Indian Indonesian cuisine

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Indian Indonesian cuisine (

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History

This section needs expansion. You can help by adding to it. (January 2024)

List of Indian Indonesian foods

This list also includes Indonesian dishes that has experienced of acculturation or assimilation to Indian cuisine.^[9][10]

Dishes

• Apem, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
• Ayam tandori, chicken marinated in a mixture of spices and yoghurt and cooked in a clay oven.
• Chapati, a thin and unleavened flatbread originating from India, brought by the Indian immigrant to the country.
• Chutney, a family of condiments 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, rice pancake dish.
• Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Idli, savoury rice cake with patty-shaped. Most often eaten at breakfast or as snack. It usually served in pairs with chutney, 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, and coconut milk or grated coconut.
• Laksa, spicy noodle dish.
• Mi aceh, Acehnese curry noodle, it can be fried or soupy.
• Mi kari
  , curry noodle.
• Mi rebus, boiled noodle dish using egg noodles in a sweet and spicy sauce, green chillies
  with a hard boiled egg.
• Martabak HAR, an egg-murtabak served in curry and topped with chillies in sweet-sour soy.
• Murtabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions.
• Naan, a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as curries.
• Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
• Nasi kari, rice and curry.
• steamed rice
  mixed with raisins, carrots, and beef or lamb.
• Nasi kebuli, steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid.
• Nasi megono, Indian-influenced Javanese rice dish with chopped young jackfruit mixed with coconut and other spices.
• Raita, a condiment made of yogurt, together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from gram flour.
• Rendang, spicy meat curry dish originating from the Minangkabau.
• Roti canai, heavy Indian-influenced paratha-like roti served with curry or other condiments.
• Roti tisu, thinner version of the traditional roti canai.
• Sambar, a lentil-based vegetable stew or chowder.
• 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 a cow milk or coconut milk broth and ghee, with fried potato and tomato.
• Tongseng, a dish of goat meat, mutton or beef stew dish in curry-like soup with vegetables and sweet soy sauce.