https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGulai%2F4%2Fen 2026-08-25T10:28:04Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Gulai/4/en&diff=158517&oldid=prev 2025-06-26T00:10:41Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Origin==<br /> [[File:Gulai-Indonesian curry-01.jpg|thumb|Cooking gulai in a &#039;&#039;[[Wok#Other wok-like pans|kawah]]&#039;&#039;, a large vessel akin to a wok.]]<br /> ===Indian influence and the spice trade===<br /> The origins of &#039;&#039;gulai&#039;&#039; are closely associated with the historical spread of [[Indian cuisine|Indian culinary influence]] across [[Maritime Southeast Asia]], particularly during the height of the [[spice trade]]. [[South India]]n traders introduced [[curry]]-making techniques, [[Spice mix|spice blend]]s and cooking methods to key [[Entrepôt|port cities]] in the region. Archaeological evidence suggests that curry-like preparations had already reached parts of [[Southeast Asia]] by this time, as indicated by the discovery of ancient [[stone tool]]s at [[Óc Eo]], an important port city of the [[Funan|Funan kingdom]] in [[southern Vietnam]]. The tools, including a large [[sandstone]] [[grinding slab]], bore microscopic traces of eight different spices such as turmeric, ginger, clove, cinnamon and nutmeg.</div>

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