Indian Food in KL: A South Indian Surprise

After spending six months in India, I was fairly certain I'd be swearing off the cuisine for an extended period of time. KL had other plans for me.

The majority of people of Indian descent in KL come from the southern Tamil region. Aka, India's best food–fight me on this, North India food lovers! However, rather than the usual coconut milk, it seemed that condensed milk was the cream of choice. It was even deemed 'special sauce' at the Tamil stall we visited on the food tour, but was literally just condensed milk in a metal tin.

I was a bit bewildered by the food options as nothing was even remotely close to what I was used to in India which was a delightful surprise. The roti canai was served with dal curry and fish curry and afterward we had dosa dipped in special sauce. The highlight was easily the very best mango lassi of my life which was overflowing with freshly cut fruit.

The South Indian Influence in KL

Malaysia's Indian community is predominantly of South Indian descent, with the majority tracing their roots to the Tamil region. This has had a profound influence on the country's culinary landscape, and KL is home to some of the best South Indian food outside of India.

The food in KL's Indian restaurants and hawker stalls is distinct from what you'll find in North India. The flavours are bolder, the spices are more intense, and the use of coconut and tamarind is more prevalent. Dishes like dosa, idli, and vada are staples, and the curries are rich, spicy, and deeply satisfying.

The Condensed Milk Surprise

One of the most surprising discoveries I made in KL was the use of condensed milk in Indian cooking. In India, coconut milk is the standard, but in KL, condensed milk seemed to be the cream of choice. It was used in curries, as a dipping sauce, and even as a sweetener for drinks.

At the Tamil stall we visited on the food tour, the condensed milk was literally just served in a metal tin and referred to as 'special sauce'. It was a bizarre yet delicious addition to the meal, adding a sweet, creamy richness to the savoury dishes.

The dosa, which is a crispy, fermented crepe made from rice and lentils, was dipped into the condensed milk, creating a beautiful contrast between the savoury, crispy dosa and the sweet, creamy sauce. It was a combination that I never would have thought of, but it worked perfectly.

Roti Canai: A Malaysian-Indian Classic

Roti canai is one of Malaysia's most beloved dishes, and it's a staple at Indian restaurants and hawker stalls throughout the country. The flaky, buttery flatbread is made from a simple dough of flour, water, and ghee, and it's cooked on a hot griddle until it's crispy and golden.

The roti canai we tried was served with dal curry and fish curry, both of which were packed with flavour. The dal curry was creamy and comforting, while the fish curry was spicy, sour, and deeply savoury. The combination of the crispy, flaky roti with the rich, flavourful curries was absolutely divine.

The Best Mango Lassi of My Life

The highlight of the meal was easily the mango lassi. It was the best I've ever had, overflowing with freshly cut fruit, creamy, sweet, and perfectly balanced. The mangoes were ripe and sweet, the yoghurt was tangy and smooth, and the addition of a pinch of cardamom added a subtle warmth that elevated the drink to another level.

A mango lassi is a simple drink, but when it's made with the best ingredients, it can be truly transcendent. The lassi I had in KL was a reminder of the power of simplicity and the importance of quality ingredients.

Other South Indian Staples to Try

If you're exploring KL's Indian food scene, here are some other dishes worth seeking out:

• Dosa – A crispy, fermented crepe made from rice and lentils, served with sambar and coconut chutney.

• Idli – Soft, steamed rice cakes that are light and fluffy.

• Vada – Savoury, deep-fried lentil doughnuts, crispy on the outside and soft on the inside.

• Thosai – A thinner, crispier version of dosa, often served with a variety of chutneys.

• Banana Leaf Rice – A traditional South Indian meal served on a banana leaf, with rice, vegetables, and curries.

Where to Get Your Mouth Around It

Brickfields

Brickfields is KL's Indian quarter, and it's the best place to experience authentic South Indian cuisine. The streets are lined with sari shops, jewellery stores, and of course, Indian restaurants. Some of the most highly regarded spots include:

• Vishal Food & Catering – Known for its banana leaf rice and banging curries.

• Saravana Bhavan – A South Indian chain that serves delicious vegetarian food.

• Anjappar Chettinad – Known for its spicy Chettinad curries.

Jalan Masjid India

Jalan Masjid India is another great spot for Indian food in KL. The area is home to many Indian Muslim restaurants, which serve a unique blend of Indian and Malay flavours.

Sri Hartamas and Bangsar

These upscale neighbourhoods are home to many excellent Indian restaurants, offering a more modern take on traditional dishes.

Pro Tips for Enjoying Food in KL

Tip: Try condensed milk. It's a unique KL twist on South Indian cuisine. Eat with your hands. It's the traditional way and enhances the experience. A must-order drink is a mango lassi. A perfect balance of sweet, tangy, and creamy. Share your meal. Indian food is meant to be shared with friends and family.

KL's Indian food scene is a testament to the city's multicultural heritage. It's a fusion of South Indian tradition and Malaysian innovation, and it's a culinary experience that is both familiar and exciting.

Whether you're a seasoned foodie or a curious traveller, KL's Indian restaurants and hawker stalls offer a world of flavour that you won't find anywhere else. So go ahead, dive in and discover the magic of KL's Indian cuisine.