Curry

Curry
	Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi
Place of origin	Indian subcontinent
Main ingredients	Spices, herbs, usually fresh or dried hot peppers/chillies
	Cookbook: Curry; Media related to Media: Curry at Wikimedia Commons;

Curry (from Tamil kari) is the English word for any of a general variety of spiced dishes, best known in cuisines from India, Bangladesh, Sri Lanka, Indonesia, Malaysia, Pakistan, Thailand, and other parts of Southeast Asia.

History

Curry first came from India. In the 18th century, British colonialists in India brought the idea of curry to the Western world.

In the West

Curry has been adopted into many other cuisines. Dishes that are often called curries in Europe and America are rarely called curries in their native languages.

In the United Kingdom and Jamaica, curry is usually eaten with Basmati rice or naan, a type of flat bread.

A curry dish called Balti, which may have originated in Birmingham, United Kingdom, has been dubbed Britain’s de facto national dish.^[1]

Curry Media

Lamb Madras curry, Anglo-Indian, c. 1850
Hannah Glasse's recipe for "Currey the India Way", first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known use of the word in English (the recipe uses the long s, "ſ").
Spices on sale in Goa, Western India
Anglo-Indian cooks created what they called curry by selecting regional ingredients from all over British India, using these in Indian dishes from other regions. Among their creations were kedgeree and Madras curry, served with chutneys, pickles, Bombay duck, and poppadoms.^[2]
Bunny chow, South Africa
Chicken tikka masala has been called "a true British national dish".
Japanese style karē-raisucode: ja is deprecated (curry rice)
Curry udon and inari-zushicode: ja is deprecated