Curry is the English description of any of a general variety of spicy dishes, best-known in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian,Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. English is a West Germanic language originating in England and is the First language for most people in the United Kingdom, the United States The Cuisine of Pakistan ( Urdu: طعام پاکستانی) can be described as a fusion of cuisine from three Asian regions Central Asia, Middle East The cuisine of Bangladesh has considerable regional variations The cuisine of Sri Lanka draws influence from that of India, as well as Colonists and foreign traders Nepalese cuisine refers to the cuisines of Nepal. The Cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the See also List of Indonesian cuisine Indonesian cuisine reflects the vast variety of people that live on the 6000 populated islands that make up Indonesia Malaysian cuisine reflects the multi-racial aspects of Malaysia. Asia-Pacific or APAC is the area generally regarded as encompassing Littoral East Asia, Southeast Asia and Australasia near the Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian", but specifically, its roots come from India. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market Pan-Asianism is an ideology that Asian countries and peoples share similar values and similar histories and should be united politically or culturally India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country The concept of curry was later brought to the West by British colonialists in India from the 18th century. The British Empire was the largest empire in history and for over a century was the foremost global power.

Contents 1 Etymology 2 Curries around the world 2.1 Indian cuisines 2.1.1 Bengali cuisine 2.1.2 North Indian cuisines 2.1.3 South Indian cuisines 2.1.4 Other Indian cuisines 2.2 Other South Asian cuisines 2.2.1 Bangladeshi cuisine 2.2.2 Pakistani cuisine 2.2.3 Sri Lankan cuisine 2.3 British cuisine 2.3.1 The British Curry House 2.3.2 Balti curries 2.4 South East Asian cuisines 2.4.1 Indonesian cuisine 2.4.2 Malaysian cuisine 2.4.3 Thai cuisine 2.4.4 Other Southeast Asian cuisines 2.5 East Asian cuisines 2.5.1 Chinese cuisine 2.5.2 Japanese cuisine 2.6 Elsewhere 3 Curry addiction 4 Curry powder 5 Drinks accompanying curry 5.1 Non-alcoholic 5.2 Alcoholic 6 Health benefits 7 See also 8 References 9 Further reading

Etymology

The term curry (கறி - in Tamil meaning mixed vegetable stew) is most likely an anglicized name for Kari, derived from the usage of "Kari" in the Tamil language and other South Indian Dravidian languages, to connote some of the stew/gravy-like dishes eaten with rice^[1]. The Tamil word "Curryup", meaning crisp or quickly fried is a strong possibility of the origin of the word "Curry". Other Asian sauces such as "Ketchup" (the etymological origin of the word is likely Asian despite the western conventions of this sauce) use the "Up" or "ap" at the end of the word, denoting a sauce. Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce,

In addition, curry leaves - Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii, known as 'Karuvapillai' (literal translation Karu - black; ve(a)pillai - neem leaf, which means that it is a black neem leaf, tasting slightly bitter) in the Tamil, karibevu in the Kannada, and kariveppila in Malyalam literally means black/dark leaf, and is used in various kinds of dishes common in South India. For the "Curry Plant" see Helichrysum italicum. Kadipatta(Hindi Karivepaku(Telugu கறிவேப்பிலை(Tamil Tamil (ta தமிழ்; t̪əmɨɻ is a Dravidian language spoken predominantly by Tamil people of the Indian subcontinent. Kannada (kn [[wiktಕನ್ನಡ ಕನ್ನಡ]] Kannaḍa) is one of the major Dravidian languages of India, spoken predominantly in the state Not to be confused with the Malay language. Malayalam (മലയാളം malayāḷaṁ) is a Dravidian language used South India is the area encompassing India 's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union

Another theory is that the root word for curry is "Kadhi", which derives from the term "Kadhna" meaning "to simmer" or "Karahi" denoting the cooking vessel used in Indian kitchens. Kadai redirects here For the language family see Tai-Kadai languages

Curries around the world

The term is now used more broadly, especially in the Western world, to refer to almost any spiced, sauce-based dishes cooked in various south and southeast Asian styles. The term Western world, the West or the Occident ( Latin: occidens -sunset -west as distinct from the Orient) can have multiple meanings Though each curry has a specific name, generically any wet side dish made out of vegetables and/or meat is historically referred to as a 'curry' - especially those yellow, Indian-inspired powders and sauces with high proportions of turmeric. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae The dishes are given specific names that indicate the meat and/or vegetable, method of cooking, or the particular spices used. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however

Not all curries are made from curry powder; in India the word 'curry' is heavily used in the southern part of India in languages such as Tamil, which is analogous to "sabji" in the north. Curry powder is a mixture of Spices of widely varying composition developed by the British during their colonial rule of India. Tamil (ta தமிழ்; t̪əmɨɻ is a Dravidian language spoken predominantly by Tamil people of the Indian subcontinent. The spice mixes are known as "masala". Curry powder and Garam masala are both masalas. Curry powder is a mixture of Spices of widely varying composition developed by the British during their colonial rule of India. Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness is a basic blend of ground Spices to be used alone or with other Most dishes involving lentils or dried beans are called dal in the north, or are referred to by a name specific to the spices used in the preparation. The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds Dal (also spelled dahl, dhal or daal) ( Devanagari दाल Telugu పప్పు Bangla দ্দাল is a preparation A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive There is a particular north Indian and Pakistani dish, which is given the name kadi and uses yoghurt, ghee, and besan. The Cuisine of Pakistan ( Urdu: طعام پاکستانی) can be described as a fusion of cuisine from three Asian regions Central Asia, Middle East Ghee ( Hindi घी ghī, Urdu گھی ghī, Punjabi ਘਿਉ/گھیو ghiu, Kashmiri ग्याव/گیاو Gram flour is a Flour made from ground Chana dal, a lentil similar to chickpeas In Northern India and Pakistan, the word "curry" usually means "gravy", likely because it sounds similar to the word "tari" (which means "gravy" in many North Indian and Pakistani languages and comes from root Tur which means 'wet' in Urdu and Persian)^[2]. Bengali dishes called "Torkari" or vegetables stewed/dry in gravy is another potential source for the anglicized "curry" since the British occupation of India started in Bengal before Madras.

