Indian culinary traditions
After a meal it is customary, especially among older Indians, to chew betel quid, which is areca nut and betel leaf coated with lime (verrilai paaku in Tamil or pan in Hindi or Hindustan).
Indian food reflects the culinary traditions of southern and northern India as well as Sri Lanka, and those of the Indian Muslims, which were brought by migrants in the 19th and 20th centuries. In the years since, Indian cooking styles and tastes in Malaysia, whilst retaining their original flavours and characteristics, have evolved in the local cultural milieu to adapt to an environment that is multiracial and diverse.
- Information in the full article includes
- South Indian food
- North Indian food
- Influences and innovations