Indian cuisine impacts the local culinary scene significantly, with the mamak stall being a fixture in every Malaysian city. Authentic Indian food in Malaysia includes typical south Indian meals such as dosai, idli, and sambar, as well as north Indian meals including various curries, naan bread, and more. In addition, a number of Indian dishes have been "Malaysianized" and adopted by the entire population.

Fish Head Curry

It is, true to the name, a gigantic curried fish head cooked whole until it's ready to fall apart. Do not be surprised as there are plenty of meat to be found inside and all around the head. Note that there are two distinct styles; the fiery Indian and the milder Chinese dish.

Nasi Briyani

Rice cooked in turmeric, giving it an orange colour. Unlike the Hyderabadi original, it's usually rather bland, although some shops do turn out more flavorful versions when cooked with spices and meat. It is usually served with curry chicken and some Indian crackers.

Roti Canai

The local version of paratha, flat bread tossed in the air like pizza, rapidly cooked in oil, and eaten dipped in curry. Variations include “roti kosong” (plain), “roti telur” (with egg), “roti boom” (with condensed milk) and “roti tisu” (made very thin like tissue paper).

Putu Mayam

Vermicelli-like noodles usually served with shredded coconut and some jiggery (cane sugar).

Tandoori Chicken

Roasted chicken, marinated for at least 8 hours or overnight in yogurt, lemon juice, and plenty of spices.