今天來和大家分享馬來西亞馬六甲的印度餐,
馬來西亞的印度人還蠻多吃素的,
常常可以看到素食餐廳有很多印度人在用餐,
這間也是近期新開張的素食餐廳,
看著家人傳來的照片,
彷彿聞到了那...
南洋的味道,陽光的味道,家鄉的味道,
你們看那椰漿飯上面銷魂的叁巴辣椒醬(sambal),
真想伸手進螢幕挖一口來吃。
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大家最想吃哪一道呢?
(A) Nasi lemak椰漿飯🍛
(B) Mee Rojak囉喏麵🍜
(C) Nasi Biryani 印度香飯
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【餐廳資訊】
DK Kirtana Pure Vegetarian
Tel: +60172793947
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Today I will share with you the Indian food in Malacca, Malaysia.
Many Indians in Malaysia are vegetarian,
You can often see many Indians dining in vegetarian restaurants.
This is also a newly opened vegetarian restaurant recently.
Looking at the photos from the family,
I can smell that,
The taste of Southeast Asia. The taste of sunshine. The taste of hometown.
Look at the ecstasy sambal on the nasi lemak.
I really want to reach into the screen and take a big bite.
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#馬來西亞太太的台灣生活 #QistinWongTV
#還沒訂閱頻道的快去訂閱 https://goo.gl/0rszQO
#習慣式下廚 #順手式備料 #輕鬆下廚趣
同時也有2部Youtube影片,追蹤數超過6萬的網紅Allyna Wong,也在其Youtube影片中提到,Hey! In this weekly vlog, I finally met up with a good friend of mine which I've not seen in a year. We had food, shopping and I went thrift shoppi...
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- 關於indian vegetarian food in malaysia 在 Travel Thirsty Youtube 的最佳解答
indian vegetarian food in malaysia 在 Vegan Expression Facebook 的最佳解答
吉隆坡 │ 如何吃到美味純素印度料理
Saravanaa Bhavan是一家跨國南印度素食料理,在香港吃過一次,這次要來吉隆坡再吃。
我總是不會點印度料理的餐,又不敢亂點,怕點到難吃的就慘了 😅 問服務員,他們英文我又聽不太懂,好,我就分享一下如何用有限的英語點到好吃的印度料理吧!
1. 先說明自己不吃蛋奶,很多咖哩是預先調製好,很難馬上「走奶」的,所以要清楚讓店員知道,我的藉口是:我對奶敏感,身體會不舒服的,可能會送醫院之類 🤣 確實我吃到奶身體會稍微不適
2. 除了直接讓店員介紹餐點,可以裝朋友那跟他聊天,問他最喜歡哪道菜,然後再確定一下有沒有奶。
3. 在決定點菜前,我一般還會再瞄一下店員,裝可愛地問:你確定我會喜歡這道菜嗎?然後再補一句:好!我相信你喔 (給個甜美的笑容) 🤣
搞定!你們看我這次的菜式,我跟旅伴都超滿意的,雖說也不大知道自己吃了什麼,但就是好吃!特別喜歡那三角形的Dosa,裡面是薯蓉 (馬鈴薯泥),稍微辣了一點,但很過隱!咖哩不辣,配飯和Roti超好吃,連那杯綠色的薄荷味飲料也是店員推薦的,他說是他的最愛,好喝耶!
果然都沒介紹錯喔,所以在這個時候,我就會一邊吃一邊看向店員比個讚,店員後來還過來跟我們小聊了一下呢,大家都很開心,真好~
以上只是我的個人經驗,只供參考喔,歡迎跟我分享你們都怎麼跟印度店員點菜喔~
KL │ How to order delicious vegan Indian cuisine
Saravanaa Bhavan is a multinational South Indian vegetarian restaurant that I have been to once in HK, this time I'm going to try the one in KL.
I always don't know how to order Indian food, I think many of you may suffer the same situation. Today I am going to share how to order delicious vegan Indian cuisine with limited English.
1. First explain that you don't eat egg & milk. Many curries are pre-made and it is difficult to take out milk at the spot, so be clear to the staff, my excuse is: I am allergy/sensitive to milk, my body will be uncomfortable, I may need to go to hospital after eating milk 🤣 Well, I do feel a little uncomfortable when I eat milk.
2. In addition to let the staff directly introduce you the dishes, you can act like a friend and chat with him, ask him which dish he likes the most, and then check with him if there is milk.
3. Before deciding to order, I usually look at the staff again and ask cutely: Are you sure I will like this dish? After he said yes, I will say: Good! I believe you! (with a big smile) 🤣
SEE! look at my dishes, my travel companions and I were very satisfied with the meal, although I don't know much about what I ate, but it is delicious! I especially like the triangular Dosa, with potato mash inside, it's slightly spicy, but still good! The curry is not spicy, eat with the rice and Roti please! Even the green mint-flavored drink is recommended by the staff. He said it is his favorite. It tastes good!
I felt really happy with the meal, so at this moment, I would look at the staff and put my thumbs up. The staff even came over and chat with us a bit. Everyone was very happy, nice~
the above is just my own experience, feel free to share yours with me~
Saravanaa Bhavan Malaysia
🌱🥚🥛│💰💰💰│😋😋😋
📍 196, Jalan Tun Sambanthan, Brickfields, 50470 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
⏳ 07:30 - 23:00
#吉隆坡素食 #印度素食
indian vegetarian food in malaysia 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最佳解答
<3 MTR Malaysia ~ Capturing The Essense of The Best Pure Vegetarian South Indian Cuisine <3
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First time tasting this iconic MTR1924's RAVA IDLY. It's made from roasted semolina mixed with curds flavouring it with masala seasoning finished with coriander, cashew nuts, curry leaves, & mustard seeds. Goes well with the green chilli-infused chutney and perfect to mop up the creamy potato curry too.
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This particular food item was invented by its founder, Yagnanarayana. During World War II when India was hit by the great Bengal famine resulting in the short supply and rationing of rice, Yagnanarayana modified his idlis with semolina flour (rava) to replace the rice idly turning them into a filling and healthy steamed savoury cakes that go down in history.
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Read All About MTR 1924 ~ The famous legendary South Indian vegetarian restaurant from Bangalore, India - Latest On Blog Now!
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http://bit.ly/MTR1924MalaysiaBrickfields
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#FollowMeToEatLa
#MTRMalaysia
#MTR1924
#Vegetarian
#IndianCuisine
indian vegetarian food in malaysia 在 Allyna Wong Youtube 的最佳解答
Hey!
In this weekly vlog, I finally met up with a good friend of mine which I've not seen in a year. We had food, shopping and I went thrift shopping for the very first time. The next day, I went to the hospital but I didn't vlogged it and after that, my mum and I went to a vegetarian Indian restaurant for lunch. I ordered a Mumbai Burger which was really spicy and huge. I also stopped by my local bulk food shop to stock up on some spices. In the end of the vlog, I updated you on my health condition and showed you a mini thrift shop haul!
Hope you enjoyed watching the vlog x
Where Else To Find Me
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indian vegetarian food in malaysia 在 Travel Thirsty Youtube 的最佳解答
Borassus flabellifer, commonly known as doub palm, palmyra palm, tala palm, toddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.
The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain sweets Sandesh called Jalbhara (জলভরা) found in Bengal.
The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to a Coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluidic substance obtained from a ripe palm fruit. These include Mustard oil fried Taler Bora,tastes best when fried in Sunflower oil (তালের বড়া), or mixed with thickened milk to form Taal-kheer (তাল ক্ষীর).