Sub-link: Penang Indian Cuisine

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Nasi Kandar

When you are visiting Penang in Malaysia, your tour might remain incomplete without savouring the Penang food. Though food in Penang is popular as that sold by the hawkers, you will get plenty of other cuisines here varying from Nyonya, Chinese, Indian, Malay, Hakka-styled Western and seafood. However, if you want to have the best of hot and spicy food, do visit the Indian Restaurants in Penang.

Interestingly enough, most of the Indian foods are famous here are banana leaf Nasi Kandar. People from other states of Malaysia take a brief stop-over here to try out these dishes. Indian cuisine offers a distinct blend of the Mughals, Christians, British, Buddhists and Portuguese dishes with the aromatic spices as the unique trait. So whether you are looking for Rajasthani dishes, traditional Indian dishes, Tandoor delicacies or spicy hot curries, visit the Indian Restaurants in Penang.

  Banana Leaf Nasi Kandar

Flour Bread

Besides that, the food became the focus is the Nan bread, thosai, chapatti and much more. Bread made from flour kneaded by own. They eat with a variety of curries, such as chicken curry, mutton curry, and also they eat with tandoori chicken.

Thosai

 Nan Bread

Rojak

This is our very own local salad, sometimes known as “Indian Rojak”. It is sometimes refer#ffff00 to as “cheh hoo”, literally translated to “green fish” is raw fish, because that used to be one of the constituents. Originally these were two different dishes, but time and cultures have blended the two, and they are now more or less the same thing. Whatever name you know it by, up here in Penang, pasembor is the mixture of sliced-up dough and cucuk udang (prawn fritters), bean curd, boiled potatoes and hard-boiled egg served atop a bed of roughly-julienned vegetables, primarily cucumber and bangkwang (yam bean).

As soon as the salad is served to you, toss it to ensure the sauce mixes well with all the layers. It also softens the crispy fritter edges and flavours the vegetables at the same time. Although slightly sweet for some, the combination of carbohydrates and vegetables (and grease notwithstanding), is quite tasty and relatively healthy, as there is plenty of fresh crispy greens. Like other hawker foods, it’s available everywhere, and of course practically every hawker centre, along with Mamak stalls and food courts, many with their own loyal clients who have been eating there regularly for the past few decades. Pasembor is a wonderful potpourri of all things Malaysian, and particularly popular as a tea time treat.

 Rojak Pasembor