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Mobile Benggali Bread Seller at Little India, Georgetown

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Danielle
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According to a New Straits Times article, Roti Bengali was first baked by the original owners of Ismailia Bakery in the 1920’s. The bread presumably got its name because customers mistakenly thought the Urdu-speaking baker was a Bengali. Whatever the origin, the name stuck and generations of Penangites have been enjoying this bread.
Customers want to see their Roti Bengali being sliced in front of their eyes otherwise they won’t think it’s fresh. Indeed, the crispy crust is the most relished part of the bread. Bengali bread is healthier than most breads because it has no preservatives, hence its Malay name – Roti Tawar (bland bread). Bengali bread is never eaten on its own but it’s delicious toasted and spread with butter,kaya, sambal, honey or dipped in soups and curry.
I had the opportunity to try the roti Bengali on a recent visit and after scurrying around the island, I managed to track down a vendor. The Indian driver stopped, dropped and locked his outrigger stands, and dismounted from his bicycle cart of which he sat at the back while his breads were in a “mobile” cabinet. He was carrying a lot of different packaged breads, crackers, chips and assorted fried snacks on his bike but I was interested in only one thing: fresh Roti Bengali. He proceeded to swing open his bread cabinet, slide out his cutting board, and cut a loaf into thick slices. He offered to carve off the crust but i wanted the crusts left on.
I also noticed that he had a unique bell in front of where he sat and asked if I could hear the sound of it but he smilingly told me that he only rings it while on the move so that people will know that the “roti” man is coming. Telling him that I was from KL and have not heard it in a long while, he obliged and it brought back memories of my childhood days.
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