Filipino cuisine, found throughout the Philippines archipelago, has been historically influenced by the Indian cuisine. Atchara of Philippines originated from the Indian "achar", which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei. Indian influences can also be noted in rice-based delicacies such as "bibingka" (analogous to the Indonesian "bingka"), "puto", and "puto bumbong", where the latter two are plausibly derived from the south Indian "puttu", which also has variants throughout Maritime Southeast Asia (e.g. "kue putu", "putu mangkok"). The "kare-kare", more popular in Luzon, on the other hand could trace its origins from the Seven Years' War when the British occupied Manila for 2 years mostly with sepoys (Indian conscripts), who had to improvise Indian dishes given the lack of spices in the Philippines to make curry. This is said to explain the name and its supposed thick, yellow-to-orange annatto and peanut-based sauce, which alludes to a type of curry.