Banana Leaf Rice

White rice served on banana leaf with assortment of vegetables, papedom and curried meat to choose from. Best eaten with hands. A sumptuous meal for any big eater on a budget. Don't forget to ask for yogurt. It goes well with the meal.

Chapati

It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs. Often, the finished chapatis are brushed with ghee (clarified butter). It has a delightful flavour and chewy texture.

Mee Goreng

It is made with thin yellow noodles. The dish is fried with onion, fried tofu, chili, vegetables, tomatoes and egg, and is available commonly at Mamak stalls. The addition of certain spices is what gives this fried noodle dish a distinctly unique Indian flavor!

Mee Rebus

The dish is made of yellow egg noodles with spicy slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soya beans, dried shrimps, and peanuts. The dish is garnished with a hard boiled egg, calamansi limes, spring onions, Chinese celery, green chilies, fried firm tofu ( tau kwa ), fried shallots and bean sprouts.

Murtabak

It is made from thin dough filled with minced meat, usually mutton, and fried on a griddle until it turns golden brown. The fillings also include garlic, egg and onion. Murtabak is served with slices of cucumber and onion, and a bowl of curry sauce.

Naan

Soft bread made from whole wheat flour. The dough is rolled out and then slapped on the inside of the tandoor or clay oven, near the top where it cooks very quickly in the fierce heat. It is sometimes sprinkled with chopped garlic; Garlic Naan.

Nasi Biryani

The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron.

Nasi Kandar

It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes. A mixture of curry sauces is then poured on the rice. Nasi kandar is always served with its side dishes on a single plate. Nowadays, small melamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.

Pasembur

Pasembur is Malaysian Indian salad, the food comprised of shredded cucumber, turnip, potatoes, bean curd, bean sprouts, prawn fritters, spicy fried crab, fried octopus, etc. Serve with sweet & spicy nutty sauce.

Roti Canai

The dish is composed of dough containing copious amounts of ghee (clarified butter), egg, flour and water. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. Later, flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

Tandoori Chicken

The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

Thosai

Its also called Dosai. It is wafer thin pancakes made from black gram (black lentils), rice flour and rice soaked in water for several hours or overnight - for it's sourdough taste. Thosai batter is then ladled in small amounts onto a flat, preheated pan, where it is allowed to spread out into a circular shape and is fried with edible oil or ghee until golden brown.