Two more days and Singapore will be 45 years old. In the midst of the celebration, one restaurant with a penchant for local history since its establishment in 1924, aims to bring back the Putu Bola to the plates of diners, as a living memory of a disappearing national heritage.
Through the Putu Bola, Mr. Nadarajan, Managing Partner of the Ananda Bhavan restaurants, aims to revive the nostalgic times with the older generation and even spark new interest with the younger crowd.
In his welcome keynote, it was fascinating to realise that the simple humble white rice ball when eaten with brown, red sugar, and dessicated coconut was once the staple for many families in Singapore during the 1970s. As said by Mr. Nadarajan, Putu Bola was made from the remaining flour used to create the Putu Mayam (string hoppers), and was a “poor man’s dish” with what I believe has a very rich impact on society.
The Putu Bola, Kopi-Tarik, and even a smorgasbord of Indian Vegetarian cuisine, I think its time to visit Andana Bhavan. Continue reading “Ananda Bhavan Brings Back The Putu Bola To Celebrate The Nation’s 45th Birthday”