Mamak stalls have their origins in Tamil Muslims, most of their ancestors migrating from southern India centuries ago to various parts of the Malay Peninsula and Southeast Asia. They are considered part of the Malaysian-Indian/Singaporean-Indian community, or 'Straits Indians'. Trademark dishes include robust curries with flaky Roti bread, stir-fried noodles, such as Mee Goreng and Mee Rebus, and satisfying rice dishes like Nasi Lemak and Nasi Kandar. As these restaurants and stalls are generally halal (catering to the Muslim dietary requirements), there's no pork or alcohol on the menu. The word 'Mamak' is from the Tamil term for maternal uncle, or 'maa-ma'. In Singapore and Malaysia, it is used by children as an honorific to respectfully address adults such as shopkeepers. Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, India, China, the Middle East, and several European countries. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. The cuisine was developed as a melange between local and foreign.