History of Indian cuisine baking, and foods from the New World. The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New world vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. History of Indian cuisine The history of Indian cuisine consists of cuisine from the Indian subcontinent, which is rich and diverse. As a land that has experienced extensive immigration and intermingling through many millennia, the Indian subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical
Malaysian Indian cuisine hot teh tarik. No other eatery has quite as much cultural significance in Malaysia, save for the kopitiam. There is a large variety of bite-sized savoury snacks popular not only with the Indian community, but the wider Malaysian population as well. Street vendors selling "kacang putih", a collective term for snacks made of flour, nuts or legumes and many types of spices roasted or fried to golden yellow are still a common sight. Malaysian Indian cuisine Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as