# Curry

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Spiced Asian-inspired sauces and dishes

This article is about the dish with spices. For the spice mix, see [Curry powder](/source/Curry_powder). For other uses, see [Curry (disambiguation)](/source/Curry_(disambiguation)).

Lamb [Madras curry](/source/Madras_curry), [Anglo-Indian](/source/Anglo-Indian_cuisine), c. 1850

**Curry** is a dish with a spicy sauce, initially in [Indian cuisine](/source/Indian_cuisine), then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised.[1] Many curries are found in the cuisines of countries in Southeast Asia and East Asia.[2]

In medieval India, proto-curries were flavoured with mild spices such as [asafoetida](/source/Asafoetida), [cardamom](/source/Cardamom), [coriander](/source/Coriander), [cumin](/source/Cumin), and [ginger](/source/Ginger), with the limited heat of [black pepper](/source/Black_pepper).[3] A definite step in the creation of modern curry was the arrival in India of spicy hot [chili peppers](/source/Chili_pepper), along with ingredients such as tomatoes and potatoes, part of the [Columbian exchange](/source/Columbian_exchange) of plants between the [Old World](/source/Old_World) and the [New World](/source/New_World).[3] The Mughal empire brought new subtly-spiced dishes, especially to the north of India.[3] During the [British Raj](/source/British_Raj), [Anglo-Indian cuisine](/source/Anglo-Indian_cuisine) developed,[4] leading to [Hannah Glasse](/source/Hannah_Glasse)'s 18th century recipe for "currey the India way" in England.[5] Curry was then spread in the 19th century by [indentured Indian sugar workers](/source/Indian_indenture_system) to the Caribbean,[1] and by British traders to Japan.[6] Further exchanges around the world made curry a fully international dish.[1]

Many types of curry exist in different countries.[7] In Southeast Asia, curry often contains a spice paste and [coconut milk](/source/Coconut_milk).[2] In India, the spices are fried in oil or [ghee](/source/Ghee) to create a paste; this may be combined with a water-based [broth](/source/Broth), or sometimes with milk or coconut milk.[7][8] In China and Korea, curries are based on a commercial [curry powder](/source/Curry_powder).[9][10] Curry restaurants outside their native countries often adapt their cuisine to suit local tastes; for instance, Thai restaurants in the West sell red, yellow, and green curries with chili peppers of those colours, often combined with additional spices of the same colours.[11] In Britain, curry is a popular dish with some types adopted from India, others modified or invented.[8]

## Etymology

[Hannah Glasse](/source/Hannah_Glasse)'s recipe for "Currey the India Way", first published in her 1747 book *[The Art of Cookery Made Plain and Easy](/source/The_Art_of_Cookery_Made_Plain_and_Easy)*. It is the first known use of the word in English (the recipe uses [the long s, "ſ"](/source/Long_s)).

The English word "curry" is derived from the [Dravidian language family](/source/Dravidian_languages), possibly by way of Dutch *carrijl*, Portuguese *caris* or *caril*, or some combination of these. The Dravidian source may be [Tamil](/source/Tamil_language) கறி *kaṟi*,[12][13] ("a spiced mixture with fish, meat or vegetable, eaten with boiled rice"[14]), or a mingled borrowing from multiple Dravidian languages.[15][16] Other Dravidian languages, namely [Malayalam](/source/Malayalam) (കറി *kari*, "hot condiments; meats, vegetables"[17]), [Middle Kannada](/source/Kannada), [Kodava](/source/Kodava_language), and [Telugu](/source/Telugu_language) have similar words.[15][18]

*Kaṟi* is described in a 17th-century [Portuguese cookbook](/source/Portuguese_cuisine),[5] based on trade with Tamil merchants along the [Coromandel Coast](/source/Coromandel_Coast) of southeast India, becoming known as a "spice blend... called *kari podi* or [curry powder](/source/Curry_powder)".[19] The first appearance in its [anglicised](/source/Anglicisation) form (spelt *currey*) was in [Hannah Glasse](/source/Hannah_Glasse)'s 1747 book *[The Art of Cookery Made Plain and Easy](/source/The_Art_of_Cookery_Made_Plain_and_Easy)*.[15][5]

The term "curry" is not derived from the name of the [curry tree](/source/Curry_tree), although some curries do include curry leaves among many other spices.[20][21] The cookery writer [Pat Chapman](/source/Pat_Chapman_(food_writer)) noted the similarity of the words *[Karahi](/source/Karahi)* or *Kadai*, an Indian cooking dish shaped like a [wok](/source/Wok), without giving evidence.[22] "Curry" is not related to the word *cury* in *[The Forme of Cury](/source/The_Forme_of_Cury)*,[5] a 1390s English cookbook;[23] that term comes from the Middle French word *[cuire](https://en.wiktionary.org/wiki/cuire)*, meaning "to cook".[15]

## Cultural exchanges

### Ancient spice trade in Asia

Further information: [Spice trade](/source/Spice_trade)

Curry timeline of cultural exchanges Date From To Activity/foods c. 5000 BCE Austronesia S & SE Asia Ancient spice trade c. 1400 India Asafoetida, mild spices c. 1500 Persia India Mughlai cuisine, mild spices after 1492 MesoAmerica India Chili, tomato, potato, etc. c. 1600 Indian regions Many spicy dishes, not then called curries 1747 India England Anglo-Indian "currey" c. 1850 Indian regions Pan-India Standardised Anglo-Indian cuisine, spice mixes c. 1850 India Caribbean Sugar workers' curry 1868 India Japan British traders' curry 1886 Japan Singapore Simplified curry c. 1950 Bangladesh UK British restaurant cuisine c. 2000 India S. Africa Migrants' curry, bunny chow

[Spices](/source/Spice) on sale in [Goa](/source/Goa), Western India

By 1500 BCE, seafaring merchants from Austronesian communities were already [trading spices](/source/Spice_trade) across the ocean. They sailed between South Asia and East Asia, especially the ports along southeastern India and Sri Lanka, creating some of the world's earliest maritime trade networks.[24][25] Archaeological discoveries at [Mohenjo-daro](/source/Mohenjo-daro) show that people were using [mortar and pestle](/source/Mortar_and_pestle) to grind spices as early as 2600 BCE. They pounded [cumin](/source/Cumin), [fennel](/source/Fennel), [garlic](/source/Garlic), [ginger](/source/Ginger), [mustard](/source/Mustard_seed), black [peppercorns](/source/Peppercorn), [saffron](/source/Saffron), [sesame seed](/source/Sesame_seed), [tamarind](/source/Tamarind) pods, and [turmeric](/source/Turmeric) to create spicy flavourings for their food, which included meat, fish, grains, pulses, and fruits.[26][27] Black pepper is native to the [Indian subcontinent](/source/Indian_subcontinent) and Southeast Asia and has been known to [Indian cooking](/source/Indian_cuisine) since at least 2000 BCE.[28] The three basic ingredients of the spicy stew were [ginger](/source/Ginger), [garlic](/source/Garlic), and [turmeric](/source/Turmeric). Using starch grain analysis, archaeologists identified the residue of these spices in both skeletons and pottery shards from excavations in India, finding that turmeric and ginger were present,[29][30] in what have been called "proto-curries".[30] Sauces in India before Columbus could contain black pepper or [long pepper](/source/Long_pepper) to provide a little heat, but not chili, so they were not [spicy hot](/source/Pungency) by modern standards.[31]

### Medieval Indian proto-curries

The 16th century [Mughal](/source/Mughal_Empire) court of the emperor [Akbar](/source/Akbar) ate mild proto-curries, flavoured with [asafoetida](/source/Asafoetida) and spices such as [cardamom](/source/Cardamom) and [ginger](/source/Ginger).

Before [Christopher Columbus](/source/Christopher_Columbus), Indian dishes were sometimes spicy but they were never hot like many modern curries, as [chili peppers](/source/Chili_pepper) were absent, along with [tomatoes](/source/Tomato), [potatoes](/source/Potato), [bell peppers](/source/Bell_pepper) and [squashes](/source/Cucurbita). The proto-curries of medieval pre-Columbian India were diverse but not much like modern international curries. *[Sambar](/source/Sambar_(dish))*, for example, was a dish of [pigeon peas](/source/Pigeon_pea) (*toor dal*) or [lentils](/source/Lentil), flavoured with [onions](/source/Onion) and mild spices.[3] Among the key spices used in the period was [asafoetida](/source/Asafoetida) (*hīng*),[3] a foul-smelling gum from plants of the genus *[Ferula](/source/Ferula)*.[32][33] Despite its smell, it adds a fine-tasting [meaty flavour](/source/Umami) when it is fried in oil.[3]

[Chavundaraya](/source/Chavundaraya) II's 11th century *Lokopakara* makes use of asafoetida, [cumin](/source/Cumin), [curry tree leaves](/source/Curry_tree), and [mustard](/source/Mustard_(condiment)) to flavour a [dal](/source/Dal).[3] Spices named in the 12th century *[Mānasollāsa](/source/M%C4%81nasoll%C4%81sa)* from the [Western Chalukya Empire](/source/Western_Chalukya_Empire) of South India include [coriander](/source/Coriander), cumin, asafoetida, salt, and [black pepper](/source/Black_pepper).[3] The 15th century *[Ni'matnāmah Naṣir al-Dīn Shāhī](/source/Ni'matn%C4%81mah_Na%E1%B9%A3ir_al-D%C4%ABn_Sh%C4%81h%C4%AB)* from the [Malwa Sultanate](/source/Malwa_Sultanate) of Northern India describes flavouring vegetables with asafoetida and [sesame](/source/Sesame) seeds fried in [ghee](/source/Ghee) (clarified butter), with [lime juice](/source/Lime_(fruit)) and salt.[3]