Indian cuisines

Main article: Indian cuisine

Further information: South Asian cuisine

Bengali cuisine

Main article: Bengali cuisine

See also: Cuisine of Bangladesh

Bengali cuisine includes a plethora of curries that are little known to the outside world. South Asian cuisine, also known as Desi cuisine, includes the Cuisines from the Indian subcontinent. Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of The cuisine of Bangladesh has considerable regional variations They are known for their extreme spiciness. Authentic Bengali recipes are difficult to find outside Bengali kitchens, although certain dishes are popular, for example, the jhalfrezis and the prawn malai curry. Seafood and fresh fish are a great favourite with Bengalis, and a dazzling array of curries has been devised to accompany them. Mustard seeds and mustard oil are added to many recipes, so are poppy seeds, and these are flavours highly specific to the Bengali curries. Unlike other Indian curries, Bengali curries differ from the later derived recipes in depending on the addition of spices and herbs,& the use of beef, as well as fresh ginger and garlic, during different stages of cooking to bring out the final flavour. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows In contrast, the use of prepared curry pastes covers only a small part of the flavour added.

North Indian cuisines

Main article: North Indian cuisine

Punjabi cuisine

Main article: Punjabi cuisine

Punjabi cuisine is mainly based upon Wheat, masalas (spice blends), pure desi ghee, with liberal amounts of butter and cream. North Indian cuisine, part of Indian cuisine, is a term used to refer to the cuisines found in Northern India which includes the twelve Indian states Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Punjab ( ਪੰਜਾਬ پنجاب, पंजाब پنجاب also Panjab (پنجاب meaning "Land of the Five Rivers") (c Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Masala (also transliterated as "massala" ( Hindi: मसाला Urdu: مصالہ‏) is a term used in Indian cuisine Desi (or Deshi; ˈd̪eːsi or, Hindi: देसी Urdu: دیسی Punjabi: ਦੇਸੀ دیسی is a word originally from Sanskrit Ghee ( Hindi घी ghī, Urdu گھی ghī, Punjabi ਘਿਉ/گھیو ghiu, Kashmiri ग्याव/گیاو Butter is a Dairy product made by churning fresh or fermented Cream or Milk. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a There are certain dishes that are exclusive to Punjab, such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag). Sandeep Bhateja, the world famous curry chef from Agra, India, is renowned for incorporating various roots into exotic curry dishes. Agra ( pronounced) (आगरा آگرا is a city on the banks of the Yamuna River in the northern state of Uttar Pradesh,

South Indian cuisines

Main article: South Indian cuisine

Andhra or Telugu cuisine

Main article: Andhra cuisine

Andhra Pradesh, one of the four states of south India, has its own cuisine. South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka Rice is the Staple food of the southern state of India, Andhra Pradesh. The main dish of Andhra/Telugu cuisine is called "Koora" in Telugu, taken with hot rice and ghee. It could be made of vegetable, combination of vegetables or meat and vegetable. It could be wet (koora, pulusu or gojju) or dry (vaepudu). There are numerous types of recipes with various combinations of spices and in various proportions.

The second course is any liquid/soup type taken with rice and ghee. It could be made with just vegetables, “rasam”/”chaaru” or vegetable and dal, called pappu and sambar or butter milk and vegetable, called “majjiga pulusu” and many more.

The last course is rice with either curd or buttermilk. It is believed that this soothes the effect of spices and helps digestion.

Additions to the main course are appadam and pickles. Appadam, more commonly known as Poppadam in the west, is taken along with any wet curry, pickle and liquid. Pickle plays a vital role in the Andhra cuisine. It is directly eaten with rice or dal or curd.

There are again regional variations in Andhra Pradesh cuisine. Telangana, which is in the west of Andhra Pradesh, has dishes like Ambali, jonna rotte (Jowar Bread), Sajja Rotte (bread from sajja grains), and biryani (which is mainly influenced by Islamic culture), which are taken as substitutes to the usual three course meal.

Apart from the rice menu, there are certain dishes that are popular in all regions of Andhra pradesh such as biryani, upma, uppudi pindi, idli, vada, dosa & sambar, minapa attlu, etc. They are addressed as tiffins and are taken for breakfast or snack or supper or light lunch. The tiffins like puri, chole batore, chapathi and paratha have migrated down south from the Northern states.

Karnataka cuisine

Main article: Cuisine of Karnataka

The curries of Karnataka typically have a lot more dal compared to curries of other parts of India. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Some typical soup dishes include Saaru, Gojju, Thovve, Huli, Majjige Huli; which is similar to the "kadi" made in the north, Sagu or Kootu, which is eaten mixed with hot rice. Rasam, ( Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru; sanskrit: Rasam) is a South Indian

