Malaysian Indian cuisine
Malaysian Indian cuisine
Malaysian Indian cuisine (pronunciation: /məˈleɪʒən ˈɪndiən kwiːˈzin/) refers to the culinary traditions of the Indian community living in Malaysia. This cuisine is a rich blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal.
Etymology
The term "Malaysian Indian cuisine" is derived from the words "Malaysia" and "Indian", indicating the origin of the cuisine. "Malaysia" is the name of the Southeast Asian country where the cuisine is predominantly found, while "Indian" refers to the Indian community living in Malaysia who introduced and developed this cuisine.
History
Malaysian Indian cuisine has its roots in traditional Indian cuisine, but it has been influenced by the local ingredients and flavors of Malaysia. The cuisine was introduced by Indian immigrants who came to Malaysia during the British colonial period. Over time, the cuisine has evolved to incorporate local ingredients and flavors, resulting in a unique blend of Indian and Malaysian culinary traditions.
Ingredients
The main ingredients used in Malaysian Indian cuisine include rice, wheat, coconut, and a variety of spices such as turmeric, cumin, coriander, chili, and fenugreek. Meat, poultry, fish, and a variety of vegetables are also commonly used.
Dishes
Some of the popular dishes in Malaysian Indian cuisine include roti canai, murtabak, biryani, curry, and dosai. These dishes are often served with a variety of side dishes and condiments such as sambal, pickle, and yogurt.
Influence
Malaysian Indian cuisine has influenced and been influenced by other cuisines in Malaysia, including Malay cuisine and Chinese cuisine. This has resulted in a fusion of flavors and dishes that are unique to Malaysia.
External links
- Medical encyclopedia article on Malaysian Indian cuisine
- Wikipedia's article - Malaysian Indian cuisine
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