### Early modern trade

Origin and spread of curry around the world. Mild spices were traded between India and East Asia by 1500 BCE.[24] The [Columbian Exchange](/source/Columbian_Exchange) brought chili peppers to India; before then, Indian food was not spicy hot.[3] Anglo-Indian food came to Britain in the 17th century.[31] The word "curry" was first recorded in print in [Hannah Glasse](/source/Hannah_Glasse)'s [1747 English cookery book](/source/The_Art_of_Cookery_Made_Plain_and_Easy).[15] In the 19th century, curry spread to the Caribbean[34] and to Japan,[6] and from there to Chinese people, starting in Singapore.[35] Further migration and globalisation (not shown) made curry a fully international dish.[1]

The establishment of the [Mughal Empire](/source/Mughal_Empire), in the early 16th century, brought some new and subtly spiced dishes, especially in the north. The [Indo-Persian](/source/Indo-Persian_culture) [Mughal cuisine](/source/Mughlai_cuisine) of the emperor [Akbar](/source/Akbar), as described in the *[Ain-i-Akbari](/source/Ain-i-Akbari)*, could cook [aubergines](/source/Aubergine) (eggplants) with asafoetida, [cardamom](/source/Cardamom), [cloves](/source/Clove), coriander, [ginger](/source/Ginger), lime juice, onions, and pepper.[3] The cuisine established dishes like [biryani](/source/Biryani) in India, derived from Persian [pilau](/source/Pilaf) rice and the Persian habit of marinading meat in yoghurt (curd), combined with Indian-style use of spices.[36]

Another influence was the establishment of the [Portuguese trading centre](/source/Portuguese_India) in [Goa](/source/Goa) in 1510, resulting in the introduction of [chili peppers](/source/Chili_pepper), tomatoes and potatoes to India from the Americas, as a byproduct of the [Columbian Exchange](/source/Columbian_Exchange).[3] The food culture scholar [Lizzie Collingham](/source/Lizzie_Collingham) suggests that the Portuguese in Goa (in West India) heard and adopted words adopted into a local language from the Dravidian words from South India, becoming *caril* or *carree* as transcribed by British travellers of the time. This eventually led to the modern meaning of "curry" as a dish, often spiced, in a sauce or gravy.[37] In 1598, an English translation of a Dutch book about travel in the East Indies mentioned a "somewhat sour" broth called *Carriel*, eaten with rice.[1] The later Dutch word *karie* was used in the [Dutch East Indies](/source/Dutch_East_Indies) from the 19th century; many Indians had by then migrated to Southeast Asia.[1]

### British influence

Further information: [Anglo-Indian cuisine](/source/Anglo-Indian_cuisine)

[Anglo-Indian cooks](/source/Anglo-Indian_cuisine) created what they called curry by selecting regional ingredients from all over [British India](/source/British_India), using these in Indian dishes from other regions. Among their creations were [kedgeree](/source/Kedgeree) and [Madras curry](/source/Madras_curry), served with [chutneys](/source/Chutney), [pickles](/source/Pickling), [Bombay duck](/source/Bombay_duck), and [poppadoms](/source/Poppadom).[38]

Curry was introduced to [English cuisine](/source/English_cuisine) from [Anglo-Indian cooking](/source/Anglo-Indian_cooking) in the 17th century, as spicy sauces were added to plain boiled and cooked meats.[4] That cuisine was created in the [British Raj](/source/British_Raj) when British wives or memsahibs instructed Indian cooks on the food they wanted, transforming many dishes in the process.[39] Further, in the late 18th and early 19th centuries, when there were few British women in India, British men often lived with Indian mistresses, acquiring the local customs, language, and food.[40] Curry was first served in coffee houses in Britain from 1809.[41]

Indian cooks in the 19th century prepared curries for their British masters simplified and adjusted to Anglo-Indian taste. For instance, a *quarama* from [Lucknow](/source/Lucknow) contained (among other ingredients) ghee, yoghurt, cream, crushed almonds, cloves, cardamom, and saffron; whereas an 1869 Anglo-Indian *quorema* or *korma*, "different in substance as well as name",[42] had no cream, almonds, or saffron, but it added the then-standard British curry spices, namely coriander, ginger, and black peppercorns.[42][43] Curry, initially understood as "an unfamiliar set of Indian stews and ragouts",[44] had become "a dish in its own right, created for the British in India".[44] Collingham describes the resulting Anglo-Indian cuisine as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British.[38] Collingham writes that "The idea of a curry is, in fact, a concept that the Europeans imposed on India's food culture. Indians referred to their different dishes by specific names... But the British lumped all these together under the heading of curry."[4]

Elsewhere in the 19th century, curry was carried to the Caribbean by [Indian indentured workers](/source/Indian_indenture_system) in the British [sugar industry](/source/Sugar_industry).[34][1]

### Globalisation

Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international [fusion cuisine](/source/Fusion_cuisine).[34] [Alan Davidson](/source/Alan_Davidson_(food_writer)) writes that curry's worldwide extension is a result of the [Indian diaspora](/source/Indian_diaspora) and [globalisation](/source/Globalization), starting within the British Empire, and followed by economic migrants who brought Indian cuisine to many countries.[1] In 1886, 咖喱 (*Gālí*) (Chinese pronunciation of "curry") appeared among the Chinese in Singapore.[35] [Malay Chinese people](/source/Malaysian_Chinese) then most likely brought curry to China.[1]

In India, spices are always freshly prepared for use in curries.[45] Derived from such mixtures (but not containing curry leaves[46]), [curry powder](/source/Curry_powder) is a ready-prepared spice blend first sold by Indian merchants to European colonial traders. This was commercially available from the late 18th century,[47][48] with brands such as [Crosse & Blackwell](/source/Crosse_%26_Blackwell) and [Sharwood's](/source/Sharwood's) persisting to the present.[49] Curry powder became a standard item in [Anglo-Indian cuisine](/source/Anglo-Indian_cuisine).[45] British traders introduced the powder to [Meiji-era](/source/Meiji-era) Japan, in the mid-19th century, where it was used to make [Japanese curry](/source/Japanese_curry), known as カレー, *karē*.[6][50]

## Types

There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural traditions and personal preferences.[7] Such dishes have names such as dopiaza and rogan josh that refer to their ingredients, spicing, and cooking methods.[4] Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses [coconut milk](/source/Coconut_milk) and spice pastes, and is commonly eaten over rice.[2] Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. A [masala](/source/Spice_mix#Masala) mixture is a combination of dried or dry-roasted spices commonly homemade for some curries.[7]

[Curry powder](/source/Curry_powder), a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a concoction of spices, similar to [garam masala](/source/Garam_masala), to the British [East India Company](/source/East_India_Company) returning to Britain.[7] Other commercial mixes include [curry pastes](/source/Curry_paste) and Japanese-style curry roux (in block or powder form).[51]

Ways curries can vary[8][7] Type of variation From To Mild ↔ Hot Korma (aromatic spices[a]) Madras (chili) Watery ↔ Creamy Rogan josh (broth) Korma (yoghurt or cream) Dry ↔ Wet Tikka (skewered meat, spices) Tikka masala (tomato, cream) Sour ↔ Sweet Dopiaza (onion, lemon) Pasanda (almonds, sugar) Stir-fry ↔ Simmer Balti (oil, onion, potato) Dhansak (lentils, spices, tomato)

## By region

### East Asia

[Japanese curry](/source/Japanese_curry) is usually eaten as *karē raisu* （*カレーライス* ）– curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry. British people brought curry from the [Indian colony](/source/British_Raj) back to Britain[52] and introduced it to Japan during the [Meiji period](/source/Meiji_period) (1868 to 1912), after Japan ended its policy of national self-isolation (*[sakoku](/source/Sakoku)*), and curry in Japan was categorised as a [Western dish](/source/Y%C5%8Dshoku).[53] Its spread across the country is attributed to its use in the [Japanese Army](/source/Imperial_Japanese_Army) and [Navy](/source/Imperial_Japanese_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](/source/Japan_Maritime_Self-Defense_Force) traditionally have curry every Friday for lunch and many ships have their own recipes.[54] The standard Japanese curry contains onions, carrots, potatoes, and sometimes [celery](/source/Celery), and a meat that is cooked in a large pot. Sometimes grated apples or [honey](/source/Honey) are added for additional sweetness and other vegetables are sometimes used instead.[55]

In 1905, curry became affordable for the general population of Japan with the introduction of domestically produced [curry powder](/source/Curry_powder).[56] In the 1920s, the predecessors of today's well-known [S&B Foods](/source/S%26B_Foods) and [House Foods](/source/House_Foods) began selling powdered curry powder.[57] In the early 1900s, restaurants created various derivatives of curry rice. The first curry [udon](/source/Udon) and curry [soba](/source/Soba) were made in Tokyo or Osaka in 1904 or 1909. Curry udon and curry soba are made by soaking *[katsuobushi](/source/Katsuobushi)* (dried [bonito](/source/Bonito) flakes) in boiling water to dissolve the [umami](/source/Umami) components, adding curry to the broth, and then adding [potato starch](/source/Potato_starch) to thicken the broth and pour it over the udon or soba.[58] The first [curry bread](/source/Curry_bread) (*karē pan*) was introduced in 1927,[56] and the first [katsu curry](/source/Katsu_curry) in 1918 or 1921 or 1948.[59][60][61] In 1945, the Oriental company developed a powdered instant curry [roux](/source/Roux),[62] and in 1950, Bell Shokuhin company developed a block-shaped instant curry roux, and Japanese curry quickly spread throughout Japan as a dish that could be easily prepared at home.[63][56] In 1948, Japanese curry was used in [school meals](/source/School_meal) for the first time.[56] In 1963, [House Foods](/source/House_Foods) introduced "Vermont Curry" (バーモントカレー), an instant curry roux made with apples and honey, which became popular. This product brought sweetness to Japanese curry, which had been perceived as a spicy, adult dish, and made Japanese curry a favourite children's dish.[56][57]

