Next Indian influence in Malaysian cuisine started in the 19th century when large arrivals of Indian migrants were brought into the country as contract laborers to work in rubber estates and on the railways. Some did take the opportunity to set up trade in the textile and food industry. Indian cuisine can be divided into two mainstreams, Northern and Southern Indian cuisine. North Indian cuisine boasts of a diet rich in meat and uses spices and ingredients such as yogurt and ghee in dishes that are elaborate without being overly spicy. Coconut milk, mustard seeds, and chilies are also widely used in the Southern province.
Spices are the heart and soul of Indian cooking.
But the quantity and proportions vary with the geographical boundaries. Curry powder is almost never used. Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.