Nasi kandar
ناسي كاندر‎

A classickuah banjir (flooded gravy) rendition of nasi kandar, accompanied with mamak style-sambal chicken, omelette,okra, andpappadom.
Type	Dish
Course	Main course
Place of origin	Malaysia[1]
Region or state	Penang
Created by	Malaysian Indian
Main ingredients	Rice, meat, vegetables, and curry
Similar dishes	Nasi ganja, nasi dalca, nasi lemak royale, nasi maduri

Nasi kandar (Northern Malay:Nasi kandaq;Jawi: ناسي كاندر) is a popular northernMalaysian dish fromPenang, originally introduced byTamil Muslim traders fromIndia. The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.

Other closely related regional variations of nasi kandar includenasi ganja (Ipoh),nasi dalca (Penang),nasi lemak royale (Alor Setar),nasi maduri (Perlis),nasi kalut (Kedah), andnasi tomato (Penang and Kedah).

InMalaysia andSingapore, nasi kandar is predominantly linked to Muslim-owned establishments that specialise in Indian curry rice, while the terms "banana leaf restaurants" and "curry houses" are typically used to describe establishments operated by non-Muslims. This distinction highlights the cultural and religious diversity that shapes the country’s culinary landscape.

The dish name is potentially aportmanteau,nasi derives fromMalay, meaningrice; whilekandha' is anUrdu name meansshoulder;^[2] another possible theory is that the name originated from the Malay verbmengandar - "rest on shoulders".^[3] However, both theories are aligned on its common origin - the use of ashoulder pole for transporting the food.

Nasi kandar originates from the early 1900s, when itinerantIndian Muslim vendors would sell curry and rice to the dock employees ofWeld Quay, located inGeorge Town,Penang.^[3]

The earliest form ofnasi kandar initially contained fishcurry withbrinjals orokra, fried curry beef, fried fish andboiled eggs; it cost about 5 cents each.^[4] The rice hawkers would commonly set upstools at ajetty to sell breakfast to dock workers. By the 1930s, the rice peddlers would also commonly travel from home-to-home. It was also common for the seller to operate on the roadside or beneath a shady tree. They would carrybrass pots by a bamboo or a woodenshoulder pole; on one end of the pole there were containers holding curry meals, with plain rice on the other end.^[3]

However by the mid 20th century, the traditional approach of transporting the rice and dishes on the shoulder began to wane off, as many sellers moved towards sellingnasi kandar installs and alleyways. In the 1970s more vendors invested in therestaurant industry, further departing from themobile eatery origins of nasi kandar. The menu options have also progressed; a common present-daynasi kandar restaurant will sell up to dozens of distinct curries, gravy and side dishes.^[3]

Hameediyah is recognized as Penang's oldestnasi kandar restaurant, having originally started under a tree at a field in Lebuh Campbell, Penang in 1907.^[5]

The rice for anasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma. The rice is accompanied bylauk-pauk (side dishes) such asayam goreng, assortment ofkari (curry) likekari daging (beef),kari limpa (beefspleen) andkari kambing (mutton);telur ikan,udang goreng orsotong goreng.^[6] The vegetable dish would usually beterung (brinjals),bendi (okra) orperia (bitter gourd). A mixture of curry sauces is poured on the rice. This is calledbanjir ("flooded") and imparts a diverse taste to the rice.

Traditionally,nasi kandar is always served with its side dishes on a single plate. Nowadays, smallmelamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.

In recent years, several chain restaurants have appeared such as Nasi Kandar Shaaz, Nasi Kandar Subaidah, Nasi Kandar Nasmir,Pelita Nasi Kandar, Nasi Kandar Astana, Q-Bistro Nasi Kandar and Kayu Nasi Kandar. Purists have disputed its taste compared to the original Penang versions.

There are a few related forms of the meal with some divergent on the type of rice, side dishes and recipes; albeit all commonly shared a curry-based condiments to complete the meal:

• Nasi dalca - Plain white rice or the ghee-basednasi minyak, commonly paired withkuah dalca (Dalcha-style gravy) and an assortment of curries. Sprinkles ofbawang goreng is usually added on top of the meal.
• Nasi ganja - Yellow coloured rice with herbs, though in fact no "ganja" (cannabis) is actually used in its preparation. Commonly associated withIpoh, and to some extent,Perlis.
• Nasi lemak Alor Setar/Nasi lemak Royale - Slightly different from whitebasmati-based rice commonly seen innasi kandar, thenasi lemak Royale is yellow in colour, some vendors may even addedglutinous rice on the recipe. The curry mixture is sometimes being slightly sweet compared to the traditionalnasi kandar. Popular inAlor Setar,Kedah.
• Nasi maduri - Yellow in colour, and commonly eaten withdalca, meat and chicken curry. Usually found in the state of Perlis.
• Nasi tomato -Tomato-flavored rice, typically prepared with a mix of spices andtomato puree. In contrast to the Malay version, which is often accompanied byayam masak merah or ayam sambal; the Indian-Muslim variant of nasi tomato is commonly paired with a variety of curries. This version is popular inPenang and to some extent, Kedah.

• 
  Nasi kandar with fried fish and vegetables
• 
  Nasi ganja, a variation ofnasi kandar
• 
  An Alor Setar-stylenasi lemak

• Mamak stall
• Banana leaf rice

• Nasi Kandar
• Nasi Kandar Guide

• Malaysian rice dishes
• Indian rice dishes
• Indian curries
• Indian fusion cuisine
• Indian-Malaysian culture

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• Short description is different from Wikidata
• Articles containing Kedah Malay-language text