It was in the 19th century that Indian labourers migrated to Malaysia to work in rubber estates and on railways, bringing with them cooks from the land of overwhelming curries and rich onions. Here in Malaysia, both Northern and Southern Indian cuisine have been adapted to produce sensational curries, delicious bread and creative desserts.
Coriander, turmeric, cumin and curry feature heavily in Indian dishes along with rich ingredients such as ghee, yoghurt and chilli. The best way to describe Indian food is elaborate, fragrant and hot. Indian food typically utilises three main elements, ‘Masala’ or fragrant spices, “Dhal’, lentil soup in a pasty texture and chutney. Bread is oven-baked into circular, flat shapes while meats are usually cooked in curries or fried in bright batter.
Today, Indian food is commonly enjoyed by all Malaysians in restaurants and more popularly, ‘Mamak’ stalls, which are bare-back al fresco restaurants on sidewalks and street corners.
Indians, like Malays, usually eat with their hands but forks and spoons are becoming common-place. Hindus (the main religion of Indians) do not eat beef.
Some great dishes to try:
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