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The Wall Street Journal on Roti Canai

by The News Team, on Fri, July 31, 2009 - 3:03:59 AM, 0 comment
Foreign Press

Check it out! Roti Canai on Wall Street Journal. FriedChillies' very own food gastropologist Nadge Ariffin takes John Krich around Klang Valley for some fantabulous roti canai's.



Excerpt From Wall Street Journal Website :

Roti Canai
Kuala Lumpur takes a flatbread to new heights
It is just a thin disk of stretched dough, a flatbread aspiring to be part-pancake, part-crepe. But roti canai (pronounced cha-nye) is the staple starch, snack, basic breakfast and late-night curry dipper for all of modern Kuala Lumpur's eating on-the-go ethnicities. While a side dish in South Asia, roti canai has been made thoroughly Malaysian by being turned into a meal in itself -- with numerous variations of preparation and flavor that serve as the perfect expression of the country's street-smart, grab-bag food culture.

The History

With Indians arriving in British Malaya in large numbers by the turn of the last century, first to work on rubber estates and later oil-palm plantations, Indian street vendors began pushing what back home is called a paratha (the paratha malabari being the most exact equivalent). It almost certainly was showcased first in the arrival ports of Penang and...

Read more Kuala Lumpur takes a flatbread to new heights at WSJ

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