All I can think of is Prince Pondicherry in Roald Dahl's Charlie and the Chocolate Factory. (Can't figure out how to get things underlined here.)

Merrill (my food52 co-founder) wrote about vadouvan in the NY Times: "From the former French territory of Pondicherry in southern India, this blend has as many nuances as the number of cooks who make it. Typically, it consists of dried onion or shallots and garlic (the French influence), fenugreek, curry leaves and a host of warm spices that can include turmeric, cumin, cardamom, mustard seeds and cayenne."