New Delhi, March 23 -- When you are in Kuala Lumpur (KL), in Malaysia, you are never far away from a good meal. From deep-fried frog legs and half-foot long oysters at Jalan Alor, to the xiaolongbaos of the well-known Din Tai Fung chain, to traditional food at Chow Kit Kitchen for its beef rendang, sambal udang (prawns) and ayam kampang emas (village-style fried chicken), there's something for everyone. There are kopitiams (coffee shops) too, all with their own specialities.

Among these choices exists a food culture that powers the city, and is centred around nasi, or cooked rice. These rice plates may seem similar at first, but the accompaniments and the way they are assembled make each one unique. Together, they form the backbone of th...