▁of ▁South ▁Indian ▁cook ing ▁they ▁added ▁Tell icher ry ▁pe pper , ▁C ey lon ▁card am om , ▁Indones ian ▁nut m eg , ▁Mad agas car ▁clo ves ▁and ▁blue ▁g inger , ▁or ▁gal ang al , ▁from ▁La os ▁and ▁Vietnam . In ▁places ▁like ▁Pen ang , ▁in ▁what ▁is ▁now ▁Malays ia , ▁the ▁Ch etti ars ▁developed ▁a ▁lik ing ▁for ▁the ▁sweet - s our ▁pi qu ancy ▁of ▁Stra its ▁Chinese ▁cook ing , ▁In ▁Sa ig on , ▁they ▁adapted ▁their ▁cu is ine ▁to ▁abs orb ▁the ▁her bs ▁that ▁perf ume ▁Vietnam ese ▁food . ▁In ▁Buddh ist ▁C ey lon , ▁they ▁relax ed ▁their ▁di et ary ▁prohib itions ▁typical ▁of ▁orth odox ▁H ind us ▁and ▁came ▁to ▁enjoy ▁meat . Th us , ▁the ▁Ch ett in ad ▁region — a ▁semi - ar id ▁zone ▁compr ising ▁scores ▁of ▁villages , ▁sleep y ▁and ▁agr arian , ▁stud ded ▁with ▁important ▁ancient ▁tem ples ▁yet ▁far ▁from ▁major ▁commercial ▁cent ers — bec ame ▁an ▁unlikely ▁loc us ▁of ▁international ized ▁t ast es . ▁ ▁See ▁also ▁ ▁T amil ▁cu is ine ▁ ▁References ▁ ▁Category : T amil ▁cu is ine ▁Category : Culture ▁of ▁Ch ett in ad <0x0A> </s> ▁J amb ore e ▁ 2 0 0 8 ▁was ▁developed ▁as ▁" an ▁Inter - organ is ational ▁& ▁International ▁event " ▁which ▁was ▁intended ▁to ▁" br ing ▁