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Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Food preparation differs from place to place, even though they are all cooking the same food. Different preparations have different taste and decoration, but generally the ingredients used are the same.Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India, especially South India. Hands are washed before and the right hand is used during the meal. Malaysian Indian curries uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include Chicken Curry, Fish Curries, and Squid Curry.

* Chapati is a type of bread originated from Punjab. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish. * Fish head curry - a dish where the head of a fish (usually ikan merah, or literally "red fish"), is semistewed in a thick curry with assorted vegetables such as okra and brinjals. * Thosai (in Johor Bharu spelt Dosai) is a batter made from lentils and rice blended with water and le. * Idli is made from lentils (specifically black lentils) and rice into patties, usually two to three inches in diameter, using a mold and steamed. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. * Payasam - A popular dessert, payasam is an integral part of traditional South Indian culture. * Rasam, lentil soup with pepper, coriander and cumin seeds * Sambar, a thick stew of lentils with vegetables and seasoned with spices. * Upma/Uppittu, prepared from semolina (rava), onion, green chillies, and certain spices. * Teh tarik literally meaning "pulled tea", is a well-loved drink amongst Malaysians. Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "pull", the thicker the froth. The "pulling" of tea also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating.

Indian influence in Malaysian cuisine started in the 19th century when large arrivals of Indian migrants were brought into the country as contract laborers to work in rubber estates and on the railways. Some did take the opportunity to set up trade in the textile and food industry. Indian cuisine can be divided into two mainstreams, Northern and Southern Indian cuisine. North Indian cuisine boasts of a diet rich in meat and uses spices and ingredients such as yogurt and ghee in dishes that are elaborate without being overly spicy. Here, bread and chapati (wheat-flour pancakes) replaces rice, which is the center of most South Indian meals. Coconut milk, mustard seeds, and chilies are also widely used in the Southern province. Spices are the heart and soul of Indian cooking. But the quantity and proportions vary with the geographical boundaries. Curry powder is almost never used. Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed. In Malaysia, there is an abundant of Indian restaurants and food stalls to whet your appetite. They are

traditionally served on a thali, a circular metal tray on which a number of small bowls called katori, also made from metal, are placed. Eaten with fingers, rice or bread are placed directly on the thali while curries and other dishes are served in the bowls. For South Indian cuisine, banana leaves are often used as plates where rice is served in the center, followed by various curries and accompaniments around it. These include dried fish, pappadams (lentil wafers), fresh chutneys made from herbs, coconut, and acid fruits among others. Bread is the main item in most meals in North Indian cuisine. Therefore, a wide variety of bread is offered at these restaurants. Nann (leavened bread with poppy seeds) is a popular choice. The bread dough is rolled out and then slapped on the inside of the tandoori, near the top where it cooks very quickly in the fierce heat. It is then flavored with onion or garlic. Paratha, meanwhile, is rich, flaky, and flavored with ghee. It can be eaten as an accompaniment or by itself, filled with potatoes and peas. Chapati is another leavened bread. It resembles flat discs and has a delightful flavor and chewy texture. Tandoori dishes are the most popular main courses in North Indian restaurants. Tandoori chicken is always a favorite, where a whole baby chicken or chicken quarters are roasted in the clay oven for several hours in advance and then finished off on the barbecue

What is Malaysian Indian Food? Malaysian Indian Food The Malayan Peninsula with it's small kingdoms and chiefdoms had a long history of trade with merchants from India. These traders have come and gone over the centuries bringing with them Hindu influences, seen in the customs and rituals of local rulers. However it was not until the 19th century, after the Portuguese and Dutch colonists were eclipsed by the British, who took control of the Malayan Peninsula that mass Indian migration took place. Rubber seedlings from Brazil were found to grow successfully in this equatorial land, and much needed manpower were recruited from British East India for the burgeoning rubber industry. Road, waterworks as well as railway infrastructure were also breaking new ground in this equatorial jungle nation. 80% of Indians were Tamils from South India employed in the rubber industry, while Sri Lankan Tamils and Malayalees were employed in supervisory and clerical positions. Of the North Indians, the Punjabis were employed in the police force while the Gujaratis and Sindhis were in business, mainly textiles. Despite the mass exodus of Indians returning to India after Malaysia's independence from the British in 1957, many stayed on and today Indians constitute the third largest ethnic group, making up 8% of Malaysia's population of 27 million. Indian food is now not only very Malaysian; unique and new versions of Indian food, not found in India, have ultimately been created.

