Savouring the flavours of New Delhi with Singapore Airlines In-Flight Manager Mitchelle Chua
Mitchelle shares the capital’s best eats – and her creative take on traditional Indian recipes
This article is part of Singapore Airlines’ “Beyond the Cabin” video series, in which cabin crew explore their favourite cities and share how their hobbies enrich their service delivery.
There are two types of people in this world: those who eat to live, and those who live to eat. Singapore Airlines In-Flight Manager – and avid foodie – Mitchelle Chua firmly belongs to the latter camp.
For starters, food was a big part of Mitchelle’s childhood. “I’m grateful that when I was growing up, there was always plenty of food on the table. My parents ran a cai fan [economy rice] stall, and some days, when business was slow, we would enjoy the dishes they had cooked to sell,” remembers the skilled cook, who competed in season two of MasterChef Singapore. “On weekends, my dad and I would pick wild betel leaves to make a Peranakan dish called perut ikan, a pickled fish stomach curry. We would also roast and pound peanuts to make achar, or pickled vegetables. These recipes were passed down from my grandma to my mother – two great women who helmed the kitchen during my childhood.”
Mitchelle enjoys sampling the varied flavours New Delhi has to offer
It’s hardly surprising that she was exposed to many different cuisines from a young age, including Indian food. “When my family was living in Penang, we loved to have roti canai [Indian flatbread popular in Southeast Asia] for breakfast or supper. My parents would bring us to a famous stall at Transfer Road for fluffy roti canai drenched in curry,” Mitchelle shares.
Today, Mitchelle gets her Indian food fix on her travels to New Delhi with Singapore Airlines. She also enjoys purchasing spices from India for whipping up meals at home (discover her innovative recipes at the end of this article). “My first trip to New Delhi with the Airline was back in 1998, and I vividly remember the colours, smells, sights and smiles. Today, the city’s plethora of food continues to be a huge motivator for me,” she says.
The delights of Indian cuisine
Mitchelle particularly loves the nuances of Indian cooking. “Indian cuisine uses lots of spices, and is flavourful but not spicy compared with Southeast Asian dishes,” she notes. “And while Indian food is often considered unhealthy or fatty, many of the cuisine’s key ingredients, such as turmeric, ginger and garlic, have medicinal benefits. The curries are usually made from tomatoes and ginger garlic paste.”
Some of her favourite dishes include palak paneer (cottage cheese in spinach puree) and chicken tikka masala (roasted, marinated chicken chunks in a spicy sauce). “I also love rogan josh, a braised lamb curry. A well-made rogan josh will just melt in your mouth!” she declares.
Indian cuisine uses lots of spices, and is flavourful but not spicy compared with Southeast Asian dishes
The best places to eat in New Delhi
When it comes to dining out in New Delhi, Paranthe Wali Gali, a narrow street lined with food stalls, ranks high on Mitchelle’s list. “This is a must-visit when you are in Chandni Chowk. Go as early as 7am to avoid the queues for its famous parathas (flatbreads), which are stuffed with ingredients such as onions, paneer, potatoes, okra and beetroot, fried in a kadhai (wok) until crispy, and then served with raita (yoghurt sauce), sabzi (vegetables cooked in gravy) and chutney,” she shares.
Intrepid foodies should check out the plethora of street food in New Delhi
Other popular spots include Gumbad Cafe, a beautiful rooftop venue overlooking the iconic Jama Masjid (a 17th-century Mughal-style mosque), and Bukhara, a famous fine-dining restaurant at the ITC Hotel. “Bukhara has a unique atmosphere and warm ambience, with stone walls and low log-top tables and chairs. The centrepiece of the dining room is the glass-fronted open kitchen, where diners can watch Chef J.P. Singh and his team at work,” Mitchelle says. “Also, you won’t find any cutlery here – what’s special about the Bukhara experience is sharing and savouring the food with family and friends using your hands.”