Malayali cuisine

Main article: Cuisine of Kerala

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. The cuisine of Kerala (കേരളീയ പാചകശൈലി is linked in all its richness to the history, geography, demography The Malayali people (also spelled Malayalee; Malayalam: മലയാളി are the inhabitants of Kerala or their descendants Kerala ( Malayalam: {{Kerala in Malayalam}}; The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut. For the "Curry Plant" see Helichrysum italicum. Kadipatta(Hindi Karivepaku(Telugu கறிவேப்பிலை(Tamil Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chillies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced. Kerala is known for its traditional Sadya, a vegetarian meal served with boiled rice and a host of side-dishes, such as Parippu (Green gram), Papadum, some ghee, Sambar, Rasam, Aviyal, Kaalan, Kichadi, pachadi, Injipuli, Koottukari, pickles (mango, lime), Thoran, one to four types of Payasam, Boli, Olan, Pulissery, moru (buttermilk), Upperi, Banana chips, etc. Sadya ( Malayalam: സദ്യ means banquet in Malayalam (the language spoken in Kerala, India) Etymology Papadum is a loan word from Tamil pappaṭām Appadam is the word for papad in Telugu. Ghee ( Hindi घी ghī, Urdu گھی ghī, Punjabi ਘਿਉ/گھیو ghiu, Kashmiri ग्याव/گیاو Sambar or sambhar ( Kannada:ಸಾರು Malayalam: സാമ്പാർ Tamil:சாம்பார் Telugu:సాంబారు Rasam, ( Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru; sanskrit: Rasam) is a South Indian Aviyal ( Malayalam അവിയല് aʋijal is a dish that has a unique place in a typical Kerala Cuisine. Kaalan ( IPA:) is a Keralite dish ( South India) made of Yogurt, Coconut and one vegetable like nendran Plantain Kichadi is a Keralite dish ( South India) made of Curd and Cucumber in raw or cooked form Pachadi ( Telugu: పచ్చడి refers to a traditional South Indian side-dish Injipuli is a dark brown Keralite curry made of Ginger, green chillies and Jaggery. Koottukari or Koottu curry is a prominent dish in the " Sadhya " of Kerala, South India. Indian pickles ( Urdu: اچار)are a variety of spicy Pickled side dishes or condiments popular in the Indian Subcontinent in Southeast Asia and in many Thoran (t̪oːɾan is a dry Keralite dish and also a game ( South India) made of vegetables such as Peas unripe Jackfruit, Carrots Kheer ( Sanskrit: हिन्दी (Payasam Oriya: Kheeri) a traditional dish in the Indian subcontinent, is a Rice pudding typically For other uses see Olan (mountain, a mountain in the Massif des Écrins in the French Alps (3564 m Olan Trust, a Buttermilk is a Fermented dairy product produced from Cow's milk with a characteristically sour taste For the fruit see Banana. For other meanings see Banana (disambiguation. The sadya is customarily served on a banana leaf.

Tamil cuisine

Main article: Tamil cuisine

Tamil cuisine's distinctive flavor and aroma is achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive For the "Curry Plant" see Helichrysum italicum. Kadipatta(Hindi Karivepaku(Telugu கறிவேப்பிலை(Tamil This article refers to the tree For other uses see Tamarindo (disambiguation. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Ginger is commonly used as a cooking spice throughout the world Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 This article is about the Spice; for other meanings see Clove (disambiguation. The name cardamom (or cardamon is used for herbs within two genera of the Ginger family Zingiberaceae, namely Elettaria and Amomum Fennel ( Foeniculum vulgare) is a Plant Species in the Genus Foeniculum (treated as the sole species in the genus by '''Anise''' or Aniseed, less commonly anís (stressed on the second syllable ( Pimpinella anisum) is a Flowering plant in the family Apiaceae Fenugreek ( Trigonella foenum-graecum) is a plant in the family Fabaceae. The nutmegs Myristica are a Genus of Evergreen Trees indigenous to tropical southeast Asia and Australasia The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae thumb|right|250px|Rose water Rose water or rose syrup (گلاب Golâb, Gül suyu ماء ورد Māʾ ward, Urdu: گلاب رس Lentils, vegetables and dairy products are essential accompaniments, and are often served with rice. The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however A dairy is a facility for the extraction and processing of animal Milk &mdashmostly from goats or cows, but also from buffalo, Sheep Traditionally, vegetarian foods dominate the menu with a range of non-vegetarian dishes, including freshwater fish and seafood, cooked with traditional Tamil spices and seasoning. Freshwater is a word that refers to bodies of water such as Ponds lakes rivers and streams containing low concentrations of dissolved Salts and other Total dissolved Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such This holds good for all the four South Indian states.

Other Indian cuisines

Main article: Indian cuisine

In other varieties of Indian cuisine, kadhi is a gravy - made by stirring yoghurt into a roux of ghee and besan. Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Roux (ˈruː (pronounced somewhat like the English word "rue" is a mixture of wheat Flour and Fat, traditionally butter Ghee ( Hindi घी ghī, Urdu گھی ghī, Punjabi ਘਿਉ/گھیو ghiu, Kashmiri ग्याव/گیاو Gram flour is a Flour made from ground Chana dal, a lentil similar to chickpeas The spices added vary, but usually include turmeric and black mustard seed. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Brassica nigra ( black mustard) is an annual weedy plant cultivated for its seeds which are commonly used as a Spice. It is often eaten with rice.

Other South Asian cuisines

Main article: South Asian cuisine

Bangladeshi cuisine

Main article: Cuisine of Bangladesh

Further information: Bengali cuisine

Bangladeshi cuisine has considerable regional variations. South Asian cuisine, also known as Desi cuisine, includes the Cuisines from the Indian subcontinent. The cuisine of Bangladesh has considerable regional variations Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of These include lots of Bengals cuisine but are known more for their original spicyness compared to Indian Bengali Cuisine. The heavy use of coconut milk is refined to the district of Khulna and Kommilla. A staple across the country is rice and fish. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two As a large percentage of the land in Bangladesh (over 80% on some occasions) can be under water, fish is the major source of protein in the Bangladeshi diet. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl The widely popular British curry dish chicken tikka masala was likely produced by Sylheti chefs. Chicken tikka masala (चिकन टिक्का मसाला ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ চিকেন টিক্কা মাসালা is a South This article is about the city For the upazila or district or the administrative division see Sylhet Sadar Upazila or Sylhet District or Sylhet Division

Pakistani cuisine

Main article: Cuisine of Pakistan

Further information: Punjabi cuisine, Sindhi cuisine, and Afghan cuisine

A favourite Pakistani curry is Karahi, either mutton or chicken cooked in a dry sauce. The Cuisine of Pakistan ( Urdu: طعام پاکستانی) can be described as a fusion of cuisine from three Asian regions Central Asia, Middle East Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of Wheat -based flat-bread ( Phulka) and rice Afghanistan has a wide varying landscape allowing for many different crops Kadai redirects here For the language family see Tai-Kadai languages Lahori Karahi incorporates garlic, spices and vinegar. Peshawari karahi is a simple dish made with just meat, salt, tomatoes and coriander.

