A curry is a dish with a sauce seasoned with spices, mainly associated with
South Asian cuisine. In
southern India
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the States and union territories of India, Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and T ...
, leaves from the
curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods.
Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
or spice pastes, commonly eaten over rice.
Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on
broth,
coconut cream or
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
, dairy
cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
or
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...
, or
legume
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...
purée,
sautéed crushed onion, or
tomato purée
Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.
Differences
The ...
.
Curry powder, a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a
concoction of spices, similar to
garam masala
Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...
, to the British colonial government and army returning to Britain.
Etymology
![To make a Currey the India Way - Hannah Glasse 1748](https://upload.wikimedia.org/wikipedia/commons/e/e3/To_make_a_Currey_the_India_Way_-_Hannah_Glasse_1748.jpg)
Curry is an
anglicised
Anglicisation is the process by which a place or person becomes influenced by English culture or British culture, or a process of cultural and/or linguistic change in which something non-English becomes English. It can also refer to the influen ...
form of the ta, கறி ' meaning 'sauce' or 'relish for rice' that uses the leaves of the
curry tree (''Murraya koenigii'').
The word ''kari'' is also used in other
Dravidian languages
The Dravidian languages (or sometimes Dravidic) are a family of languages spoken by 250 million people, mainly in southern India, north-east Sri Lanka, and south-west Pakistan. Since the colonial era, there have been small but significant ...
, namely in
Malayalam
Malayalam (; , ) is a Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (Mahé district) by the Malayali people. It is one of 22 scheduled languages of India. Malayalam was des ...
,
Kannada
Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...
and
Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry". ''Kaṟi'' is described in a mid-17th century
Portuguese cookbook by members of the British
East India Company
The East India Company (EIC) was an English, and later British, joint-stock company founded in 1600 and dissolved in 1874. It was formed to trade in the Indian Ocean region, initially with the East Indies (the Indian subcontinent and Southea ...
,
[ who were trading with Tamil merchants along the ]Coromandel Coast
The Coromandel Coast is the southeastern coastal region of the Indian subcontinent, bounded by the Utkal Plains to the north, the Bay of Bengal to the east, the Kaveri delta to the south, and the Eastern Ghats to the west, extending over an ...
of southeast India,[Sahni, Julie. ''Classic Indian Cooking''. (New York, NY: William Morrow and Company, Inc., c.1980), p.39-40.] becoming known as a "spice blend ... called ''kari podi'' or curry powder". The first appearance in its anglicised form (spelled ''currey'') was in Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It w ...
's 1747 book '' The Art of Cookery Made Plain and Easy''.
The word ''cury'' in the 1390s English cookbook, '' The Forme of Cury'',[ is unrelated, coming from the Middle French word '' cuire'', meaning 'to cook'.
]
History
Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food. Black pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...
is native to the Indian subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
and Southeast Asia and has been known to Indian cooking
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herb ...
since at least 2000 BCE.[Davidson & Saberi 178]
The three basic ingredients of the spicy stew were ginger, garlic and turmeric. Using a method called "starch grain analysis", archaeologists at the University of Washington at Vancouver were able to identify the residue of these ancient spices in both skeletons and pottery shards from excavations in India. Examining the human teeth and the residue from the cooking pots, signs of turmeric and ginger were evident.
The establishment of the Mughal Empire
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...
, in the early 15th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa
Goa () is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the ...
in 1510, resulting in the introduction of chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
, tomatoes and potatoes to India from the Americas, as a byproduct of the Columbian Exchange
The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World (the Americas) in ...
.
The British lumped all sauce-based dishes under the generic name 'curry'. It was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940s and the 1970s. During the 19th century, curry was carried to the Caribbean by Indian indenture
An indenture is a legal contract that reflects or covers a debt or purchase obligation. It specifically refers to two types of practices: in historical usage, an indentured servant status, and in modern usage, it is an instrument used for commercia ...
d workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.
By region
South Asia
India is the home of curry, and many Indian dishes
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herb ...
are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and a variety of Indian breads. The popular , for example, from Kashmiri cuisine, is a wet curry of lamb with a red gravy coloured by Kashmiri chillies and an extract of the red flowers of the cockscomb plant (''mawal''). ''Goshtaba'' (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the Wazwan tradition occasionally found in Western restaurants.
Curries in Bengali cuisine include seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds. Emigrants
Emigration is the act of leaving a resident country or place of residence with the intent to settle elsewhere (to permanently leave a country). Conversely, immigration describes the movement of people into one country from another (to permanentl ...
from the Sylhet district
Sylhet ( bn, সিলেট), located in north-east Bangladesh, is the divisional capital and one of the four districts in the Sylhet Division.
