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Indian Maid Agency in Singapore

**VERY COMPETITIVE AGENCY FEE**

Frequently Asked Questions

Very Competitive agency fee for Fresher , EX-SG and transfer indian maid.

The Singapore Ministry of Manpower has permitted India to offer domestic employees. Hiring a foreign domestic worker may appear laborious and stressful to many Singaporean households. But once you understand how the process works, it becomes quite simple.

If this is your first time hiring a foreign domestic helper, you have three alternatives. You have the option of hiring an Indian maid who has never worked in Singapore before, moving them from another company to yours, or hiring an FDW who has previously worked in Singapore but has since departed.

As we have mentioned above, there are three options that you can choose when you wish to hire a indian maid in Singapore. We are going to highlight the steps you must consider in order to go with any of these options:


Indian Maid Coming to Singapore First Time - Getting a work permit for Indian Maid from the Ministry of Manpower is the first step in recruiting an FDW who has never worked before in Singapore. Additionally, you are recomended to go over employer orientation session to have a better understanding of the many steps involved in recruiting FDWs and the obligations you must fulfill on a legal and financial perspective. The course is also available online.


Transder an Indian FDW from another employer in Singapore - To hire a Indian foreign domestic worker who is currently working in Singapore at another employer place, you must submit a work permit application to the Ministry of Manpower. A letter of authorization from the MDW's present employer must also be included with the application as supporting document. The whole process is online.


EX-Singapore Indian Housemaid  - Another option is to hire Indian maids in Singapore is the one who had previously worked there and went back to India. You will have to wait for approval after you apply for a work permit with the Ministry of Manpower. In each of these three conditions, there are additional important things you need to accomplish. A $5,000 security bond, medical insurance for the foreign domestic worker, personal accident insurance, and, in situations of transfer, a letter of in principle from the Ministry of Manpower specifying the date of transfer are all additional requirements in addition to applying for a work visa.

You need to buy medical and personal accident insurance for your migrant domestic worker (MDW). Find out the coverage required. Before your helper arrives in Singapore, you must buy medical insurance and personal accident insurance as part of your medical obligations to her. You cannot pass on the cost of purchasing the insurance to your helper. Medical insurance You need to buy medical insurance with a coverage of at least $15,000 per year for inpatient care and day surgery during your helper’s stay in Singapore. On 4 Mar 2022, MOM announced that the medical insurance requirements for all Work Permit and S Pass holders will be enhanced with effect from end-2022. You should engage your insurers early to ensure that they will be able to offer products that will meet MOM’s new requirements. Otherwise, you may need to look for another insurer. More details will be shared in due course. Personal accident insurance The personal accident insurance purchased for your helper must meet all of these requirements: Have a sum assured of at least $60,000 per year. Cover sudden, unforeseen and unexpected incidents resulting in permanent disability or death. Not contain extra exclusion clauses that are not in the Employment of Foreign Manpower Regulations. This is to protect your helper and her family by providing a lump sum compensation if she suffers from permanent disability or passes away due to an accident. The compensation must be made payable to your helper or her beneficiaries.

As we have shown above, there are three choices that you can consider when you wish to hire a maid in Singapore. We are going to outline the steps you must follow in order to explore any of these options:


FDW Coming to singapore first time for work - Getting a work permit from the Ministry of Manpower is the first step in hiring an FDW who has never worked in Singapore. Additionally, you are urged to participate in an employer orientation session to have a better understanding of the many steps involved in recruiting FDWs and the obligations you have to fulfill on a legal and financial front. The course is also accessible online.


Transferring an FDW from another employer in Singapore - To engage a foreign domestic worker who is currently employed in Singapore by another employer, you must submit a work permit application to the Ministry of Manpower. A letter of authorization from the FDW's present employer must also be included with the application.


