A guide to the many different types of roti at the mamak – complete with illustrations
Roti isn't just plain. In our guide, we give you the lowdown on the ten different types of roti you can find at the mamak – from conventional roti canai and roti sardin to the more inventive roti Hawaii and roti Fujima.
Bangsar’s most treasured Indian restaurant is built on the foundation of rich curries and generously spicy condiments. While most of you may frequent Devi’s at ungodly hours of the night, it’s the restaurant’s daytime banana leaf section we like the most.
It’s not often you say ‘nasi kandar’ without it being followed shortly by ‘Pelita’. This nasi kandar chain didn’t get to the top by being boring either – you can get the standard offerings, but also crab masala, honey roasted chicken and some very good calamari. And with numerous outlets in the Klang Valley, it’s not gone unnoticed.
This SS2 mamak is an institution, putting a spin on nearly all established mamak favourites. Seemingly any word that can be attached to ‘roti’ is – roti Hawaii, roti seafood, roti scramble. (Aforementioned roti Hawaii contains minced meat, sausage and egg, and is topped with a spider web of mayonnaise.) They boast possibly the most extensive mamak menu in existence.
RSMY is best known for its cheese naan that oozes with mozzarella cheese, which can explain the RM6 price tag (garlic-cheese naan costs RM7). Curries and dhal are also sold separately, but you can take comfort in the fact that they're rich, flavourful and nothing like the watered down versions you get for free at regular mamaks (go for the chena curry and beef keema).
The roadside stall is an institution in KL, having served crispy roti to hungry residents and the post-clubbing crowd for almost two decades.
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