History
Sylhet district was established on 3 January 1782, and until 1878 it was part of Bengal Pro ...
of Bangladesh founded the curry house industry in Britain, while in Sylhet
Sylhet ( bn, সিলেট) is a metropolitan city in northeastern Bangladesh. It is the administrative seat of the Sylhet Division. Located on the north bank of the Surma River at the eastern tip of Bengal, Sylhet has a subtropical climate an ...
some restaurants run by expatriates specialise in British-style Indian food.
East Asia
Curry spread to other regions of Asia. Although not an integral part of Chinese cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
, curry powder is added to some dishes in the southern part of China. The curry powder sold in Chinese grocery stores is similar to Madras curry powder but with addition of star anise
''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...
and cinnamon.
The former Portuguese colony of Macau has its own culinary traditions and curry dishes, including Galinha à portuguesa and curry crab. Portuguese sauce
Portuguese sauce is a sauce in Macanese cuisine.
In Macao, Portuguese sauce (, pt, Molho português, ) refers to a sauce that is flavored with curry and thickened with coconut milk. It is an ingredient in Galinha à portuguesa, known as ''Por ...
is a sauce flavoured with curry and thickened with coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
.
Japanese curry
is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as .
Along with the sau ...
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. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry. British people brought curry from the Indian colony back to Britain and introduced it to Japan during the Meiji period
The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912.
The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization ...
(1868 to 1912), after Japan ended its policy of national self-isolation (''sakoku
was the Isolationism, isolationist Foreign policy of Japan, foreign policy of the Japanese Tokugawa shogunate under which, for a period of 265 years during the Edo period (from 1603 to 1868), relations and trade between Japan and other countri ...
''), and curry in Japan was categorised as a Western dish. Its spread across the country is attributed to its use in the Japanese Army
The Japan Ground Self-Defense Force ( ja, 陸上自衛隊, Rikujō Jieitai), , also referred to as the Japanese Army, is the land warfare branch of the Japan Self-Defense Forces. Created on July 1, 1954, it is the largest of the three service b ...
and Navy
A navy, naval force, or maritime force is the branch of a nation's armed forces principally designated for naval warfare, naval and amphibious warfare; namely, lake-borne, riverine, littoral zone, littoral, or ocean-borne combat operations and ...
which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Japan Maritime Self-Defense Force
, abbreviated , also simply known as the Japanese Navy, is the maritime warfare branch of the Japan Self-Defense Forces, tasked with the naval defense of Japan. The JMSDF was formed following the dissolution of the Imperial Japanese Navy (IJN) ...
traditionally have curry every Friday for lunch and many ships have their own recipes. The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, lea ...
, and a meat that is cooked in a large pot. Sometimes grated apples or honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
are added for additional sweetness and other vegetables are sometimes used instead.
Curry was popularized in Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
when Ottogi entered the Korean food industry with a curry powder in 1969. Korean curry, usually served with rice, is characterized by the golden yellow colour of turmeric. Curry tteokbokki is made of tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...
(rice cakes), eomuk (fish cakes), eggs, vegetables, and curry. Curry can be added to Korean dishes such as bokkeumbap
''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''bap'' (cooked rice) with other ingredients in oil.
* The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dis ...
(fried rice), sundubujjigae
''Sundubu-jjigae''
* (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, ...
(silken tofu stew), fried chicken, vegetable stir-fries, and salads.
Southeast Asia
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Mala ...
may have initially incorporated curries via the Indian population, but it has become a staple among the Malay and Chinese populations there. Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. Tamarind
Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...
is also often used. Rendang is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry; it was mentioned in Malay literature in the 1550s by Hikayat Amir Hamzah
Hikayat Amir Hamzah (حكاية أمير حمزه) is a Malay literary work that chronicles the hero by the name Amir Hamzah. This book is one of the two Hikayat mentioned in Sejarah Melayu as one of the Hikayat used to encourage Malay warriors in ...
.
In Burmese cuisine
Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...
, curries are broadly called ''hin''. Burmese curries
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an aromatic curry base Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in t ...
generally consist of protein that is simmered in a curry base of aromatics including shallots, onions, ginger, and garlic, alongside dried spices like turmeric, paprika, and garam masala. Burmese curries generally differ from other Southeast Asian curries in that dried spices are also used commonly to season the dishes, while coconut milk is only used sparingly for select dishes.
