Bubur Lambuk is traditionally served during Ramadan. The story goes that 70 years ago, a Pakistani named Said Benk came up with the recipe for the porridge which was distributed to people who came to pray at the mosque in Kampung Baru, Kuala Lumpur. Today, the tradition is continued nationwide. But the Bubur Lambuk served at the historic Masjid India is unique: its ingredients do not include beef so it is fit for vegetarians, too.
A volunteer prepares ingredients for Bubur Lambuk. These include green chillies, carrots, mustard greens, onions and tomatoes.
Huge pots are used to cook the rice, enough to serve thousands of city folks every day.
The secret to making a tasty bowl of Bubur Lambuk is in its mix of spices.
A volunteer lights the stove in the kitchen of Masjid India, Kuala Lumpur.
A man pours rice into a huge pot.
For the last 15 years, mosque volunteer Abdul Muthalib, 45, has been helping prepare Ramadan meals for Masjid India.
Some three hours before the time for breaking fast, the popular rice porridge is well on its way to being served to the public.
People line up for Bubur Lambuk, served by one of the volunteers at Masjid India.
A long queue of people, many of whom are foreign workers, outside Masjid India waiting to fill their containers with Bubur Lambuk.
A woman leaves Masjid India holding a packet of Bubur Lambuk, enough to re-energise a person after the day's fast.
Volunteers pour Bubur Lambuk into disposable plastic bowls just minutes before the Maghrib azan, when those caught in the city traffic converge in mosques to break their fast.
It's a hard day's work for Abdul Muthalib after long hours in the mosque kitchen preparing Bubur Lambuk.