Perhaps the most common Malaysian Indian food, nasi kandar is simple and delicious. You get a choice of meat, fried chicken, vegetables, or seafood on white rice; several small scoops of different rich curries are then added on top. A green vegetable can be added on the side. The most popular choices found in Mamak stalls are chicken, fish, prawns, squid, beef, and mutton; pork is never served.
The Malaysian Indian food answer for noodles, mee goreng is simply stir-fried yellow noodles served with diced potatoes, bean sprouts, and chilies. The gravy is made from tomato puree with a squeeze of lime to balance the sweetness. Some places add crushed peanuts on top.
Murtabak is a small, delicious sandwich of curried meat or vegetables between two pieces of chewy roti canai. Like all bread snacks, murtabak is served with rich lentil and dhall dipping sauces.
Offered as a pricier upgrade from white rice, nasi biryani is a yellow rice packed with complex flavors. Cumin, ginger, cloves, cinnamon, bay leaves, and a staggering arsenal of other pungent spices create a unique taste that will have you hooked on the first bite.
Much like a Mexican tortilla, chapati is a thin wrap made from whole wheat flour cooked on a flat surface. Chapati is usually made to order and is stuffed with your choice of meat or vegetables in curry sauce. Chapati is a delicious, healthy choice for vegetarians.
Sometimes spelled as "thosai", dosa is a South Indian dish thought to be over 900 years old. A thin crepe made from pounded rice and lentils is fried golden-brown on one side only, then folded around meat or vegetables. Dosa is a good Malaysian Indian food choice for people with wheat allergies.