Sri Lankan cuisine

Main article: Cuisine of Sri Lanka

Further information: Tamil cuisine

Sri Lankan cuisine mostly consists of rice and curry meals, and revolves heavily around chillies, spices, vegetables, and seafood. The cuisine of Sri Lanka draws influence from that of India, as well as Colonists and foreign traders Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Rice and curry is the De facto national dish of Sri Lanka, and as a generic term for how curry is served in parts of India & South Asia The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade

British cuisine

Main article: Anglo-Indian cuisine

In British cuisine, the word curry was primarily used to denote a sauce-based dish flavoured with curry powder or a paste made from the powder and oils. Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Curry powder is a mixture of Spices of widely varying composition developed by the British during their colonial rule of India. However, the resurgence of interest in food preparation in the UK in recent years has led to much more use of fresh spices such as ginger and garlic, and preparation of an initial masala from freshly ground dried spices, though pastes and powders are still frequently used for convenience. Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae.

The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. Written in 1747 Hannah Glasse 's (1708-1770 The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England Hannah Glasse (1708 &ndash 1770 was a cookery writer of the eighteenth century ^[3] The first edition of her book used only pepper and coriander seeds for seasoning of 'currey'. By the fourth edition of the book other relatively common ingredients of turmeric and ginger were used. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Ginger is commonly used as a cooking spice throughout the world The use of hot spices was not mentioned, which reflected the limited use of chilli in India — chilli plants had only been introduced into India around the late 15th century and at that time were only popular in southern India. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Many curry recipes are contained in 19th century cookbooks such as those of Charles Elme Francatelli and Mrs Beeton. Charles Elme Francatelli ( 1805 - 10 August 1876) Anglo-Italian cook was born in London, of Italian extraction in 1805 and was educated Isabella Mary Beeton ( née Mayson; 12 March 1836 – 6 February 1865) universally known as Mrs Beeton In Mrs Beeton's Book of Household Management, a recipe for curry powder is given that contains coriander, turmeric, cinnamon, cayenne, mustard, ginger, allspice and fenugreek; although she notes that it is more economical to purchase the powder at 'any respectable shop'. Mrs Beeton's Book of Household Management was edited by Isabella Beeton and was first published as a book in 1861 by S ^[4] One 19th century attempt at curry resulted in the invention of Worcestershire sauce. Worcestershire sauce (ˈwʊstəˌʃɪə wooster-sheer is a widely used fermented liquid Condiment first made at 68 Broad Street Worcester by two

The popularity of curry among the general public was enhanced by the invention of 'Coronation chicken' to commemorate the coronation of Queen Elizabeth II in 1953. Coronation chicken is a combination of precooked cold Chicken meat Herbs and Spices and a creamy Mayonnaise -based sauce generally used to fill For the ship see RMS Queen Elizabeth 2 Elizabeth II (Elizabeth Alexandra Mary Context States headed by Elizabeth II Curry sauce (or curry gravy) is a British use of curry as a condiment, usually served warm with traditional British fast food dishes such as chips. French fries ( North American English; sometimes not capitalized chips ( British English) fries or French-fried potatoes (formal Curry sauce occasionally would include sultanas. The sultana (also called the sultanina or sultani) is a type of White, Seedless Grape of Turkish or Iranian origin

The popularity of curry in the UK encouraged the growth of Indian restaurants. Until the early 1970s more than three quarters of Indian restaurants in Britain were identified as being owned and run by people of Bengali origin. Etymology and ethnology The exact origin of the word Bangla or Bengal is unknown though it is believed to be derived from the Dravidian-speaking tribe Bang Most were run by migrants from East Pakistan, which became Bangladesh in 1971. East Pakistan ( Bengali: পূর্ব পাকিস্তান Purbo Pakistan, Urdu: مشرقی پاکستان Mashriqi Pakistan) was ( Bengali: বাংলাদেশ inc-Latn Bangladesh) officially Bangladeshi restaurateurs overwhelmingly come from the northern district of Sylhet. This article is about the city For the upazila or district or the administrative division see Sylhet Sadar Upazila or Sylhet District or Sylhet Division Until 1998, as many as 85% of curry restaurants in the UK were Bangladeshi restaurants^[5] but in 2003 this figure declined to just over 65%. ( Bengali: বাংলাদেশ inc-Latn Bangladesh) officially ^[6] Currently the dominance of Bangladeshi restaurants is generally declining in some parts of London and the further north one travels. London ( ˈlʌndən is the capital and largest urban area in the United Kingdom. In Glasgow there are more restaurants of Punjabi origin than any other. Glasgow (ˈglæzgoʊ is the largest city in Scotland and third most populous in the United Kingdom Punjab ( ਪੰਜਾਬ پنجاب, पंजाब پنجاب also Panjab (پنجاب meaning "Land of the Five Rivers") (c ^[7]

Regardless of the ethnic origin of a restaurant's ownership, the menu will often be influenced by the wider Indian subcontinent (sometimes including Nepalese dishes), and sometimes cuisines from further afield (such as Persian dishes). This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. Nepal (नेपाल) is a Landlocked country in South Asia. Persian cuisine or the cuisine of Iran is diverse with each province featuring dishes culinary traditions and styles distinct to their regions Some British variations on Indian food are now being exported from the UK to India. British-style curry restaurants are also popular in Canada, Australia and New Zealand. Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page For a topic outline on this subject see List of basic Australia topics. New Zealand is an Island country in the south-western Pacific Ocean comprising two main landmasses (the North Island and the South Island

In a relatively short space of time curry has become an integral part of British cuisine, so much so that, since the late 1990s, Chicken Tikka Masala has been commonly referred to as the "British national dish". British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. ^[8] It is now available (albeit in frozen, microwavable form) on Intercity rail trains, as a flavour for crisps, and even as a pizza topping. InterCity (or in the earliest days the hyphenated Inter-City was introduced by British Rail in 1966 as a brand-name for its long-haul express passenger services A potato chip or crisp is a thin slice of Potato, deep fried or baked until Crisp. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based

The British Curry House

Curry is eaten in almost all part of the Indian Sub-Continent and outside, namely India Bangladesh and Pakistan, it has its varying degrees of style, taste and aroma, depending on local ingredients used. Bengalis of Sylheti origin makeup only 10% of all South Asians in Britain however around 90% of all Indian restaurants in the UK and Northern Ireland are Sylheti/Bengali owned displaying the preference British and western customers have for food of that region.

