Translations:Indonesian cuisine/119/en

Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Andreas Maryoto, a journalist which focus on culinary history, suggests there was at least two waves of Indian culinary influence that made its way into Indonesia. The early arrival was marked by the adoption of Hindu culture that still can be seen in Java. The second wave was came from the Mughal Empire, which was influenced by Islamic culture that has entered the archipelago. This second wave of Indian culinary influence can be seen throughout most of northern Sumatra, especially in Aceh and West Sumatra provinces. Examples include Indian martabak and kari (curry) that influenced Sumatran cuisines of Aceh, Minangkabau, and Malay; in addition to Betawi and coastal Javanese cuisine. Some of Aceh and Minangkabau dishes such as roti cane, nasi biryani, nasi kebuli, and gulai kambing can trace its origin to Indian influences.