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 Indian, Bangladeshi, Sri Lankan, Indonesian, Malaysian, Pakistani, Thai, and other South Asian and Southeast Asian cuisines. Curry has also 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 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]

Curry Media

Hannah Glasse's recipe for curry, first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known anglicised form of kaṟi. (The recipe uses the long s, "ſ").
Rajma-chawal, curried red kidney beans with steamed rice, from India
This media file is uploaded with India loves Wikipedia event.
Japanese style Karē-Raisu (curry rice)
Mutton gulai (Indonesian curry), usually served as part of the Nasi padang menu
A traditional meal featuring several Burmese curries
Filipino chicken curry, a variant of the native ginataang manok with curry powder
Thai phanaeng with pork
Cà ri gà (Vietnamese chicken curry).
An example of bunny chow served in Durban, South Africa