Malaysia: Indian cuisine

The smallest of the area's minorities, the Indians have had a disporportionately large impact on the culinary scene, with the mamak (Indian Muslim, see below) stall being a fixture in every Malaysian city. Authentic Indian food in Malaysia includes south Indian typical meals such as dosai, idli, sambar, and others, as well as north Indian meals including various curries, naan bread, and more. In addition, however, a number of Indian dishes have been "Malaysianized" and adopted by the entire population, including:

Fish head curry is, true to the name, a gigantic curried fish head cooked whole until it's ready to fall apart. The head itself is not eaten, as there's plenty of meat to be found inside and all around. Note that there are two distinct styles, the fiery Indian and the milder Chinese kind.
Nasi briyani is rice cooked in turmeric, giving it an orange colour. Unlike the Hyderabadi original, it's usually rather bland, although specialist shops do turn out more flavorful versions. It is usually served with curry chicken and some Indian crackers.
Roti canai is the local version of paratha, flat bread tossed in the air like pizza, rapidly cooked in oil, and eaten dipped in curry. Variations include include roti kosong (plain), roti telur (with egg) and murtabak (layered with chicken, mutton or fish), roti boom (with condensed milk) and roti tisu (made very thin like tissue paper).
Putu mayam is composed of some vermicelli-like noodles usually mixed with shredded coconut and some jaggery.