Vadouvan is the "fancy" version of curry. It originates from the Indian federal teritory of Puducherry (formerly Pondicherry), where the French colonialists added onions, garlic and shallots, as well as some types of fats to this curry blend specific for the federal state Tamil Nadu.

Of course, like with many other spice blends, there are several versions of the Vadouvan, from the ones where you can visually identify every single ingredients, to the ones in form of powder.

Vadouvan is typically added by the very end of the cooking process or directly on top of the dish when it is already on the plate.

GOOD WITH red meat, vegetables, rice, potatoes, different pates, some broths, lentil stews, fish, seafood.