The establishment of the Sultanate of Malacca in the early 15th century marked a significant turning point in the region’s culinary landscape. As Malacca grew into a key entrepôt in the Indian Ocean trade network, it attracted merchants from across Asia, including South Asia, the Middle East and China. This convergence of cultures facilitated the further dissemination of spices, cooking techniques and food traditions. Indian culinary practices, in particular, were gradually adapted to suit local palates and ingredients, resulting in a distinctly Malay style of gulai. This regional variant was typically characterised by the use of coconut milk, chilli and indigenous herbs such as lemongrass, galangal and turmeric. Over time, gulai became a foundational component of the Malay gastronomic repertoire, commonly served during communal feasts, religious celebrations and courtly banquets.