(Top row) Cooking shaam savera at The Yellow Chilli; (Bottom row) The elegant interiors of The Yellow Chilli
Then there’s The Yellow Chilli, run by Singapore Airlines’ International Culinary Panel chef, Sanjeev Kapoor. “The salsa masala papad (papadams with various toppings and spices) is a great appetiser, and the lalla mussa dal (creamy lentil stew) is delicious,” Mitchelle enthuses.
On her last trip to Delhi, Mitchelle got the chance to cook shaam savera (spinach paneer kofta curry) under the watchful eye of Chef Kapoor himself – an experience she will always cherish. “Shaam savera, which literally means ‘dusk and dawn’, was Chef Kapoor’s first ever dish, which he presented live on his TV show in 1992. It has since become his signature dish and a household favourite,” she shares. “During the cooking session, I discovered that while Chef Kapoor holds a strong belief in Indian food traditions and techniques, he is also drawn to innovation and creativity. I was truly inspired by this experience, and I look forward to serving Chef Kapoor’s shaam savera and other dishes on board Singapore Airlines flights in the future.”
Connecting through cuisine
Overall, food shapes Mitchelle’s lifestyle and outlook. “My love for food brings me on many adventures – from food-inspired holidays to work trips. It brings me an abundance of great memories,” she shares. “As a cabin crew member, I get the chance to experience an array of cuisines both on board and around the world. And through cooking, I feel privileged to create innovative dishes for loved ones and friends.”
Mitchelle's passion for food influences her service delivery on board
She also enjoys sharing food memories with colleagues. “Food unites people. Bringing food to share with colleagues is a great way to bond and create a positive workplace culture. I like to bake cakes, bread and cookies for the team, which they enjoy as breakfast or snacks,” she says. “Also, sharing meals with my fellow cabin crew members overseas is always an enjoyable part of any work trip. It fosters a sense of connection and I have noticed improved onboard productivity as a result.”
It’s therefore hardly surprising that one of her favourite things about her role as an in-flight manager is being able to serve good food on board. “As a food lover, I enjoy food preparation in our cabins – from heating to plating and presenting the final product to our customers,” she notes. “Singapore Airlines provides delicious food choices delivered by world-class cabin crew, and a meal on board can be one of the most enjoyable and memorable experiences on a flight with us.”
A taste of India by Mitchelle
Mitchelle enjoys whipping up her own renditions of Indian dishes, putting a creative spin on traditional recipes. “Fusion cooking is all about thinking outside the box. It is a personal exploration and there are no strict rules,” she notes. “Letting my intuition guide me, I’ve brought together the best of both Western and Indian cooking traditions, creating dishes such as masala prawn thermidor, cauliflower fried rice, and masala chai whiskey.”
Watch Mitchelle cook in this Instagram video and click on each of the sidebars below to discover her innovative recipes.
Masala Prawn Thermidor
Masala Prawn Thermidor
Inspired by the popular lobster thermidor dish which can be pre-ordered via Singapore Airlines’ Book the Cook service, this rendition features prawns, which are easier to procure and more cost-effective for home cooks. “Plus, prawns are easier to prepare,” Mitchelle says.
Time
40 minutes
Ingredients
– 6 tiger prawns
– 3 teaspoons garam masala
– 1/2 teaspoon sugar
– Pinch of salt and pepper
– 2 tablespoons vegetable oil
– 1 tablespoon butter
– 2 French shallots
– 1 tablespoon garlic ginger paste
– 1 tablespoon all-purpose flour
– 1 cup milk
– 100g paneer cheese
– 1/2 cup peas
– 100g freshly toasted kerisik (desiccated coconut)
Method
1. Deshell the tiger prawns, taking care to keep the shells intact. Then, cut each prawn into four pieces and marinate them with 2 teaspoons garam masala, sugar and a pinch of salt and pepper.
2. Bake the prawn shells in the oven at 180 degrees Celsius for one to two minutes until firm.
3. Heat the vegetable oil and butter, and then sauté the French shallots and garlic ginger paste until soft. Add the all-purpose flour and stir for one minute.
