Translations:Gulai/15/en

During the colonial era, curry-based dishes such as gulai became increasingly integrated into the daily culinary practices of local communities. The 19th-century Dutch East Indies cookbook Koki Bitja listed kari (curry) as one of the most commonly prepared recipes, reflecting the enduring popularity of spice-laden stews across the region. This period also witnessed the formalisation and codification of regional variations of gulai, further entrenching its role as a staple of local cuisines.