Indian Food in Malaysia

Roti Canai, Tandoori Chicken, Mutton Kurma

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:

Mutton Kurma
Mutton Kurma or mutton curry is a delightful dish of lamb or mutton cooked in a medley of spices coriander, aniseed, peppercorns, turmeric, cloves, star anise, cinnamon sticks, nutmegs and
cardamoms.
Cumin is its main ingredient, giving the curry a rich yellow complexion. The taste is simply a
delightful blend of spiciness thats not too overpowering with an explosive zing in the middle.

Roti Canai
A favourite for breakfast, Roti Canai is the ultimate in simplicity and taste. It is basically a kind of
pancake made by combining wheat flour, oil, ghee, or butter, rolled up into a ball and then swung
into the air until it takes a flat, oval shape. It is then fried on a hot iron plate and served with dhal,
chicken or fish curry.
There are many variations on the same theme that include putting in eggs to make it Roti Telur,
sardines to make it Roti Sardin, bananas to make it Roti Pisang and so on.

Tandoori Chicken
Whole spring chickens or chicken quarters are marinated in a deep red batter with yoghurt and
spices and then skewered on a metal stick. They poles of chicken are gingerly placed in a
steaming hot circular oven from the top.
Covered for a time and then lifted out, the result is a delicious red chicken that is wonderful to the
tongue. Tandoori chicken goes well with a spicy mint sauce and plain or unleavened Naan bread

http://www.malaysia-hotels.net/food_dining/india-food.htm