Curry spread to other regions of Asia. Curry powder is added to some dishes in the southern part of China. The curry powder sold in Chinese grocery stores is similar to Madras curry powder, but with the addition of [star anise](/source/Illicium_verum) and cinnamon.[9] The former Portuguese colony of [Macau](/source/Macau) has its [own culinary traditions](/source/Macanese_cuisine) and curry dishes, including *[Galinha à portuguesa](/source/Galinha_%C3%A0_portuguesa)* ("Portuguese-style chicken") and curry crab. [Portuguese sauce](/source/Portuguese_sauce) is a sauce flavoured with curry and thickened with [coconut milk](/source/Coconut_milk).[64]

Curry was popularized in [Korean cuisine](/source/Korean_cuisine) when [Ottogi](/source/Ottogi) entered the Korean food industry with an imported curry powder in 1969.[65][10] Korean curry powder contains spices including cardamom, chili, cinnamon, and turmeric.[66] Curry *[tteokbokki](/source/Tteokbokki)* is made of *[tteok](/source/Tteok)* (rice cakes), *[eomuk](/source/Eomuk)* (fish cakes), eggs, vegetables, and *[gochujang](/source/Gochujang)*, fermented red chili paste. As in India, chilis were brought to Korea by European traders. Spicy chili sauce then replaced the soy sauce formerly used in *tteokbokki*.[67]

		- [Japanese](/source/Japanese_curry) style *karē-raisu* (curry rice)

		- Curry [udon](/source/Udon) and *[inari-zushi](/source/Sushi)*

		- Korean *[tteokbokki](/source/Tteokbokki)* (rice cake curry)

		- [Macau](/source/Macau)'s *[Galinha à portuguesa](/source/Galinha_%C3%A0_portuguesa)* (chicken in [portuguese sauce](/source/Portuguese_sauce))

### South Africa

[Bunny chow](/source/Bunny_chow), South Africa

Curry spread to South Africa with the migration of people from the Indian subcontinent to the region in the colonial era. [African](/source/African_cuisine) curries, [Cape Malay](/source/Cape_Malay) curries and [Natal](/source/KwaZulu-Natal) curries include the traditional Natal curry, the Durban curry, [bunny chow](/source/Bunny_chow), and roti rolls. South African curries appear to have been created in both [KwaZulu-Natal](/source/KwaZulu-Natal) and the [Western Cape](/source/Western_Cape), while others developed across the country over the late 20th and early 21st centuries to include ekasi, coloured, and [Afrikaner](/source/Afrikaner) varieties.[68] [Durban](/source/Durban) has the largest population of Indians outside of India in the world.[69] Bunny chow or a "set", a South African standard, consists of either lamb, chicken or bean curry poured into a tunnelled-out loaf of bread to be eaten with one's fingers by dipping pieces of the bread into it.[68][69] 'Bunny chow' is most likely an English compounding of two existing terms: 'bania', a merchant, from Hindi *baniyā* with the same meaning, ultimately from Sanskrit *vaṇij*; and 'chow', from 'chow-chow', "a mixture".[70] The method of serving the curry was created because [apartheid](/source/Apartheid) forbade black people from eating in Indian restaurants; the loaves could speedily be taken away and eaten in the street.[71]

### South Asia

Further information: [Indian cuisine](/source/Indian_cuisine)

[Spicy Indian dishes](/source/Indian_cuisine) were until the late 20th century not called "curry" by Indians: the term was initially limited to Anglo-Indian cuisine. Instead, numerous Indian dishes like dopiaza and rogan josh had their own names; the historian of food Colleen Sen notes that the Indian cook [Madhur Jaffrey](/source/Madhur_Jaffrey) found the [umbrella term](/source/Umbrella_term) 'curry' "degrading to India's great cuisine",[72] but eventually accepted the category in her later writings.[72] Both the names of the dishes and their methods of preparation are often regional.[73]

Indian curry sauces are made with spices including black pepper, cardamom, chili peppers, cinnamon, cloves, coriander, cumin, fennel seed, mustard seed, and turmeric.[73] As many as 15 spices may be used for a meat curry.[73] The spices are sometimes fried whole, sometimes roasted, sometimes ground and mixed into a paste.[73][74] The sauces are eaten with steamed rice or [idli](/source/Idli) rice cakes in south India,[73] and breads such as [chapatis](/source/Chapati), [roti](/source/Roti), and [naan](/source/Naan) in the north.[75] The popular [rogan josh](/source/Rogan_josh), for example, from [Kashmiri cuisine](/source/Kashmiri_cuisine), is a wet dish of lamb with a red gravy coloured by Kashmiri chillies and an extract of the red flowers of the [cockscomb plant](/source/Celosia) (*mawal*).[76] Rice and curry is the staple dish of Sri Lanka.[77]

		- The Indian cook [Madhur Jaffrey](/source/Madhur_Jaffrey) initially objected to the [Anglo-Indian](/source/Anglo-Indian_cuisine) term "curry", but came around to using it.[72]

		- Traditional Indian *[karahi](/source/Karahi)* (left) and*[handi](/source/Handi)*(right) serving dishes

		- [Rogan josh](/source/Rogan_josh), a [Kashmiri](/source/Kashmiri_cuisine) curry

		- A North Indian [thali](/source/Thali) curry meal

### Southeast Asia

In [Burmese cuisine](/source/Burmese_cuisine), curries are broadly called *hin*. [Burmese curries](/source/Burmese_curry) contains meat simmered in a curry paste containing onion, garlic, shrimp paste, tomato, and turmeric. Burmese curries are often mild, without chili, and somewhat oily.[78][79]

[Thai curries](/source/Thai_curry) are called *gaeng*, and usually consist of meat, fish or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and [shrimp paste](/source/Shrimp_paste).[80] A few stir-fried Thai dishes use *phong kari*, an Indian style curry powder.[81] In the West, Thai curries are often colour-coded green, yellow, and red, with green usually the mildest, red the hottest. Green curry is flavoured with green chili, coriander, [kaffir lime](/source/Kaffir_lime), and basil; yellow, with yellow chili and turmeric; and red, with red chili.[11]

[Malaysian Indian cuisine](/source/Malaysian_Indian_cuisine) adapted curries (such as *gulai*, with coconut milk) via the region's Indian population,[82] but it has become a staple among the Malay and Chinese populations there. Malaysian curries have many varieties, but are often flavoured with cumin, cinnamon, turmeric, coconut milk, shallots, chili peppers, and garlic.[83]

[Indian Indonesian cuisine](/source/Indian_Indonesian_cuisine) consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of [Indonesia](/source/Indonesia). Curry in [Indonesian](/source/Indonesian_language) is *kari* and in [Javanese](/source/Javanese_language), *kare*. In [Indonesian cuisine](/source/Indonesian_cuisine) especially in [Bandung](/source/Bandung), there is a dish called *[lontong kari](/source/Nasi_kari)*, a combined of [lontong](/source/Lontong) and beef yellow curry soup.[84] In [Javanese cuisine](/source/Javanese_cuisine), *kare rajungan*, [blue swimmer crab](/source/Portunus_pelagicus) curry has become a delicacy of [Tuban Regency](/source/Tuban_Regency), [East Java](/source/East_Java).[85]

In [Vietnamese cuisine](/source/Vietnamese_cuisine), influenced by both Thai and Indian cooking, curry is known as *cà ri*.[86] Curry was brought to Vietnam by [French colonisers](/source/French_Indochina), from their Indian outpost at [Pondicherry](/source/Pondicherry) in the late 19th and early 20th centuries. In the south of the country in particular, the Vietnamese adopted Madras curry powder and [coconut milk](/source/Coconut_milk) as the basis of dishes such as chicken [lemongrass](/source/Lemongrass) curry, *cà ri gà*.[87][86]

[In the Philippines](/source/Philippine_cuisine), a dish that may have been directly inspired by Indian curries is the [oxtail](/source/Oxtail) stew *[kare-kare](/source/Kare-kare)*, possibly influenced by [Sepoy](/source/Sepoy) expatriates during the brief [British occupation of Manila](/source/British_occupation_of_Manila) (1762–1764), or indirectly via Southeast Asian spicy dishes.[88] *[Ginataan](/source/Ginataan)* are native dishes using [coconut milk](/source/Coconut_milk),[89][90] which as in the case of [Filipino chicken curry](/source/Filipino_chicken_curry) can be called 'curries' when [curry powder](/source/Curry_powder) is added.[91]

		- Indonesian mutton *[gulai](/source/Gulai)* (curry), part of *[nasi padang](/source/Nasi_padang)*

		- [Burmese curries](/source/Burmese_curry)

		- [Filipino chicken curry](/source/Filipino_chicken_curry)

		- Thai *[phanaeng](/source/Phanaeng)* with pork

		- Vietnamese *cà ri* with chicken

### United Kingdom

Main article: [Curry in the United Kingdom](/source/Curry_in_the_United_Kingdom)

