Page 193 - Westport Guide To Malaysia

THE GUIDE TO MALAYSIA 185
INDIAN CUISINE
From the extensive use
of herbs and spices, to
the curries that enliven rice-based dishes, Indian cuisine is one of the biggest influences on Malaysia’s food culture.
Nasi briyani is one of Malaysia’s top Indian offerings. Comprising basmati rice slowly cooked in a mix of spices and meat, it is served with a variety of spicy side dishes.
Another local favourite is banana leaf rice, which sees rice being bathed in a mix of curries, with a variety
of vegetables and meats on the side, all served on
a banana leaf. The most uniquely Malaysian Indian dish is nasi kandar - rice topped with a mix of sauces and consumed with a variety of meats, fish, seafood and vegetables.
Aside from rice, Indian cuisine also features bread- based dishes including the famous roti canai, which
is tossed, stretched and grilled or fried flour-based
A Malaysian Indian favourite, banana leaf rice is an all-you-can-eat feast of rice with a mix of curries and side dishes all served on a banana leaf.
dough; chapati, made of wheat flour; and thosai, made with rice and dhal. With light Malaysian meals, Indian influences can be seen in the pasembur, a
mix of cucumber, tofu, potato, bean sprout, turnip and prawn fritter served
in a thick nut sauce; and murtabak, a crepe with a meat-based filling.
Roti canai, made from tossed, stretched and grilled or fried flour-based dough, can be a simple snack served with dhal, or as a substantial meal with side dishes.
A popular North Indian choice, tandoori lamb is flash- roasted in a tandoor oven to retain all its flavours and served with naan bread, curry and condiments.