In the Philippines, two kinds of curry traditions are seen corresponding with the cultural divide between the Hispanicised north and Indianised/Islamised south. In the northern areas, a linear range of new curry recipes could be seen. The most common is a variant of the native ''ginataang manok
''Ginataang manok'' is a Filipino language, Filipino chicken soup made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, ''patis (sauce), patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and s ...
'' (chicken is cooked in coconut milk) dish with the addition of curry powder, known as the " Filipino chicken curry". This is the usual curry dish that northern Filipinos are familiar with. Similarly, other northern Filipino dishes that can be considered "curries" are usually ''ginataan
''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the t ...
'' (cooked with coconut milk) variants of other native meat or seafood dishes such as '' adobo'', '' kaldereta'', and '' mechado'', that simply add curry powder or non-native Indian spices.
In Thai cuisine, curries are called ''kaeng'', and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste. Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, kaffir lime leaves, lemongrass
''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
Some ...
, galangal are used and, in central and southern Thai cuisine, coconut milk. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some of the Thai curries are described by colour; red curries use red chilies while green curries use green chilies. Yellow curry—called ''kaeng kari'' (by various spellings) in Thai
Thai or THAI may refer to:
* Of or from Thailand, a country in Southeast Asia
** Thai people, the dominant ethnic group of Thailand
** Thai language, a Tai-Kadai language spoken mainly in and around Thailand
*** Thai script
*** Thai (Unicode block ...
, of which a literal translation could be "curry soup"—is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices. A few stir-fried Thai dishes also use an Indian style curry powder (Thai: ''phong kari'').
Africa
Consumption of curry spread to South Africa
South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring countri ...
with the migration of people from the Indian subcontinent to the region in the colonial era. African
African or Africans may refer to:
* Anything from or pertaining to the continent of Africa:
** People who are native to Africa, descendants of natives of Africa, or individuals who trace their ancestry to indigenous inhabitants of Africa
*** Ethn ...
curries, Cape Malay curries and Natal curries include the traditional Natal curry, the Durban curry, bunny chow
Bunny chow, often referred to simply as a bunny, is an Indian South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry and a serving of salad on the side. It originated among Indian South Africans of ...
, and roti rolls. South African curries appear to have been founded in both KwaZulu-Natal
KwaZulu-Natal (, also referred to as KZN and known as "the garden province") is a province of South Africa that was created in 1994 when the Zulu bantustan of KwaZulu ("Place of the Zulu" in Zulu) and Natal Province were merged. It is locate ...
and the Western Cape
The Western Cape is a province of South Africa, situated on the south-western coast of the country. It is the fourth largest of the nine provinces with an area of , and the third most populous, with an estimated 7 million inhabitants in 2020 ...
, while other curries developed across the country over the late 20th century and early 21st century to include ekasi, coloured, and Afrikaner
Afrikaners () are a South African ethnic group descended from Free Burghers, predominantly Dutch settlers first arriving at the Cape of Good Hope in the 17th and 18th centuries.Entry: Cape Colony. ''Encyclopædia Britannica Volume 4 Part 2: ...
curries. Durban
Durban ( ) ( zu, eThekwini, from meaning 'the port' also called zu, eZibubulungwini for the mountain range that terminates in the area), nicknamed ''Durbs'',Ishani ChettyCity nicknames in SA and across the worldArticle on ''news24.com'' from ...
has the largest population of Indians outside of India in the world. Bunny chow or a "set", a South African standard, consists of either lamb, chicken or bean curry poured into a tunnelled-out loaf of bread to be eaten with one's fingers by dipping pieces of the bread into it.[
]
Europe
Curry is very popular in the United Kingdom, with a curry house in nearly every town. Such is the popularity of curry in the United Kingdom, it has frequently been called its "adopted national dish". It was estimated that in 2016 there were 12,000 curry houses, employing 100,000 people and with annual combined sales of approximately £4.2 billion.
The food offered is Indian food cooked to British taste, but with increasing demand for authentic Indian styles. As of 2015, curry houses accounted for a fifth of the restaurant business in the U.K. but, being historically a low wage sector, they were plagued by a shortage of labour. Established Indian immigrants from South Asia were moving on to other occupations; there were difficulties in training Europeans to cook curry; and immigration restrictions, which require payment of a high wage to skilled immigrants, had crimped the supply of new cooks.
Curry powder
"Curry powder", as available in certain western markets, is a commercial spice blend, and first sold by Indian merchants to European colonial traders. This resulted in the export of a derived version of Indian concoction of spices. and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's
Sharwood's is a British food company, which specialises in Asian food, established in 1889 and acquired by RHM in 1963, which was then merged into Premier Foods in March 2007.
