The Crisped, the Baked, the Spiralled: Curry Puffs and Their History

biblioasia.nlb.gov.sg 5 h Singapore

Award-winning writer Christopher Tan talks about how the Indian samosa led to the curry puffs we know today, as well as the different types of curry puffs – baked, spiralled, made with mutton fat, and with fillings like otak-otak and taro.

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