Tastes of India, from North and South

loading

The Indian subcontinent is rich with different flavours, and Malaysians are happily accustomed to a wide range of them.

Northern and southern Indian cuisines are celebrated for their distinctive cooking styles and skilful blend of spices. In northern India, most food varieties are heavily influenced by Persian and Mughlai cooking techniques, and as wheat is the primary crop of the region, breads such as naan, prata, roti and capati are typically feasted on, served alongside curries that are thick and creamy owing to the use of heavy creams and yogurts.1

In the south, coconut and rice are ubiquitous: the former is used to make various kinds of chutneys and curries, while the latter makes popular breakfast and tea dishes like dosa (paper-thin pancake) and idli (steamed rice pancake). Seafood is also a familiar feature in the cuisine thanks to the region’s long coastline.


To read the rest of the article and to access our e-Archive, subscribe to us for RM150 a year.



Related Articles

FEATURE
Aug 2016

PDC – Making Penang Lead

The Penang Development Corporation has paved the way for progress since the 1970s.

FEATURE
Apr 2011

The Vast Potential of Gender Responsive Budgeting

Gender responsive budgeting is a considerable asset in allowing us to appreciate each person’s contribution to economic and social development.

FEATURE
Jun 2011

Penang As A Knowledge Hub

Penang can develop and integrate its knowledge clusters, and advertise its position as one of the major knowledge hubs in South-East Asia.

FEATURE
Jun 2013

An independent music scene for Penang

IndiePG looks to create new platforms for creative music here in Penang.