking, convinced me to write a South Indian cookbook. Another motivating factor has been my desire to pass on my recipes to our children and to the posterity.

My co-author, my dearest friend and neighbour, Dr. Patricia Marquardt enjoys cooking and loves to explore different cuisine. Whenever Pat tried one of my Indian dishes for the first time, she would come to me with great enthusiasm and say, “This food is divine”. How did you make it?” Pat was particularly fond of vegetarian dishes, flavoured rice dishes. After Pat learned a few Indian dishes, she encouraged me to sample her cooking, which I also found to be marvellous. When I asked Pat, to work on a book with me she was delighted . I was thrilled to have Pat observe my cooking, ask questions, request precise measurements of the ingredients, and help write the recipes in a step by step format. Our collaboration, which began several years ago with a vision of a good South Indian cookbook accessible to modern day cooks, now culminates in three publications by Hippocrene books publisher, New York.

In 1997, we published, “Art of South Indian Cooking”.

In 2003, we published  “ Healthy South Indian Cooking”.

In 2005, I contributed recipes to “Cooking Healthy Across America” published by American Dietetic  Association by John Wiley publishers.

In 2008, we published “Healthy South Indian Cooking – Expanded Edition”.

In 2011, I also contributed recipes to “Healing Spices” by Dr. Bharat Aggarwal, a cancer research specialist atM.D.AndersonCareCenter,Houston,Texas.

In 2011, I published “Chettinad Kitchen” by Westland-TATA company,New Delhi,India

Whenever I cooked my husband  indicated how much he enjoyed the food I prepared. My husband kept encouraging me saying, I have become a good cook who knows how to prepare authentic healthful Indian dishes that are easy-to-prepare.

That took me a step further as a culinary educator resulting in me giving cooking demonstrations in the community to American public, participated in block party contributions for neighbours and friends, and conducted local cooking classes.

As a culinary educator, I offer classes teaching the public easy ways to prepare and enjoy healthful foods using legumes, spices and herbs. I offer classes through community education, hospital and university outreach programs and “wellness programs’ for corporations.

With the passage of time, not only my interest in cooking but also the endless opportunities became manifold.  They are the following:

I had been featured on numerous TV shows and was a featured guest in many radio shows in several states. My books and recipes have been featured in magazines, newspapers including USA Today, Los Angeles Times, Wisconsin Woman, Indian Today and India Abroad.

I also serve as a culinary consultant for major institutions creating fusion dishes for major events incorporating individual Indian dishes into a typically western meal resulting in a delicious blending of tastes.

I participated in many major “Food and Wine Events” inWisconsin.

Additional information about my culinary activities can be found at www.curryonwheels.com

I guess I must also talk about my academical training too.  I attended the University of Wisconsin-Milwaukee, while raising a family, and graduated with a  degree in B.S. Health Information Management. I worked in a health care facility part-time as a   Director for Health Information Management.  As a health care professional, I was very much into health. I saw how poorly the food was served to patients in the institutional settings. So, I decided to quit my job in health care setting and pursue my passion in promoting healthful cooking to the   public.

InAmerica, obesity and diabetes are on the rise. People are often encouraged to eat 5 to 7  servings of vegetables and fruits.America is blessed with abundance of foods. People here usually eat vegetables as salads or simply steamed and boiled resulting in bland and boring vegetable that is not appealing. Americans consume more red meat and not as much vegetables.

There was a need to show people how to cook vegetables, lean meats and flavoured rice dishes in a more appealing way enhancing them with spices and legumes. I am able to transform vegetable haters to vegetable lovers including kids. Americans are not used to spices and     legumes. I orient them to spices and legumes and I discuss how setup a basic spice pantry. I also talk about the health benefits of spices. Spices are easily available here and are inexpensive. To  make things easier for Americans at the  beginning, I have come up with a “start-up spice package”  ( includes 7 spices and 50 recipes)  for them to make from our cookbook.. It is big     hit…a    cookbook with start-up spice kit! When Americans tell me that they love making poriyals,     kootu, sambhar using variety of vegetables, it is a very satisfying, fulfilling experience for me.

