Nasi kandar

Nasi kandar is a beloved dish from northern Malaysia, particularly renowned in Penang. It was first introduced by Tamil Muslim traders from India. The dish features steamed rice accompanied by a variety of curries and side dishes. The name "nasi kandar" originates from the old practice of vendors carrying rice meals in containers balanced on a pole, known as a kandar. This tradition is still alive today, especially in Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim food stalls.

What makes nasi kandar special is its presentation. The rice, often placed in a wooden container, boasts a unique aroma. It's served with a range of delectable side dishes such as fried chicken, curried beef spleen, cubed beef, lamb, fish roe, fried prawns, or fried squid. Vegetable dishes like brinjal (eggplant), okra (lady fingers), or bitter gourd also feature prominently. The magic happens when a mix of curry sauces is poured over the rice using a technique called 'banjir,' which means flooding. This method enhances the overall flavor, making each bite a delightful experience.

Traditionally, nasi kandar is served with all the side dishes on one plate. Nowadays, it's common to see the sides served in small bowls, but the curry sauce is still poured directly onto the rice. Various chain restaurants like Nasi Kandar Subaidah, Nasi Kandar Nasmir, and Pelita Nasi Kandar have become popular. However, some purists believe that these chains fall short of capturing the authentic Penang taste.

In some parts of northern Peninsular Malaysia, the rice is tinted yellow with herbs, earning it the nickname "nasi ganja." Despite the nickname, rest assured, there is no cannabis involved in its preparation.