4. Then, add the milk, grated paneer cheese, peas and prawn pieces, and cook for three minutes.
5. Add salt, pepper and 1 teaspoon of garam masala to taste, then set the mixture aside.
6. Fill the shells with the mixture and top them with the kerisik. Then, bake the shells for 15 to 20 minutes in the oven at 180 degrees Celsius.
Cauliflower Fried Rice
Cauliflower Fried Rice
“I took inspiration from traditional biryani to make this lighter version featuring cauliflower, or gobi, which is widely used in Indian cuisine,” Mitchelle says. “In my opinion, India has some of the best vegetarian dishes because its fragrant and flavorful spices bring even the simplest of foods to life.”
Time
30 minutes
Ingredients
– 500g cauliflower, roughly chopped
– 1 teaspoon cumin seeds
– 1 tablespoon biryani masala
– 2 tablespoons ghee or vegetable oil
– 1/2 onion, thinly sliced
– 1 green chilli, finely chopped
– 4 cloves garlic, minced
– 1 inch ginger, minced or grated
– 1 cup chopped carrots
– 1/2 cup green peas (fresh or thawed)
– 3 tablespoons raisins (regular or golden)
– 3 tablespoons roasted cashew nuts
– Fresh cilantro (optional, for garnishing)
Method
1. Chop or pulse the cauliflower in a food processor, stopping several times to stir as needed, until the mixture attains the consistency of rice. Set aside.
2. Mix the cumin seeds and biryani masala.
3. Warm the ghee or vegetable oil over low-medium heat in a large, wide skillet. Add the onion, green chilli, garlic and ginger. Cook for four to six minutes, stirring occasionally, until the onion starts to brown.
4. Add the cumin seeds and biryani masala and cook for about one minute until fragrant.
5. Stir in the chopped carrots and the cauliflower ‘rice’. Continue to cook, stirring occasionally, for about five more minutes.
6. Add the peas and raisins. Season with salt and pepper to taste, and continue to cook until the mixture is warmed throughout.
7. Serve hot, garnishing with the roasted cashew nuts and fresh cilantro if desired.
Masala Chai Whiskey
Masala Chai Whiskey
According to Mitchelle, this concoction pays homage to two of India’s favourite beverages, masala chai and whiskey. “I chanced upon Kashmiri kahwa tea – often used to make masala chai – during my recent trip to Delhi, and I was intrigued by its health benefits and flavours,” she shares.
Time
A little over an hour
Ingredients
For chai syrup
– 1 cup brown sugar
– 1 cup water
– 4 black tea bags
– 1 stick of cinnamon
– 6 cardamom pods
– 1 inch ginger
– 1 star anise
– 10 black peppercorns
For Kashmiri kahwa tea (can be bought in stores or self-made)
– 1 cup water
– A few strands of saffron
– 1/4 inch cinnamon
– 1 clove
– 1 green cardamom
– 1 darjeeling tea bag or any other preferred black tea
For cocktail
– 40ml chai syrup
– 40ml whiskey
– 2 drops angostura bitters
– 40ml Kashmiri kahwa tea
– 40ml lime juice
– 1 egg white
– 5 ice cubes
– A few rose petals (optional, for garnishing)
For mocktail
– 40ml chai syrup
– 80ml Kashmiri kahwa tea
– 40ml lime juice
– 1 egg white
– 5 ice cubes
– A few rose petals (optional, for garnishing)
Method
1. Prepare the syrup by dissolving the brown sugar in water. Add the tea bags and spices and boil the mixture for five minutes. Set aside.
2. Brew the Kashmiri kahwa tea by heating the water over medium heat, and then adding the saffron, cinnamon, clove and cardamom. Simmer for three to four minutes, before adding the tea bag and letting the mixture steep for about a minute. If the ingredients for Kashmiri kahwa tea are not accessible, brew a masala tea bag in a cup of hot water. Cool and strain the mixture or masala tea, then set aside to chill.
3. To make the cocktail, add the chai syrup, whiskey (optional), Angostura bitters (optional), cold brewed Kashmiri kahwa tea, lime juice, egg white and ice cubes to a cocktail shaker. Shake vigorously. Strain and serve, garnishing with the rose petals if desired.
