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Food
in Malaysia |
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.
North Indian cuisine boasts of a diet rich in meat and
uses spices and ingredients such as yogurt and ghee in dishes that are elaborate without
being overly spicy. Here, bread and chapati (wheat-flour pancakes) replaces rice, which is
the center of most South Indian meals. Coconut milk, mustard seeds, and chilies are also
widely used in the Southern province.
Spices are the heart and soul of Indian cooking. But the
quantity and proportions vary with the geographical boundaries. Curry powder is almost
never used. Spices are freshly grounded and added in many different combinations. Spices
commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other
fragrant spices added are cardamom, clove, cinnamon and star aniseed.
In Malaysia, there is an 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 very Malaysian - although the taste is
more robust. This concept came about when "nasi" (rice) hawkers would previously
"kandar" (balance a pole on the shoulder with two huge containers on both ends)
their wares.
Bread is the main item in most meals in North Indian
cuisine. Therefore, a wide variety of bread is offered at these restaurants. Nann
(leavened bread with poppy seeds) is a popular choice. The bread dough is rolled out and
then slapped on the inside of the tandoori, near the top where it cooks very quickly in
the fierce heat. It is then flavored with onion or garlic. Paratha, meanwhile, is rich,
flaky, and flavored with ghee. It can be eaten as an accompaniment or by itself, filled
with potatoes and peas. Chapati is another leavened bread. It resembles flat discs and has
a delightful flavor and chewy texture.
Tandoori dishes are the most popular main courses in
North Indian restaurants. Tandoori chicken is always a favorite, 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.
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