Company products
The company produces Indian, Chinese and South East ...
persisting to the present. British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry
is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as .
Along with the sau ...
.
See also
* Curry Awards
* The British Curry Awards
The British Curry Awards is an annual awards dinner dedicated to the British curry industry. It was established in 2005 by Enam Ali and has continued to this day. Each individual award is split for geographic purposes — regional splits of Scotla ...
* The Curry Club
Gallery
File:Balti gosht.jpg, A Balti lamb curry
File:Chicken makhani.jpg, Butter chicken served in an Indian restaurant
File:Buttermilk curry in a vessel.jpg, Buttermilk Curry from Kerala
File:Chicken Curry 1.JPG, Curry chicken
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, Caribbean, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- a ...
from Pakistan
File:Homemade chicken tikka masala.jpg, Homemade chicken tikka masala
File:Meen curry 2.JPG, Indian fish Curry
File:Karnatakadishes.jpg, Karnataka Food
File:Korean curry rice.jpg, Korean curry rice
File:Angamaly mango curry with mango.jpg, Mango Curry from Kerala
File:Nihari.JPG, Nihari with nihari salad
File:Vindalho.jpg, Pork Vindaloo in a Goan restaurant
File:Red roast duck curry.jpg, Red roast duck curry (hot and spicy) from Thailand
File:Rice and chenopodium album leaf curry with potatoes and onions40.JPG, Rice and '' Chenopodium album'' leaf curry with onions and potatoes; a vegetarian curry
File:Rogan josh02.jpg, Rogan Josh curry
File:Kaeng kari kai.JPG, Yellow curry
File:Kadhi Chawal from India.jpg, yoghurt and gram flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
curry
References
Further reading
* Chapman, Pat. ''Curry Club Indian Restaurant Cookbook''. London – Piatkus. & (1984 to 2009)
* Chapman, Pat. ''The Little Curry Book''. London – Piatkus. (1985)
* Achaya, K.T. ''A Historical Dictionary of Indian Food''. Delhi, Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books ...
(1998)
* Achaya, K.T. ''A Historical Dictionary of Indian Food''. Delhi, Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books ...
(1998)
* Grove, Peter & Colleen. ''The Flavours of History''. London, Godiva Books (2011)
* Chapman, Pat. ''India: Food & Cooking''. London, New Holland – (2007)
* ''Indian Food: A Historical Companion''. Delhi, Oxford University Press, 1994
* David Burton. ''The Raj at Table''. London, Faber and Faber
Faber and Faber Limited, usually abbreviated to Faber, is an independent publishing house in London. Published authors and poets include T. S. Eliot (an early Faber editor and director), W. H. Auden, Margaret Storey, William Golding, Samuel B ...
(1993)
* ''Pat Chapman
Patrick Lawrence Chapman (20 December 1940 – 22 July 2022) was an English food writer, broadcaster and author, best known for founding The Curry Club.
Early days
Chapman was born in London during the Blitz. His grandfather had achieved seni ...
's Curry Bible''. Hodder & St – & & & (1997)
* ''New Curry Bible'', An unaltered edition of ''Pat Chapman
Patrick Lawrence Chapman (20 December 1940 – 22 July 2022) was an English food writer, broadcaster and author, best known for founding The Curry Club.
Early days
Chapman was born in London during the Blitz. His grandfather had achieved seni ...
's Curry Bible'' published by John Blake Publishers. (2005)
* E.M. Collingham. ''Curry: A Biography''. London, Chatto & Windus
Chatto & Windus is an imprint of Penguin Random House that was formerly an independent book publishing company founded in London in 1855 by John Camden Hotten. Following Hotten's death, the firm would reorganize under the names of his business ...
, 2005
* ''An Invitation to Indian Cooking''. London, Penguin, 1975
* Jaffrey, Madhur. Various books on curry from 1973 to 2015.
* Chapman, Pat. ''Petit Plats Curry''. Paris. Hachette Marabout. (2000)
{{Authority control
Afghan cuisine
Bengali cuisine
Bhutanese cuisine
Burmese cuisine
Chinese cuisine
Indian cuisine
Indonesian cuisine
Japanese cuisine
Kashmiri cuisine
Korean cuisine
Malaysian cuisine
Maldivian cuisine
Nepalese cuisine
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Philippine cuisine
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Sri Lankan cuisine
Thai cuisine
Vietnamese cuisine
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Bahamian cuisine
Guyanese cuisine
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Chili pepper dishes