Worked before in Singapore and want to come back  - Another option is to hire Indian maids Singapore who had previously worked there and went back to home country. You will have to wait while you apply for a work permit with the Ministry of Manpower. In each of these three situations, there are additional crucial things you need to accomplish. A $5,000 security bond, medical insurance for the foreign domestic worker, personal accident insurance, and, in situations of transfer, a letter of in principle from the Ministry of Manpower specifying the date of transfer are all additional requirements in addition to applying for a work visa.

As an employer, it is your responsibility to see to it that the Indian maid adjusts well to life in Singapore once she comes. We need to take following actions after MDW is reached Singapore:

Send the FDW to a settling-in program if she is visiting the nation for the first time. Within three working days of her arrival, this should be completed.

Within 14 days after their arrival in Singapore, all FDWs must undergo medical examinations.

Before construction starts, the work permit must also be issued. As long as you submitted an application, you may seek the issue at the Ministry of Manpower.

To register her card, the FDW must also appear at a MOM center, where her picture and fingerprint will be taken. In 4 business days, the card will be ready.

The Singapore Ministry of Manpower has permitted many nations to supply domestic employees, including India. However, employing a foreign domestic worker may appear tiresome and stressful to many Singaporean households. But once you understand how the procedure works, it becomes quite simple. If this is your first time hiring a foreign domestic helper, you have three alternatives to consider. Either you may engage an Indian maid who has never worked in Singapore before, you can transfer an existing employee from another employer to you, or you can hire a former foreign domestic worker (FDW) who previously worked in Singapore but has since departed.

If it comes to india we can provide Darjeeling Maid, Sikkim Maid, Manipuri Maid, Mizoram Maid , Gujrati Maid , South Indian Maid , Punjabi Maid and many many more.


Indian Maid Agency in Singapore (Fresher, EX-SG Maid, Transfer Indian Maid)

OkayLah Services Indian Maid Agency makes sure that consumers receive the ideal helper that meets their requirements and standards. To train them, we have special training facilities in India. The helpers receive specialized instruction from our dedicated training center so they are prepared to work at employers' locations in Singapore and are knowledgeable about domestic tasks, cooking, child and elderly care, etc. OkayLah is one of the fastest-growing agency in terms of increasing employer satisfaction and developing a knowledgeable audience. The mission of OkayLah Services maid agency is to create a cheerful smile for their clients' contemporary lifestyle. Each and every profile is extensively screened by OkayLah Indian Maid Agency , and we offer our customers the best match. We analyze a helper's potential by looking at their interest in serving and their willingness to learn. We then look for the comparability that can adapt to a new environment.


India has many regional languages this includes Assamese, Bengali (Bangla), Bodo, Dogri, Gujarati, Hindi, Kannada, Kashmiri, Konkani, Maithili Indo-Aryan, Malayalam, Meitei (Manipuri), Marathi, Nepali, Odia, Punjabi, Sanskrit, Santali, Sindhi, Tamil, Telugu, Urdu. Indian cultural history spans more than 4,500 years. During the Vedic period, the foundations of Hindu philosophy, mythology, theology and literature were laid, and many beliefs and practices which still exist today, such as dharma, karma, yoga, and mokṣa, were established. India is notable for its religious diversity, with Hinduism, Buddhism, Sikhism, Islam, Christianity, and Jainism among the nation's major religions. The predominant religion, Hinduism, has been shaped by various historical schools of thought, including those of the Upanishads, the Yoga Sutras, the Bhakti movement, and by Buddhist philosophy. Indian cuisine consists of a wide variety of regional and traditional cuisines. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other, using locally available spices, herbs, vegetables, and fruit. Indian foodways have been influenced by religion, in particular Hindu cultural choices and traditions. The foundation of a typical Indian meal is a cereal cooked in plain fashion, and complemented with flavourful savoury dishes. The latter includes lentils, pulses and vegetables spiced commonly with ginger and garlic, but also more discerningly with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon and others as informed by culinary conventions. In an actual meal, this mental representation takes the form of a platter, or thali, with a central place for the cooked cereal, peripheral ones, often in small bowls, for the flavourful accompaniments, and the simultaneous, rather than piecemeal, ingestion of the two in each act of eating, whether by actual mixing—for example of rice and lentils—or in the folding of one—such as bread—around the other, such as cooked vegetables.


