INDIAN CUISINE Indian cuisine uses aromatic individual spice blends to enhance the flavour of dishes. Southern Indian cuisine is largely vegetarian using pulses as a source of protein. Food is…
Indian cuisine uses aromatic individual spice blends to enhance the flavour of dishes. Southern Indian cuisine is largely vegetarian using pulses as a source of protein. Food is served on a banana leaf. If you are a ecologically minded vegetarian, seek out a banana leaf restaurant for a novel dining experience. Northern Indian fare is mostly meat based and rich in cream and ghee. More wheat breads and less rice is eaten.Yoghurt almost always accompanies a meal, to ‘cool down’ the ‘hotness’ of the dishes in all Indian dining.
For the following we thank the great website “Malaysian Food” at
www.malaysianfood.net where you also find a very useful GLOSSARY:
We have put their list in the abc and complemented it with a few more dishes:
What are Malaysian Indian Dishes?
Banana Leaf Lunch : rice, assortment of pulse-based dishes, vegetables and pappadom, meat or seafood dishes optional.
Coconut Crab Curry : This dish draws influence from the South Indian area of Kerala, where coconut is abundant and used in most of it’s cuisine. Fresh Blue crabs, Mud crabs or Dungeness crabs are cooked in an easy curry of spices and coconut milk. A must-try for crab lovers!
Fish Molee : South Indian Fish Curry – this popular fish dish, originated from the South Indian area of Kerala, where coconut is abundant and used in most of it’s cuisine. Fresh fish, usually King fish [King Mackerel], which is sometimes lightly fried first, is cooked in a mild coconut-y gravy. Excellent for any kind of fish steaks.
Lamb Cashew Korma : Korma, usually spelt Kurma in Malaysia, is a slow cooked flavorful curry with lamb or mutton [goat], cooked in a medley of spices. Cashew nuts add a creamy richness to the dish. It can be served with plain steamed rice, biryani rice, nasi minyak [ghee rice] or roti [bread]. It is also excellent served with the famous Malay ‘lacy’ crepes called Roti Jala.
Malaysian Chicken Curry : is a typical chicken curry cooked in almost all Malaysian homes. This basic recipe uses a Made in Malaysia Meat Curry Powder. It has just the right blend of spices for an authentic ‘Malaysian-tasting’ curry! Some ingredients vary – Indian homes might cook with ghee [clarified butter], add whole spices like star anise, cinnamon stick, cloves, mustard seeds or fresh curry leaves.
Malaysian Fish Curry : is a typical fish curry cooked in almost all Malaysian homes. This basic recipe uses a Made in Malaysia Fish Curry Powder. It has just the right blend of spices for an authentic ‘Malaysian-tasting’ fish curry! Some ingredients vary – Indian homes might cook with ghee [clarified butter], whole spices like mustard seeds, caraway seeds and cumin seeds, fresh curry leaves, tamarind juice, coconut milk and yoghurt.
Mee Goreng (Indian) : Indian Fried Noodles – fresh yellow egg noodles [chow mein], dried squid [that has been reconstituted], potatoes, fried tofu, eggs and bean sprouts are stir fried. The addition of certain spices is what gives this fried noodle dish a distinctly unique Indian flavor!
Mee Rebus : Indian ‘Sweet Potato Gravy’ Noodles -a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles [chow mein] and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime called limau kasturi [kalamansi lime] – brings it all together.
Mutton Korma : Korma, usually spelt Kurma in Malaysia, is a comparatively mild [not hot] curry. Usually mutton [goat] or lamb is slow cooked in a medley of spices and coconut milk. Kurma is popular as an alternative to hot or fiery curries, especially at special occasions such as weddings – to please the palates of all guests especially those who are not accustomed to hot foods. This flavorful curry can be served with plain steamed rice, biryani rice, nasi minyak [ghee rice] or roti [bread]. It is also delicious with the famous Malay ‘lacy’ crepes called Roti Jala.
Mutton Mughlai : north Indian curried mutton dish.
Nasi Biryani : Indian style Rice Dish – Basmati rice is first saute’ed in ghee [clarified butter] and cooked with the world’s most expensive spice, saffron. The dish is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb, mutton or chicken, with a garnishing of slivered almonds and raisins. This ‘delicacy’ dish is served as a main course on special occasions, such as weddings and celebrations. In Nasi Kandar restaurants [local Indian-Muslim restaurants], nasi biryani refers to the rice only cooked without the meat, and is a choice of rice [instead of plain steamed rice], to eat with your selection of curries and side dishes. Nasi Biryani is also sometimes spelt Nasi Beriani.
