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.
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