Okaylah Indian Maid Agency is Singapore's major provider of Darjeeling Housemaids in Singapore. We put greater emphasis on ensuring a fine match and screening the employer's requirements. In order to select the best candidate for you, our expert staff will assist you in screening the biodata and help you in the interview process to make the selection easy for you.

The original inhabitants of the Darjeeling Hills were Lepchas or Rongpa as they prefer themselves to be known as. Though their origin is obscure, they are decidedly Mongolian in feature. The Khampas, another branch of the Lepchas, are warrior-like and more dashing than their docile cousins. The Khampas are recent immigrants from Tibet. The greater bulk of the people in the Hills are Gorkhas . They are industrious and enterprising as a race and speak various dialects. The short Mongolian type Nepalese, the Gorkhas, renowned for their military prowess the world over, and the first to be decorated with the coveted Victoria Cross, finds jobs and security both in the British and Indian armies. They carry the traditional weapon, the Khukri-a curved ornamental knife. Among the population are also the Newars or best known, the world over as the Sherpas. They are well known for their courage, stamina and surefootedness and for their immeasurable contributions to Mountaineering. Also much in evidence in the Hills are the Bhutias and they are divided into Tibetan, Bhutan, Dharma and Sikkimese Bhutias and a greater bulk of Bengalee from Siliguri subdivision. The Nepalese are rich in folk culture. The hills and dales are the treasure house of songs and dances of the hill folk. There is not a moment in their lives, possessed as they are of a lyrical mind and heart that does not turn into singing and dancing. Nepali, Hindi, Bengali and English are the prevailing languages. Bengali is the language of the plains, Tibetan is used by the refugees and some other tribal people. Hinduism, Buddhism and to an extent Christianity, remain the predominant religions here. Darjeeling offers you the best Momo- One can also order for vegetable momos in which the meat is ideally replaced by cabbage and other vegetables. Meat dumplings which are steamed and accompanied by a bowl of clear soup and achaar. Thupkas- Tibetan noodles mixed with egg/meat, vegetables with a predominant soup base.Shaphalay-Tibetan bread stuffed with meat. The cash crops of the region are fruits, tea and cardamom. Tourism contributes in a great way to the economy of the region. Darjeeling Tea is world renowned for its flavour, which is unequaled by other tea producing areas not only of India but also of the world. Darjeeling still manufactures the tea by the original methods known as the ‘orthodox’ method.

Okaylah services is the name that you can trust when you want to hire a north-east maid in Singapore from our Indian Maid Agency for your family. Our enhanced interview process helps you find a good housemaid .