[Chicken tikka masala](/source/Chicken_tikka_masala) has been called "a true British national dish".[92]

Curry is very popular in the [United Kingdom](/source/Curry_in_the_United_Kingdom), with a curry house in nearly every town.[93][94] It was estimated that in 2016 there were 12,000 curry houses, employing 100,000 people and with annual combined sales of approximately £4.2 billion.[95] The food offered is cooked to British taste, but with increasing demand for authentic Indian styles.[96] In 2001, [chicken tikka masala](/source/Chicken_tikka_masala) was described by the British [foreign secretary](/source/Secretary_of_State_for_Foreign_and_Commonwealth_Affairs) [Robin Cook](/source/Robin_Cook) as "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."[92][97][98]

Curries in Britain are derived partly from India and partly from invention in local Indian restaurants. They vary from mildly-spiced to extremely hot, with names that are to an extent standardised across the country, but are often unknown in India.[8] Zoe Perrett, writing for *[The Times of India](/source/The_Times_of_India)*, comments that anyone expecting traditional Indian cuisine from "Brindian"[99] cuisine, a "Bangla spin on Indian regional dishes, twisted still further to tempt British tastebuds",[99] will be disappointed.[99] Variants like "Kashmir" and "Malaya" curry add fruits like banana, lychees, and pineapple. In short, the food might be, Perrett writes, "not Indian at all."[99] Inexpensive curry kits, containing a packet of whole spices, a packet of spice paste, and a pouch of sauce, are sold in British supermarkets, enabling a curry of "exceptional"[100] quality to be cooked quickly at home.[100]

Range of strengths of British curries[101] Strength Example Place of origin Date of origin Description Mild Korma Mughal court, North India 16th century Mild, creamy; may have almond, coconut, or fruit Medium Madras Anglo-Indian cuisine in British Raj, then British Bangladeshi restaurants 1970s Red, spicy with chili powder Hot Vindaloo Portuguese Carne de vinha d'alhos (pork with wine vinegar and garlic) 1970s Very spicy with chili peppers, vinegar, and potatoes[b] Extreme Phall British Bangladeshi, Birmingham 20th century High-strength chili pepper e.g. scotch bonnet, habanero

## Notes

1. **[^](#cite_ref-52)** Korma can be made with flavourings such as cloves, ginger, cardamom, cumin, coriander, turmeric, bay, onion and garlic.

1. **[^](#cite_ref-103)** The addition of potatoes may be from confusion of 'Vindaloo' with Hindi आलू *āloo*, potato.[101]

## References

1. ^ [***a***](#cite_ref-Davidson_2014_Curry_1-0) [***b***](#cite_ref-Davidson_2014_Curry_1-1) [***c***](#cite_ref-Davidson_2014_Curry_1-2) [***d***](#cite_ref-Davidson_2014_Curry_1-3) [***e***](#cite_ref-Davidson_2014_Curry_1-4) [***f***](#cite_ref-Davidson_2014_Curry_1-5) [***g***](#cite_ref-Davidson_2014_Curry_1-6) [***h***](#cite_ref-Davidson_2014_Curry_1-7) [***i***](#cite_ref-Davidson_2014_Curry_1-8) [Davidson 2014](#CITEREFDavidson2014), "Curry", p. 240

1. ^ [***a***](#cite_ref-Van_Esterik_2-0) [***b***](#cite_ref-Van_Esterik_2-1) [***c***](#cite_ref-Van_Esterik_2-2) Van Esterik, Penny (2008). *Food Culture in Southeast Asia*. [ABC-CLIO](/source/ABC-Clio). pp. 58–59. [ISBN](/source/ISBN_(identifier)) [9780313344206](https://en.wikipedia.org/wiki/Special:BookSources/9780313344206).

1. ^ [***a***](#cite_ref-Batsha_2020_3-0) [***b***](#cite_ref-Batsha_2020_3-1) [***c***](#cite_ref-Batsha_2020_3-2) [***d***](#cite_ref-Batsha_2020_3-3) [***e***](#cite_ref-Batsha_2020_3-4) [***f***](#cite_ref-Batsha_2020_3-5) [***g***](#cite_ref-Batsha_2020_3-6) [***h***](#cite_ref-Batsha_2020_3-7) [***i***](#cite_ref-Batsha_2020_3-8) [***j***](#cite_ref-Batsha_2020_3-9) [***k***](#cite_ref-Batsha_2020_3-10) [***l***](#cite_ref-Batsha_2020_3-11) [Batsha, Nishant](/source/Nishant_Batsha) (25 June 2020). ["Curry Before Columbus"](https://contingentmagazine.org/2020/06/25/curry-before-columbus/). *Contingent*. [Archived](https://web.archive.org/web/20210517012336/https://contingentmagazine.org/2020/06/25/curry-before-columbus/) from the original on 17 May 2021. Retrieved 15 December 2020.

1. ^ [***a***](#cite_ref-FOOTNOTECollingham2006115_4-0) [***b***](#cite_ref-FOOTNOTECollingham2006115_4-1) [***c***](#cite_ref-FOOTNOTECollingham2006115_4-2) [***d***](#cite_ref-FOOTNOTECollingham2006115_4-3) [Collingham 2006](#CITEREFCollingham2006), p. 115.

1. ^ [***a***](#cite_ref-Taylor_2013_5-0) [***b***](#cite_ref-Taylor_2013_5-1) [***c***](#cite_ref-Taylor_2013_5-2) [***d***](#cite_ref-Taylor_2013_5-3) Taylor, Anna-Louise (11 October 2013). ["Curry: Where did it come from?"](https://web.archive.org/web/20140329151125/http://www.bbc.co.uk/food/0/24432750). *BBC Food*. Archived from [the original](https://www.bbc.co.uk/food/0/24432750) on 29 March 2014. Retrieved 4 January 2017.

1. ^ [***a***](#cite_ref-Itoh_2011_6-0) [***b***](#cite_ref-Itoh_2011_6-1) [***c***](#cite_ref-Itoh_2011_6-2) Itoh, Makiko (26 August 2011). ["Curry — it's more 'Japanese' than you think"](https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/). *[The Japan Times](/source/The_Japan_Times)*. Archived from [the original](https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/) on 8 January 2018. Retrieved 19 May 2019.

1. ^ [***a***](#cite_ref-eb_7-0) [***b***](#cite_ref-eb_7-1) [***c***](#cite_ref-eb_7-2) [***d***](#cite_ref-eb_7-3) [***e***](#cite_ref-eb_7-4) [***f***](#cite_ref-eb_7-5) ["Curry"](https://www.britannica.com/topic/curry). *Encyclopædia Britannica*. 31 May 2024. Retrieved 25 July 2024.

1. ^ [***a***](#cite_ref-Dillon_2024_8-0) [***b***](#cite_ref-Dillon_2024_8-1) [***c***](#cite_ref-Dillon_2024_8-2) [***d***](#cite_ref-Dillon_2024_8-3) [Dillon, Sheila](/source/Sheila_Dillon) (2024). ["From balti to bhuna: the ultimate guide to curry"](https://www.bbc.co.uk/programmes/articles/3jPY8xvk41DrT93Lw4XPk1w/from-balti-to-bhuna-the-ultimate-guide-to-curry). [BBC Radio 4](/source/BBC_Radio_4). Retrieved 7 October 2024.

1. ^ [***a***](#cite_ref-FOOTNOTESen2009105_9-0) [***b***](#cite_ref-FOOTNOTESen2009105_9-1) [Sen 2009](#CITEREFSen2009), p. 105.

1. ^ [***a***](#cite_ref-sohn_10-0) [***b***](#cite_ref-sohn_10-1) Sohn, JiAe (24 October 2014). ["Ottogi Curry brings Indian cuisine to the table"](http://www.korea.net/NewsFocus/Business/view?articleId=122393). [Archived](https://web.archive.org/web/20181215171434/http://www.korea.net/NewsFocus/Business/view?articleId=122393) from the original on 15 December 2018. Retrieved 10 January 2017.

1. ^ [***a***](#cite_ref-Schmidt_2024_11-0) [***b***](#cite_ref-Schmidt_2024_11-1) Schmidt, Darlene (22 September 2024). ["Thai Curry Types: The Difference Between Red, Yellow, and Green Curries"](https://www.thespruceeats.com/thai-curry-differences-red-yellow-green-3217020). *The Spruce Eats*. [Archived](https://web.archive.org/web/20241001183151/https://www.thespruceeats.com/thai-curry-differences-red-yellow-green-3217020) from the original on 1 October 2024. Retrieved 7 October 2024.

1. **[^](#cite_ref-12)** ["What we know as "curry" has a long and curious history"](https://thetakeout.com/what-we-know-as-curry-has-a-long-and-curious-history-1798252495). *The Takeout*. 28 February 2018. Retrieved 31 March 2024.

1. **[^](#cite_ref-13)** ["Curry (noun)"](https://www.oxfordlearnersdictionaries.com/definition/english/curry_1). [Oxford Dictionaries](/source/Oxford_Dictionaries). Retrieved 1 January 2025. late 16th cent.: from Tamil kar̲i.

1. **[^](#cite_ref-14)** Winslow, Miron (1862). "கறி *kaṟi*". [*Winslow's A comprehensive Tamil and English dictionary*](https://archive.org/details/winslowscomprehe00mwin/page/269/mode/1up). p. 269.