MyNew Yorkpublisher has made our cookbook available through amazon.com and our book is available world-wide. Please see the reviews for the cookbook on amazon.com

During my last visit toIndia, I was approached by TATA-Westland company to write a cookbook             on  Chettinad cooking.  “Chettinad Kitchen” cookbook was released in Jan. 2011, in India.

Now, I have Second Season TV cooking series in American Public Broadcasting station tilted,     “Healthful Indian Flavors with Alamelu” This will be 13 (1/2 hour show) that will be broad cast weekly starting Jan. 7^th, 2012.

My first series of 6 shows was picked up around other states in U.S.

I am doing Rangoli from young and I developed the interest from my mother by looking at her creation .

 2.  Can you explain briefly what is Rangoli?

Rangoli is an Indian floor/ colourful visual art created during festivals like Deepavali, Dassera, Pongal, Holi etc , as well as during childbirths, weddings etc

3. How many guinneess records have you made?

I have one GUINNEESS WORLD RECORD

 4. What are your other awards/accolades in Rangoli?

I have created 7Singaporebook of Records in various category and was awarded Bharath Gaurav award for spreading Indian culture inSingapore

 5. How do you choose the pattern/colour combination for your rangoli?

I choose the design and the pattern according to the occasion and  need of the organisers

6. Can you explain us your process to guiness record…like how did you come to know about the guiness record, what are its requirement?  How did you prepare yourself for this feet?

One lady in London did the first Guinness record in Rangoli of 1400 sq feet with the help of a big group. So I thought that I could easily do something bigger all alone . I approached Whampoa cc and they were very supportive and allowed me to use their function hall. I then wrote to Guinness and they required me to register with them. They also had a lot of conditions like appointment of judges, media coverage etc. all of which we were greatly helped by Whampoa cc

The total carpet area of the hall was around 3000 sq feet so I could use the most of it and draw upto a size of 2750 sq ft after allowing some space for people to walk and move around. If the hall was bigger then I could have drawn a bigger Rangoli. I did the drawing in 7 hours.

I did not prepare much for this event. In fact my husband asked me to do a trial drawing but I was very confident that I would be able to achieve it so straightaway on the appointed day went and drew the Rangoli. My prayers to Sai Baba helped me a lot and I felt that he was with me throughout the event.

7.  Your family’s support and a brief introduction about yourself

My family has been extremely supportive of me. My children always help me by running errands and my husband supports me a lot. I started my career in Singapore as kindergarten teacher and then shifted to special needs children. Later on I did my post graduate in Art Therapy from La Salle College of Arts and I am now a practicing Art therapist. I also do Social work and to-gether with my husband are running a recreation centre for  persons with special needs

8. How do you balance your family and career?

I have not found this very difficult. My children have been independent and co-operative and we are a very adjusting family

 9.  Do you want to say anything more?

Creating  Rangoli  is my passion and I am trying to promote and preserve this traditional art form for future generations of Indians and Singaporeans. The colours gives lots of energy and it stimulates the brain very much  so I feel everyone should do rangoli.