North Indian cuisine - A typical North Indian meal would consist of breads - made from wheat flour such as Chapatis or Rotis [unleavened bread], Parathas [unleavened bread fried on a griddle] - served with vegetarian and non-vegetarian curries. North Indian cuisine boasts of a diet rich in meat. Grilled meat kebabs, koftas, spicy roasts of lamb, chicken and quails, are served alongside rich curries and kormas.

North Indian curries are luxuriantly spiced with distinctive

aroma and taste of ground

and whole spices. The curries are not particularly hot - rather it's intricate use of various blends of spices together with yogurt and ghee [clarified butter] makes for sophisticated Indian dishes - as in it's Mughlai cuisine. Mughlai cuisine is the cuisine that comes from the kitchens of the ancient Indian aristocracy of the Moghul Emperors!

South Indian cuisine - is mainly fish and vegetables, often cooked in coconut milk, an important ingredient in South Indian cooking. Rice is a staple in South India and served with seafood, mainly fish and vegetable dishes. Fish, prawns, crabs and

squid are cooked in a variety of ways, most commonly in coconut milk, chilies and spices. Breads are lighter, made with rice flour instead of wheat - Dosas [thin rice pancakes], Vada [made from fermented rice and dhal], Appams [rice pancake] and Idli [steamed rice cakes]. Idli, with it's soft spongy texture, is especially ideal to eat with Samba

[also spelt Sambhar]. Sambars are stews made from pulses, usually dhal [lentils] cooked with vegetable - peas, potatoes, carrots, eggplant, okra, drumsticks and cabbage. South Indian cuisine boosts the very best fish and vegetarian meals! Spices are the heart and soul of Indian cooking. The quantity and proportions vary with each geographical boundary. In true Indian cooking, curry powder is almost never used. Spices are freshly grounded and added in many different combinations, giving each dish a unique and distinct taste. Spices commonly used are coriander, cumin, turmeric, fennel, mustard and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star anise. Both fresh and dried chili peppers are used in varying degrees for different curries - from mild sambars to fiery hot curries such as Vindaloo and Madras curries.

There are numerous Indian restaurants in Malaysia serving authentic Northern and Southern Indian cuisine. Many cater to specialized regional Indian cuisine and customary needs. Indians in Malaysia come from different religious sects - Hindu, Sikh, Christian, Muslim and other religions. The most widespread local Indian stalls, eateries and restaurants you will find in Malaysia, are Indian-Muslim. Affectionately referred to by locals as Mamak stall or Mamak restaurant, they serve an extraordinary cuisine of Indian-Muslim food - a culinary assimilation of Indian and Malay cooking styles. The curries and entrees are unmistakably Indian, yet unlike those found in India. Mamak means 'Uncle' in Tamil. In spite of the equatorial climate, a hot beverage of Indian-style tea is very popular, called teh tarik. Teh is tea in Malay and tarik means to pull or to jerk or to tug. The milky tea is prepared by using out-stretched hands, pouring [pulling] the piping hot tea from one mug to another several times. The higher the pull, the thicker the froth, the thicker the froth, the yummier - kind of like a 'frappe'. Many of these Mamak stalls and restaurants are open 24 hours, much appreciated and well-loved by late-night owls! Good eats to be had at these round-the-clock joints are Tandoori Chicken, Murtabak and Roti Canai [pronounced Chan-nai].

Roti Canai is also called Roti Prata or Paratha [the original Indian name]. Roti Canai is now well-known as a popular 'Malaysian' appetizer - on menus in Malaysian restaurants all over the world. It is served with a side of curry, usually a Malaysian Chicken Curry. There are curries and there are curries... a Malaysian Chicken Curry, however, with it's unique formula and blend of spices - is distinctly 'Malaysian tasting'

west indian food Style of food: This region probably has the most diverse styles of food in India. Rajasthani food is spicy and largely vegetarian but includes many delicious meat dishes like Laal Maas (red meat

curry) while Gujarats cuisine is known for its slight sweet touch (at least a pinch of sugar is added to most dishes!) and is traditionally entirely vegetarian. Thaali (a large plate) is the Gujarati style of eating and a meal can consist of as many as 10 different vegetable dishes, rice, chapati (Indian bread) and sweets! The Gujaratis love a snack and cook a huge variety of them. These are collectively known as Farsan. Maharashtra, coastal areas are famous for Malvani cuisine (fresh coconut-based hot and sour

