Traditional Indian Food






Indian influence in Malaysian cuisine started in the 19th century when large arrivals of Indian migrants were brought into the country as contract laborers to work in rubber estates and on the railways. Some did take the opportunity to set up trade in the textile and food industry. Indian cuisine can be divided into two mainstreams, Northern and Southern Indian cuisine.

In Malaysia, there are abundant of Indian restaurants and food stalls to whet your appetite. They are traditionally served on a thali, a circular metal tray on which a number of small bowls called katori, also made from metal, are placed. Eaten with fingers, rice or bread are placed directly on the thali while curries and other dishes are served in the bowls. For South Indian cuisine, banana leaves are often used as plates where rice is served in the center, followed by various curries and accompaniments around it. These include dried fish, pappadams (lentil wafers), fresh chutneys made from herbs, coconut, and acid fruits among others.

Local Indian hawkers have created unique versions of local dishes, which are not found in India. For example, "mee goreng" is a combination of fresh Chinese yellow noodles, tofu, bean-sprouts, and dried shrimp paste. Malaysia also abounds with shops offering "Nasi Kandar", which is basically a combination of Malay and Indian cuisine - hence Tandoori dishes are the most popular main courses in North Indian restaurants. Tandoori chicken is always a favourite, where a whole baby chicken or chicken quarters are roasted in the clay oven for several hours in advance and then finished off on the barbecue.

Indian food is as varied as anything else in that country. Indian food is often thought of as very spicy, but there are some simple breads, sweet deserts, and milder 'one-pot dishes' that defy the norm.

Many Indians are vegetarian, but then, some are not. There are regional specialities, different ways to serve the meal, and staple ingredients in each state. This combines to create a diverse cuisine that never becomes boring.






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