1. ^ [***a***](#cite_ref-Online_Etym_Dict_15-0) [***b***](#cite_ref-Online_Etym_Dict_15-1) [***c***](#cite_ref-Online_Etym_Dict_15-2) [***d***](#cite_ref-Online_Etym_Dict_15-3) [***e***](#cite_ref-Online_Etym_Dict_15-4) ["Curry"](https://www.etymonline.com/word/curry#etymonline_v_491). [Online Etymology Dictionary](/source/Online_Etymology_Dictionary), Douglas Harper. 2025. [Archived](https://web.archive.org/web/20181009013123/https://www.etymonline.com/word/curry#etymonline_v_491) from the original on 9 October 2018. Retrieved 9 August 2025.

1. **[^](#cite_ref-16)** ["curry (n. 3 & adj.)"](https://doi.org/10.1093/OED/1996640347). *Oxford English Dictionary*. Oxford University Press. 2024. [doi](/source/Doi_(identifier)):[10.1093/OED/1996640347](https://doi.org/10.1093%2FOED%2F1996640347). Retrieved 30 October 2025.

1. **[^](#cite_ref-17)** Gundert, Herman (1872). "കറി *kari*". [*Malayalam and English Dictionary*](https://archive.org/details/MalayalamAndEnglishDictionary/page/n235/mode/2up). C. Stolz. p. 216.

1. **[^](#cite_ref-18)** Brown, Charles Phillip (1903). "కూర *kūra*". [*Telugu-English Dictionary*](https://dsal.uchicago.edu/cgi-bin/app/brown_query.py). p. 304 – via HathiTrust.

1. **[^](#cite_ref-Sahni_1980_19-0)** Sahni, Julie (1980). *Classic Indian Cooking*. New York: [William Morrow](/source/William_Morrow_and_Company). pp. 39, 40.

1. **[^](#cite_ref-NPR_2011_20-0)** ["Fresh Curry Leaves Add a Touch of India"](https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india). [NPR](/source/NPR). 28 September 2011. [Archived](https://web.archive.org/web/20180411111413/https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india) from the original on 11 April 2018. Retrieved 6 April 2018.

1. **[^](#cite_ref-21)** Raghavan, S. (2007). *Handbook of Spices, Seasonings and Flavourings*. [CRC Press](/source/CRC_Press). p. 302. [ISBN](/source/ISBN_(identifier)) [978-0-8493-2842-8](https://en.wikipedia.org/wiki/Special:BookSources/978-0-8493-2842-8).

1. **[^](#cite_ref-Gopal_2010_22-0)** Dubey, Krishna Gopal (2010). *The Indian Cuisine*. PHI Learning. p. 11. [ISBN](/source/ISBN_(identifier)) [978-81-203-4170-8](https://en.wikipedia.org/wiki/Special:BookSources/978-81-203-4170-8).

1. **[^](#cite_ref-23)** Pegge, Samuel (1780). *The Forme of Cury: A Roll of Ancient English Cookery*. London: J. Nichols. [OCLC](/source/OCLC_(identifier)) [13794092](https://search.worldcat.org/oclc/13794092).

1. ^ [***a***](#cite_ref-Manguin2016_24-0) [***b***](#cite_ref-Manguin2016_24-1) Manguin, Pierre-Yves (2016). ["Austronesian Shipping in the Indian Ocean: From Outrigger Boats to Trading Ships"](https://books.google.com/books?id=XsvDDQAAQBAJ&pg=PA50). In Campbell, Gwyn (ed.). *Early Exchange between Africa and the Wider Indian Ocean World*. [Palgrave Macmillan](/source/Palgrave_Macmillan). pp. 51–76. [ISBN](/source/ISBN_(identifier)) [978-3319338224](https://en.wikipedia.org/wiki/Special:BookSources/978-3319338224). [Archived](https://web.archive.org/web/20230326195021/https://books.google.com/books?id=XsvDDQAAQBAJ&pg=PA50) from the original on 26 March 2023. Retrieved 26 March 2023.

1. **[^](#cite_ref-25)** [Solheim, Wilhelm G.](/source/Wilhelm_Solheim) (1996). "The Nusantao and north-south dispersals". *Bulletin of the Indo-Pacific Prehistory Association*. **15**: 101–109.

1. **[^](#cite_ref-FOOTNOTEIyer20082–3_26-0)** [Iyer 2008](#CITEREFIyer2008), pp. 2–3.

1. **[^](#cite_ref-FOOTNOTEIyer20221_27-0)** [Iyer 2022](#CITEREFIyer2022), p. 1.

1. **[^](#cite_ref-Davidson_2014_Pepper_28-0)** [Davidson 2014](#CITEREFDavidson2014), "Pepper", pp. 612–613

1. **[^](#cite_ref-29)** ["People Have Been Eating Curry for 4,500 Years"](https://www.smithsonianmag.com/smart-news/people-have-been-eating-curry-for-4500-years-8604270/). *[Smithsonian Magazine](/source/Smithsonian_(magazine))*. [Archived](https://web.archive.org/web/20210517012343/https://www.smithsonianmag.com/smart-news/people-have-been-eating-curry-for-4500-years-8604270/) from the original on 17 May 2021. Retrieved 26 December 2020.

1. ^ [***a***](#cite_ref-Lawler_2013_30-0) [***b***](#cite_ref-Lawler_2013_30-1) Lawler, Andrew (29 January 2013). ["Where Did Curry Come From?"](https://slate.com/human-interest/2013/01/indus-civilization-food-how-scientists-are-figuring-out-what-curry-was-like-4500-years-ago.html). *Slate*. [Archived](https://web.archive.org/web/20201115085836/https://slate.com/human-interest/2013/01/indus-civilization-food-how-scientists-are-figuring-out-what-curry-was-like-4500-years-ago.html) from the original on 15 November 2020. Retrieved 27 December 2020.

1. ^ [***a***](#cite_ref-Twilley_Graber_2019_transcript_31-0) [***b***](#cite_ref-Twilley_Graber_2019_transcript_31-1) Twilley, Nicola; Graber, Nicola; [Iyer, Raghavan](/source/Raghavan_Iyer_(chef)); [Collingham, Lizzie](/source/Lizzie_Collingham) (9 April 2019). ["Transcript: The Curry Chronicles"](https://gastropod.com/transcript-the-curry-chronicles/). *Gastropod*. Retrieved 6 October 2024.

1. **[^](#cite_ref-Sahebkar_32-0)** Sahebkar, Amirhossein; Iranshahi, Mehrdad (1 December 2010). ["Biological activities of essential oils from the genus *Ferula* (Apiaceae)"](https://doi.org/10.2478%2Fabm-2010-0110). *Asian Biomedicine*. **4** (6): 835–847. [doi](/source/Doi_(identifier)):[10.2478/abm-2010-0110](https://doi.org/10.2478%2Fabm-2010-0110). [S2CID](/source/S2CID_(identifier)) [86139520](https://api.semanticscholar.org/CorpusID:86139520).

1. **[^](#cite_ref-Farhadi2020_33-0)** Farhadi, Faegheh; Iranshahi, Mehrdad; Taghizadeh, Seyedeh Faezeh; Asili, Javad (November 2020). "Volatile sulfur compounds: The possible metabolite pattern to identify the sources and types of asafoetida by headspace GC/MS analysis". *Industrial Crops and Products*. **155** 112827. [doi](/source/Doi_(identifier)):[10.1016/j.indcrop.2020.112827](https://doi.org/10.1016%2Fj.indcrop.2020.112827).

1. ^ [***a***](#cite_ref-Mishan_2017_34-0) [***b***](#cite_ref-Mishan_2017_34-1) [***c***](#cite_ref-Mishan_2017_34-2) Mishan, Ligaya (10 November 2017). ["Asian-American Cuisine's Rise, and Triumph"](https://www.nytimes.com/2017/11/10/t-magazine/asian-american-cuisine.html). *[The New York Times](/source/The_New_York_Times)*. [Archived](https://web.archive.org/web/20230322223518/https://www.nytimes.com/2017/11/10/t-magazine/asian-american-cuisine.html) from the original on 22 March 2023. Retrieved 29 March 2023.

1. ^ [***a***](#cite_ref-Lim_1886_35-0) [***b***](#cite_ref-Lim_1886_35-1) Lim, Hiong Seng (1886). "Provisions, Fish, Vegetable and Fruit". [*Handbook of the Swatow Vernacular*](https://en.wikisource.org/wiki/Page:Handbook_of_the_Swatow_vernacular.djvu/111). Singapore: Koh Yew Hean Press. p. 95.

1. **[^](#cite_ref-FOOTNOTECollingham200625–29_36-0)** [Collingham 2006](#CITEREFCollingham2006), pp. 25–29.

1. **[^](#cite_ref-Twilley_Graber_2019_37-0)** Twilley, Nicola; Graber, Cynthia (20 April 2019). ["The Word Curry Came From a Colonial Misunderstanding"](https://www.theatlantic.com/health/archive/2019/04/why-we-call-indian-dishes-curry-colonial-history/586828/). *[The Atlantic](/source/The_Atlantic)*. [Archived](https://web.archive.org/web/20210517012341/https://www.theatlantic.com/health/archive/2019/04/why-we-call-indian-dishes-curry-colonial-history/586828/) from the original on 17 May 2021. Retrieved 10 May 2021.

1. ^ [***a***](#cite_ref-FOOTNOTECollingham2006118–125,_140_38-0) [***b***](#cite_ref-FOOTNOTECollingham2006118–125,_140_38-1) [Collingham 2006](#CITEREFCollingham2006), pp. 118–125, 140.

