A fusion of East and West, and centuries of intermarriages have led to the creation of a community with a rich hybrid culture, language, customs and also cuisines: the Eurasians.
The term “Eurasian” was originally coined in the nineteenth century during the British rule of India to refer to people born to British and Indian parents. Today, as Eurasian families continue to emerge from all over Asia – especially in previous Western colonies such as Melaka, Sri Lanka, Indonesia, Penang, India, Singapore, Goa and Bangladesh – this term generally refers to anyone who is of mixed European and Asian parentage. Just like their fluid hybridity, Eurasian cuisine is an amalgamation of European cuisines – British, Dutch, German, French, Portuguese, Italian, Spanish and Danish – along with Eastern ingredients and influences by Malay, Indian, Chinese and Peranakan styles of cooking.
