Curry

dish whose origins are in South and Southeast Asian cuisines

Curry (from Tamil kari) is the English word for any of a general variety of spiced dishes, best known in Indian, Bangladeshi, Sri Lankan, Indonesian, Malaysian, Pakistani, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into many other cuisines. Curry first came from India. The idea of curry was later brought to the West by British colonialists in India from the 18th century. Dishes that are often called curries in Europe and America are rarely called curries in the native language.

Curry
Chicken tikka jalfrezi.jpg
Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi
Place of originIndia
Region or stateIndian Subcontinent
Main ingredientsSpices, herbs, usually fresh or dried hot peppers/chillies

Curry can also be found in the United Kingdom and Jamaica. It is usually eaten with Basmati rice or naan, a type of flat bread.

A curry dish called Balti is said to have been originated in Birmingham, United Kingdom and has been dubbed Britain’s de facto national dish.[1]

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