1. **[^](#cite_ref-Davidson_2014_Anglo-Indian_39-0)** [Davidson 2014](#CITEREFDavidson2014), "Anglo-Indian" pp. 21–22

1. **[^](#cite_ref-FOOTNOTECollingham2006110–111_40-0)** [Collingham 2006](#CITEREFCollingham2006), pp. 110–111.

1. **[^](#cite_ref-41)** ["How Britain got the hots for curry"](https://news.bbc.co.uk/2/hi/8370054.stm). [BBC](/source/BBC). 26 November 2009. [Archived](https://web.archive.org/web/20160128165253/http://news.bbc.co.uk/2/hi/8370054.stm) from the original on 28 January 2016. Retrieved 29 January 2016.

1. ^ [***a***](#cite_ref-FOOTNOTECollingham2006116–117_42-0) [***b***](#cite_ref-FOOTNOTECollingham2006116–117_42-1) [Collingham 2006](#CITEREFCollingham2006), pp. 116–117.

1. **[^](#cite_ref-43)** Thirty-Five Years' Resident (1869). ["Kurma or Quorema Curry"](https://play.google.com/books/reader?id=EvcpAAAAYAAJ&pg=GBS.PA22&hl=en_GB). *The Indian Cookery Book*. Calcutta: Wyman & Co. p. 22. This, without exception, is one of the richest of Hindoostanee curries, but it is quite unsuited to European taste, if made according to the original recipe, of which the following is a [Europeanised] copy:

1. ^ [***a***](#cite_ref-FOOTNOTECollingham2006118_44-0) [***b***](#cite_ref-FOOTNOTECollingham2006118_44-1) [Collingham 2006](#CITEREFCollingham2006), p. 118.

1. ^ [***a***](#cite_ref-Davidson_2014_Powder_45-0) [***b***](#cite_ref-Davidson_2014_Powder_45-1) [Davidson 2014](#CITEREFDavidson2014), "Curry Powder" p. 241

1. **[^](#cite_ref-Davidson_2014_Leaves_46-0)** [Davidson 2014](#CITEREFDavidson2014), "Curry leaf" p. 240

1. **[^](#cite_ref-47)** ["First British advert for curry powder"](https://web.archive.org/web/20210823180723/http://www.bl.uk/learning/timeline/item126721.html). *bl.uk*. Archived from [the original](http://www.bl.uk/learning/timeline/item126721.html) on 23 August 2021. Retrieved 29 December 2020.

1. **[^](#cite_ref-ChaudhuriStrobel1992_48-0)** Chaudhuri, Nupur; Strobel, Margaret (1992). [*Western Women and Imperialism: Complicity and Resistance*](https://books.google.com/books?id=-jH6LEPVn80C&pg=PA240). [Indiana University Press](/source/Indiana_University_Press). pp. 240–. [ISBN](/source/ISBN_(identifier)) [0-253-20705-3](https://en.wikipedia.org/wiki/Special:BookSources/0-253-20705-3). [Archived](https://web.archive.org/web/20230413123912/https://books.google.com/books?id=-jH6LEPVn80C&pg=PA240) from the original on 13 April 2023. Retrieved 29 December 2020.

1. **[^](#cite_ref-49)** ["TV review: Inside the Factory lifts the lid on how our curries are made"](https://www.independent.co.uk/arts-entertainment/tv/inside-factory-tv-review-greg-wallace-curry-chicken-tikka-masala-a8489311.html). *[The Independent](/source/The_Independent)*. 15 August 2018. [Archived](https://web.archive.org/web/20211017012043/https://www.independent.co.uk/arts-entertainment/tv/inside-factory-tv-review-greg-wallace-curry-chicken-tikka-masala-a8489311.html) from the original on 17 October 2021. Retrieved 7 March 2021.

1. **[^](#cite_ref-FOOTNOTEIyer202284_50-0)** [Iyer 2022](#CITEREFIyer2022), p. 84.

1. **[^](#cite_ref-51)** Itoh, Makiko (26 August 2011). ["Curry — it's more 'Japanese' than you think"](https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/#.XGTQl1VKhhE). *[The Japan Times](/source/The_Japan_Times)*. Tokyo. Retrieved 13 February 2019.

1. **[^](#cite_ref-53)** S&B Company. ["History of Japanese curry"](http://www.sb-worldwide.com/curry/history.html). Retrieved 28 February 2013.{{[cite web](https://en.wikipedia.org/wiki/Template:Cite_web)}}: CS1 maint: deprecated archival service ([link](https://en.wikipedia.org/wiki/Category:CS1_maint:_deprecated_archival_service))

1. **[^](#cite_ref-54)** Booth, Michael (2017). [*The Meaning of Rice: And Other Tales from the Belly of Japan*](https://books.google.com/books?id=rYPkDQAAQBAJ&pg=PT278). [Random House](/source/Random_House). p. 278. [ISBN](/source/ISBN_(identifier)) [9781473545816](https://en.wikipedia.org/wiki/Special:BookSources/9781473545816). [Archived](https://web.archive.org/web/20230219053208/https://books.google.com/books?id=rYPkDQAAQBAJ&pg=PT278) from the original on 19 February 2023. Retrieved 4 December 2020.

1. **[^](#cite_ref-55)** Itoh, Makiko (26 August 2011). ["Curry – it's more 'Japanese' than you think"](https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/). *[The Japan Times](/source/The_Japan_Times)*. [Archived](https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/) from the original on 8 January 2018. Retrieved 8 January 2019.

1. **[^](#cite_ref-56)** ["The Curry Rice Research"](http://curryken.fc2web.com/minzoku/minzoku.htm). [Archived](https://web.archive.org/web/20110710232600/http://curryken.fc2web.com/minzoku/minzoku.htm) 10 July 2011 at the [Wayback Machine](/source/Wayback_Machine) (in Japanese)

1. ^ [***a***](#cite_ref-house_57-0) [***b***](#cite_ref-house_57-1) [***c***](#cite_ref-house_57-2) [***d***](#cite_ref-house_57-3) [***e***](#cite_ref-house_57-4) [日本のカレー カレーが国民食になるまでの歩み](https://web.archive.org/web/20231026113713/https://housefoods.jp/data/curryhouse/know/trends01.html) [Japanese Curry: The Journey to Curry Becoming a National Dish] (in Japanese). [House Foods](/source/House_Foods). Archived from [the original](https://housefoods.jp/data/curryhouse/know/trends01.html) on 26 October 2023. Retrieved 20 February 2024.

1. ^ [***a***](#cite_ref-times-curry_58-0) [***b***](#cite_ref-times-curry_58-1) Itoh, Makiko (26 August 2011). ["Curry — it's more 'Japanese' than you think"](https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/). *[The Japan Times](/source/The_Japan_Times)*. Archived from [the original](https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/) on 8 January 2018. Retrieved 31 March 2018.

1. **[^](#cite_ref-Kosuge_59-0)** Keiko Kosuge (2017). *Nipoon yōshoku monogatari taizen* (にっぽん洋食物語大全), pp. 168–169. [Chikuma Shobō](/source/Chikuma_Shob%C5%8D). [ISBN](/source/ISBN_(identifier)) [978-4480434654](https://en.wikipedia.org/wiki/Special:BookSources/978-4480434654)

1. **[^](#cite_ref-Ono_60-0)** Kazuhiro Ono (2007). *Karē hōrōki* (カレー放浪記), p.258. Soshinsya. [ISBN](/source/ISBN_(identifier)) [978-4480434654](https://en.wikipedia.org/wiki/Special:BookSources/978-4480434654)

1. **[^](#cite_ref-danchu_61-0)** [102年の歴史を持つカツカレー丼](https://web.archive.org/web/20231001021440/https://dancyu.jp/read/2020_00002825.html) [Katsu curry rice bowl with a 102-year history] (in Japanese). President. 27 January 2020. Archived from [the original](https://dancyu.jp/read/2020_00002825.html) on 1 October 2023. Retrieved 20 February 2024.

1. **[^](#cite_ref-tagami_62-0)** Tagami, Yoko. ["Savor Ginza Swiss' Original Katsu Curry – Since 1947"](https://web.archive.org/web/20190618113120/https://matcha-jp.com/en/387). *Matcha* (3 October 2017). Archived from [the original](https://matcha-jp.com/en/387) on 18 June 2019. Retrieved 8 September 2018.

1. **[^](#cite_ref-oriental_63-0)** [日本のカレー カレーが国民食になるまでの歩み](https://web.archive.org/web/20220918080149/https://www.tokai-tv.com/tokainews/feature/article_20220918_21815) [Japanese Curry: The Journey to Curry Becoming a National Dish] (in Japanese). [Tōkai Television Broadcasting](/source/T%C5%8Dkai_Television_Broadcasting). 18 September 2022. Archived from [the original](https://www.tokai-tv.com/tokainews/feature/article_20220918_21815) on 18 September 2022. Retrieved 20 February 2024.

1. **[^](#cite_ref-bell_64-0)** [ベル食品工業株式会社](https://web.archive.org/web/20231205015723/https://www.bellsyokuhin.co.jp/company/#page1.5) [Bell Foods Industry Co., Ltd.] (in Japanese). Bell Shokuhin company. Archived from [the original](https://www.bellsyokuhin.co.jp/company/#page1.5) on 5 December 2023. Retrieved 20 February 2024.