Pineapple Shrimp Curry : A delicious mix of curry, shrimp and pineapples. The pineapples add a touch of tart sweetness and complements seafood very well, especially fresh shrimp or prawns, langoustines, crabs and fish.
Raita : yoghurt with cucumber and mint leaves.
Tandoori Chicken : Indian Clay-oven Chicken – an all-time favorite, tandoori chicken is served 24 hr at 24 hr Mamak eateries [local Indian restaurants]. Great for those late-night munchies! Mildly-spiced spring chicken quarters are baked to tender succulence in a tandoor – a traditional Indian clay oven. A spicy mint sauce is usually served on the side with plain or garlic Naan bread.
Vegetable Curry : a staple for many of the country’s Indian vegetarians, and enjoyed by everybody. This easy dish uses a local Made in Malaysia Fish Curry Powder – it’s slight ‘tang’ makes for a tasty vegetable curry!
What Are Malaysian Indian Breads?
Chapati : Whole-wheat Flatbread – resembling flat discs, this is another type of whole-wheat flatbread. It has a delightful flavor and chewy texture.
Idli : Sponge Buns – shaped like a flying saucer, this steamed fluffy bread is soft, dense & spongy; ideal for sopping up Sambar [also spelt sambhar] – a savory gravy or stew made with vegetables and dhal [lentils]. A fresh chutney of some sort, usually a coconut & green chili chutney, is also served. Popular for breakfast, it can also be a satisfying vegetarian meal for lunch or dinner.
Murtabak : Meat & Egg Turnover – is another variation of the famous Roti Canai. It is filled with lightly beaten eggs, onions, cilantro and minced lamb, mutton or beef. Served all day, it’s one of the most popular late-night snack served at 24-hour Mamak restaurants [Indian-Muslim restaurants.
Naan : Whole-wheat Flatbread – soft bread made from whole wheat flour. The dough is rolled out and then slapped on the inside of the tandoor or clay oven, near the top where it cooks very quickly in the fierce heat. It is sometimes sprinkled with chopped garlic; Garlic Naan.
Roti Canai : Indian Pastry Pancake – Indian in origin, this popular pastry pancake is an all-time favorite appetizer on menus in Malaysian eateries all around the globe. Roti Canai [pronounced Chan-nai], it’s name originating from the region of Chennai in India, is also known as Roti Prata [also spelt Paratha]. A side of curry is served for dipping the flaky pancake, usually a Malaysian Chicken Curry.
Roti Telur : Egg Pastry Pancake – is a variation of a Roti Canai. It is filled with eggs, chopped onions and cilantro. Popular for breakfast or as a snack, it is usually served with a side of curry gravy.
Thosai : Sourdough Flatbread – also called Dosai or Dosa, are wafer thin pancakes made from black gram [black lentils], rice flour and rice soaked in water for several hours or overnight – for it’s sourdough taste. Served with sambar [also spelt sambhar] – a savory gravy or stew made with vegetables and dhal [yellow lentils], and a chutney of some sort, usually a fresh coconut chutney. It can also be stuffed with spiced potatoes and stewed vegetables; called Masala Thosai or Masala Dosai.
What is Indian Muslim Cuisine?
Indian Muslim is a blend of Malay and Indian cooking styles which is described as hearty and spicy. Popular Indian Muslim dishes are:
Nasi Kandar : rice and an assortment of meat and fish curries.
Fish Head Curry : a fish head, usually from large sized groupers, cods, salmons or red snappers, is cooked in fish curry powder, spices, chilies, tamarind and coconut milk. This weird and wonderful dish has gained popularity especially with fish aficionados, who know that the sweetest meat of the fish is from the head and cheeks!
Me Mamak : yellow noodles stierr fried Indian muslim style.
Rojak : salad of pineapple, cucumber, bean sprouts, potatoes and soya cakes with thick peanut gravy.
Cendol: a sweet cold dessert with ice, coconut milk and palm sugar syrup.
C-Right 2014 by www.malaysianfood.net and Langkawi Gazette