Translations:Gulai/7/en: Difference between revisions

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A similar process of adaptation occurred across [[Indonesia]] and the [[Malay Archipelago]], where Indian spice traditions were localised through the use of regional ingredients such as coconut milk, lemongrass, galangal, turmeric, candlenut and chilli. This culinary synthesis gave rise to ''gulai'', a rich, spiced stew that developed into numerous regional variations throughout the region. Like Thai curry, ''gulai'' reflects centuries of cultural exchange, trade and local innovation that continue to shape [[List of Asian cuisines|Southeast Asian cuisine]]s.

A similar process of adaptation occurred across Indonesia and the Malay Archipelago, where Indian spice traditions were localised through the use of regional ingredients such as coconut milk, lemongrass, galangal, turmeric, candlenut and chilli. This culinary synthesis gave rise to gulai, a rich, spiced stew that developed into numerous regional variations throughout the region. Like Thai curry, gulai reflects centuries of cultural exchange, trade and local innovation that continue to shape Southeast Asian cuisines.

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