Nasi kandar

Nasi kandar(Northern Malay:Nasi kandaq;Jawi: ناسي كاندر) is a popular northernMalaysiandish fromPenang, originally introduced byTamil Muslimtraders fromIndia. The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
Other closely related regional variations of nasi kandar includenasi ganja(Ipoh),nasi dalca(Penang),nasi lemak royale(Alor Setar),nasi maduri(Perlis),nasi kalut(Kedah), andnasi tomato(Penang and Kedah).
InMalaysiaandSingapore, nasi kandar is predominantly linked to Muslim-owned establishments that specialise in Indian curry rice, while the terms "banana leafrestaurants" and "curry houses" are typically used to describe establishments operated by non-Muslims. This distinction highlights the cultural and religious diversity that shapes the country’s culinary landscape.
The dish name is potentially aportmanteau,nasiderives fromMalay, meaningrice; whilekandha'is anUrdu namemeansshoulder;another possible theory is that the name originated from the Malay verbmengandar- "rest on shoulders".However, both theories are aligned on its common origin - the use of ashoulder polefor transporting the food.
Nasi kandaroriginates from the early 1900s, when itinerantIndian Muslimvendors would sell curry and rice to the dock employees ofWeld Quay, located inGeorge Town,Penang.
The earliest form ofnasi kandarinitially contained fishcurrywithbrinjalsorokra, fried curry beef, fried fish andboiled eggs; it cost about 5 cents each.The rice hawkers would commonly set upstoolsat ajettyto sell breakfast to dock workers. By the 1930s, the rice peddlers would also commonly travel from home-to-home. It was also common for the seller to operate on the roadside or beneath a shady tree. They would carrybrasspots by a bamboo or a woodenshoulder pole; on one end of the pole there were containers holding curry meals, with plain rice on the other end.
However by the mid 20th century, the traditional approach of transporting the rice and dishes on the shoulder began to wane off, as many sellers moved towards sellingnasi kandarinstallsand alleyways. In the 1970s more vendors invested in therestaurantindustry, further departing from themobile eateryorigins of nasi kandar. The menu options have also progressed; a common present-daynasi kandarrestaurant will sell up to dozens of distinct curries, gravy and side dishes.
Hameediyah is recognized as Penang's oldestnasi kandarrestaurant, having originally started under a tree at a field in Lebuh Campbell, Penang in 1907.
The rice for anasi kandardish is often placed in a wooden container about three feet high, giving it a distinctive aroma.  The rice is accompanied bylauk-pauk(side dishes) such asayam goreng, assortment ofkari(curry) likekari daging(beef),kari limpa(beefspleen) andkari kambing(mutton);telur ikan,udang gorengorsotong goreng.The vegetable dish would usually beterung(brinjals),bendi(okra) orperia(bitter gourd).  A mixture of curry sauces is poured on the rice. This is calledbanjir("flooded") and imparts a diverse taste to the rice.
Traditionally,nasi kandaris always served with its side dishes on a single plate. Nowadays, smallmelaminebowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.
In recent years, several chain restaurants have appeared such as Nasi Kandar Shaaz, Nasi Kandar Subaidah, Nasi Kandar Nasmir,Pelita Nasi Kandar, Nasi Kandar Astana, Q-Bistro Nasi Kandar and Kayu Nasi Kandar. Purists have disputed its taste compared to the original Penang versions.
There are a few related forms of the meal with some divergent on the type of rice, side dishes and recipes; albeit all commonly shared a curry-based condiments to complete the meal: