NationMaster - Encyclopedia: Curry

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, Japanese, 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. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian", but specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century. Image File history File links Question_book-3. ... Image File history File links Acap. ... Look up curry in Wiktionary, the free dictionary. ... Image File history File links Download high resolution version (640x632, 263 KB) Summary Chicken Tikka Jalfrezi, Pilau Rice, Cucumber Rhaita. ... Image File history File links Download high resolution version (640x632, 263 KB) Summary Chicken Tikka Jalfrezi, Pilau Rice, Cucumber Rhaita. ... Raita has several meanings: A condiment - see raita (condiment). ... The English language is a West Germanic language that originates in England. ... The Cuisine of India is very diverse and is a result of Indias diverse population. ... Nepalese cuisine refers to the cuisines of Nepal. ... Map of South Asia (see note on Kashmir). ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Map showing general definition of Asia-Pacific The term Asia-Pacific or APAC generally applies to littoral East Asia, Southeast Asia and Australasia near the Pacific Ocean, plus the states in the ocean itself (Oceania). ... For other uses, see Tea (disambiguation). ... Pan-Asianism is an ideology that Asian countries and peoples share similar values and similar histories and should be united politically or culturally. ... For a comprehensive list of the territories that formed the British Empire, see Evolution of the British Empire. ...

Curries around the world

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^{[citation needed]}. 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. 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. 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. 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. The dishes are given specific names that indicate the meat and/or vegetable, method of cooking, or the particular spices used. 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. The spice mixes are known as "masala". Curry powder and Garam masala are both masalas. 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. There is a particular north Indian and Pakistani dish, which is given the name kadi and uses yoghurt, ghee, and besan. 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)^[1]. 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. 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. For other uses, see Ketchup (disambiguation). ... Binomial name Murraya koenigii (L.) Sprengel The Curry Tree or Curry-leaf Tree (Murraya koenigii; syn. ... Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ... â€œKannadaâ€ redirects here. ... Malayalam ( ) is the language spoken predominantly in the state of Kerala, in southern India. ... The geographical south of India includes all Indian territory below the 20th parallel. ... Occident redirects here. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... For other uses, see Meat (disambiguation). ... For other uses, see Vegetable (disambiguation). ... Curry powder in a jar Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India. ... Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ... Curry powder in a jar Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India. ... Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is hot (or warm) spice. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. ... Binomial name Lens culinaris Medikus Red lentils Lentils (Lens culinaris, Fabaceae) are lens-shaped pulses that grow on an annual, bushlike plant. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... The Cuisine of India is very diverse and is a result of Indias diverse population. ... Ghee in a jar Ghee (Hindi à¤˜à¥€, Urdu Ú¯Ú¾ÛŒ, Punjabi à¨˜à©‹, Kashmiri à¤—à¥à¤¯à¤¾à¤µ/Ú¯ÛŒØ§Ùˆ - from Sanskrit à¤˜à¥ƒà¤¤ sprinkled; also known in Arabic as Ø³Ù…Ù†, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ... A wok sits next to a karahi on a Western-style stove. ...

Indian cuisines

Not to be confused with Native American cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ...

Bengali cuisine

Bengali cuisine includes a plethora of curries that are little known to the outside world. 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. In contrast, the use of prepared curry pastes covers only a small part of the flavour added. Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. ... The cuisine of Bangladesh has considerable regional variations. ... For other uses, see Beef (disambiguation). ...

North Indian cuisines

Punjabi cuisine is mainly based upon Wheat, masalas (spice blends), pure desi ghee, with liberal amounts of butter and cream. 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. North Indian cuisine is a term used to refer to the cuisines found in northern India which includes the twelve Indian states: Jammu and Kashmir, Himachal Pradesh, Uttarakhand, Haryana, Punjab, Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Madhya Pradesh and Rajasthan and the National Capital Territory of Delhi. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... This article is about the geographical region. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References: ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... Massala redirects here. ... This article is about the South Asian people. ... Ghee in a jar Ghee (Hindi à¤˜à¥€, Urdu Ú¯Ú¾ÛŒ, Punjabi à¨˜à©‹, Kashmiri à¤—à¥à¤¯à¤¾à¤µ/Ú¯ÛŒØ§Ùˆ - from Sanskrit à¤˜à¥ƒà¤¤ sprinkled; also known in Arabic as Ø³Ù…Ù†, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... For other uses, see Butter (disambiguation). ... For other uses of Cream, see Cream (disambiguation). ... Taj Mahal Agra is an ancient city on the Yamuna River in India, within the state of Uttar Pradesh. ...