Established in the early 1800s, the Ivy League comprises of eight institutions: Harvard, Wharton School at University of Pennsylvania, Princeton, Yale, Dartmouth, Cornell, Columbia, and Brown. Each of these Ivy League universities are ranked in the top 15 of the world college ranking by World College Times every year since the ranking s inception. Moreover, some of the ivy-league institutions are individually ranked first in their respective educational divisions, such as Harvard in medicine, Wharton in business, Yale in politics, and Brown in liberal arts. With the influence of well known billionaire alumni such as genius investor Warren Buffet of Columbia, software entrepreneur Bill Gates of Harvard, and industrialist Anil Ambani of Wharton, much has been said of the Ivy League Experience . However, there is much more to an Ivy League institution than the statistical financial success of its graduates.
With the toughest admissions rates of almost any other college institution in the world, it s no secret that entrance into one of the Ivy Leagues is a daunting challenge. A top score on the SAT, a near-perfect grade point average, countless leadership positions, and strong non-quantitative skills are virtually pre-requisites for all applicants. In addition, students are required to prove their literary skills by submitting three essays of prescribed topics, as well as attend an interview with an Ivy League alumnus who drills them with questions. Though the universities try to admit a diverse range of students of all backgrounds, all students seem to have certain defining characteristics: ambition, entrepreneurial sense, industriousness, and vision.
Ivy-League Students have been typically labeled as cutthroat, money-hungry, power-hungry, and overly competitive. However, what many fail to understand is the Ivy League culture is comprised of many different types of students. The Wharton School stringently focuses only on the business disciplines, and nothing more. Graduates will leave Wharton with a deep understanding of complex financial derivatives, risk debentures, and mortgage-backed securities. On the other hand, Harvard, Columbia, Princeton, and Yale offer a diverse range of studies, primarily focusing on the liberal arts. Courses in Plato s philosophy or Mass Media Communications are of the norm in such institutions. For this reason, one will see Ivy-League grads at the top of many different industries.
The specialized programs offered at the Ivy-Leagues focuses on a detailed range of pre-professional subjects. Thus, Ivy-League grads typically earn the highest starting salaries of any other college graduates, as they are better prepared for the steep learning curve once entering world-wide enterprises. Overall, for students with a passion for the academic arts and who wish to possess the rare opportunities to enter the top of corporate world right out of college, the Ivy-League universities are the ideal institutions. With its world-renowned faculty, first-rate facilities and influential brand name, the education it provides is truly worth it. However, one must keep an open mind and realize that the Ivy League is not only what the stereotypes depict. The Ivy League Experience is truly something more than just an education. It s a lifestyle.

A marker for the first Indian Prime Minister Mr Jawaharlal Nehru joins other four such markers in the Friends to our Shores series of Markers by National Heritage Board (NHB) that commemorates the eminent personalities from abroad, who had a connection with Singapore.  Dr Manmohan Singh, who was in Singapore on the 20th November 2011,  unveiled the bust and commemorative marker dedicated to Mr Jawaharlal Nehru along with the Singapore’s Emeritus Senior Minister Mr Goh Chok Tong at the Asian Civilisations Museum Green (ACM Green).  The event reaffirmed  the historic ties between India and Singapore.

Jawaharlal Nehru, a visionary, who has made a difference in millions of life had visited Singapore thrice between 1937 and 1950.  The Marker apart from bearing the information of the three visits of Jawaharlal Nehru to Singapore between 1937 and 1950, also talks about his achievements and his praise for Singapore ‘as great cosmopolitan city where the various people of Asia are all represented’.

The marker is a joint effort of the Indian High Commission of India and National Heritage Board (NHB).

The National Heritage Board’ s Chairman Mr Ong Hew Yuat said in his address as, “It gives the National Heritage Board the pleasure to name Pandit Jawaharlal Nehru as a ‘friend to our shores’, with this commemorative marker.  The marker consists of a bronze bust of Nehru, created by noted sculptor and painter Professor Biman Bihari Das from India, and a panel that tells us about Nehru’s acheivements and links to Singapore.  At this juncture, we would like to thank the High Commissioner of India His Excellency Dr T.C.A.Ragavan and his dedicated collegues at the high commission of India for their support in this highly significant project and in many other areas of  National Heritage Board’s works.  We hope that this Marker will herald a deepening of the longstanding friendship  between our two nations and our heritage institutions”.

Mr Goh Chok Tong in his speech said that, seven years ago India had honoured him with the Jawaharlal Nehru award for International Understanding and in his acceptance speech, he had paid tribute to Panditji’s contributions to the birth of an independent and modern Asia.  Mr Goh also lauded Nehrujis contribution for the freedom of India along with Mahathma Gandhi.  Mr Goh also said that in addition to his contribution to make India a modern success as a great nation, he also played a vital role on the international stage by promoting the ideals of equality, peace and respect among nations and that legacy till date continues to inspire world leaders.

Dr Singh in his speech said “Singapore today is an embodiment of human progress and the spirit of internationalism.  Jawaharlal Nehru was prescient when he said in 1946 that Singapore will become the city where Asian unity is forged.  We are witnessing such unity being forged. Singapore’s great cultural and intellectual institutions are playing a vital role in this process.  I therefore must warmly congratulate the National Heritage Board on this initiative and wish it all success in its future activities”.