These yummy things are basically the meat pies of Malaysia (although there are vegetarian versions too) and they are soooo good. My good friend Thana takes me to Brickfields, one of the largest Indian areas of Kuala Lumpur, and we stop by Ammar’s Indian Cake Stall, where he has been coming for Indian snacks since he was a young boy. It’s a family-run stall that’s quite famous in these parts and people flock for the delicious, inexpensive home-style snacks and cakes. When we arrive, they’re doing a brisk trade in all sorts of fried goodies – you just grab a basket and take what you like from the huge assortment. They’ve got pakoras, appam, vadai and an addictive sweet called urundai, which look like dumplings and have soft, gooey centres filled with palm sugar. I love watching curry puffs being made. After rolling out and filling the pastry semi-circles, they use a special little cutter–crimper contraption to make the edges neat. When they’re finished, they’re all perfectly uniform. You can easily make curry puffs at home without one of these gizmos, the old-fashioned way, by crimping them using your fingers.