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Indonesian cuisine Masakan Indonesia
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
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This article is part of the series on
Indian cuisine
Regional cuisines North India Awadhi Braj Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Lakshadweep Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Angika Bengali Bhojpuri Bihari Jharkhandi Maithil Odia West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachali Assamese Meghalayan Manipuri Mizo Naga Nepali Sikkimese Tripuri Other Anglo-Indian Fast food Indo-Chinese Jain (Satvika)
Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Afghan cuisine Burmese cuisine Bangladeshi cuisine Bhutanese cuisine Maldivian cuisine Nepalese cuisine Pakistani cuisine Sri Lankan cuisine Tibetan cuisine
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Indian Indonesian cuisine (Indonesian:Masakan India-Indonesia) is characterized by the mixture ofIndian cuisine with localIndonesian-style. This cuisine consists of adaptations of authentic dishes fromIndia, as well as original creations inspired by the diverse food culture ofIndonesia.Indian influence can be observed in Indonesia as early as the 4th century. Following the spread ofIslam to Indonesia and trading,^[1]Muslim Indian as well as Arab influences^[2] made their way into Indonesian cuisine. Examples include Indianbiryani,^[3]murtabak,^[4][5]curry^[6] andparatha^[7] that influencedAcehnese,Minangkabau,^[8]Malay,Palembangese,Betawi andJavanese cuisine.

Seeinfluence of Indian cuisine in Indonesia, due toIndianisation as part ofGreater India asSoutheast Asia have been historically influenced by the Indian culture, religion and cuisine.

This list also includesIndonesian dishes that has experienced of acculturation or assimilation toIndian cuisine.^[9][10]

• Apem, a traditionalcake of steamed dough made ofrice flour,coconut milk, yeast andpalm sugar, usually served with grated coconut.
• Ayam tandori, chicken marinated in a mixture of spices andyoghurt and cooked in aclay oven.
• Chapati, a thin and unleavenedflatbread originating from India, brought by theIndian immigrant to the country.
• Chutney, a family ofcondiments that usually contain some mixture of spices, vegetables or fruits. Chutneys may be either wet or dry, and can have a coarse to a fine texture.
• Dosa, ricepancake dish.
• Gulai,curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish andseafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Idli, savouryrice cake with patty-shaped. Most often eaten at breakfast or as snack. It usually served in pairs withchutney,sambar or other accompaniments.
• Kari ayam, chicken curry.
• Kari domba, mutton curry.
• Kari kambing, goat curry.
• Kari kepala ikan, fish head curry.
• Kari udang, shrimp curry.
• Korma, chicken or mutton braised with a medley of ground spices, nuts, andcoconut milk or grated coconut.
• Laksa, spicy noodle dish.
• Mi aceh,Acehnese curry noodle, it can be fried or soupy.
• Mi kari, curry noodle.
• Martabak HAR, an egg-murtabak served incurry and topped with chillies in sweet-sour soy.
• Murtabak, stuffedpancake or pan-fried bread, sometimes filled with beef and scallions.
• Naan, a leavened, oven-bakedflatbread. It is usually eaten with an array of sauces such ascurries.
• Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
• Nasi kari,rice and curry.
• Nasi kabuli palaw, apilaf rice dish, consists ofsteamed rice mixed with raisins, carrots, and beef or lamb.
• Nasi kebuli, steamed rice dish cooked in goat broth, milk, andghee. Usually served duringMawlid.
• Raita, a condiment made ofyogurt, together with raw or cooked vegetables, more seldom fruit, or in the case ofboondi raita, with fried droplets of batter made fromgram flour.
• Rendang, spicy meat curry dish originating from theMinangkabau.
• Roti canai, heavy Indian-influencedparatha-likeroti served withcurry or other condiments.
• Roti tisu, thinner version of the traditionalroti canai.
• Sambar, alentil-based vegetablestew orchowder.
• Satti Sorru:Indian claypot rice
• Soto, a traditional soup mainly composed of broth, meat and vegetables.
• Soto betawi,soto soup made of beef or beef offal, cooked in acow milk or coconut milkbroth andghee, with fried potato and tomato.
• Tongseng, a dish of goat meat, mutton or beefstew dish incurry-like soup with vegetables andsweet soy sauce.

• Adhirasam, sweets fromTamil cuisine.
• Halwa, sweetconfectionery.
• Kheer,pudding that made by boiling milk, sugar, and rice, tapioca, vermicelli or sweet corn.
• Kue laddu, ball-shaped sweets.
• Kue modak, rice flour dumplings stuffed with coconut and gula jawa.
• Kue putu, traditional cylindrical-shaped and green-colored steamedcake.
• Kue putu mayang,string hoppers with palm sugar syrup mixed withcoconut milk.
• Kue pinyaram, Indian-influencedMinangkabau traditionalcake made from mixture ofwhite sugar orpalm sugar, white rice flour or black rice, and coconut milk.
• Samosa, a fried or bakeddumpling with a savoury filling, such as spiced potatoes, onions, peas, or lentils.

• Kopi tarik, acoffee, dark roasted with margarine and sugar, which is sweetened withcondensed milk and pulled to froth it up.
• Teh tarik, hotmilk tea beverage.

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  Nasi biryani
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  Murtabak
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  Kari kepala ikan
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  Chapati
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  Naan
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  Putu mayang
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  Samosa

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