Chicken

Cambodia, Malaysia, and India

The culinary connections between India, Cambodia, and Malaysia have deep historical roots, primarily facilitated by ancient trade routes, cultural exchanges, and the spread of Hinduism and Buddhism from India to Southeast Asia. These interactions led to the blending of flavours, ingredients, and cooking techniques across these regions.

India’s influence on Cambodian cuisine is largely linked to the spread of Hinduism and later Buddhism, which brought with it cultural exchange as well as Indian spices, ingredients, and cooking techniques. The Khmer Empire, which ruled much of Southeast Asia from the 9th to the 15th century, had significant trade and cultural ties with India. This led to the adoption of Indian spices, cooking techniques, and ingredients in Cambodian cuisine, resulting in dishes like Chicken Samla Curry that showcase a fusion of flavours from both regions. This is a traditional Cambodian curry that features a rich and aromatic blend of spices, coconut milk, and often includes ingredients like lemongrass and kaffir lime leaves. The use of coconut milk and spices like turmeric and cardamom reflect the Indian culinary influence.