Archive | Currys

Curry ( /ˈkʌri/) is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from Indian, Pakistani or other South Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.).[1] The word “curry” is analogous to “soup” or “stew” in that there is no particular ingredient that makes something “curry.”

Curry’s popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, Japanese and Jamaican cuisines.