curries with fish and seafood) while the interiors have the more frugal, Vidharba cuisine hich uses a lot of dry coconut. Goan food is rich, piquant and strongly flavored by coconut, red chillies and vinegar. Staple foods: In Gujarat and Rajasthan corn, lentils and gram flour, dry red chillies, buttermilk, yoghurt, sugar and nuts; in Maharashtra, fish, rice, coconut and peanuts and in Goa fish, pork and rice.

Cooking oils commonly used: Vegetable oils like sunflower, canola and peanut oil and ghee. Important spices and ingredients: Dry red chillies, sugar, sesame seeds, coconut, nuts, vinegar, fish, pork.

SWOT Analysis SWOT Analysis for Spices Restaurants Weaknesses

W3. The food menu bad design. W4. The restaurant has no market presence or reputation. W5. There are no big news papers or TV advertisements. W6. There are no kids playing area in the restaurants. W7. There is no kid's meal. W8. There is no non-smoker area. W9. There is no home delivery service. Strengths S1. The restaurants have good locations. S2. The food prices and quality are good. S3. Friendly and experienced food service team. S4. Good ventilation and air conditioning system. S5. Creativity in making new dishes. S6. High skilled branches managers. S7. Flexible working hours for the employees. S8. Field experience for 3 years. Threats T1. New international brands restaurants in Saudi Arabia. T2. Additional taxes on the supplies coming from abroad. T3. Departure of the experienced employees. T4. Cutting of meat from the supplier because of a new disease. Opportunities O1. To open branches in new cities in the kingdom. O2. To design a new food menu. O3. To build children playing area in the restaurants. O4. Constructing special section for non-smokers. O5. Establishing home delivery service. O6. Hiring and training new employees. O7. Making new food dishes. O8. TV commercials.

Discussion Interaction They can use their experience to establish new branches.

By their cook creativity thy can add new food dishes. They can finish the order faster by hiring new employees. By designing a new menu they will get rid of this weakness. By opening new braches they will get reputation. By making home delivery service they will get rid of this weakness. The flexible working hours will limit from the employees departure. Using the creativity in making food will make them differ than international branches food.

How to minimize Weakness while maximizing Strength? By increasing the experience the food preparing time weakness will decrease and by increasing the creativity the restaurant will get a good reputation. How to minimize Threat while maximizing Opportunity? By opening new branches the restaurant will have a good opportunity against the will known brand and by hiring and training new employees the threat of losing experienced employees will decrease.

Economic Environment:
Malaysia is a growing and relatively open state-oriented market economy.The state plays a significant but declining role in guiding economic activity through macroeconomic plans. In 2007, the economy of Malaysia was the 3rd largest economy in South East Asia and 29th largest economy in the world by purchasing power parity with gross domestic product for 2007 estimated to be $357.9 billion with a growth rate of 5% to 7% since 2007. In 2008, GDP per capita (PPP) of Malaysia stands at US$14,215, ranking it 48th in the world, and 3rd in Southeast Asia (after Singapore and Brunei). In 2009, the nominal GDP was US$207,400 billion, and the nominal per capital GDP was US$8,100. Malaysia is the world's largest Islamic banking and financial centre, and is one of the region's leading education and healthcare providers. Malaysia is recognised as a newly industrialised country

Socio-cultural Environment:
Malaysia is a multiethnic, multicultural and multilingual society. The Malays form the largest community and play a dominant role politically. Their language, Malay (Bahasa Malaysia), is

the national language of the country.[115] Citizens of Minangkabau, Bugis or Javanese origins, who can be classified "Malay" under constitutional definitions may also speak their respective ancestral tongues. However, English is also widely spoken in major towns and cities across the country. Malays are defined by the constitution as Muslim, although Malay culture shows strong influences from Hinduism, Buddhism and animism. Since the Islamisation movement of the 1980s and 90s, these aspects are often neglected or banned altogether. Because any Malayspeaking Muslim is entitled to bumiputra privileges, many non-Malay Muslims have adopted the Malay language, customs and attire in the last few decades. This is particularly the case with Indian Muslims from the peninsula and the Kadayan of Borneo.