“They had taken my Dosa and made it Thosai. Paratha became Roti Canai, and Meen Thala became Fish Head Curry,” spewed Brand Director Kartik Kumar as he described his culinary revelations upon first moving to Kuala Lumpur. I detected a faint disdain in his voice—my mind painting images of stupefied and befuddled looks among the chaos of a local mamak store in the glory of its suppertime rush.
High net worth Singapore : https://www.hnworth.com/article/2018/06/28/nadodi-nomadic-south-indian-cuisine-with-soul/
