Picking back up on our food series, we look at the fabled past of Roti Prata, the dish that was gifted to us by the Indian immigrants back in the day. Find out what goes into preparing the dish, including the artistic form needed to stretch the dough, and then get into the debate on whether roti canai (from Malaysia) or roti prata is better. We also look at the numerous variations of prata (including roti milo??) and of course, Elliot and Rovik leave you with some recommendations of where to look for some of the best prata in Singapore. If you want to add a recommendation to the list, send us a message on our socials!

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