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Besides Chinese and Malay, Indian also included as Malaysia’s three major races. As we know, Indian influences in Malaysia cuisine in the 19th century when large amount of Indian migrants migrated into the country as contract laborers. But at the same time, some Indians did take the opportunity to influence the food industry and textile. There are two Indian cuisine mainstreams which is Northern and Southern Indian cuisine.
Northern Indian cuisine emphasize on diet rich in meat, spices and other ingredients such as raita (Indian yogurt) and ghee in dishes without being too spicy whereas in the center of most Southern Indian cuisine, bread and chapati (wheat flour pancakes) will replace rice. In Southern Province, coconut milk, chilies and mustard seeds are often used.
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In Malaysia, there are a lot of Indian restaurant and food stalls which will suit your appetite. Traditional Indian meals are served on a thali which means a circular metal tray on which a number of small metal bowls called katori are placed.
Most of the Indians in Malaysia also eaten with fingers while rice or bread are placed on the thali and other side dishes such as curry, raita (Indian yogurt) and so on are served in the metal small bowls. In South Indian cuisine, they often used banana leaves to represent plates where rice is served in the center together with various curries and other side dishes around it which include fresh chutneys which are made from herbs, coconut, pappadams (lentil wafers), dried fish and acid fruits among other.
Source: Indian Food
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