Indian Food

The Malayan Peninsula with it's small kingdoms and chiefdoms had a long history of trade with merchants from India. These traders have come and gone over the centuries bringing with them Hindu influences, seen in the customs and rituals of local rulers. However it was not until the 19th century, after the Portuguese and Dutch colonists were eclipsed by the British, who took control of the Malayan Peninsula that mass Indian migration took place. Rubber seedlings from Brazil were found to grow successfully in this equatorial land, and much needed manpower were recruited from British East India for the burgeoning rubber industry. Road, waterworks as well as railway infrastructure were also breaking new ground in this equatorial jungle nation. 80% of Indians were Tamils from South India employed in the rubber industry, while Sri Lankan Tamils and Malayalees were employed in supervisory and clerical positions. Of the North Indians, the Punjabis were employed in the police force while the Gujaratis and Sindhis were in business, mainly textiles. Despite the mass exodus of Indians returning to India after Malaysia's independence from the British in 1957, many stayed on and today Indians constitute the third largest ethnic group, making up 8% of Malaysia's population of 27 million. Indian food is now not only very Malaysian; unique and new versions of Indian food, not found in India, have ultimately been created. Indian cuisine can be divided into two mainstreams, North Indian and South Indian cuisine.
 

North Indian cuisine - A typical North Indian meal would consist of breads - made from wheat flour such as Chapatis or Rotis [unleavened bread], Parathas [unleavened bread fried on a griddle] - served with vegetarian and non-vegetarian curries. North Indian cuisine boasts of a diet rich in meat. Grilled meat kebabs, koftas, spicy roasts of lamb, chicken and quails, are served alongside rich curries and kormas. North Indian curries are luxuriantly spiced with distinctive aroma and taste of ground and whole spices. The curries are not particularly hot - rather it's intricate use of various blends of spices together with yogurt and ghee [clarified butter] makes for sophisticated Indian dishes - as in it's Mughlai cuisine. Mughlai cuisine is the cuisine that comes from the kitchens of the ancient Indian aristocracy of the Moghul Emperors.   

 

South Indian cuisine - is mainly fish and vegetables, often cooked in coconut milk, an important ingredient in South Indian cooking. Rice is a staple in South India and served with seafood, mainly fish and vegetable dishes. Fish, prawns, crabs and squid are cooked in a variety of ways, most commonly in coconut milk, chilies and spices. Breads are lighter, made with rice flour instead of wheat - Dosas (thin rice pancakes), Vada (made from fermented rice and dhal), Appams (rice pancake) and Idli (steamed rice cakes). Idli, with it's soft spongy texture, is especially ideal to eat with Sambar (also spelt Sambhar). Sambars are stews made from pulses, usually dhal (lentils) cooked with vegetables - peas, potatoes, carrots, eggplant, okra, drumsticks and cabbage. South Indian cuisine boosts the very best fish and vegetarian meals.

Spices are the heart and soul of Indian cooking. The quantity and proportions vary with each geographical boundary. In true Indian cooking, curry powder is almost never used.  Spices are freshly grounded and added in many different combinations, giving each dish a unique and distinct taste. Spices commonly used are coriander, cumin, turmeric, fennel, mustard and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star anise. Both fresh and dried chili peppers are used in varying degrees for different curries - from mild sambars to fiery hot curries such as Vindaloo and Madras curries.
 

There are numerous Indian restaurants in Malaysia serving authentic Northern and Southern Indian cuisine. Many cater to specialized regional Indian cuisine and customary needs. Indians in Malaysia come from different religious sects - Hindu, Sikh, Christian, Muslim and other religions. The most widespread local Indian stalls, eateries and restaurants you will find in Malaysia, are Indian-Muslim. Affectionately referred to by locals as Mamak stall or Mamak restaurant, they serve an extraordinary cuisine of Indian-Muslim food - a culinary assimilation of Indian and Malay cooking styles. The curries and entrees are unmistakably Indian, yet unlike those found in India. Mamak means 'Uncle' in Tamil. In spite of the equatorial climate, a hot beverage of Indian-style tea is very popular, called teh tarik. Teh is tea in Malay and tarik means to pull or to jerk or to tug. The milky tea is prepared by using out-stretched hands, pouring [pulling] the piping hot tea from one mug to another several times. The higher the pull, the thicker the froth, the thicker the froth, the yummier - kind of like a 'frappe'. Many of these Mamak stalls and restaurants are open 24 hours, much appreciated and well-loved by late-night owls! Good eats to be had at these round-the-clock joints are Tandoori Chicken, Murtabak and Roti Canai [pronounced Chan-nai]. Roti Canai is also called Roti Prata or Paratha [the original Indian name]. Roti Canai is now well-known as a popular 'Malaysian' appetizer - on menus in Malaysian restaurants all over the world. It is served with a side of curry, usually a Malaysian Chicken Curry. There are curries and there are curries... a Malaysian Chicken Curry, however, with it's unique formula and blend of spices - is distinctly 'Malaysian tasting'.