Translations:Gulai/2/en

The origins of gulai can be traced to Indian culinary influences introduced through maritime trade routes across the Indian Ocean. Over time, these foreign elements were adapted to local tastes with the incorporation of regional ingredients such as lemongrass, galangal, ginger and candlenut. This fusion gave rise to a distinctive style of curry-like stew in Maritime Southeast Asia. Similar culinary developments occurred in neighbouring regions, resulting in dishes such as kaeng in Thailand and kroeung-based stews in Cambodia. Gulai, in particular, became an integral part of the food culture in both coastal and inland areas of Sumatra, the Malay Peninsula and Borneo. In Java, a local variant is commonly referred to as gule.