The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies.

Nasi kandar originates from the early 1900s, when itinerant Indian Muslim vendors would sell curry and rice to the dock employees of Weld Quay, located in George Town, Penang.

[3] However by the mid 20th century, the traditional approach of transporting the rice and dishes on the shoulder began to wane off, as many sellers moved towards selling nasi kandar in stalls and alleyways.

The menu options have also progressed; a common present-day nasi kandar restaurant will sell up to dozens of distinct curries, gravy and side dishes.

[5] The rice for a nasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma.