Where Does The Word Curry Come From?

When I was a kid I was always confused by the word “curry” because my non-Indian friends used it in a way that didn’t make any sense to me. They called everything from a dry potato saute with spices, to soupy lentils, to chicken in a cream sauce “curry.” Indians usually only use the word “curry” when they are speaking English and then only when referring to something with a sauce or gravy, rather than a spice. Curry is a word invented by the British back when they ruled India. It is the anglicized version of the Tamil word kari, meaning sauce and is now commonly used to describe almost any food of South Asian origin. Over the years as I’ve introduced more and more friends to Indian food, and translated the traditional Indian names into English, I’ve found myself using the word “curry” more and more. It is useful as an English translation for the word masala (meaning a mix of spices).

It just made more sense to people new to Indian food. I no longer get upset about the term, but embrace it instead. The word curry invokes an image of warm, spicy, delicious food. And since language is ever changing, I’m okay with accepting the word into my vocabulary. I’ve found that most people who are new to Indian food use the word curry as they are learning about the cuisine but switch to the authentic names of foods as they become more familiar with it.

What more can I ask for? Indian spice merchants are said to have invented the well known curry powder for British colonial personnel returning to Britain. The closest thing to the store bought “curry powder” that is commonly used in the Indian kitchen is the garam masala.

There are many other spice mixtures available in Indian (and Indian stores) that can also be called curry powder, but if you have to guess what someone means by curry powder, garam masala is a safe bet. Garam means warm or hot, and masala means a mixture of spices. This spice mixture is not about spicy heat from chili but more about the warmth and complexity created by blending various spices.

There is no set recipe for a garam masala, it varies greatly depending on region and personal preference. My mom doesn’t use garam masala. She likes to just use a blend of half cumin and half coriander seed powder and add in other dry spices and fresh ingredients like ginger, garlic and cilantro as she cooks. So when I set about trying to find a garam masala I didn’t have an old family recipe to refer to.

1. I experimented a lot.
2. I started with store bought versions but was never happy with them.
3. Then I started blending my own.
4. Cumin, cinnamon, cardamom, black pepper and cloves are the backbone of most garam masalas.
5. So I started with a basic version with just a few spices.
6. That first batch was okay, better than store bought but I wasn’t completely happy.

Over the last couple years, I’ve worked out a recipe that I really like. I like to throw in a lot of different spices because I like the complexity. I’ll probably still keep fiddling with it, because that’s me! But here’s my current recipe. Feel free to experiment with your own set of spices. A versatile spice mixture used in many Indian dishes, garam masala is known to some as “curry” Prep Time 10 mins Cook Time 0 mins Total Time 10 mins Course Spice Mixtures Cuisine Indian Servings 40 Calories 4 kcal

¼ cup cumin seeds 2 tbsp coriander seeds 1 tsp cardamom seeds remove the green shell and use just the black seeds 1 tbsp black peppercorns 1 tsp cloves 1 to 2 dried red chilies 2 inch piece of cinnamon stick 3 bay leaves 1 star anise 1 tsp fennel seeds ½ tsp nutmeg

Toss all the spices onto a dry pan and heat over medium heat. Stir often. Heat until you start to smell the aroma of the spices and they start to turn golden brown about 5 minutes. Watch very carefully that the spices don’t burn. Constant stirring is important. Once the spices are toasted, separate out the nutmeg. Use a microplane or fine grinder to grate the nutmeg. (You can toss it into the spice grinder but every time I do, it makes so much noise that I’m afraid my grinder will break so I just grate the nutmeg separately and add it in later). Grind the the rest of the spices using either a spice grinder, clean coffee grinder or morter and pestle. Add in the grated nutmeg. Mix well.

Serving: 5 g Calories: 4 kcal Sodium: 1 mg Potassium: 17 mg Vitamin A: 10 IU Vitamin C: 0.1 mg Calcium: 10 mg Iron: 0.5 mg Keyword garam masala, spices

Where did curry originally come from?

Curry, (from Tamil kari: ‘sauce’), in Western usage, a dish composed with a sauce or gravy seasoned with a mixture of ground spices that is thought to have originated in India and has since spread to many regions of the world. The foundation of many Indian curries is a mixture of onion, ginger, and garlic.

Who invented the name curry?

Where does the word curry come from? – Although the British coined the term curry it probably comes from the Portuguese in India in the 15 th century. They described broths that were poured over rice as ‘carrie’ or ‘caril’. Words adapted from south Indian languages.

1. Starting in the 18 th century, many Indian dishes were adapted to suit the British living in India.
2. These spiced dishes, invariably with a thick sauce or gravy, were lumped together under the heading of curry.
3. It was not a concept well recognised by the Indians who preferred their own style of Indian cooking.

Each dish also had its own specific name, relevant to the ingredients or spices used and its preparation.

Whenever the British moved from India to other posts or positions in distant colonies, they took their curries with them. And they took them to Britain when they returned home, often with Indian cooks who knew how to make them.

Labourers from India also accompanied the British all around the world. And when Indians travel, they take their food culture with them. Above all they tried to cook the dishes they knew from home, substituting their Indian ingredients for local ones. And so their much-loved recipes evolved. Particularly when those workers married into the local families of their new home. They created a sort of Indian fusion cooking of their respective cuisines. Many of these dishes are still cooked today, in South Africa, Trinidad, Malaysia, the list goes on.

Is curry Indian or African?

What is Curry? – In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It’s served rice, most popularly Basmati rice, and contains many different kinds of spices. Depending on what your recipe calls for, you could have a mild curry or a curry that’s super spicy.

Is curry a British thing?

In South Asia, the word curry doesn’t really describe much, but is rather an anglicised version of an indigenous word which doesn’t mean ‘curry’. – Curry is inextricably linked with the Indian Subcontinent, or South Asia. The word was invented by the British however, when India was under colonial rule.

According to one account, ‘Curry’ is the anglicised version of the Tamil word, which means a sauce or gravy, instead of a spice. Nowadays, curry has come to mean any number of things to the English-speaking world. Lentil soup, chicken cooked in a creamy sauce, even spiced sauteed potatoes, are all referred to as curries.

In the subcontinent though, you’d be hard pressed to find any of these dishes referred to in this way. For people who grew up with the original cuisine, this may be off-putting. The English usage of curry is not far in meaning from the word ‘ Masala ‘, meaning a mix of ground spices.

In its modern usage, curry is probably best compared to ‘ salaan ‘ in Urdu and Hindi, which means ‘gravy’. Apocryphal tales suggest that the common yellow curry powder we consider as curry today, was actually invented by Indian spice merchants who sold a less hot version of ‘Garam masala’, or spice mix to returning British colonials.

In South Asia, ‘ Karhi patta’ or, form a crucial ingredient in innumerable dishes, and are particularly essential to dishes like or ‘ Kadhi ‘. Often consumed with rice, the gravy-heavy dish features vegetables, gram chickpea flour-based sauce, and yoghurt.

1. Garam means warm or hot, while masala means a ground mixture of spices.
2. There is no fixed recipe for garam masala within any South Asian country, with tastes varying from family to family, and between different regions.
3. In her book, Curry: A Tale of Cooks and Conquerors, food historian Lizzie Collingham relates the earliest misunderstanding that gave rise to the modern-day understanding of ‘curry’.

In the early 1500s, when the Portuguese first captured Goa, in southern India, they inquired about food being eaten by the locals. They were told something that sounded like “Khari” or “Caril”. Collingham says that at the time, the word likely referred to both the spice and the sauce.

Dark history How did dishes like Biryani and ‘vindaloo’ go from being local delicacies, to high-demand dishes around the world? When the East India Company (known as the British East India Company after 1707) came to India around 1600, the British Empire was introduced to Indian cuisine by local cooks.

Sticking the vague label “curry” on the dishes, they would eventually appropriate it and make it more palatable – or from an Indian perspective, more bland – before sending it home. Two hundred years later, curry was a landmark of the British diet, regularly featured in cookbooks at the time.

For instance, an 1861 bestseller, called Mrs Beeton’s Book of Household Management, instructs its users to make a cream-heavy stew with apples, meat and pre-packaged curry powder. For Indians today, this was a form of cultural appropriation at best, and deep economic exploitation at worst. India, they believe, could have headed its own spice empire with the incredible variety and diversity in food it has always enjoyed.

In a peer-reviewed article published in Frontiers: A Journal of Women Studies, Susan Zlotnick that the British empire took away one of India’s most valuable assets, possibly in order to “neutralise the threat of the Other by naturalising the products of foreign lands” for Victorian women.

1. In the process, a lot of the cultural nuances and diversity that came with it were lost.
2. For much of history, curry was as spicy as local peppers.
3. In some ways, that helped the dish.
4. For instance, when the Portuguese arrived in India, they brought peppers with them from the Americas, which were a big hit.

Since then, South Indian food has traditionally been much more spicy than north Indian cuisine. In Kashmir for instance, a sweeter and milder native pepper is used. But this form of cultural transfer was not always peaceful, and sometimes it came at a heavy cost.

• For instance, after the British Empire ended the practice of slavery in 1833, they had to contend with major labour shortages throughout their plantations worldwide.
• While initially freeing over 800,000 African slaves with the abolition of slavery, the British Empire would go on to press nearly 1.5 million South Asians into indentured labour in the Caribbean islands and South Africa.

In spite of this dark episode of history, each of these regions has come up with their own take on ‘curry’, giving rise to new delicious foods and a richer culture. In the Caribbean today, one of the most popular dishes is goat meat and chickpea curry, served with roti (flatbread).

Is curry Indian or Jamaican?

Indian Curry – While the dish now known as curry hails from India, the word itself―and many of the spices we consider curry powder today―is a British one. The Indian spice blend known as Garam Masala is what is typically used in Indian recipes, featuring cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns,

1. The internationally known curry powder, on the other hand, typically contains ingredients such as cumin, coriander, turmeric, and ginger.
2. The difference between Indian curry and other types of curry is the type of heat it produces: Indian curry usually offers a deep, warm flavor, while other curries are spicier.

There are many types of Indian curry, from chicken curry to vegetable curry.

Why do foreigners call Indian curry?

Curry has been used as a blanket term for any gravy-based dish (Representative Image) There is a war brewing on social media over a simple word: curry. Over the last few days, several people have offered their take on whether or not the term “curry” has racist overtones – as suggested by an Indian-American food blogger.

According to Sky News, it all began when food blogger Chaheti Bansal, 27, shared an Instagram video earlier this year urging people to “cancel the word curry” since it has its roots in British imperialism. Ms Bansal, who lives in California, said in her now-viral video that the term “curry” has been misused in the West to describe any dish made on the Asian subcontinent.

Curry is an umbrella term “popularised by white people who couldn’t be bothered to learn the actual names of our dishes,” she said. Curry has often been named as one of Britain’s favourite dishes. It has long been used as a blanket term to describe any South Asian dish with gravy or stew – but as an associate professor at the University of Vermont points out, the word “curry” itself does not exist in any South Asian language.

1. The word curry does not exist in any South Asian language to my knowledge,” said Professor Morgenstein Fuerst to NBC News,
2. Curry is one of these words that most historians attribute to the British bad ear.” There are different theories on the word’s origin, but the most popular says that British colonisers misheard the Tamil word “kari”.

British officers in 1850s India started labelling all desi dishes as curry as a way to avoid learning their different names of regional dishes, said Ms Fuerst. The controversy over curry has divided social media – with some agreeing with Chaheti Bansal’s take on the issue and others in vehement opposition to it.

Serious Indian food writers have been saying this for 50 years. — ed simnett (@simnett) August 10, 2021 If the word ‘curry’ is now deemed to be racist, then I need to leave this planet with immediate effect. pic.twitter.com/T9c5Lvepqg — Piers Morgan (@piersmorgan) August 10, 2021 Haha i think where she was coming from was this: people seem to always generalise indian liquid-based dishes as ‘curry’ and that she probably just wanted people to be more specific about the variation.

Almost as if people call all Italian carb-based dish as just pasta. — Kazim K (@kazimkzz) August 10, 2021 “As a person of Indian heritage, curry is not and will never be racist,” said one Twitter user. As a person of Indian heritage, curry is not and will never be racist, just absurd 🤦🏽‍♂️ I’m pretty sure anyone with half a braincell would agree.

• Nakul (@NakulX) August 10, 2021 “I also hate too much usage of curry word as all-encompassing term,” another countered.
• I also hate too much usage of curry word as all encompassing term.
• Negative stereotype created by British colonialism.
• Https://t.co/KBDibNWVVc — krishan (@YeoKrishan) August 10, 2021 Cyrus Todiawala, the Indian chef behind Cafe Spice Namaste, has dismissed Ms Bansal’s claim.

According to the Express, Mr Todiawala insisted the word “curry” is not racist but said that lack of “information” about the diversity of Indian cuisine has led to its widespread usage. Where do you stand on this debate? Let us know using the comments section.

Is curry Irish or Scottish?

Origins – The most numerous and well-known sept of Ó Comhraidhe is that of Thomond with their centre in County Clare, There was a little-known sept of O’Curry in the barony of Kerricurrehy in Cork, where the name is now often found as Corry, This Cork sept may have been a branch of the main Thomond sept.

They are recorded as a sept of Corca Laoighe and the name is found also in Kerry, presumably as a result of migration. In addition to the main sept of Ó Comhraidhe another of the same name was located in County Westmeath, where they were Chiefs of Moygoish. Curristown, to which they gave their name, (now known as Belmont) is testimony to their power and significance in that area.

In Ulster, many of the name Curry are of Scottish ancestry. There is a rule of thumb that says Currie is Scottish while Curry is Irish in origin, but the spellings have been so interchanged that the rule counts for little. In Scotland Currie can be a variant of Corrie,

1. It can also be an Anglicised form of the Gaelic MacMhuirich, ‘son of Murdoch’.
2. One family of this surname, Clann MacMhuirich, was produced hereditary bards to chiefs of Clan Donald and Clan MacDonald of Clanranald, and claim descent from the thirteenth-century Irish poet Muireach Alhanach,
3. In mid-nineteenth-century Antrim the main concentration of the name was found to be to the north of Ballymoney in the barony of Carey.

In a final twist to the history of the name in Scotland, many Curries of Arran, Kintyre and the Isles were originally MacCurdys The name Corry is usually Ó Corraidh (or Ó Corra) and in modern times is often abbreviated to Corr. However, when found in Clare, it is probably a variant form of Ó Comhraidhe – O’Curry and as we have seen already, Corry is a known variant of Curry in Cork.

In Ulster, the names Corr, Corry and Curry are numerous. There they can be of more than one origin. The majority no doubt are Ó Corra, descended from the sept of that name located in the Tyrone-Fermanagh country and numerous in central Ulster in the seventeenth century as the Hearth Money Rolls show. Many of the Corrs of Tyrone and Londonderry are, however, descended from the Gilla Corr, mentioned in the Annals of Ulster (1186), whose son is perpetuated in the townland of Ballykilcurr, near Maghera.

One of the Anglicised forms of Mac Gothraidh – a branch of the MacGuires of Fermanagh, and most usually found as McCaffrey – is MacCorry, often without the prefix Mac; others are MacCorry and Godfrey. Mac Corra, too, has been noted in Ulster but this is possibly a modem form of Mac Gothraidh.

Both O’Cor and MacCor occur in the Armagh Hearth Money Rolls, O’Cor being the more numerous there. The prevalence of the name Corry in Counties Waterford and south Tipperary in the seventeenth century might suggest that some of the O’Currys of Thomond migrated but this theory is not borne out by numerous mediaeval records which show that people called Cor and Corre were established in Counties Tipperary and Kilkenny as early as 1270 (Richard Corre was Bishop of Lismore from 1279 to 1308): this may well be an unidentified Norman name unrelated to Curry, for migration from Thomond to Ormond was unusual, though not unknown, before the fourteenth century.

However, in the mid 17th century at the time of Oliver Cromwell’s campaign in Ireland, one of the major landowners in south Tipperary (Clonmel) was a John Corr of Toberhanny. He is said to be descended from a Norman family Corre, that came to Ireland in 1171 at Crooke, Co.

1. Waterford with King Henry II of England, alongside Theobald FitzWalter, later to become Butler, Earl of Ormonde,
2. In 1650 John Corr and 141 retainers were given the option ‘To Hell or to Connaught’, In other words, either be transplanted to Connaught or face death and eternity in hell.
3. It is said that John Corr was a close ally of the Butler’s of Ormonde.

When he was dispossessed of his lands he sought refuge with the Ormondes. When Ormonde regained control of his lands he rewarded John Corr with grants of land for his allegiance. Instead of lands at Toberhanny, he was given land at Cuffesgrange, Co. Kilkenny.

How did Jamaicans get curry?

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1. (CNN) — In 2019, ubiquitous Japanese curry house chain CoCo Ichibanya restaurant announced plans to bring its popular “curry rice” to in 2020.
2. It might seem counter-intuitive to eat CoCo Ichibanya’s relatively mild, sweet in the land of curry.
3. But the move underscores the sheer variety and complexity of curry – a word that’s long been misunderstood.

Related content

• Curry is not a single spice, nor is it related to the namesake curry tree (though the leaves are used in many dishes in India).
• The catch-all umbrella term refers to a “spiced meat, fish or vegetable stew,” either freshly prepared as a powder or spice paste or purchased as a ready-made mixture,” writes Colleen Sen in her book “.”
• According to Sen’s book, the word curry most likely comes from a misunderstanding of the southern Indian word “kari,” which “denoted a spiced dish of sauteed vegetables and meat.”
• “In the 17th century, the Portuguese took the word to mean a ‘spiced stew’ over rice and ‘kari’ eventually became ‘caril’ or ‘caree’ in Portuguese, then ‘curry’ in English,” Sen tells CNN Travel.
• Curry, which is thought to have originated as early as 2500 BCE in what is modern-day Pakistan, has since evolved into a truly global food, having traveled the world through colonization and immigration, indentured labor, trade and entrepreneurship.
• Today, curry is everywhere, from chicken tikka masala in the UK to fiery green curry in Thailand, kare raisu in Japan and curry goat in Jamaica.
• “I don’t think there’s a place in the world that doesn’t have some kind of curry,” says Sen.
• If you’re a curry lover, follow your cravings around the world by heading to these 12 destinations:

Butter chicken curry with basmati rice and limes. Shutterstock is incredibly diverse and complex, with local specialties and traditions varying from state to state and community to community. It’s impossible to sum up India’s various “curries” in a few lines.

But if there’s one dish that can be found on menus across the country, it’d be murgh makhani – better known around the world as butter chicken. This famous dish – created by chef and restaurateur Kundan Lal Gujral in New Delhi in 1948 – stars yogurt-marinated chicken baked in a tandoor oven, then smothered in a rich creamy sauce of tomatoes, onions and spices.

Vindaloo is another famous export and a must-try when in its hometown of Goa. Derived from the Portuguese phrase, “vinha d’alhos” (meaning meat marinated in garlic and wine vinegar), this hot and spicy dish is traditionally made with pork, vinegar, tomato, onion, red chillies, garlic and a complicated spice mix.

Other delicious curry dishes include: Fragrant, creamy korma (a once imperial Mughal dish made with a yogurt sauce, turmeric and nut paste); rogan josh (an aromatic curry usually made with slow-cooked lamb or mutton); sweet and sour dhansak lentil curry from the Parsi community; chickpea-centric chana masala (masala meaning “a mix of ground spices”); peppery saag with mustard greens from northern India; maacher jhol fish curry from West Bengal; and warming rajma masala from the Punjab region.

Related content Japan’s thick and mellow curry usually features chunks of stewed beef, onions and carrots over a bed of rice. JNTO

1. Typically mild and thick, Japanese curry, kare raisu, is eaten across the country and even considered a de facto national dish, alongside ramen.
2. “In a survey, the Japanese named curry rice as one of their three favorite home-cooked dishes, while Japanese schoolchildren voted it the best meal served in the lunch program,” says Sen.
3. “It is the Japanese version of comfort food, with no pretensions to class or elegance.”
4. Curry has a long history in the country, thought to have been introduced by British officers and merchants in the 1800s.
5. “At the beginning of the Meiji Era (1868-1912) Japanese ports were first opened to foreigners,” explains Sen.
6. “The Japanese military wanted to encourage meat consumption as a way of building up the strength of Japanese youth, and curry with rice was an ideal way to incorporate vegetables, rice and meat into one inexpensive yet substantial meal.”

Related content

• Usually cooked with pre-made spice mixes or curry roux, Japan’s thick and mellow variation usually features chunks of stewed beef, onions and carrots over a bed of rice.
• Some curry blends, such as the popular Vermont Curry, also incorporate honey and grated apple to add sweetness.
• Another common incarnation of curry in Japan is the ever-satisfying katsu karē, a hearty dish of crispy fried pork cutlets (called tonkatsu) and a thick, brown gravy over rice.
• “Japanese curry is very interesting to me – it’s the antithesis of Japanese food, which is so elegant and beautifully presented,” adds Sen.

“The curry is just a mess of brown sauce, but the Japanese just love it. It’s the epitome of home cooking.” A plate of Jamaican curried goat, served with traditional rice and peas. Shutterstock

1. In the Caribbean, curry is particularly prevalent in former British colonies such as Jamaica, Saint Kitts and Nevis, Guyana and Trinidad and Tobago.
2. The arrival of curry in the region can be traced back to the mid-1800s, after the British Empire abolished slavery in 1833 and freed more than 800,000 African slaves around the world.
3. Since liberated slaves were no longer willing to work on sugar cane plantations, the British enlisted indentured laborers from the Indian subcontinent – India, Pakistan, Bangladesh, Bhutan, Maldives, Nepal and Sri Lanka – to make up for the labor shortage.

According to Sen’s book, 1.5 million Indians migrated to other parts of the British Empire between 1834 and 1917, including 114,000 to Trinidad and Tobago and 36,000 to Jamaica.

• The mass migration resulted in an influx of new cooking techniques, ingredients and dishes, including curry.
• In Trinidad and Tobago, curry has “become a symbol of national identity” over the past two centuries.
• Curry dishes commonly feature crab, shrimp, duck, chickpeas, potatoes – and lobster for celebrations – as well as cumin-heavy sauces and roti on the side.

“In Trinidad, they use different spices based on what they have,” says Sen. “So you see a lot of cumin, coriander, fenugreek and turmeric in a typical Trinidadian spice mixture.” Likewise, in Jamaica, a mix of British and Indian influence gave rise to a localized variety of curry goat – the island’s most popular curry dish.

1. During the fourth century, Indian traders and Buddhist missionaries are thought to have disseminated spices and herbs like tamarind and garlic, shallots, ginger and lemongrass across Southeast Asia.
2. Later, in the 16th century, the Portuguese introduced chilli peppers – now a staple ingredient in,
3. Over time, Thai people incorporated these ingredients into their own dishes, which gave rise to the country’s famously aromatic, spicy curries.

Often made with coconut milk, Thai curry dishes vary across the country. Generally speaking, you’ll see more drier varieties up north and wetter variations in central Thailand and down south, where coconut milk is more common.

• Thai curries (or “gaeng” in Thai) come in a stoplight of colors – red, yellow and green – and strive to strike a balance between sweet, sour, salty and spicy.
• Setting them apart, Thai curries typically contain fermented shrimp paste, as well as lemongrass and palm sugar.
• Of course, Thailand has more than just three types of curries – these are just the basics.
• Look for ultra-fiery khua kling dry beef curry from southern Thailand; rich, peanutty massaman curry that’s common near the border with Malaysia; and panang curry, a slightly sweeter, milder variation of red curry, and dozens more.

Related content Parippu, or dhal curry, is a staple in any Sri Lankan restaurant or household. Mark Wiens/cnn

1. As a major link along ancient spice trade routes and a former British colony, Sri Lanka has a long relationship with curry.
2. “In the 19th century, the British established tea, cinnamon, rubber, sugar, coffee and indigo plantations on the island and brought in thousands of indentured laborers from Tamil Nadu to work on them,” explains Sen.
3. In addition, the island is also home to millions of Sinhalese people, an ethnic group who emigrated from northern India thousands of years ago.
4. Thanks to influences from both the Sinhalese and southern Indian communities, curry comes in a rainbow of colors, from bright yellow to creamy white, bright red and rich brown.
5. Though flavors vary widely, curries often make use of ingredients like coconut milk, tamarind, Maldivian fish, green chili, mustard seed, coriander and cumin.
6. Among the many types of curries, look for popular varieties like parippu (dhal curry), polos (green jackfruit curry), rich red kukul mas (chicken curry), white chicken curry (usually made with aromatic lemongrass and pandan leaves) and ambul thiyal (sour fish curry).
7. To get the lay of the culinary land, sit down for “rice and curry.”
8. This staple Sri Lankan meal includes rice, at least one curry, and anywhere from four to 12 side dishes of chutney, pickles and sambol (spicy condiments).
9. A few bites in and you’ll be thankful for the rice – can be gut-scorchingly spicy.

Tarka dal, one of many delicious curry dishes on offer in Pakistan. Shutterstock

• Established in 1947 following the end of British colonial rule and the violent partition of India, Pakistan sees strong influences from the Mughals (a Muslim dynasty that ruled India from the early 16th to the mid-18th century) in its cuisine.
• This majority Muslim country tends to prepare dishes with beef, chicken or fish as well as lots of spices, such as nutmeg, cumin, turmeric, bay leaves, cardamom and black pepper.
• Curry is incredibly popular, with dozens of varieties on offer all over the country, from famous slow-cooked haleem (a stew-like dish of wheat, barley, meat, lentils and spices) to spicy karahi (made with garlic, spices, vinegar, tomatoes and onions with mutton or chicken), bitter gourd curry, saag (a spiced puree of spinach and mustard greens), chickpea curry and daal chawal, a must-try comfort food usually served with rice or roti.
• The list doesn’t end there: Don’t miss a warming aloo gosht (meat and potato curry); hearty, rich mutton korma; lobia daal (black-eyed peas curry); and goat paya, a slow-cooked curry starring incredibly tender trotters.

Related content Mas riha is a popular Maldivian fish curry. Shutterstock

1. The small island nation of the Maldives has a rich culinary scene that includes lots of curry.
2. Revolving around a trio of staple ingredients – coconut, fish and various starches – Maldivian food has been highly influenced by centuries of trade with India, Africa and the Middle East.
3. When it comes to curry, you can expect hot and spicy creations that often feature seafood and tropical fruit.
4. Typically consumed with rice or roshi flatbread, mas riha (fish curry) is one of the most common types of localized curries.
5. Creamy and decadent, this delicious dish is typically made with coconut milk, fresh chilies, cinnamon, a mix of spices and chunks of diced tuna.
6. Sweet and sour anbu riha (mango tuna curry) is another highlight, as is kukulhu riha (chicken curry).
7. You’ll also find a wide variety of vegetarian curries, from eggplant to pumpkin, potato, cauliflower and green banana.

Related content Bunny chow is a dish of Indian origin, made uniquely African. In the self-declared capital of African curry, Durban’s claim on the dish runs deep.

• In highly diverse South Africa, curry (or “kerries”) can be traced to colonial times.
• After the Dutch East India Company set up a settlement on the cape to facilitate trade between Europe and Southeast Asia in the mid-1600s, they shipped in slaves from Indonesia, Madagascar and India, who collectively formed the Cape Malay ethnic community.
• Fusing their own traditions with readily available spices, Cape Malay cooks developed several styles of sweet and savory curries, from tomato-infused chicken curry to slow-cooked lamb curry.
• Later, the British took over the cape and relocated hundreds of thousands of indentured workers from southern India to work on plantations.
• Their influential cooking style gave rise to much-loved Durban curry – a fiery, oily and robust red curry that’s often made with lamb, chicken, fish and crab.
• A few decades later, a wave of businessmen from India’s western Gujarat state moved to South Africa, where many set up spice shops and restaurants.
• These entrepreneurs are credited for the famous “bunny cho” – essentially a bread bowl filled with curry and topped with Indian pickles.
• “One explanation of its name is that in Durban, Indian merchants were often called ‘banias,’ the name of a caste of traders,” explains Sen.

These traders opened small restaurants which, because of apartheid, black people couldn’t enter – but they could illegally be served at the back door. “The dish was named bunny chow, from ‘bania chow,'” explains Sen. Related content Chicken curry kapitan is made from tamarind juice, candlenuts, fresh turmeric root and belacan (shrimp paste.) Darshini Kandasamy

1. Due to its position along the Strait of Malacca, an important maritime trade route between east and west, Malaysia’s culinary traditions have been influenced by centuries of cultural exchange.
2. From the late 1700s, Britain had a presence in several parts of present-day Malaysia and Singapore.
3. As with its many other trading ports and colonies, the British hired laborers from India to work on rubber and palm plantations.

With the immigrants came curry. Tangy fish head curry, Tamil-influenced chicken varuval, warming dalcha lentil curry, Malaysia’s curries are as delicious as they are diverse.

• Nyonya cuisine – dishes created by the Straits-Chinese community – also plays an important role in Malaysia’s culinary melting pot.
• One of the best known Nyonya curries is kari ayam (bone-in chicken curry) which features a mix of Chinese techniques and Malaysian ingredients, including shrimp paste, coconut milk, star anise, cinnamon, fish sauce, kaffir lime, turmeric, ginger and more.
• Sen also points to curry chicken kapitan, which sees pieces of chicken sauteed in curry paste then simmered in coconut milk, tangy tamarind water and aromatic cinnamon.
• Another popular dish that’s enjoyed across Malaysia and Indonesia, particularly during holidays and festivals, is rendang.
• Well known around the world, this relatively dry curry dish is made with beef or chicken braised in a sauce of coconut milk, lemongrass, ginger, and cinnamon for an ultra-tender texture.

Related content Rich and spicy gulai is a popular Indonesia curry dish. Melanie Wood/CNN

1. Like Malaysia, Indonesia sees notable influences from Indian, Chinese and Middle Eastern food traditions thanks to centuries of international trade and colonization.
2. The sheer variety of curries across the nation’s 17,000-some islands is astounding, with dishes evolving based on whatever local meats and vegetables are available.
3. Depending on which region you’re exploring, look for dishes like gulai kambing (a rich, spicy coconut milk-based lamb curry), kari ayam (chicken curry), and world-famous rendang.
4. To try a few curries in one go, a nasi padang experience is your best bet.
5. At this buffet-like meal, you can choose a sampling of spicy sambals and curries – like gulai otak (brain curry), gulai kepala ikan (fish head curry) in a creamy coconut sauce, and gulai cubadak (unripe jackfruit curry).

Related content Curry tteokbokki is made with rice and fish cakes, veggies and eggs. courtesy Korean Tourism Organization In South Korea, curry is said to have begun making an appearance in the cuisine after World War II. Before and during the war, Japan controlled Korea and roughly 2.4 million Korean people lived in Japan.

• While in Japan, Koreans became familiar with many local foods, including curry, and later tried to recreate the recipes at home.
• Curry proliferated after a company called Ottogi produced ready-to-make curry powders and instant curries in the 1960s.
• Since then, Sen says curry rice (a stew of beef, carrots, potatoes and onions over rice) and curry tteokbokki – a stew-like gravy with tteok (rice cakes), fish cakes, vegetables and eggs – have become two of the most popular home-cooked meals.

Related content Tikka Masala is believed to have been invented in the UK. Peter Macdiarmid/Getty Images Europe/Getty Images

1. Owing to its long relationship with India, the UK has been putting its own spin on curry since the 18th century,
2. Curry-like dishes and other Indian fare began appearing on coffee house menus after members of the British colonial administration who lived in India returned home and craved a taste of their life abroad.
3. Around the same time, inventive merchants bottled up pre-mixed curry powders and exported them across the empire.
4. In 1810, the first dedicated curry house, Hindoostane Coffee House, opened its doors in Marylebone, London, and though it did not succeed, curry houses became increasingly common.

Related content Curry further cemented itself as part of British food traditions after the arrival of tens of thousands of Indian immigrants in the early 20th century and, later, an influx of Bangladeshi immigrants in the 1970s – many of whom set up restaurants.

“Curry is hugely popular in the UK,” says Sen. “The Brits really love it – they invented tikka masala there, because India has been a part of the British psyche for so long.” Today, curry remains an unofficial national dish – it’s so popular, the country celebrates National Curry Week every October. Whether you’re at a casual curry house after a night out or an upscale Indian restaurant, choose from anglo-Indian variations of spicy vindaloos, mild and creamy chicken tikka masala, tomato-packed Madras curries, rogan josh, red-hot chicken jalfrezi and creamy korma.

: From Pakistan to the Caribbean: Curry’s journey around the world

Why do Jamaicans make curry?

How to Make Jamaican Curry Chicken – This is an adapted, easy-ingredient version of traditional Jamaican curry chicken. If you want authentic flavor, made over to be healthy and done with ingredients you can find at the average American supermarket, you’ve come to the right place.

What is UK’s national dish?

Currently the UK has no single official national day, although the Queen’s Official Birthday is used for this purpose in some contexts. Her Majesty Queen Elizabeth II was born on 21st April 1926 making her 96 years old this year. However, in the UK, since 1748, the Queen has a second ‘official’ state birthday occurring on the second Saturday in June.

• But, in 2022, it has been moved to Thursday 2 June to mark the Queen’s Platinum Jubilee weekend.
• This year’s Platinum Jubilee is being celebrated in the entire Commonwealth to mark the 70th anniversary of the accession of Queen Elizabeth II on 6 February 1952.
• This is the first time that any British monarch has celebrated a platinum jubilee.

The traditional Queen’s Birthday Parade (Trooping of the Colour) will be held on Thursday 2nd June 2022. The colour will be trooped by the 1st Battalion, Irish Guards, and more than 1200 officers and soldiers from the Household Division will put on a display of military pageantry on Horse Guards Parade, together with hundreds of Army musicians and around 240 horses.

During the parade a Royal Gun Salute will be fired. As well as there is no single official National Day in the UK, there is not one single national dish of Britain, mainly because the UK is made up of four separate countries, each of which have their own national dishes: Chicken Tikka Masala in England; Haggis in Scotland; Welsh Cawl in Wales; and Irish Stew in Ireland.

But there’s also many other traditional meals from the UK that get mentioned among the topic of Britain’s national dish, such as the Full Breakfast, Shepherd’s Pie and Sunday Roast. Scottish Haggis, Irish Stew and Welsh Cawl (fom left to right). But, why is Chicken Tikka Masala the English Favourite? In 2001, British Foreign Secretary Robin Cook mentioned the dish in a speech acclaiming the benefits of Britain’s multiculturalism, declaring: “Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken tikka masala comprises of chunks of roasted marinated chicken known as chicken tikka. The chicken is marinated in a yogurt then baked in a tandoor oven and served in a masala sauce. Enjoy your meal!

Which Indian dish is actually British?

Popularity – Chicken tikka masala is served in restaurants around the world. According to a 2012 survey of 2,000 people in Britain, it was the country’s second-most popular foreign dish to cook, after Chinese stir fry, In 2001, British Foreign Secretary Robin Cook mentioned the dish in a speech acclaiming the benefits of Britain’s multiculturalism, declaring: Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.

Indira Usman