South Indian cuisines

Andhra Pradesh, one of the four states of south India, has its own cuisine. 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. South Indian Cuisine is a term is used to refer to the cuisines found in the four southern states of India, namely: Andhra Pradesh, Karnataka, Kerala and TamilNadu. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ...

The curries of Karnataka typically have a lot more dal compared to curries of other parts of India. 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. The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. ... Chaaru (Rasam) is a South Indian soup, especially common in Tamil Nadu. ...

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. 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. The sadya is customarily served on a banana leaf. The cuisine of Kerala (Malayalam:àµ‡à´•à´°à´³àµ€à´¯ à´ªà´¾à´šà´•àµˆà´¶à´²à´¿) is linked in all its richness to the history, geography and culture of the land. ... Language(s) Malayalam (à´®à´²à´¯à´¾à´³à´‚) Religion(s) Hinduism, Islam, Christianity, Judaism Related ethnic groups Dravidian people Brahui people Kannadigas Tamils Telugus Tuluvas A Malayali woman wearing a Sari A Malayali man wearing a Mundu The Malayali people (also spelt Malayalee; Malayalam: à´®à´²à´¯à´¾à´³à´¿) are members of the collection of ethnic groups defined by their... , Kerala ( ; Malayalam: à´•àµ‡à´°à´³à´‚; ) is a state on the Malabar Coast of southwestern India. ... For other uses, see Coconut (disambiguation). ... Coconut milk in a bowl. ... ... Papad (also papadam, poppadom, papadum, and appalam) is an Indian and Sri Lankan flatbread. ... Ghee in a jar Ghee (Hindi à¤˜à¥€, Urdu Ú¯Ú¾ÛŒ, Punjabi à¨˜à©‹, Kashmiri à¤—à¥à¤¯à¤¾à¤µ/Ú¯ÛŒØ§Ùˆ - from Sanskrit à¤˜à¥ƒà¤¤ sprinkled; also known in Arabic as Ø³Ù…Ù†, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ... Rasam is also an Iranian male name. ... Aviyal (IPA: [aÊ‹ijal], Malayalam: à´…à´µà´¿à´¯à´²àµâ€) is a dish that has a unique place in a typical Kerala Cuisine. ... Kaalan is a Keralite dish made of yogurt, coconut and one vegetable like nendran plantain or a tuber like yam. ... Kichadi is a Keralite dish made of curd and cucumber in raw or cooked form. ... Pachadi refers to traditional South Indian side-dish. ... Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. ... Koottukari is a prominent dish in the Sadhya of Kerala. ... â€œAcharâ€, the Hindi word for a variety of spicy pickled side dish or condiment, redirects here. ... Thoran (pronounced: Tho-ran]] is a dry Keralite dish, made of vegetables like pea, unripe jackfruit, carrot or cabbage with grated coconut. ... Payasam (Hindi: kheer,Sanskrit:ksheer) is a traditional Indian dish, a rice pudding typically made by boiling rice with milk and sugar. ... Khabarovsk (Ð¥Ð°Ð±Ð°Ñ€Ð¾Ð²ÑÐº) is the capital and largest city of the Khabarovsk Krai in Russia, some 30 km from the Chinese border, at 48Â°28â€²N 135Â°06â€²E It is the second largest city in the Russian Far East, after Vladivostok. ... Olan is a dish that is part of the Kerala cuisine. ... Percentages are relative to US RDI values for adults. ... This article or section does not cite its references or sources. ...

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. Lentils, vegetables and dairy products are essential accompaniments, and are often served with rice. 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. This holds good for all the four South Indian states. Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... For other uses, see Spice (disambiguation). ... ... Binomial name L. This article refers to the tree. ... For other uses, see Coriander (disambiguation). ... For other uses, see Ginger (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Chili. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... This article is about the herbs. ... Geerah redirects here. ... Binomial name Foeniculum vulgare Mill. ... This article is about the Pimpinella species, but the name anise is frequently applied to Fennel. ... Fenugreek (Trigonella foenum-graecum) is a member of the Fabaceae, the legume family, best known for the spice made from the seeds. ... For other uses, see Nutmeg (disambiguation). ... For other uses, see Coconut (disambiguation). ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... Rosewater or rose syrup (Persian: GolÃ¢b Turkish: GÃ¼l suyu) is the hydrosol portion of the distillate of rose petals. ... This article is about the species Lens culinaris. ... For other uses, see Vegetable (disambiguation). ... A dairy farm near Oxford, New York in the United States. ... Fresh water redirects here. ... For other uses, see Fish (disambiguation). ... Spaghetti with seafood (Spaghetti allo scoglio). ...

Other Indian cuisines

In other varieties of Indian cuisine, kadhi is a gravy - made by stirring yoghurt into a roux of ghee and besan. The spices added vary, but usually include turmeric and black mustard seed. It is often eaten with rice. Not to be confused with Native American cuisine. ... Not to be confused with Native American cuisine. ... For other uses, see Gravy (disambiguation). ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... For other uses, see Roux (disambiguation). ... Ghee in a jar Ghee (Hindi à¤˜à¥€, Urdu Ú¯Ú¾ÛŒ, Punjabi à¨˜à©‹, Kashmiri à¤—à¥à¤¯à¤¾à¤µ/Ú¯ÛŒØ§Ùˆ - from Sanskrit à¤˜à¥ƒà¤¤ sprinkled; also known in Arabic as Ø³Ù…Ù†, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... Binomial name Brassica nigra {{{author}}} Black mustard, Brassica nigra, is a plant of the family Brassicaceae. ...

Other South Asian cuisines

Bangladeshi cuisine

Bangladeshi cuisine has considerable regional variations. 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. 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. The widely popular British curry dish chicken tikka masala was likely produced by Sylheti chefs. 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 independent country of Bangladesh and the Indian state of West Bengal. ... For other uses, see Rice (disambiguation). ... For other uses, see Fish (disambiguation). ... For other uses, see Fish (disambiguation). ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Chicken tikka masala in a pot Chicken tikka masala (Hindi: à¤šà¤¿à¤•à¤¨ à¤Ÿà¤¿à¤•à¥à¤•à¤¾ à¤®à¤¸à¤¾à¤²à¤¾; Punjabi: à¨šà¨¿à¨•à¨¨ à¨Ÿà¨¿à©±à¨•à¨¾ à¨®à¨¸à¨¾à¨²à¨¾) is a westernised Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce. ... Sylhet (previously Shilhat and Jalalabad; Sylheti: Bengali: à¦¸à¦¿à¦²à§‡à¦Ÿ, SileÅ£) is a major city in north-eastern Bangladesh. ...

Pakistani cuisine

A favourite Pakistani curry is Karahi, either mutton or chicken cooked in a dry sauce. Lahori Karahi incorporates garlic, spices and vinegar. Peshawari karahi is a simple dish made with just meat, salt, tomatoes and coriander. Pakistani cuisine is a distinct blend of foods similar to those found in the cuisine of India and those found in Afghanistan and Iran, with strong culinary influences from the Middle East. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... Sindhi cuisine refers to the cuisine of the Sindhi people. ... A wok sits next to a karahi on a Western-style stove. ...

Sri Lankan 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 cuisine is one of the oldest vegetarian culinary heritages in the world. ... Rice and curry is effectively the national dish of Sri Lanka. ...

British 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. 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. During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... British cuisine is shaped by the countrys temperate climate, its island geography and its history. ... Curry powder in a jar Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India. ... Binomial name L. 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.^[2] 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. 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. Many curry recipes are contained in 19th century cookbooks such as those of Charles Elme Francatelli and 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'.^[3] One 19th century attempt at curry resulted in the invention of Worcestershire sauce. Written in 1747, Hannah Glasses (1708-1770) The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. ... Hannah Glasse was a housewife in the 1700s. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... For other uses, see Ginger (disambiguation). ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Charles Elme Francatelli (1805-August 10, 1876), Anglo-Italian cook, was born in London, of Italian extraction, in 1805, and was educated in France, where he studied the art of cookery. ... Mrs Beeton aged about 26 title page of The Englishwomans Domestic Magazine, September 1861 Isabella Mary Beeton (nÃ©e Mayson; 12 March 1836 â€“ 6 February 1865), universally known as Mrs Beeton, was the principal author of Mrs Beetons Book of Household Management and is the most famous cookery... Published in 1861, Mrs Beetons Book of Household Management was a guide to all aspects of running a household in Victorian Britain. ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ...

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. 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. Curry sauce occasionally would include sultanas. Coronation chicken is a dish generally used to fill sandwiches and rolls in the United Kingdom. ... Elizabeth II (Elizabeth Alexandra Mary Windsor; born 21 April 1926) is Queen of sixteen sovereign states, holding each crown and title equally. ... Chips redirects here. ... The sultana is a type of white, seedless grape of Turkish or Persian origin, as well as a type of raisin made from it; such sultana raisins are often called simply sultanas or They are commonly used in South Asian cooking, where they are called These are typically larger than...

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. Most were run by migrants from East Pakistan, which became Bangladesh in 1971. Bangladeshi restaurateurs overwhelmingly come from the northern district of Sylhet. Until 1998, as many as 85% of curry restaurants in the UK were Bangladeshi restaurants^[4] but in 2003 this figure declined to just over 65%.^[5] Currently the dominance of Bangladeshi restaurants is generally declining in some parts of London and the further north one travels. In Glasgow there are more restaurants of Punjabi origin than any other.^[6] For other uses, see Bengal (disambiguation). ... East Pakistan was a former province of Pakistan which existed between 1955 and 1971. ... Sylhet (previously Shilhat and Jalalabad; Sylheti: Bengali: à¦¸à¦¿à¦²à§‡à¦Ÿ, SileÅ£) is a major city in north-eastern Bangladesh. ... The Peoples Republic of Bangladesh (Bangla: গনপ্রজাতন্ত্রী বাংলােদশ) is a country in South Asia that forms the eastern part of the ancient region of Bengal. ... This article is about the capital of England and the United Kingdom. ... For other uses, see Glasgow (disambiguation). ... This article is about the geographical region. ...

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). Some British variations on Indian food are now being exported from the UK to India.^{[citation needed]} British-style curry restaurants are also popular in Canada, Australia and New Zealand. Map of South Asia (see note) This article deals with the geophysical region in Asia. ... The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. ...

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".^[7] It is now available (albeit in frozen, microwavable form) on Intercity rail trains, as a flavour for crisps, and even as a pizza topping. British cuisine is shaped by the countrys temperate climate, its island geography and its history. ... A High Speed Train power car in Intercity livery InterCity was the sector of British Rail responsible for long-distance express trains. ... It has been suggested that this article or section be merged into Potato chips. ... For other uses, see Pizza (disambiguation). ...

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^{[citation needed]} displaying the preference British and western customers have for food of that region.^{[citation needed]}

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. 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. 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. ...

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^{[citation needed]}. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. For other uses, see Coriander (disambiguation). ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ...

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.

Vindaloo is derived from Portuegese settlers in India. 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. A vegetarian korma The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts. ... Dopiaza is an Indian curry dish. ... Pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. ... For other uses of Cream, see Cream (disambiguation). ... Coconut milk in a bowl. ... This article refers to the plant. ... Rogan Josh is a tomato/red pepper based lamb curry dish. ... This refers to the process of cooking a spice paste in hot oil. ... Dhansak is a popular Indian curry. ... This article is about the Parsi community. ... For other uses, see Pineapple (disambiguation). ... 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) is a type of Indian or Pakistani curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a thick, dry sauce. ... Pork vindalho, served in Lisbon, Portugal, in a goan restaurant Vindaloo also called Vindalho or Vindallo is a very popular Indian dish. ... For other uses, see Wine (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...

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) Phaal, sometimes spelt as phall or paal, is an Indian curry dish, red to red-orange in colour. ... Phaal, sometimes spelt as phall or paal, is an Indian curry dish, red to red-orange in colour. ... An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ... A tandoor is a cylindrical clay oven used in India and other parts of southeast Asia in which food is cooked over charcoal. ... Chicken tikka masala in a pot Chicken tikka masala (Hindi: à¤šà¤¿à¤•à¤¨ à¤Ÿà¤¿à¤•à¥à¤•à¤¾ à¤®à¤¸à¤¾à¤²à¤¾; Punjabi: à¨šà¨¿à¨•à¨¨ à¨Ÿà¨¿à©±à¨•à¨¾ à¨®à¨¸à¨¾à¨²à¨¾) is a westernised Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce. ...

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. Butter chicken simmering on a stove Butter chicken or murgh makhani is an Indian dish popular in countries all over the world that have a tradition of Indian restaurants. ...

Balti curries

A style of curry thought to have been developed in Birmingham, England^[8] which has spread to other western countries. Balti is the name for a style of food probably first devised and served in Birmingham, England. ... This article is about the British city. ... For other uses, see England (disambiguation). ...

South East Asian cuisines

Indonesian cuisine

In Indonesian, gulai and kari or kare is based on curry. 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. One popular curry is rendang from West Sumatran cuisine, not Malaysia as is claimed in many British restaurants. 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. This article does not cite any references or sources. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ... Kaempferia galanga Galangal, Malay lengkuas, Mandarin (Traditional: å—è–‘/Simplified: å—å§œ, also termed as: T:é«˜è‰¯è–‘/S:é«˜è‰¯å§œ), Cantonese lam keong (è—è–‘, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe. ... bay leaves The designation bay leaf (plural bay leaves) is shared by: Mediterranean bay leaf The leaf of the bay laurel or true laurel, Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. ... Binomial name Aleurites moluccana (L.) Willd. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... Belachan in a market of Malaysia 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. ... Geerah redirects here. ... For other uses, see Coriander (disambiguation). ... Coconut milk in a bowl. ... This article is about the dish. ...

Malaysian cuisine

Being at the crossroad of the ancient trade routes has left a unique mark on the Malaysian cuisine. 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 cuisine reflects the multi-racial aspects of Malaysia. ...

Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilis, and garlic. 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. 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. Belacan (also spelled belachan, blachang, balachong) is a Malay condiment prepared from fermented krill. ... This article is about the dish. ...

Thai cuisine

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. Curries are often described by colour; red curries use red chilis while green curries use green chilis. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. Yellow curries in Thailand usually don't contain potatoes except in southern style cooking, however, Thai restaurants abroad usually have them. Thais in Thailand are often surprised when foreigners expect potatoes. 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 seafood curry Tom yam gung Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). ... Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ... Species Over 50: see text Lemon Grass Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai, Khmer and Vietnamese) and Caribbean cooking. ... Kaempferia galanga Galangal, Malay lengkuas, Mandarin (Traditional: å—è–‘/Simplified: å—å§œ, also termed as: T:é«˜è‰¯è–‘/S:é«˜è‰¯å§œ), Cantonese lam keong (è—è–‘, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe. ... Red Curry with chicken Red curry (Thai à¹à¸à¸‡à¹€à¸œà¹‡à¸”; IPA: ) (lit: spicy curry) is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. ... In Thai cuisine green curry (Thai: à¹à¸à¸‡à¹€à¸‚à¸µà¸¢à¸§à¸«à¸§à¸²à¸™) is one of the spicier variations of curry. ... In Thai cuisine Yellow curry is one of three major kinds of curry commonly used in Thailand, which are named for their color. ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... Geerah redirects here. ...

In Thai cuisine Yellow curry is one of three major kinds of curry commonly used in Thailand, which are named for their color. ... Massaman curry (Thai: à¹à¸à¸‡à¸¡à¸±à¸ªà¸¡à¸±à¹ˆà¸™ kaeng matsaman or gaeng masaman. ... In Thai cuisine green curry (Thai: à¹à¸à¸‡à¹€à¸‚à¸µà¸¢à¸§à¸«à¸§à¸²à¸™) is one of the spicier variations of curry. ... Red Curry with chicken Red curry (Thai à¹à¸à¸‡à¹€à¸œà¹‡à¸”; IPA: ) (lit: spicy curry) is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. ... Wikibooks Cookbook has more about this subject: Cuisine of Thailand Panang beef is Thai dish based on beef curried in a sweet peanut sauce. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric or curcumin) is a spice commonly used in curries and other south Asian cooking. ... Khao Soi Khao soi or Khao soy (Thai: ) is a traditional Thai dish served in northern Thailand. ...

Other Southeast Asian cuisines

This article or section uses Khmer characters which may be rendered as boxes or other nonsensical symbols. ... A Lao meal. ... The cuisine of Myanmar (formerly Burma) has been influenced by the respective cuisines of China, India and Thailand. ...

East Asian cuisines

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. White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavour of the curry. 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. Chinese cuisine (Chinese: ä¸åœ‹èœ) originated from different regions of China and has become widespread in many other parts of the world â€” from East Asia to North America, Australasia and Western Europe. ...

Japanese cuisine

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.^[9] 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. A serving of Japanese curry and rice Curry , sometimes called ã‚«ãƒªãƒ¼ karÄ«) is one of the most popular dishes in Japan. ...

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. 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 Japan Maritime Self-Defense Force still traditionally have curry every Friday for lunch and many ships have their own unique recipes. History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Meiji period (Japanese: Meiji Jidai 明治時代 ) (1868–1912... The following text needs to be harmonized with text in the article History of Japan#Seclusion. ... Western cuisine is a term used for cuisine in The Americas and in Europe. ... The Imperial Japanese Army (IJA) (KyÅ«jitai: å¤§æ—¥æœ¬å¸åœ‹é™¸è», Shinjitai: , Romaji: Dai-Nippon Teikoku Rikugun), or more officially Army of the Greater Japanese Empire was the official ground based armed force of Imperial Japan from 1867 to 1945. ... For Combined Fleet, please see that article. ... The Japan Maritime Self-Defense Force ), or JMSDF, is the maritime branch of the Japanese Self-Defense Forces, tasked with the naval defense of Japan and formed following the dissolution of the Imperial Japanese Navy after World War II.[1] The force is based strictly on defensive armament, largely lacking...

The standard Japanese curry contains onions, carrots, potatoes and a meat. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa chicken is favored.^[10] For the parody newspaper, see The Onion. ... Binomial name Daucus carota A carrot (Daucus Carota) is a root vegetable, typically orange or white in color with a woody texture. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... This article is about the fruit. ... For other uses, see Honey (disambiguation). ... For other uses, see Pork (disambiguation). ... For other uses, see Beef (disambiguation). ... This article or section does not adequately cite its references or sources. ... For other uses, see Tokyo (disambiguation). ... For other uses, see Osaka (disambiguation). ... This article is about the prefecture. ...

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-karē ("cutlet curry"). Korokke (potato croquettes) are also a common topping. Typical Japanese Tonkatsu, served in Seoul, Korea. ... Korokke Korokke (Japanese: ã‚³ãƒãƒƒã‚±) 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. This article is about the Japanese noodle dish. ... A cook making hand-pulled noodles. ... Curry bread (ã‚«ãƒ¬ãƒ¼ãƒ‘ãƒ³ karÄ“ pan) is a popular Japanese food. ... Curry bread (ã‚«ãƒ¬ãƒ¼ãƒ‘ãƒ³ karÄ“ pan) is a popular Japanese food. ... For other uses, see Bread (disambiguation). ...

Elsewhere

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. Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... This article is about the domestic species. ... The Cuisine of Trinidad and Tobago is indicative of the blends of Amerindian, European, African, Creole, Indian, Chinese and Lebanese gastronomic influences. ... Kare-kare is a Philippine stew or curry. ... Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. ... Currywurst Currywurst is a German dish consisting of hot pork sausage (German: wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. ... BÃ©chamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is BÃ©chamel and cheese. ...

In Iranian cuisine, a ground spice mixture called advieh is used in many stews and rice dishes. 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. The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. ... Advieh (Persian Ø§Ø¯ÙˆÛŒÙ‡) is a spice mixture used in Iranian cuisine. ...

In the West Indies, curry is a very popular dish. 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. In Jamaica and Trinidad, curry goat is prominently featured. 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. The Caribbean or the West Indies is a group of islands in the Caribbean Sea. ... An indentured servant (also called a bonded laborer) is a labourer unde from the employer in exchange for an extension to the period of their indenture, which could thereby continue indefinitely. ...

Cambodia, i.e South East Asia, Hawaii, the United States, Myanmar, mainland China, South Korea, Singapore and Vietnam, i.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. Location of Southeast Asia Southeast Asia is a subregion of Asia. ... This article is about the U.S. State. ... Anthem: Kaba Ma Kyei Capital Naypyidaw , Largest city Yangon (Rangoon) Official languages Burmese Recognised regional languages Jingpho, Shan, Karen, Mon, Rakhine Demonym Burmese Government Military junta - Chairman of the State Peace and Development Council Senior General Than Shwe - Vice Chairman of the State Peace and Development Council Vice-Senior General... ...

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. Some refer to this as addiction, but other researchers contest the use of the word "addiction" in this instance.^[11] 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. Since medicine has not shown harmful effects of curry consumption, the use of the word "addiction" is contestable. A vegetarian korma The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a type of mild curry dish that originated in India and is often made with yoghurt sauce, cream, or nuts. ... For other uses, see Endorphin (disambiguation). ... This article is about the concept of addiction. ... A colloquialism is an informal expression, that is, an expression not used in formal speech or writing. ...

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. 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. Most commercial curry powders available in Britain, the U.S. and Canada, rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt. 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. Curry powder in a jar Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India. ... Massala redirects here. ... Anthem God Save The King-Emperor The British Indian Empire, 1909 Capital Calcutta (1858 - 1912) New Delhi (1912 - 1947) Language(s) Hindustani, English and many others Government Monarchy Emperor of India - 1858-1901 VictoriaÂ¹ - 1901-1910 Edward VII - 1910-1936 George V - 1936 Edward VIII - 1936-1947 George VI Viceroy... Massala redirects here. ... For other uses, see Coriander (disambiguation). ... Binomial name L. Fenugreek (Trigonella foenum-graecum) or menthya (Kannada)or Venthayam (Tamil) belongs to the family Fabaceae. ...

Drinks accompanying curry

Non-alcoholic

Lassi is a yoghurt based drink that is consumed with curry. Lassi is a traditional North Indian beverage, originally from Punjab made by blending yogurt with water, salt, and spices until frothy. ...

Tea, hot or iced, is often drunk with curry. For other uses, see Tea (disambiguation). ...

Alcoholic

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. Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... United Beverages Group, based in Bangalore, is the worlds 2nd largest brewer and the largest in India. ... Cobra Beer is a British beer company founded in 1989 by Karan Bilimoria. ... For other uses, see Wine (disambiguation). ... The Charmat process, also known as the bulk process, is an inexpensive way to create carbonation in sparkling wine. ... Frizzante is an Italian wine term for semi-sparkling wine (as opposed to Spumante, which is generally used for fully sparkling wines). ... Carbon dioxide (chemical formula: ) is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ... Wine and food matching is the process of pairing a food with complimentary flavors, aromas, and textures found in wine. ... Frizzante is an Italian wine term for semi-sparkling wine (as opposed to Spumante, which is generally used for fully sparkling wines). ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... Acidity is a controversial novelette written for the popular South Asian website Chowk. ... A bottle of tannic acid. ... Oak chips can be used in the brewing process of beer, wine, cider and mead. ... This article does not cite any references or sources. ... The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased. ... For other uses, see Chili. ...

Health benefits

Some studies have shown that ingredients in curry may help to prevent certain diseases, including colon cancer and Alzheimer's disease.^[13]^[14]

Contents

Curries around the world

Indian cuisines

Bengali cuisine

North Indian cuisines

South Indian cuisines

Other Indian cuisines

Other South Asian cuisines

Bangladeshi cuisine

Pakistani cuisine

Sri Lankan cuisine

British cuisine

The British Curry House

Balti curries

South East Asian cuisines

Indonesian cuisine

Malaysian cuisine

Thai cuisine

Other Southeast Asian cuisines

East Asian cuisines

Chinese cuisine

Japanese cuisine

Elsewhere

Curry addiction

Curry powder

Drinks accompanying curry

Non-alcoholic

Alcoholic

Health benefits

See also

References

Further reading

Contents

Curries around the world GA_googleFillSlot("encyclopedia_square");

Indian cuisines

Bengali cuisine

North Indian cuisines

South Indian cuisines

Other Indian cuisines

Other South Asian cuisines

Bangladeshi cuisine

Pakistani cuisine

Sri Lankan cuisine

British cuisine

The British Curry House

Balti curries

South East Asian cuisines

Indonesian cuisine

Malaysian cuisine

Thai cuisine

Other Southeast Asian cuisines

East Asian cuisines

Chinese cuisine

Japanese cuisine

Elsewhere

Curry addiction

Curry powder

Drinks accompanying curry

Non-alcoholic

Alcoholic

Health benefits

See also

References

Further reading

Curries around the world