Bengalis in the UK settled in big cities with industrial employment. In London Bengalis settled in the East End. For centuries the East End has been the first port of call for many immigrants working in the docks and shipping from east Bengal. Their regular stopover paved the way for food/curry outlets to be opened up catering for an all male workforce as family migration and settlement took place some decades later.

Restaurants that are regarded as curry houses are open to the same standards requirements as all restaurants and can be vetted by and reported to the local environmental health department of an area. Environmental health is the branch of Public health that is concerned with all aspects of the natural and Built environment that may affect human Health There are now many up-market "Indian Restaurants", which, while they still tend to eschew the more authentic cuisines, nonetheless apply the same high standards of food preparation.

This cuisine is characterized by the use of a common base for all the sauces to which spices are added when individual dishes are prepared. The standard "feedstock" is usually a sautéed mixture of onion, tomato, garlic and fresh ginger, to which various spices are added, depending on the recipe, but which may include: cloves, cinnamon, cardamom, chillies, peppercorns, cumin and mustard seeds. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae

Better-quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spices. More modest establishments are more likely to resort to frozen or dried ingredients and pre-packaged spice mixtures.

Although the names may be similar to traditional dishes, the recipes generally are not.

• Korma/Kurma - mild, yellow in colour, with almond and coconut powder
• Curry - medium, brown, gravy-like sauce
• Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient. The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a Mild, pale creamy Curry dish originating in Dopiaza is an Indian Curry dish It is prepared with a large amount of Onions both in the curry and usually adorning the dish
• Pasanda - a mild curry sauce made with cream, coconut milk, and almonds. Pasanda is a popular North Indian and Pakistani Meat dish derived from a meal served in the Court of the Moghul Emperors For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut. The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L
• Roghan Josh (from "Roghan" (fat) and "Josh" (energy/heat - which as in English may refer to either 'spiciness' or temperature)) - medium, with tomatoes
• Bhuna - medium, thick sauce, some vegetables
• Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). Rogan josh is an aromatic Curry dish popular in India Rogan means Clarified butter in Persian, while Josh means hot or passionate Dhansak is a popular Indian Dish, very popular among the Parsi community and combines elements of Persian and Gujarati cuisine. This dish often also contains pineapple. Pineapple ( Ananas comosus) is the common name for an edible Tropical Plant and also its Fruit It is native to the southern part of Brazil
• Madras - fairly hot curry, red in colour and with heavy use of chili powder
• Pathia - generally similar to a Madras with lemon juice and tomato purée
• Jalfrezi - onion, green chili and a thick sauce
• Vindaloo - this is generally regarded as the classic "hot" restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. Madras curry or Madras sauce is a fairly hot curry sauce red in colour and with heavy use of chilli powder Jalfrezi (also jhal frezi, zalfrezi, and many alternative spellings is a type of Indian Curry in which marinated pieces of The term Vindaloo, derivative of the Portuguese "vinha d'alhos" and also called Vindalho or Vindallo, refers to a popular Indian dish The name has European origins, derived from the Portuguese "vinho" (wine) and "alho" (garlic)

Vindaloo is derived from Portuegese settlers in India. Wine is an Alcoholic beverage made from the fermentation of Grape juice Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. It was a Pork based dish. As Pork goes off quickly in the heat it was marinated in a strong spice mixture and bad or vinergary wine. Vin, ( wine ) and Aloo ( potato ) as in Aloo Gobi,(Potato and Cauliflower ). Even today a Vindaloo is a very sour and strongly spiced dish.

• Phaal - extremely hot.
• Tindaloo - Extremely hot in a similar vein to Phaal.
• Afghan - with chickpeas.

The tandoor was introduced into Britain in the 1960s and tandoori and tikka chicken became popular dishes; Chicken Tikka Masala was said to have been invented in Glasgow by a bengali chef, when a customer demanded a sauce with a 'too dry' tikka (legend has it that the cook then heated up a tin of Campbell's condensed tomato soup and added some spices)

Other dishes may be featured with varying strengths, with those of north Indian origin, such as Butter Chicken, tending to be mild, and recipes from the south of India tending to be hotter. thumb|Looking into the mouth of a tandoor A tandoor is a cylindrical clay Oven used in cooking and baking thumb|Looking into the mouth of a tandoor A tandoor is a cylindrical clay Oven used in cooking and baking Chicken tikka masala (चिकन टिक्का मसाला ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ চিকেন টিক্কা মাসালা is a South Butter chicken or Murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants

Balti curries

Main article: Balti (food)

A style of curry thought to have been developed in Birmingham, England^[9] which has spread to other western countries. Balti is the name for a style of Food very popular in England. Birmingham ( ˈbɜːmɪŋəm Ber -ming-um England is a Country which is part of the United Kingdom. Its inhabitants account for more than 83% of the total UK population whilst its mainland