The People of Sikkim consist of three ethnic groups, that is, Lepcha, Bhutia and Nepali. Communities of different hues intermingle freely in Sikkim to constitute a homogenous blend. Hindu Temples coexist with Buddhist Monasteries, Churches, Mosque and Gurudwara. The predominant Communities are Lepchas, Bhutias and Nepalese. These myriad Cultures has produced a quintessential Sikkimese Culture that encompasses all ways and walk of life, but has also managed to preserve their own identity. These can also be seen in the various places of Worship, Festivals and Cultural dances that are celebrated through the year. Hot steamed flour dumplings filled with minced meat, cheese or vegetable, accompanied by homemade chili sauce and piping hot soup. Yes, we are talking about the Momo, the most commonly available food in Sikkim. From roadside shacks to the most expensive restaurants, you will find Momos on every menu. Another popular and easily available item is the Thukpa or Gya-thuk, a typical Tibetan style noodles in soup, based with vegetables or meat. But Sikkimese cuisine is much more than just Momos and Thukpa, with every community having their own special way of cooking, using ingredients typical to them. This results in a wide variety of dishes, each with a unique taste and flavor. The Nepalese prepare a special kind of bread, mostly during festivals called the Saelroti. This is prepared from fermented rice batter which is deep fried in a ring shape and eaten with potato curry or meat or simply by itself. Fermented food, in fact, is an important element of many Sikkimese dishes. Chhurpi, a fermented dairy product prepared from cow milk with a mild sour taste is used for making soups and Achar. It is often used with Ningro, a wild fern to make a most exotic combination. Kinema, a fermented soybean food, rich in protein and with a unique flavor is eaten with rice while Gundruk and Sinki are two traditional fermented vegetable products which are sun dried after fermentation and stored for consumption. These are later used for soups, curries and pickles.Gundruk Bamboo shoot is another commonly used ingredient in local food. This can vary from fresh bamboo shoot called Tama, which is often used with pork to make an irresistible curry to Mesu, a traditional fermented bamboo shoot product used to make pickles. But the most exotic local dish is surely Sishnu Soup, prepared from leaves of edible wild varieties of nettle. Accompanying the food often is Chaang, a fermented cereal-based alcoholic beverage. It is sipped from a bamboo receptacle using a thin bamboo pipe. The receptacle which has millet in it is topped with warm water a few times until the millet loses its flavor. No visit to Sikkim is complete till you try this atleast once.

Okaylah is well known in Singapore for hiring domestic helpers from Manipur. The helpers are trained at our specialized training facility in India in accordance with the requirements of the employer. After the helper is recruited in the interview, we go over the daily work schedule with her so she can start following it and be prepared to start working once she arrives in Singapore.

Located in the northeast part of India, Manipur charms you with its simplicity and serenity. It is the land of rich valleys surrounded by beautiful hills and lakes, a land of gentle people full of laughter and joy. Many legends tell us the origin of Manipur. One of the legends is that Krishna requested Shiva to keep a watch while he danced the Ras with Radha and Gopis. Parvati on seeing Shiva protecting a particular spot was curious to see what Shiva was protecting. On her insistence, Shiva permitted her to see the Ras. She was so charmed by Krishna’s dance that she decided to perform the Ras with Shiva. Shiva searched for a place high and low for a beautiful and a secluded place for dancing the Ras with Parvati. He saw Manipur surrounded by mountains, its beautiful valleys covered by a sheet of water. With his trident, he struck the mountain ranges making a path for the water to flow out. Manipur is a place where different waves of races and culture met through the ages, which ultimately mingled together. The territory is divided into two distinct zones- the valley and the surrounding hill areas. The main population of the people is of Manipuries known as Meities. They claim their descent from Parkhangba who ruled Manipur and had the power of changing his shape into a serpent with a straight tail. The 29 tribes inhabiting Manipur hills may broadly be divided into Nagas and Kuki. It is not possible to make a clear –cut classification of the Naga group from the Kukis- the important Naga groups are Tangkhul, Kubuis and Mao. The Zemeis, the Liangmei, the Maram, the Thangal, the Maring, the Anal, the Moyon are also included under the Naga group. The Meities popularly known as Manipuris are a separate group having their own identity. The name Meitei has been derived from the word ‘me’-man and ‘thei’-separate. The history of the Meitei society, their customs, traditions, religious beliefs, art, culture and rich literature are laid down in their old manuscripts like ‘Leithak Leikharol’. The Meitei speak Manipuri language, which is in Kuki chin group. They are divided into seven endogamous groups locally known as ‘Salai’. The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables. Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations. The taste is very different from other Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region.

We at Okaylah are well known for bringing qualified and skilled Mizoram workers to Singapore. Our staff evaluates each applicant in accordance with the requirements of the employer. The Mizoram regional training center is well-equipped to replicate Singapore's housework in its training center.