1. **[^](#cite_ref-HoustonPTChicken_65-0)** Levitt, Alice (28 December 2016). ["Our Latest Obsession: Portuguese Chicken at Wing Kee Restaurant"](https://www.houstoniamag.com/articles/2016/12/28/our-latest-obsession-portuguese-chicken-wing-kee-restaurant). *[Houstonia](/source/Houstonia_(magazine))*. [Archived](https://web.archive.org/web/20180307023204/https://www.houstoniamag.com/articles/2016/12/28/our-latest-obsession-portuguese-chicken-wing-kee-restaurant) from the original on 7 March 2018. Retrieved 6 March 2018.

1. **[^](#cite_ref-66)** ["\[Best Brand\] Ottogi becomes Korea's representative curry product"](http://www.koreaherald.com/view.php?ud=20150625001118). *[The Korea Herald](/source/The_Korea_Herald)*. 25 June 2015. [Archived](https://web.archive.org/web/20170110163940/http://www.koreaherald.com/view.php?ud=20150625001118) from the original on 10 January 2017. Retrieved 10 January 2017.

1. **[^](#cite_ref-67)** Lee, Jiyoung (2024). [*Real Korean Recipes*](https://books.google.com/books?id=yHP8EAAAQBAJ&dq=%22Korean+curry%22+%22turmeric%22&pg=PA23). Seoul, Korea: Beeolive Books. p. 23. [ISBN](/source/ISBN_(identifier)) [979-11-987166-0-6](https://en.wikipedia.org/wiki/Special:BookSources/979-11-987166-0-6).

1. **[^](#cite_ref-68)** Huskey, Brian (2022). *Asia: The Ultimate Cookbook (Chinese, Japanese, Korean, Thai, Vietnamese, Asian)*. [Cider Mill Press](/source/Cider_Mill_Press). pp. 19, 398.

1. ^ [***a***](#cite_ref-seid_69-0) [***b***](#cite_ref-seid_69-1) Seid, Shelley (19 October 2017). ["Curry is the story of South Africa on a plate"](https://www.timeslive.co.za/sunday-times/lifestyle/food/2017-10-18-curry-is-the-story-of-south-africa-on-a-plate/). *The Sunday Times*. [Archived](https://web.archive.org/web/20180127061712/https://www.timeslive.co.za/sunday-times/lifestyle/food/2017-10-18-curry-is-the-story-of-south-africa-on-a-plate/) from the original on 27 January 2018. Retrieved 27 January 2018.

1. ^ [***a***](#cite_ref-ishay_70-0) [***b***](#cite_ref-ishay_70-1) Govender-Ypma, Ishay (11 November 2017). ["The Brutal History of South Africa's Most Famous Curry"](https://www.vice.com/en/article/the-brutal-history-of-south-africas-most-famous-curry/). Munchies. [Archived](https://web.archive.org/web/20180128021236/https://munchies.vice.com/en_us/article/qv3njv/the-brutal-history-of-south-africas-most-famous-curry) from the original on 28 January 2018. Retrieved 27 January 2018.

1. **[^](#cite_ref-71)** ["bunny chow"](https://www.oed.com/dictionary/bunny-chow_n?tab=etymology). [Oxford English Dictionary](/source/Oxford_English_Dictionary). Retrieved 19 March 2026. Probably < bania n. + chow n.

1. **[^](#cite_ref-FOOTNOTECollingham2006243_72-0)** [Collingham 2006](#CITEREFCollingham2006), p. 243.

1. ^ [***a***](#cite_ref-FOOTNOTESen200910_73-0) [***b***](#cite_ref-FOOTNOTESen200910_73-1) [***c***](#cite_ref-FOOTNOTESen200910_73-2) [Sen 2009](#CITEREFSen2009), p. 10.

1. ^ [***a***](#cite_ref-Jaffrey_1982_74-0) [***b***](#cite_ref-Jaffrey_1982_74-1) [***c***](#cite_ref-Jaffrey_1982_74-2) [***d***](#cite_ref-Jaffrey_1982_74-3) [***e***](#cite_ref-Jaffrey_1982_74-4) [Jaffrey, Madhur](/source/Madhur_Jaffrey) (1982). *Madhur Jaffrey's Indian Cookery*. [BBC](/source/BBC). pp. 7–10. [ISBN](/source/ISBN_(identifier)) [978-0-563-16491-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-563-16491-3).

1. **[^](#cite_ref-75)** ["What is a Bhuna?"](https://www.seasonedpioneers.com/what-is-a-bhuna). *Seasoned Pioneers*. Retrieved 7 October 2024.

1. **[^](#cite_ref-76)** Gopalakrishnan, Srividhya. ["The Indian Bread Types You Need to Know"](https://www.tasteofhome.com/collection/indian-bread-types/). *Taste of Home*. Retrieved 8 October 2024.

1. **[^](#cite_ref-77)** "Rogan Josh". In Khan Mohammed Sharief Waza, Khan Mohammed Shafi Waza, and Khan Mohammed Rafiq Waza (2007). *Wazwaan: Traditional Kashmiri Cuisine*. New Delhi: Roli & Janssen. p. 34.

1. **[^](#cite_ref-78)** ["National Dish of Sri Lanka Rice and Curry"](https://nationalfoods.org/recipe/national-dish-of-sri-lanka-rice-and-curry/). *National Dishes of the World*. Retrieved 17 March 2024.

1. **[^](#cite_ref-79)** Bush, Austin (5 December 2012). ["Burmese curry restaurants"](https://www.austinbushphotography.com/blog/blog/burmese-curry-restaurants.html). Austin Bush Photography. [Archived](https://web.archive.org/web/20210109223207/https://www.austinbushphotography.com/blog/blog/burmese-curry-restaurants.html) from the original on 9 January 2021. Retrieved 7 October 2024.

1. **[^](#cite_ref-80)** DeWitt, Dave (26 May 2014). *Precious Cargo: How Foods From the Americas Changed The World*. Catapult. p. 300. [ISBN](/source/ISBN_(identifier)) [978-1-61902-388-8](https://en.wikipedia.org/wiki/Special:BookSources/978-1-61902-388-8).

1. **[^](#cite_ref-81)** ["Thai Food History Chapter 5: Thai Cuisine: Original?"](https://web.archive.org/web/20160817162611/http://thaicooking.nationmultimedia.com/?p=1382). *The Nation*. Thailand. Archived from [the original](http://thaicooking.nationmultimedia.com/?p=1382) on 17 August 2016. Retrieved 2 January 2025.

1. **[^](#cite_ref-82)** ["Stir Fried Prawns with Curry Powder and Eggs Recipe"](https://web.archive.org/web/20100309200917/http://www.thaifoodmaster.com/recipes/main_dish_recipes/42). *Thaifoodmaster*. 18 May 2009. Archived from [the original](http://www.thaifoodmaster.com/recipes/main_dish_recipes/42) on 9 March 2010.

1. **[^](#cite_ref-83)** Raji, Mohd Nazri Abdul; Ab Karim, Shahrim; Ishak, Farah Adibah Che; Arshad, Mohd Mursyid (1 December 2017). ["Past and present practices of the Malay food heritage and culture in Malaysia"](https://doi.org/10.1016%2Fj.jef.2017.11.001). *Journal of Ethnic Foods*. **4** (4): 221–231. [doi](/source/Doi_(identifier)):[10.1016/j.jef.2017.11.001](https://doi.org/10.1016%2Fj.jef.2017.11.001).

1. **[^](#cite_ref-84)** ["Malaysian Curry: Authentic and Delicious"](https://mamalams.com/malaysian-curry-authentic-and-delicious/). *Mama Lam's*. 14 January 2022. [Archived](https://web.archive.org/web/20240302090756/https://mamalams.com/malaysian-curry-authentic-and-delicious/) from the original on 2 March 2024. Retrieved 7 October 2024.

1. **[^](#cite_ref-85)** ["5 Rekomendasi Lontong Kari Enak di Bandung, Cocok Pisan buat Sarapan!"](https://www.idntimes.com/food/dining-guide/ranggana/5-rekomendasi-lontong-kari-enak-di-bandung-c1c2) [5 Recommendations of Delicious Curry Lontong in Bandung, Great for Breakfast!]. *idntimes.com* (in Indonesian). 31 January 2020. Retrieved 25 April 2023.

1. **[^](#cite_ref-86)** ["Kare Rajungan Khas Tuban yang Gurih dan 'Nendang'"](https://genpi.id/kare-rajungan-khas-tuban/). *genpi.id* (in Indonesian). 21 September 2021. [Archived](https://web.archive.org/web/20211016172933/https://genpi.id/kare-rajungan-khas-tuban/) from the original on 16 October 2021. Retrieved 25 April 2023.

1. ^ [***a***](#cite_ref-Nguyen_2024_87-0) [***b***](#cite_ref-Nguyen_2024_87-1) Nguyen, Andrea (30 August 2024). ["Excite Your Tastebuds with Cà Ri Gà, Vietnamese Chicken Curry"](https://www.simplyrecipes.com/recipes/chicken_curry_with_sweet_potato_and_lemongrass/). *Simply Recipes*. [Archived](https://web.archive.org/web/20240915014452/https://www.simplyrecipes.com/recipes/chicken_curry_with_sweet_potato_and_lemongrass/) from the original on 15 September 2024. Retrieved 7 October 2024.

1. **[^](#cite_ref-FOOTNOTEIyer202254–55_88-0)** [Iyer 2022](#CITEREFIyer2022), pp. 54–55.

1. **[^](#cite_ref-Villar_89-0)** Villar, Roberto (2 August 2019). ["The Fascinating History of Kare-kare"](https://www.esquiremag.ph/long-reads/features/the-fascinating-history-of-kare-kare-a2386-20190802-lfrm2). *Esquire*. Retrieved 15 November 2024.

