The Indians first came to Malaysia for trading purposes in Malacca. Others were sent as labourers in coffee plantations, palm oil and rubber estates. They brought with them their colourful culture such as ornate temples, exquisite sarees and spicy cuisine. Over time, the Indian dish prepared in Malaysia evolved with some Chinese and Malay influences; becoming Malaysian Indian Cuisine.
DEFINING MALAYSIAN INDIAN CUISINE
FISH HEAD CURRY
Fish head curry is an Indian dish with some Chinese influence. The head of a Red snapper is stewed in a tangy and spicy curry with vegetables such as lady’s fingers, tomatoes and brinjals.
Deep-fried fish and chicken were virtually unheard of in South India. However, these Malaysian Indian dishes are much sought after to satisfy Malaysian taste buds that has a craving for food that is crisp on the outside while moist and tender on the inside. Interestingly, deep fried food is now being introduced in many restaurants in South India as Indian migrant workers in Malaysia return to their homeland with recipes they’ve learnt here.
For a quick and balanced weekday lunch hour meal, the thali set provides a healthy and nutritious variety to choose from
Guest Recommended Dishes
Mango lassi is a thirst-quenching, popular drink consisting of sweetened Kesar and Alphonso mango pulp mixed with yogurt. Ice blended and served in a tall glass, it is soothing when enjoyed with our hot and spicy dishes.
For a variety try strawberry lassi, honeydew lassi or salt lassi to name a few.