HH brought some office colleagues over for lunch yesterday. Six people sat at my dining table enjoying the assorted items I had made – Chinese-style fried rice, sautéed baby potatoes, Indian chole served with middle eastern pita bread, a falafel-like starter with coriander-yoghurt sauce, mini idlis and banana nut muffins for dessert. Why not a purely Indian spread, colorful and spicy? The reason is that Singapore is amazing in the versatility of the people who live here. Whether it is the people who attended a writing class with me last week, or patients waiting at the doctors’ office, group of kids signing up for tennis coaching or just the people riding on the bus with you, they represent multiple countries and continents. My lunch guests included a tall, reclusive South African, a talkative Vietnamese Australian, a bubbly Singaporean Chinese lady, a bright-eyed, almost Indian looking gentleman from Egypt along with two garden variety Indians, including my husband. My challenge was to assemble a vegetarian meal that had adequate protein along with a balance of flavors that would appeal to an international audience.
Singapore is perhaps one of the few countries where the diversity of its population is not just visible but prominently highlighted. I take the bus everywhere and it helps me notice things that I wouldn’t if I was driving. Every Friday I observe large groups of men wearing the traditional white caps on their heads as they walk to the neighborhood mosque for the afternoon prayer. The churches dot the skyline as do the colorful facades of the Hindu temples, located not just in Little India but all over the island. The Buddhist temples with red pillars and fluttering prayer flags, the perfume of joss sticks burning, provide stark contrast to the monotony of the high-rise buildings next door. In the few months that I have been here, the large banner at the nearby park has conveyed wishes from the town council members to the residents for Deepavali, Christmas and Chinese New Year.
The obituary section in the newspaper is always interesting at first glance – large color pictures of the recently deceased, faces of loved ones of all ages and many races. The announcements at the underground stations carry instructions in various languages in addition to English. Official forms are available in Malay, Tamil and Chinese where you are asked to identify your race as a matter of routine.
I smile at the cashier at my local grocery store who may be a dark haired woman with a bindi or a young woman wearing a pretty hijab. The hawker center food courts offer Indonesian, Thai, Korean, Muslim Indian and Chinese food choices at budget prices. Saris and cheongsams, noodles and rotis, Siam coconut and Singha beer – everything defines the unique confluence that is Singapore. Not yet 50 years old, Singapore is a work in progress, a flowing fusion of cultures as it updates its national identity.
When a new immigrant group enters a reasonably homogeneous society, they have to make changes in order to blend in. My father told me the story of the Parsi community in Bombay who originally came to India as immigrant centuries ago.
When the Parsis came from Persia, they landed on the shores of the western state of Gujarat. The priestly leaders were brought before the local ruler, Jadi or Jadhav Rana, who presented them with a vessel “brimful” of milk to signify that the surrounding lands could not possibly accommodate any more people. The Parsi head priest responded by slipping some sugar into the milk to signify how the strangers would enrich the local community without displacing them. They would dissolve into life like sugar dissolves in the milk, sweetening the society but not unsettling it.
What wonderful way to visualize the mixing of cultures which could add flavor to the existing mix? Living in Singapore serves a daily reminder of that sentiment. Not because it is written in the constitution but because it is on display everywhere; not just outside my home but also within where I join the laughter of the group that has been invited to lunch.