On 25 Jan 2015, the IAEC of Cheng San-Seletar celebrated the pongal festival as well as SG50 by creating a fragrant rangoli using Indian spices at the CC hall prior to a cultural show held there. The 4.1m by 2.5m rangoli used turmeric, fennel, fenugreek, pepper, cloves, cardamom, cinnamon, coriander, red chilli and star anise.
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