Tastes of India, from North and South

By Regina Hoo

December 2017 FEATURE
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The Indian subcontinent is rich with different flavours, and Malaysians are happily accustomed to a wide range of them.Northern and southern Indian cuisines are celebrated for their distinctive cooking styles and skilful blend of spices. In northern India, most food varieties are heavily influenced by Persian and Mughlai cooking techniques, and as wheat is the primary crop of the region, breads such as naan, prata, roti and capati are typically feasted on, served alongside curries that are thick and creamy...

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Regina Hoo

is the deputy editor of Penang Monthly.

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