Across the Indonesian archipelago, particularly in Sumatra, gulai has evolved into various regional forms shaped by local ingredients, culinary traditions, and cooking methods. In West Sumatra, gulai is a central element of Minangkabau cuisine. The thick, yellowish sauce is commonly used to flavour meat, fish and vegetables, and is noted for its rich, spicy and aromatic qualities. It integrates a complex blend of spices into a harmonious flavour profile, often making the identification of individual ingredients difficult. Within Minangkabau communities, ruku-ruku (holy basil, Ocimum tenuiflorum) is considered an essential herb in the preparation of gulai.