Three words: Social, Amicable and Affectionate explain in short who the Mizos are.Mizos are a close-knit society with no class distinction.They are a perfect host, very friendly and cordial who know no discrimination on the basis of gender. The Mizo code of ethics focused on "Tlawmngaihna", an untranslatable term meaning that it is the obligation to all members of the society to be hospitable, kind, unselfish, and helpful to others. Tlawmngaihna to a Mizo stands for that compelling moral force which finds expression in self-sacrifice for the service of others. According to 2011 census report, there are 1,091,014 people living in Mizoram. The state has literacy rate of 91.58%, second only to Kerala. It scores approximately 93.4% in sanitation. Mizoram also has the 2nd highest urbanization rate in India with 22 towns included. ice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are cooked in any available oil. Meals tend to be blander with less oil and more vegetables. Most Mizos love eating boiled vegetables along with rice but the younger generation tends to like fried and spicy food; food from other cultures are also a popularity among many young Mizo. A popular dish is bai, made from boiling vegetables (the ingredients tend to differ from household to household) with bekang (fermented soybeans) or sa-um, a fermented pork, and served with rice. Sawhchiar is another common dish, made of rice and cooked with beef, pork or chicken.

Okaylah house Maid Agency has a good reputation among clients who prefer to bring Gujarati helpers to Singapore. After the interview, we assist the helpers in comprehending the daily work routine and preparing themselves to begin working when they are hired in Singapore.

Gujarat boasts of a rich culture and heritage. The people of Gujarat are commonly referred as Gujaratis and the main language spoken by them is Gujarati. Gujarat is a flourishing state in all spheres and as a result, numerous people from different parts of India have settled here for various reasons like trade, education, etc. Though, with changing times the state has prospered and is on the path of development, its people are strongly bound by their ancient value system. Gujarat still has a number of tribes like Jats, Harijans, Ahirs, Rabaris, etc. Where the Jats are believed to be herdsmen of Sindh, Ahirs are said to be the descendants of Lord Krishna. Meghwal people were named as the Harijans by Mahatma Gandhi. Originally from Marwar, Harijans are known for their exclusive handiworks. Unlike other tribal people of Gujarat, the Rabaris are nomads and have their own unique lifestyle. The women amongst all the tribes are essentially homemakers, who spend their time taking care of their children and house. Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.

Okaylah is a name you can trust when it comes to bringing the Punjabi helper from our Indian Maid Agency to Singapore. We carefully assess each applicant to understand their areas of interest and skill sets. Employers' expectations are always met when a helper has the appropriate skill set and interest.

Traditionally, the Punjabi identity is primarily linguistic, geographical and cultural. Its identity is independent of historical origin or religion and refers to those who reside in the Punjab region or associate with its population and those who consider the Punjabi language their mother tongue.[35] Integration and assimilation are important parts of Punjabi culture, since Punjabi identity is not based solely on tribal connections.[36] While Punjabis share a common territory, ethnicity and language, they are likely to be followers of one of several religions, most often Islam, Hinduism, Sikhism or Christianity. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, Hong Kong and in many parts of the world. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization.[citation needed] Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā saâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal). Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric. It is commonly served with rice or naan. Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it

We do provide verified and trained South Indian helpers in Singapore and are well known for providing customers with excellent service.

South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region. The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much[citation needed] in common and differ primarily[citation needed] in the spiciness of the food.From Kerala comes Malabari cooking, with its repertoire of tasty seafood dishes. Hyderabad is the home of the Nizams (rulers of Hyderabad) and ranges from spicy to sour to sweet. Hyderabadi food is full of nuts, dried fruits and exotic, expensive spices like saffron. Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice[citation needed]. People also consume ragi, or finger millet, in large quantities in southern Karnataka. North Karnataka, on the other hand, consumes more bajra (pearl millet) and sorghum[citation needed], while the Telangana state uses more jowar and pearl millet.