South East Asian cuisines

Indonesian cuisine

Main article: Cuisine of Indonesia

In Indonesian, gulai and kari or kare is based on curry. See also List of Indonesian cuisine Indonesian cuisine reflects the vast variety of people that live on the 6000 populated islands that make up Indonesia They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome 'gulai kambing'), seafood (prawn, crab, mussel, clam, squid etc), fish or vegetable dishes in a spiced sauce. They use local ingredients such as chilli peppers, Kaffir lime leaves, lemon grass, Galangal, Indonesian bay leaves or salam leaves, candlenuts, turmeric, shrimp paste (terasi), cumin, coriander seed and coconut milk. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade The kaffir lime ( Citrus hystrix DC, Rutaceae) also known as kieffer lime and limau purut is a type of lime native to Indonesia The Galangal plant or Blue Ginger is a Rhizome with culinary and medicinal uses (Thai Ka (ข่า Malay lengkuas (Alpinia galangal Traditional Mandarin Bay leaf (plural bay leaves) Greek Daphni, Romanian Foi de Dafin; is the aromatic leaf of several Species of the Laurel family ( Lauraceae Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Coconut milk is a sweet milky white cooking base derived from the meat of a mature Coconut. One popular curry is rendang from West Sumatran cuisine, not Malaysia as is claimed in many British restaurants. Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country Authentic rendang uses water buffalo slow-cooked in thick coconut milk over a number of hours to tenderise and flavour the meat. In Aceh, curries use daun salam koja or daun kari (translated as 'curry leaves'). Opor Ayam is another kind of curry.

Malaysian cuisine

Main article: Cuisine of Malaysia

Being at the crossroad of the ancient trade routes has left a unique mark on the Malaysian cuisine. Malaysian cuisine reflects the multi-racial aspects of Malaysia. Practically everything on the Asian menu can be found here, and the local fare is also a reflection of its multi-cultural, multi-ethnic heritage. While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too. Malaysian curries differ from state to state, even within similar ethnic groupings as they are influenced by the many factors, be it cultural, religious, agricultural or economical.

Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilis, and garlic. Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country All sorts of things are curried in Malaysia, including goat, chicken, shrimp, cuttlefish, fish, fish head, aubergine, eggs, and mixed vegetables. So rich and different are the flavours that today Malaysian-themed restaurants are mushrooming globally from Canada to Australia, and Malaysian curry powders too are now much sought-after internationally.

Thai cuisine

Main article: Cuisine of Thailand

In Thai cuisine, curries are meat, fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal and coconut milk, and tend to be more aromatic than Indian curries as a result. The kaffir lime ( Citrus hystrix DC, Rutaceae) also known as kieffer lime and limau purut is a type of lime native to Indonesia Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. The Galangal plant or Blue Ginger is a Rhizome with culinary and medicinal uses (Thai Ka (ข่า Malay lengkuas (Alpinia galangal Traditional Mandarin Curries are often described by colour; red curries use red chilis while green curries use green chilis. Red curry ( Thai แกงเผ็ด kɛːŋ pʰet ( lit spicy curry) is a popular Thai dish based on coconut milk heated with red Curry Green curry (แกงเขียวหวาน literally sweet green curry) is a variety of Curry in Thai cuisine. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. Yellow curry (แกงกะหรี่ gaeng ga-ree Chinese 黃咖喱 is one of three major kinds of Thai Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Yellow curries in Thailand usually don't contain potatoes except in southern style cooking, however, Thai restaurants abroad usually have them. Yellow curry is also called gaeng curry (by various spellings), of which a word-for-word translation would be "soup curry" or "curry curry", though the former translation is technically more correct.

• Thai curries:
  • Yellow curry
  • Massaman curry
  • Gold curry
  • Green curry
  • Red curry
  • Penang
  • Jungle curry
  • Orange curry, could be called a curry since its spicy, but doubtful if any tumeric is used. Yellow curry (แกงกะหรี่ gaeng ga-ree Chinese 黃咖喱 is one of three major kinds of Thai Massaman curry ( Thai: แกงมัสมั่น kaeng matsaman or gaeng masaman. Green curry (แกงเขียวหวาน literally sweet green curry) is a variety of Curry in Thai cuisine. Red curry ( Thai แกงเผ็ด kɛːŋ pʰet ( lit spicy curry) is a popular Thai dish based on coconut milk heated with red Curry Panang beef (Thai Panang neu-ah is a Thai dish based on Beef in a Curry sauce Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae A more accurate translation would be Orange (colored) soup.
  • Khao soi
• There are also other dishes with curry powder added. Khao soi or Khao soy (ข้าวซอย is a Burmese-influenced dish served in northern Laos and northern Thailand, especially Luang Prabang

Other Southeast Asian cuisines

Main articles: Cuisine of Cambodia, Cuisine of Laos, and Cuisine of Burma

East Asian cuisines

Chinese cuisine

Main article: Chinese Cuisine

Chinese curries (咖哩, gā lǐ) typically consist of green peppers, chicken, beef, fish, lamb, or other meats, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over steamed rice. Khmer cuisine ( Khmer សិល្បៈខាងធ្វើម្ហូបខ្មែរ is another name for the food widely Lao cuisine is the Cuisine of the Lao ethnic group of Laos and Northeast Thailand ( Isan) The cuisine of Myanmar (or Burma has been influenced by the respective cuisines of China, India and Thailand. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavour of the curry.

The most common Chinese variety of curry sauce is usually sold in the powder form. It seem to have descended from a Singaporean and Malaysian variety, countries which also introduced the Satay sauce to the Chinese. Satay or sate is a dish consisting of chunks or slices of dice-sized Meat ( Chicken, Goat, Mutton, Beef, Pork The ethnic Cantonese being most dominant in Kuala Lumpur and Singapore, this yellow, Chinese-Malaysian variety was naturally introduced to China by the Cantonese, and features typically in the Hong Kong cuisine. (Interestingly, the Malay Satay seems to have been introduced to China with wider success by the ethnic Teochew, which are not dominant in the Nusantara, but in Thailand. Nusantara is a traditional geographical concept of the Malay world that encompasses the Indonesian lands from Sabang in the West to Manokwari The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj )

Chinese curry is popular in North America, and there are many different varieties of Chinese curry, depending on each restaurant. Unlike other Asian curries, which usually have a thicker consistency, Chinese curry is often watery in nature. 'Galimian,' or 'curry noodles,' are also a popular Chinese curry dish.

