Vadouvan curry is also called the French curry, because it was created at the French colonial era in India, including Pondichéry .  The French would thus have tried  to copy the Indian spice mixtures but with a touch of  the French cuisine. It is often compared  to Madras curry, because it is mild and not very spicy, but  it also releases aromas marked by onion and garlic, which are largely use in French cuisine.
 
Ingredients: Green cardamom, chilli, turmeric, onion, cumin, cloves, curry leaves, garlic, mustard seeds, nutmeg
 
Use: a very mild French curry mix that can spice up vegetable curry dishes, or mix with yogurt to coat meat or fish before grilling.