A similar expression developed among Minangkabau culinary traditions of West Sumatra, where the introduction of gulai is closely tied to the maritime trade networks that connected South and Southeast Asia. As part of the maritime Silk Road, South Indian traders, particularly those from the Tamil region, frequented ports along the west Sumatran coast, facilitating the exchange of not only goods and beliefs but also culinary practices. Among these were spice combinations and preparation methods associated with Indian curries, including the use of turmeric, coriander and cumin.