Japanese cuisine

Main article: Japanese curry

Japanese curry (カレー, karē^?) is one of the most popular dishes in Japan, where people eat it 62 times a year according to a survey. is one of the most popular dishes in Japan. It is commonly served in three main forms, karē Udon (thick Noodles) and ''karē-pan'' ^[10] It is usually thicker, sweeter, and not as hot as its Subcontinental equivalent. It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish.

Curry was introduced to Japan by the British in the Meiji era (1869–1913) after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan is categorized as a Western dish. For a topic outline on this subject see List of basic Japan topics. The, or Meiji era, denotes the 45-year reign of the Meiji Emperor, running in the Gregorian calendar, from 23 October 1868 to 30 July Sakoku ( Japanese: 鎖国 literally "country in chains" or "lock up of country" was the Foreign relations policy of Japan under which For a topic outline on this subject see List of basic Japan topics. European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the Cuisines of Europe and other Western countries Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Imperial Japanese Army ( IJA) ( Kyūjitai: 大日本帝國陸軍 Shinjitai: ja 大日本帝国陸軍 Romaji: Dai-Nippon Teikoku For Combined Fleet, please see that article For Carrier Striking Task Force, please see that article The Japan Maritime Self-Defense Force still traditionally have curry every Friday for lunch and many ships have their own unique recipes. The, or JMSDF, is the maritime branch of the Japan Self-Defense Forces, tasked with the naval defense of Japan.

The standard Japanese curry contains onions, carrots, potatoes and a meat. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. officially, is one of the 47 prefectures of Japan and located on the eastern side of the main island Honshū. Beef is more common in western Japan, including Osaka, and in Okinawa chicken is favored. is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū is one of Japan 's southern prefectures, and consists of hundreds of the Ryukyu Islands in a chain over 1000 km long which extends southwest from Kyūshū ^[11]

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-karē ("cutlet curry"). Tonkatsu (豚カツ とんかつ or トンカツ pork cutlet invented in the late 19th century is a popular dish in Japan. Korokke (potato croquettes) are also a common topping. Korokke (コロッケ is a Japanese deep fried dish originally related to a French dish Croquette.

Apart from with rice, karē udon (thick noodles in curry flavoured soup) and karē-pan ("curry bread" — deep fried battered bread with curry in the middle) are also popular. is a type of thick Wheat -based Noodle popular in Japanese cuisine. A noodle is food made from unleavened Dough that is cooked in a boiling liquid Curry bread (カレーパン karē pan) is a popular Japanese food Curry bread (カレーパン karē pan) is a popular Japanese food Bread is a Staple food prepared by Baking a Dough of Flour and Water.

Elsewhere

Other countries have their own varieties of curry, well known examples include:

• South Africa: Cape malay curries
• Caribbean: Curry Goat
• Cuisine of Trinidad and Tobago:Most notably, curry chicken, curry goat, curry shrimp, curry aloo. Cuisine of South Africa has had a variety of sources and stages Cookery practised by indigenous people of South Africa such as the Khoisan and Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian. The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe The Cuisine of Trinidad and Tobago is indicative of the blends of Amerindian, European, African, Creole, Indian, Chinese
• Philippines: Kare-kare
• Ethiopia: Wat, a thick, heavily spiced stew. Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish Kare-kare is a Philippine Stew. It is made from peanut sauce with a variety of Vegetables stewed Oxtail, Beef, and occasionally ( Can't see the fonts? Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes usually in the form of wot (With a hard 't' noise, a thick
• Central Africa: Groundnut Stew, though not technically a curry, is a similar style
• Germany: Currywurst

Curry powder is used as an incidental ingredient in other cuisines, including for example a "curry sauce" (sauce au curry, sometimes even au cari) variation of the classic French béchamel. The cuisine of Africa reflects indigenous traditions as well as influences from Arabs Europeans and Asians German cuisine varies greatly from region to region The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south Currywurst (German IPA:) is a German national dish consisting of hot Pork Sausage (Wurst cut into slices and seasoned with Curry Béchamel sauce (beɪʃəˈmɛl in English beʃaˈmɛl in French beʃaˈmɛlla in Italian also known as white sauce, is a basic Sauce that is used as the base

In Iranian cuisine, a ground spice mixture called advieh is used in many stews and rice dishes. Persian cuisine or the cuisine of Iran is diverse with each province featuring dishes culinary traditions and styles distinct to their regions Advieh or adwiya ( Persian ادویه) is a spice mixture used in Iranian cuisine. It is similar to some curries. Ingredients in the mix vary, but may include cinnamon, cardamom, cumin, coriander, turmeric, black pepper, cloves, allspice, dried rose petals, and ground ginger. It is usually mellow and mild, not spicy hot.

In the West Indies, curry is a very popular dish. The Caribbean (ˌkærəˡbiən kæ'rəbiən Cariben|Caraïben or Caraïben; Caraïbe or more commonly Antilles; Caribe is a Region consisting The indentured servants that were brought over from India by different European powers, brought this dish, as well as their culture, to the West Indies. An indentured servant is a form of Debt bondage worker The Laborer is under Contract of an Employer for some period of time usually three to In Jamaica and Trinidad, curry goat is prominently featured. Jamaica (ˈdʒəˈmeɪkə} is an Island nation of the Greater Antilles, in length and as much as in width situated in the Caribbean Sea. The sauces for other curries are usually thinner than a true Indian curry, but some exceptions can be made. Curry can be found at both non expensive and upscale Caribbean restaurants, and ingredients can range from Chicken or vegetables to shellfish such as shrimp and scallops.

Cambodia, Vietnam i. The Kingdom of Cambodia ( formerly known as Kampuchea (, transliterated: Preăh Réachéanachâkr Kâmpŭchea) is a country in South East Vietnam (ˌviːɛtˈnɑːm Việt Nam) officially e South East Asia also have their own versions of curry. Note that both Cambodia and Vietnam have had many influences from Indian cuisine/culture due to South Asian travellers centuries before, as well as the Champa Kingdom found in central Vietnam.

