Back Nasi Kandar BAN Nasi kandar Spanish ناسی کاندار Persian Nasi kandar French Nasi kandar ID Sega kandar JV 나시 칸다르 Korean Nasi kandar Malay நாசிக் கண்டார் Tamil
 | |
| 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 northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. 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 include nasi ganja (Ipoh), nasi dalca (Penang), nasi lemak royale (Alor Setar), nasi maduri (Perlis), nasi kalut (Kedah), and nasi tomato (Penang and Kedah).
In Malaysia and Singapore, 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.