Translations:Rendang/21/en

Theories on origin

From India

Rendang, often regarded as an exclusive Malay, Minangkabau dish, is heavily influenced by Indian cuisine. Many of its ingredients, such as cardamom, coriander, garlic, shallots, chili, ginger, galangal, lemongrass, bay leaves, tamarind, and turmeric, are staples in Indian cooking. Winarno and Agustinah believe rendang may have been inspired by curry, a dish combining meat and spices in North India. Indian traders who traveled to West Sumatra brought their culinary traditions with them, possibly influencing the development of rendang. It likely traces its roots to Indian merchants, though it has undergone multiple layers of evolution over time. During this period, Malaysia and Indonesia had yet to emerge as distinct geographical entities, resulting in a deep shared culinary and cultural history.