Curry addiction

A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries, even Korma, leads to the body's release of endorphins and combined with the complex sensory reaction to the variety of spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries. The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a Mild, pale creamy Curry dish originating in Endorphins are Endogenous Opioid Polypeptide compounds They are produced by the Pituitary gland and the Hypothalamus in Vertebrates Some refer to this as addiction, but other researchers contest the use of the word "addiction" in this instance. The term " addiction " is used in many contexts to describe an obsession compulsion or excessive Physical dependence or psychological dependence such as ^[12] Additionally, curry addiction is an example of a colloquial use of the word "addiction" as the medical definition of the word requires continued use despite harmful effects. A colloquialism is an expression not used in formal speech, writing or Paralinguistics. Since medicine has not shown harmful effects of curry consumption, the use of the word "addiction" is contestable.

Curry powder

Main article: Curry powder

Curry powder, also known as masala powder, is a spice mixture of widely varying composition developed by the British during the Raj as a means of approximating the taste of Indian cuisine at home. Curry powder is a mixture of Spices of widely varying composition developed by the British during their colonial rule of India. Masala (also transliterated as "massala" ( Hindi: मसाला Urdu: مصالہ‏) is a term used in Indian cuisine For usage see British rule in India British Raj ( rāj, lit "reign" in Hindustani) primarily refers to the British Masala refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk. Masala (also transliterated as "massala" ( Hindi: मसाला Urdu: مصالہ‏) is a term used in Indian cuisine Most commercial curry powders available in Britain, the U. S. and Canada, rely heavily on ground turmeric, in turn producing a very yellow sauce. Turmeric ( Curcuma longa) is a Rhizomatous Herbaceous Perennial plant of the Ginger family Zingiberaceae Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Fenugreek ( Trigonella foenum-graecum) is a plant in the family Fabaceae. It should be reiterated that curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds.

Drinks accompanying curry

Non-alcoholic

Lassi is a yoghurt based drink that is consumed with curry. Lassi is a popular and traditional Indian drink originating from the Punjab region.

Tea is often drunk with curry. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market

Alcoholic

• Lager is a popular accompaniment to curry, particularly in the United Kingdom, with popular brands being Kingfisher and Cobra
• Wine is increasingly popular with curry, especially amongst those who seek something refreshing and alcoholic without the added gas of a lager. Lager (storage camp bearing etc is the more popular of two main types of Beer; the other being Ale. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located United Breweries Group or UB Group, based in Bangalore, is a conglomerate of different companies with a major focus on the Brewery Cobra Beer is a British beer company founded in 1989 by Karan Bilimoria. Wine is an Alcoholic beverage made from the fermentation of Grape juice Wine for Spice^[13] produced a range of refreshing wines developing on the cold-lager-with-curry concept. The Charmat method naturally second-fermented semi-sparkling wine is recommended lager-cold but, unlike a lager, the gas is natural. There are three main methods of sparkling wine production The first is simple injection of Carbon dioxide (CO2 the process used in Soft drinks, Mass-produced lager has carbon dioxide injected into it, which produces larger bubbles than a second fermentation. Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single

Wine for Spice's formula for Matching Wine with Curry is: naturally second-fermented semi-sparkling wine; lager-cold; good acidity; no tannin; no oak chips; moderate alcohol; sweetness of wine rising with chili heat. Wine and food matching is the process of pairing a food with complementary flavors aromas and textures found in Wine. Lager (storage camp bearing etc is the more popular of two main types of Beer; the other being Ale. In Computer science, ACID ( Atomicity Consistency Isolation Durability) is a set of properties that guarantee that Database transactions are Tannins are Astringent, bitter plant Polyphenols that either bind and Precipitate or shrink Proteins The astringency from the tannins is what The use of Oak in Wine plays a significant role in Winemaking and can have a profound effect on the resulting wine impacting the color flavor In Chemistry, an alcohol is any Organic compound in which a Hydroxyl group ( - O[[hydrogen H]]) is bound to a Carbon The sweetness of a Wine is defined by the level of residual sugar (or RS in the fermentation proces The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade

Health benefits

Some studies have shown that ingredients in curry may help to prevent certain diseases, including colon cancer and Alzheimer's disease. ^[14][15]

See also

• Rice and curry
• Cuisine of Trinidad and Tobago
• Curry chicken

References

Further reading

• K. T. Achaya. A Historical Dictionary of Indian Food (Delhi: Oxford University Press) 1998
• Indian Food: A Historical Companion. Delhi (दिल्ली ਦਿੱਲੀ دلی d̪ɪlːiː sometimes referred to as Dilli) is the second largest metropolis of India, with a population Year 1998 ( MCMXCVIII) was a Common year starting on Thursday (link will display full 1998 Gregorian calendar) (Delhi: Oxford University Press) 1994
• David Burton. Year 1994 ( MCMXCIV) was a Common year starting on Saturday (link will display full 1994 Gregorian calendar) Harold David Burton (born 25 April 1938) has been the thirteenth Presiding Bishop of The Church of Jesus Christ of Latter-day Saints (LDS Church The Raj at Table (London: Faber & Faber) 1993
• E. London ( ˈlʌndən is the capital and largest urban area in the United Kingdom. Faber and Faber, often abbreviated to Faber, is an independent publishing house in the UK, notable in particular for publishing Year 1993 ( MCMXCIII) was a Common year starting on Friday (link will display full 1993 Gregorian calendar) M. Collingham. Curry: A biography (London: Chatto & Windus) 2005
• Madhur Jaffrey. Chatto and Windus has been since 1987 an Imprint of Random House, the publishers Year 2005 ( MMV) was a Common year starting on Saturday (link displays full calendar of the Gregorian calendar. Madhur Jaffrey ( Hindi: मधुर जाफरी madhur jāphrī; born August 13, 1933) is an Indian Actress, who has An Invitation to Indian Cooking (London: Penguin) 1975

Year 1975 ( MCMLXXV) was a Common year starting on Wednesday (link will display full calendar of the Gregorian calendar.

---

© 2009 citizendia.org; parts available under the terms of GNU Free Documentation License, from http://en.wikipedia.org
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic