Chicken tikka jalfrezi, pilau rice and a cucumber rhaita. Curry is the English description of any of a general variety of spiced dishes, best-known in Bangladeshi, Indian, Sri Lankan, Indonesian, Malaysian, Pakistani, 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. Dishes that are often classified as curries in Europe and America are rarely called curries in the native language. 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. ...
“Spiciness†redirects here. ...
This article is about the geopolitical region in Asia. ...
Location of Southeast Asia Southeast Asia is a subregion of Asia. ...
Map showing general definition of Asia-Pacific The term Asia Pacific or Asia-Pacific, sometimes abbreviated as APAC, generally applies to the littoral East Asia and South East Asia states that are near the Pacific Ocean, plus the states in the ocean itself (Oceania). ...
Tea leaves in a Chinese gaiwan. ...
Pan-Asianism is an ideology that Asian countries and peoples share similar values and similar histories and should be united politically or culturally. ...
The term Western world or the West (also on rare occasions called the Occident) can have multiple meanings depending on its context (i. ...
Curries around the world
The term curry is most likely an anglicized name for the Kari derived from the usage of "Kari" in the South Indian language Tamil to connotate any secondary dish eaten with rice.[1] In addition, curry leaves, known by the Tamil word 'Karuvapillai' (literally meaning black leaf) which is an aberration of 'kari-veppilai' in Tamiil or 'kari-veppila' in Malayalam or the Kannada word 'Karibevu' is used in various kinds of dishes common in South India made with vegetables or meat and usually eaten with rice.[1] The term curry (meaning a stew) was found in English before the arrival of British traders on the Subcontinent, and may simply have been applied by them to dishes which they thought resembled the stews they were used to. 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. In Kerala, though each curry has a specific name, generically any side dish is historically referred to as a 'curry'. Not all curries are made from curry powder; in India the word curry is heavily used in the southern part of India in languages like Tamil, while rarely used in the north.[citation needed] In the northern parts of India, most dishes involving lentils are called dal, or are referred to by a name specific to the spices used in the preparation. Meat or vegetable dishes are likewise given specific names that indicate the method of cooking, or the particular spices used. There is a particular north Indian and Pakistani dish which is given the name curry or khadi and utilizes yoghurt, ghee, and besan. Ironically, this particular dish is not well-known outside of Pakistan and India.[citation needed]. Bengali dishes called "Torkari" or vegetables stewed or 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 the root word for curry is "Kadahi" or Karahi," denoting the cooking vessel used in Indian kitchens. South India is a linguistic-cultural region of India that comprises the four Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the Union Territory of Pondicherry, whose inhabitants are collectively referred to as South Indians. ...
Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ...
Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ...
Kannada (ಕನà³à²¨à²¡ ) is one of the major Dravidian languages of southern India and one of the oldest languages in India. ...
South India is a linguistic-cultural region of India that comprises the four Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the Union Territory of Pondicherry, whose inhabitants are collectively referred to as South Indians. ...
Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ...
Mortal Kombat character, see Meat (Mortal Kombat). ...
Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ...
The English language is a West Germanic language that originates in England. ...
The term Western world or the West (also on rare occasions called the Occident) can have multiple meanings depending on its context (i. ...
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. ...
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). ...
Mortal Kombat character, see Meat (Mortal Kombat). ...
A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ...
Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...
Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghṛta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ...
Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ...
n. ...
Indian cuisines
Bengali cuisine -
Bengali cuisine includes a plethora of curries that are little known to the outside world. Authentic Bengali recipes are difficult to find outside of 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 have been devised to cook these meats. Mustard seeds are added to many recipes, so are poppy seeds and these are flavours highly unique to the Bengali curries. Like other Indian curries, Bengali curries differ from the later derived recipes in depending on the addition of spices and herbs, 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 cover 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. ...
Malayali cuisine -
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 Sadhya, 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 sadhya is customarily served on a banana leaf. The cuisine of Kerala (Malayalam:േകരളീയ പാചകൈശലി) is linked in all its richness to the history, geography and culture of the land. ...
Languages Malayalam (മലയാളം) Religions Hinduism, Islam, Christianity, Judaism, Related ethnic groups Dravidian people Brahui people Kannadigas Tamils Telugus Tuluvas Malayali or Malayalee(മലയാളി) is a name given to the inhabitants of the state of Kerala. ...
Kerala ( ; Malayalam: കേരളം; ) is a state on the Malabar Coast of southwestern India. ...
Bold textItalic text Binomial name Cocos nucifera L. For other uses, see Coconut (disambiguation). ...
Coconut Milk is a sweet, milky cooking base derived from the meat of a mature coconut. ...
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A Typical Onam Feast. ...
Papad (also papadam, poppadom, papadum, and appalam) is an Indian and Sri Lankan flatbread. ...
Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghṛta घृत sprinkled ) is a type of clarified butter important in Indian 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: അവിയലàµâ€) 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. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
Injipuli is a dark brown Keralite curry made of ginger, green chillies and jaggery. ...
Koottukari is a prominent dish in the Sadhya of Kerala. ...
Pickling in India is an ancient art and has been used to preserve food for thousands of years. ...
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 (ХабаровÑк) is the capital and largest city of the Khabarovsk Krai in Russia, some 30 km from the Chinese border, at 48°28′N 135°06′E 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. ...
Punjabi cuisine -
Punjabi cuisine is mainly based upon Wheat, Masalas (spice), pure desi ghee, with liberal amounts of butter and cream. There are certain dishes which are exclusive to Punjab, such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag). Tandoori chicken is a popular dish in Punjabi cuisine. ...
Punjab, 1903 Punjab Province, 1909 Punjab (Persian: ‎, meaning Land of the five Rivers) (c. ...
Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References: ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ...
“Spiciness†redirects here. ...
This article is about the South Asian people. ...
Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghṛta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ...
Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ...
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. ...
Tamil cuisine -
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. Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. ...
Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. ...
“Spiciness†redirects here. ...
...
Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ...
Binomial name Coriandrum sativum L. Percentages are relative to US RDI values for adults. ...
Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ...
Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
The chili pepper, or more simply just chili, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ...
Binomial name Piper nigrum L. 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 Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...
Binomial name Syzygium aromaticum (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ...
Genera Aframomum Amomum Elettaria The name cardamom (sometimes written cardamon) is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ...
Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) (sometimes written cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ...
Binomial name Foeniculum vulgare Mill. ...
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. ...
This article is about the seed. ...
Bold textItalic text Binomial name Cocos nucifera L. For other uses, see Coconut (disambiguation). ...
Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ...
Rosewater or rose syrup (Persian: Golâb Turkish: Gül suyu) is the hydrosol portion of the distillate of rose petals. ...
Binomial name Lens culinaris Medikus The lentil or masoor (Lens culinaris) is a brushy annual plant of the legume family, grown for its lens-shaped seeds. ...
A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ...
Dairy farm near Oxford, New York A dairy is a facility for the extraction and processing of animal milk (mostly from cows, sometimes from buffalo, sheep or goats) and other farm animals, for human consumption. ...
For the village on the Isle of Wight, see Freshwater, Isle of Wight. ...
A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ...
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. Indian cuisine is distinguished by its sophisticated use of spices, herbs, and the influence of the longstanding and widespread practice of vegetarianism within sections of the Hindu community in Indian society. ...
Indian cuisine is distinguished by its sophisticated use of spices, herbs, and the influence of the longstanding and widespread practice of vegetarianism within sections of the Hindu community in Indian society. ...
Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. ...
Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...
Roux (IPA: ) (pronounced like the English word rue) is a mixture of wheat flour and fat. ...
Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghṛta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ...
Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ...
Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ...
Binomial name Brassica nigra {{{author}}} Black mustard, Brassica nigra, is a plant of the family Brassicaceae. ...
Other South Asian cuisines
Pakistani cuisine -
- Further information: Punjabi 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 an elegant and synergetic blend between its dynamic historic past (Dating back over 4000 years, see History of Pakistan) and its rich contemporary culture. ...
Tandoori chicken is a popular dish in Punjabi cuisine. ...
n. ...
Bangladeshi cuisine -
- Further information: Bengali cuisine
Bangladeshi cuisine has considerable regional variations. A staple across the country however is rice and dhal. As a large percentage of the land in Bangladesh (over 80% on some occasions) can be under water, fish is a major source of protein in the Bangladeshi diet. The widely popular British curry dish chicken tikka masala was likely produced by Sylheti immigrants. 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. ...
Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ...
Dal can mean: Dal (or dhal) is a Sanskrit and Hindi term referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. ...
A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ...
A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
This article or section does not adequately cite its references or sources. ...
Shah Jalal Mazar (Tomb) Sylhet (Sylheti: Silôţ; Bengali: সিলেট, Sileţ, formerly Srihôţţo) is a major city in north-eastern Bangladesh. ...
Sri Lankan cuisine -
Sri Lankan cuisine mostly consists of rice and curry meals. The cuisine of Sri Lanka draws influence from that of India, as well as colonists and foreign traders. ...
Rice and curry is effectively the national dish of Sri Lanka. ...
British cuisine - Further information: British cuisine and Anglo-Indian cuisine
In British cuisine, the word curry was primarily used to denote a sauce-based dish flavoured with curry powder, a paste variant 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. British cuisine is shaped by the countrys temperate climate, its island geography and its history. ...
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. ...
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 Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ...
Binomial name Allium sativum 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 chili in India - chili plants had only been introduced into India around late 15th century and at that time was 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] 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 Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ...
Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ...
The chili pepper, or more simply just chili, 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 Isabella Mary Mayson (March 12, 1836 - January 1865), universally known as Mrs Beeton, was the principal author of Mrs Beetons Book of Household Management and is the most famous cookery writer in British history. ...
Published in 1861, Mrs Beetons Book of Household Management was a guide to all aspects of running a household in Victorian Britain. ...
The popularity of curry in the general public was enhanced by the invention of 'Coronation chicken' to commemorate the coronation of Queen Elizabeth II in 1953. Curry sauce 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. ...
1953 (MCMLIII) was a common year starting on Thursday. ...
CHiPs is an American television series through Metro-Goldwyn-Mayer Studios running on NBC from September 15, 1977 to July 17, 1983. ...
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.[original research?] 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 city 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] Bengal (Bengali: বঙà§à¦— Bôngo, বাংলা Bangla, বঙà§à¦—দেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ...
East Pakistan was a former province of Pakistan which existed between 1955 and 1971. ...
1971 (MCMLXXI) was a common year starting on Friday. ...
Shah Jalal Mazar (Tomb) Sylhet (Sylheti: Silôţ; Bengali: সিলেট, Sileţ, formerly Srihôţţo) is a major city in north-eastern Bangladesh. ...
1998 (MCMXCVIII) was a common year starting on Thursday of the Gregorian calendar, and was designated the International Year of the Ocean [1]. // Coated in ice, power and telephone lines sag and often break, resulting in power outages. ...
2003 (MMIII) was a common year starting on Wednesday of the Gregorian calendar. ...
This article is about the capital of England and the United Kingdom. ...
Glaswegian redirects here. ...
Punjab, 1903 Punjab Province, 1909 Punjab (Persian: ‎, meaning Land of the five Rivers) (c. ...
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. ...
For the band, see 1990s (band). ...
This article or section does not adequately cite its references or sources. ...
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 There are Michelin-starred establishments serving authentic Indian food in Britain. There have been Indian restaurants in Britain for many years. New York City 2006 First Michelin Red Guide for North America The Michelin Guide (Le Guide Michelin) is a series of annual guide books published by Michelin for over a dozen countries. ...
Many British people regard "going for a curry" as a satisfying outing. 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 Health and safety 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.
This cuisine is characterised 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, 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.
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.
- Korma/Kurma - mild, yellow in colour, with almond and coconut powder
- Curry - medium, gravy-like sauce
- Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
- Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.
- Rogan Josh (from "Roghan" (oil) and "Gosht" (meat)) - medium, with tomatoes
- Bhuna - medium, thick sauce, some vegetables
- Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). In the North of England this dish often also contains pineapple.
- Madras - fairly hot curry, red in colour and with heavy use of chilli powder
- Pathia - generally similar to a Madras with lemon juice and tomato purée
- Jalfrezi - onion, green chilli and a thick sauce
- Vindaloo - this is generally regarded as the classic "hot" restaurant curry, (although a true Vindaloo does not specify any particular level of spiciness).
- Phaal - extremely hot. Some UK curry houses also make a hotter version called tindaloo.
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 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) although it is also seen as a variant on the traditional Punjabi dish of butter chicken. Korma, also spelt qorma or kurma, is a mild curry 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. ...
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. ...
Coconut Milk is a sweet, milky cooking base derived from the meat of a mature coconut. ...
This article refers to the plant. ...
Rogan Josh is a tomato/red pepper based lamb curry dish. ...
A ghoust is a type of Pakistani or Indian curry dish made from lamb. ...
A Parsi (Gujarati: PÄrsÄ«, IPA: ), sometimes spelled Parsee, is a member of the close-knit Zoroastrian community based in the Indian subcontinent. ...
Binomial name Ananas comosus (L.) Merr. ...
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. ...
Vindaloo also called Vindalho or Vindallo is a popular Indian dish. ...
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. ...
This article or section does not adequately cite its references or sources. ...
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. ...
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. ...
The city from above Centenary Square. ...
Motto (French) God and my right Anthem God Save the King (Queen) England() – on the European continent() – in the United Kingdom() Capital (and largest city) London (de facto) Official languages English (de facto) Government Constitutional monarchy - Queen Queen Elizabeth II - Prime Minister Tony Blair MP Unification - by Athelstan 967 Area...
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') Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. ...
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. ...
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—姜), 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 Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ...
Shrimp Paste is often used as a condiment in many Southeast Asian dishes 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. ...
Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) (sometimes written cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ...
Binomial name Coriandrum sativum L. Percentages are relative to US RDI values for adults. ...
Coconut Milk is a sweet, milky cooking base derived from the meat of a mature coconut. ...
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. The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ...
Malaysian curries typically usecurry 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 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 chilli 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 chillis while green curries use green chillis. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. Yellow curries normally contain potatoes. Yellow curry is also called gaeng curry (by various spellings), of which a word-for-word translation would be "curry curry". This is because it is the one category of Thai curry that really is curry, and is adapted from Indian cuisine. 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). ...
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. ...
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—姜), 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. ...
Coconut Milk is a sweet, milky cooking base derived from the meat of a mature coconut. ...
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¸‚ียวหวาน) is one of the spicier variations of curry. ...
Yellow curry is one of three major kinds of curry commonly used in Thailand, which are named for their color. ...
Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ...
Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) (sometimes written cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ...
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. This article or section does not adequately cite its references or sources. ...
Japanese cuisine -
Japanese curry (カレー, karē in Japanese) is one of the most popular dishes in Japan, where many people eat it two or three times a week according to some surveys. It is usually thicker, sweeter, and not as hot as its Indian equivalent. It is usually eaten as karē raisu — curry, rice and often pickles, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. Curry (カレー 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 categorised 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. 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...
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 (: 大日本å¸åœ‹é™¸è» Shinjitai: 大日本å¸å›½é™¸è» Dai-Nippon Teikoku Rikugun) was the official ground based armed force of Japan from 1867 to 1945 when it was Imperial Japan. ...
The Imperial Japanese Navy (IJN) (: 大日本å¸åœ‹æµ·è» Shinjitai: 大日本å¸å›½æµ·è» or æ—¥æœ¬æµ·è» Nippon Kaigun), officially Navy of Empire of Greater Japan, also known as the Japanese Navy or Combined Fleet was the Navy of Empire of Japan from 1869 until 1947, when it was dissolved following Japans constitutional renunciation of the use of force...
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, beef, pork 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 it's chicken.[9] 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 satellite APPLE. For the fruit apple, see Apple. ...
This article or section does not cite its references or sources. ...
For other uses, see Beef (disambiguation). ...
Two halves of pork being delivered Pork is the culinary name for meat from pigs. ...
This article or section does not adequately cite its references or sources. ...
This article or section does not cite its references or sources. ...
Osaka ) is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū. The city is the capital of Osaka Prefecture. ...
This article is about the prefecture. ...
Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-karē (カツカレー). Korokke (コロッケ) are also a common topping. Typical Japanese Tonkatsu, served in Seoul, Korea. ...
Korokke (Japanese: コãƒãƒƒã‚±) 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. Tempura Udon Udon (Hiragana:ã†ã©ã‚“; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wÅ«dÅng, sometimes çƒå†¬éºµ, wÅ«dÅngmià n) is a type of thick wheat-based noodle popular in Japanese cuisine. ...
A cook making hand-pulled noodles. ...
Curry bread (カレーパン karē pan) is a popular Japanese food. ...
Curry bread (カレーパン karē pan) is a popular Japanese food. ...
Percentages are relative to US recommendations for adults. ...
Elsewhere Other countries have their own varieties of curry, well known examples include: 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. ...
Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ...
Kare-kare is a Philippine stew or curry. ...
Béchamel 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 Béchamel 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. ...
In Trinidad and Tobago and Guyana curry is a very popular dish among the Caribbean communities. The indentured servants that were brought over from India by the British, brought this dish, as well as their culture, to the West Indies. An Indentured Servant (or in the U.S. bonded labourer) is a labourer under contract to work for an employer for a specific amount of time, usually seven to eight years, to pay off a passage to a new country or home. ...
Cambodia, Hawaii, the United States, Myanmar, mainland China, South Korea, Singapore and Vietnam also have their own versions of curry. This article or section does not cite its references or sources. ...
...
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.[1] 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. Korma, also spelt qorma or kurma, is a mild curry that originated in India and is often made with yoghurt sauce, cream, or nuts. ...
// Runners high redirects here. ...
Addiction is a chronic or recurrent condition proposed to be precipitated by one or more of the following: genetic, biological/pharmacological and social factors. ...
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 pasty liquid sauce of combined spices and ghee (clarified butter), butter, palm oil or coconut milk. 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. ...
Masala (also known as massala) is a term used in Indian cuisine to describe a mixture of many spices. ...
The flag of British India British India, circa 1860 The British Raj (Raj in Hindi meaning Rule; from Sanskrit Rajya) was the British rule between 1858 and 1947 of the Indian Subcontinent, which included the present-day India, Bangladesh, Pakistan, and Burma (Myanmar), whereby these lands were under the colonial...
Masala (also known as massala) is a term used in Indian cuisine to describe a mixture of many spices. ...
Drinks with Curry
non-alcoholic Lassi is a yogurt based drink with curry. A cool glass of Lassi Lassi is a traditional South Asian beverage, originally from Punjab, India, made by blending yogurt with water, salt, and spices until frothy. ...
Tea Hot or iced tea is often drunk with curry. Tea leaves in a Chinese gaiwan. ...
Cola is also a widely drunk drink with curry. Several different brands of cola. ...
alcoholic Lager is very popular with curry, particularly in the United Kingdom 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. ...
Wine is increasingly popular with curry especially amongst those that seek something refreshing and alcoholic without the excess injected gas of a lager. Wine for Spice[10] produced a range of refreshing wines developing on the cold lager with a curry concept. The Charmat method naturally second-fermented semi-sparkling wine is recommended lager cold but unlike a lager the gas is natural. Lager has carbon dioxide injected into it producing larger bubbles than through second fermentation. A glass of red wine This article is about the alcoholic beverage. ...
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 is a chemical compound composed of one carbon and two oxygen atoms. ...
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 chilli heat. 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. ...
Tannins are astringent, bitter-tasting plant polyphenols that bind and precipitate proteins. ...
Oak chips can be used in the brewing process of beer, wine, cider and mead. ...
Functional group of an alcohol molecule. ...
The sweetness of a wine is defined by the level of residual sugar (or RS) in the final liquid after the fermentation has ceased. ...
The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ...
See also Rice and curry is effectively the national dish of Sri Lanka. ...
The Cuisine of Trinidad and Tobago is indicative of the blends of Indian, Amerindian, European, African, Creole, Chinese and Lebanese gastronomic influences. ...
References For the Manfred Mann album, see 2006 (album). ...
December 12 is the 346th day (347th in leap years) of the year in the Gregorian calendar, with 19 days remaining. ...
For the Manfred Mann album, see 2006 (album). ...
December 12 is the 346th day (347th in leap years) of the year in the Gregorian calendar, with 19 days remaining. ...
For the Manfred Mann album, see 2006 (album). ...
December 12 is the 346th day (347th in leap years) of the year in the Gregorian calendar, with 19 days remaining. ...
For the Manfred Mann album, see 2006 (album). ...
December 12 is the 346th day (347th in leap years) of the year in the Gregorian calendar, with 19 days remaining. ...
External links
Further reading - K.T. Achaya. A Historical Dictionary of Indian Food (Delhi: Oxford University Press) 1998
- Indian Food: A Historical Companion. (Delhi: Oxford University Press) 1994
- David Burton. The Raj at Table (London: Faber & Faber) 1993
- E.M. Collingham. Curry: A biography (London: Chatto & Windus) 2005
- Madhur Jaffrey. An Invitation to Indian Cooking (London: Penguin) 1975
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