Unique Malaysia is a country inhibited comfortably by people of different races, religions and cultures. Today, this progressive land which is peaceful (most times) has been viewed by some foreigners as a ‘goldmine’ as they make efforts to migrate and work in this country. Most of the foreigners are from Malaysia’s neighbouring countries such as Thailand, Myanmar, Philippines and others. However, there are also other foreigners coming as far as from Central America trying to make a living here.
Malaysia is moving forward in terms of its economic stability. This scenario is similar to the “melting pot phenomena” that can be found in first world countries such as the United Kingdom and the United States of America.
Growing up in Penang, Malaysia with my group of multiracial friends has paved the way for me to be exposed to various types of culture, beliefs and even gastronomical treasures. Being born Malay-Persian has never been a setback for me to appreciate the lovely tastes and smells of Indian cuisine (besides Malay and Chinese cuisine). Why not?! After all they are “oh-so-yummy!”
Proudly I confess here that I do consume Indian cuisine on a regular basis. I believe this rings true for most Malaysians as Indian food can be found easily in most parts of the country.
Malaysian history books narrate to us about the origins of most of the ethnic Indians living in Malaysia today. They are mostly the descendants of South Indian immigrants to Malaya (the former name of Malaysia). During the British’s occupation in Malaya, theses Indian immigrants had sailed from their homeland, India completing their quest for seeking greener pastures in this new found land. They had come to work in the estates and formed a growing Indian community in Malaya. After Malaya gained its independence from the British, this community stayed behind and started calling Malaya their home. Due to such an interesting history, it is correct to state that most of the Malaysian Indian cuisine today is similar to its South Indian roots.
The plus point for me about consuming Indian food is the ability to use my bare hands (most of the times) to dissect my meal. I do not have to worry about strict dinning etiquettes which include handling eating utensils in an orderly fashion. Of course before I use my bare hands I would ensure that both hands have been thoroughly cleaned with soap. When eating with my hand, only the five right fingers are allowed to touch the food. This is because the left hand is forbidden to do so as it is deemed to serve a different function/used for a “less noble” cause (ha ha!).
The immeasurable pleasures of enjoying the simplicities in life can definitely be translated in enjoying a piping hot banana leaf rice meal smothered with kari banjir (a large amount of curry poured onto rice/bread/etc). This meal is made up of freshly cooked plain rice served on a banana leaf accompanied by other condiments such as an assortment of vegetables, meat or fish, papadom (Indian crackers... my all-time favourite) and loads and loads of delicious curries. You will be spoiled for choice as there are many different types of curries to choose from. There is chicken curry, fish curry, mutton curry, beef curry (For non-Hindu’s only/ available at Mamak restaurants only) and even squid curry. My personal favourites are fish and chicken curry.
Malaysia is moving forward in terms of its economic stability. This scenario is similar to the “melting pot phenomena” that can be found in first world countries such as the United Kingdom and the United States of America.
Growing up in Penang, Malaysia with my group of multiracial friends has paved the way for me to be exposed to various types of culture, beliefs and even gastronomical treasures. Being born Malay-Persian has never been a setback for me to appreciate the lovely tastes and smells of Indian cuisine (besides Malay and Chinese cuisine). Why not?! After all they are “oh-so-yummy!”
Proudly I confess here that I do consume Indian cuisine on a regular basis. I believe this rings true for most Malaysians as Indian food can be found easily in most parts of the country.
Malaysian history books narrate to us about the origins of most of the ethnic Indians living in Malaysia today. They are mostly the descendants of South Indian immigrants to Malaya (the former name of Malaysia). During the British’s occupation in Malaya, theses Indian immigrants had sailed from their homeland, India completing their quest for seeking greener pastures in this new found land. They had come to work in the estates and formed a growing Indian community in Malaya. After Malaya gained its independence from the British, this community stayed behind and started calling Malaya their home. Due to such an interesting history, it is correct to state that most of the Malaysian Indian cuisine today is similar to its South Indian roots.
The plus point for me about consuming Indian food is the ability to use my bare hands (most of the times) to dissect my meal. I do not have to worry about strict dinning etiquettes which include handling eating utensils in an orderly fashion. Of course before I use my bare hands I would ensure that both hands have been thoroughly cleaned with soap. When eating with my hand, only the five right fingers are allowed to touch the food. This is because the left hand is forbidden to do so as it is deemed to serve a different function/used for a “less noble” cause (ha ha!).
The immeasurable pleasures of enjoying the simplicities in life can definitely be translated in enjoying a piping hot banana leaf rice meal smothered with kari banjir (a large amount of curry poured onto rice/bread/etc). This meal is made up of freshly cooked plain rice served on a banana leaf accompanied by other condiments such as an assortment of vegetables, meat or fish, papadom (Indian crackers... my all-time favourite) and loads and loads of delicious curries. You will be spoiled for choice as there are many different types of curries to choose from. There is chicken curry, fish curry, mutton curry, beef curry (For non-Hindu’s only/ available at Mamak restaurants only) and even squid curry. My personal favourites are fish and chicken curry.
