Tampines buying powder

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Tampines buying powder

A deep dive into the history of an inconspicuous spice stall at Tampines Round Market and Food Centre that draws snaking queues every weekend. The sights, the sounds and the smells, of local markets are a part of the shared Singapore experience. These marketplaces have long existed, with the earliest markets emerging in the pre-colonial and colonial periods in the s. Amongst them is the Tampines Round Market and Food Centre — an iconic landmark in the eastern end of the city that has an illustrious history spanning nearly four decades. Home to multi-generational hawkers and stall owners who hail from diverse backgrounds, the Tampines Round Market and Food Centre is a hodgepodge of stalls — each with their own story to tell. Along the neatly lined rows of poultry shops stands A. On busy mornings, the stall sees snaking queues. On a particular Tuesday morning, stationed behind tin containers of an array of spice marinades, Kalandi scooped spoonfuls of his blends into plastic bags, weighed, secured them with rubber bands, and meticulously labeled them with stickers before handing it over to customers. Occasionally, he broke into smiles and banter in friendly exchanges. However, it was far from his first rodeo. I already had job offers lined up for me but when my father passed, I decided to give the business a shot. Despite following in the footsteps of his father — a seemingly tried-and-tested formula for selling spices at the time — success did not come easy for Kalanidi. The next decade was riddled with the struggles of poor business, a trying period that forced Kalanidi to break away from the time-worn practices of his father and forge a path of his own. He had cracked the formula that appealed to his customers — ready-made blends that afforded people the ease of cooking and the taste of homemade spices. Their feedback helps me perfect my recipes. Given the skewed demographic, Kalanidi has over the years mastered the art of catering to the needs of his predominantly Chinese customer base. It is this closeness that continues to motivate Kalanidi to continue his laborious one-man operation. His days at the stall start at am where he grinds his fresh batch of spice blends for the day before the shutters open at am. His sales go on for two hours before he closes to customers for the day. The remainder of his time is spent packing mass orders for the day and subsequently cleaning up. From a community garden that brings residents and non-residents together to the longest established Rojak place in the area, and a serene escape to Tampines eco park, discover more about Tampines in the Under My Block series. Author Kames Narayanan.