1. **[^](#cite_ref-90)** ["Ginataang Alimasag (Crabs in Coconut Milk)"](https://www.allrecipes.com/recipe/276743/ginataang-alimasag-crabs-in-coconut-milk/). *allrecipes*. Retrieved 15 November 2024.

1. **[^](#cite_ref-91)** Sobel, Adam (25 July 2024). ["Ginataang Langka (Filipino Jackfruit in Coconut Milk)"](https://cinnamonsnail.com/ginataang-langka-recipe/). *Cinnamon Snail*. Retrieved 15 November 2024.

1. **[^](#cite_ref-pp_92-0)** ["Pinoy Chicken Curry Recipe"](https://panlasangpinoy.com/chicken-curry-pinoy-style/). *Panlasang Pinoy*. [Archived](https://web.archive.org/web/20190420064900/https://panlasangpinoy.com/chicken-curry-pinoy-style/) from the original on 20 April 2019. Retrieved 20 April 2019.

1. ^ [***a***](#cite_ref-Cook_2001_93-0) [***b***](#cite_ref-Cook_2001_93-1) [Cook, Robin](/source/Robin_Cook) (19 April 2001). ["Robin Cook's chicken tikka masala speech: Extracts from a speech by the foreign secretary to the Social Market Foundation in London"](https://www.theguardian.com/world/2001/apr/19/race.britishidentity). *The Guardian*.

1. **[^](#cite_ref-94)** Jahangir, Rumeana (26 November 2009). ["How Britain got the hots for curry"](https://news.bbc.co.uk/2/hi/8370054.stm). *BBC News*. [Archived](https://web.archive.org/web/20170824122427/http://news.bbc.co.uk/1/hi/8370054.stm) from the original on 24 August 2017. Retrieved 14 October 2018.

1. **[^](#cite_ref-95)** ["National Curry Week: Why Britain loves curry"](https://web.archive.org/web/20200110103644/https://www.fsc.uk.com/national-curry-week-britain-loves-curry/). *Fleet Street Communications*. 13 October 2017. Archived from [the original](http://www.fsc.uk.com/national-curry-week-britain-loves-curry/) on 10 January 2020. Retrieved 16 July 2020.

1. **[^](#cite_ref-96)** Moore, Malcolm (8 January 2016). ["The great British curry crisis"](https://www.ft.com/content/2165379e-b4b2-11e5-8358-9a82b43f6b2f). *Financial Times*. [Archived](https://web.archive.org/web/20181014204251/https://www.ft.com/content/2165379e-b4b2-11e5-8358-9a82b43f6b2f) from the original on 14 October 2018. Retrieved 14 October 2018.

1. **[^](#cite_ref-NYT11415_97-0)** de Freytas-Tamura, Kimiko (4 November 2015). ["Britons Perturbed by a Troubling Shortage of Curry Chefs"](https://www.nytimes.com/2015/11/05/world/europe/britain-curry-house-shortage-chefs.html). *[The New York Times](/source/The_New_York_Times)*. [Archived](https://web.archive.org/web/20151107015902/http://www.nytimes.com/2015/11/05/world/europe/britain-curry-house-shortage-chefs.html) from the original on 7 November 2015. Retrieved 4 November 2015.

1. **[^](#cite_ref-ghosh_bb_98-0)** Ghosh, Bobby (19 January 2023). ["How I Learned to Stop Hating and Respect Chicken Tikka Masala"](https://www.bloomberg.com/news/articles/2023-01-19/who-created-chicken-tikka-masala-history-of-uk-s-national-dish). *[Bloomberg News](/source/Bloomberg_News)*. Retrieved 26 February 2023.

1. **[^](#cite_ref-99)** Taylor, Emma. ["Most people have no clue chicken tikka masala isn't an Indian dish, according to a top Indian chef"](https://www.insider.com/chicken-tikka-masala-not-indian-dishoom-chef-naved-nasir-2019-11). *Insider*. Retrieved 13 December 2021.

1. ^ [***a***](#cite_ref-Perrett_2014_100-0) [***b***](#cite_ref-Perrett_2014_100-1) [***c***](#cite_ref-Perrett_2014_100-2) [***d***](#cite_ref-Perrett_2014_100-3) Perrett, Zoe (7 May 2014). ["Britain's 'Brindian' curryhouse menu – a true culinary curio"](https://timesofindia.indiatimes.com/blogs/culinary-adventures/britains-brindian-curryhouse-menu-a-true-culinary-curio/?source=app). *[The Times of India](/source/The_Times_of_India)*. Retrieved 5 November 2025.

1. ^ [***a***](#cite_ref-Hunt_2025_101-0) [***b***](#cite_ref-Hunt_2025_101-1) Hunt, Tom (8 November 2025). ["'Genuinely authentic': supermarket curry kits, tasted and rated"](https://www.theguardian.com/thefilter/2025/nov/08/best-supermarket-curry-kits-tasted-and-rated-tom-hunt). *[The Guardian](/source/The_Guardian)*.

1. ^ [***a***](#cite_ref-BBC_Ultimate_Guide_102-0) [***b***](#cite_ref-BBC_Ultimate_Guide_102-1) ["From balti to bhuna: the ultimate guide to curry"](https://www.bbc.co.uk/programmes/articles/3jPY8xvk41DrT93Lw4XPk1w/from-balti-to-bhuna-the-ultimate-guide-to-curry). [BBC Radio 4](/source/BBC_Radio_4). Retrieved 2 November 2025.

## Sources

- [Collingham, Lizzie](/source/Lizzie_Collingham) (2006) [2005 ([Chatto & Windus](/source/Chatto_%26_Windus))]. *Curry: A Tale of Cooks and Conquerors*. London: [Vintage Books](/source/Vintage_Books). [ISBN](/source/ISBN_(identifier)) [978-0-099-43786-4](https://en.wikipedia.org/wiki/Special:BookSources/978-0-099-43786-4).

- [Davidson, Alan](/source/Alan_Davidson_(food_writer)) (2014). Tom Jaine (ed.). *[The Oxford Companion to Food](/source/The_Oxford_Companion_to_Food)* (3rd ed.). Oxford: [Oxford University Press](/source/Oxford_University_Press). [ISBN](/source/ISBN_(identifier)) [978-0-19-967733-7](https://en.wikipedia.org/wiki/Special:BookSources/978-0-19-967733-7).

- [Iyer, Raghavan](/source/Raghavan_Iyer_(chef)) (2008). *660 Curries*. New York: [Workman Publishing](/source/Workman_Publishing_Company). pp. 2–3. [ISBN](/source/ISBN_(identifier)) [978-0761137870](https://en.wikipedia.org/wiki/Special:BookSources/978-0761137870).

- [Iyer, Raghavan](/source/Raghavan_Iyer) (2022). *On the Curry Trail: Chasing the Flavor That Seduced the World*. New York: [Workman Publishing](/source/Workman_Publishing_Company). [ISBN](/source/ISBN_(identifier)) [978-1523511211](https://en.wikipedia.org/wiki/Special:BookSources/978-1523511211). [OCLC](/source/OCLC_(identifier)) [1374192575](https://search.worldcat.org/oclc/1374192575).

- [Sen, Colleen Taylor](/source/Colleen_Taylor_Sen) (2009). *Curry: A Global History*. Edible. London: [Reaktion Books](/source/Reaktion_Books). [ISBN](/source/ISBN_(identifier)) [978-1861895226](https://en.wikipedia.org/wiki/Special:BookSources/978-1861895226). [OCLC](/source/OCLC_(identifier)) [1391407698](https://search.worldcat.org/oclc/1391407698).

## Further reading

- [Achaya, K.T.](/source/K._T._Achaya) (1994). *Indian Food: A Historical Companion*. Delhi: [Oxford University Press](/source/Oxford_University_Press).

- Burton, David (1993). *The Raj at Table*. London: [Faber and Faber](/source/Faber_and_Faber).

- [Chapman, Pat](/source/Pat_Chapman_(food_writer)) (1997). *Pat Chapman's Curry Bible*. [Hodder & Stoughton](/source/Hodder_%26_Stoughton).

- Grove, Peter; Grove, Colleen (2011). *The Flavours of History*. London: Godiva Books.

- [Jaffrey, Madhur](/source/Madhur_Jaffrey) (2023). *Indian Cookery: A Cookbook*. New York: Clarkson Potter. [ISBN](/source/ISBN_(identifier)) [9780593802960](https://en.wikipedia.org/wiki/Special:BookSources/9780593802960). [OCLC](/source/OCLC_(identifier)) [1415749343](https://search.worldcat.org/oclc/1415749343).

v t e Curry in the United Kingdom Curries Balti Bhuna Biryani Dhansak Dopiaza Jalfrezi Kofta Korma Madras Pasanda Pathia Phaal Rogan josh Sambar Tandoori Tikka masala Vindaloo Places Balti Triangle Brick Lane Curry Mile Drummond Street History Anglo-Indian cuisine (1612–1947) Country Captain Major Grey's Chutney Mulligatawny The Art of Cookery Made Plain and Easy (1747) Hindoostane Coffee House (1810) Veeraswamy (1926) People Hannah Glasse Madhur Jaffrey Arthur Robert Kenney-Herbert Dean Mahomed Related British cuisine Coronation chicken Curry powder Papadam Relishes Chutney Pickle Piccalilli Raita Starters Bhaji Samosa

v t e English cuisine Roman times Dishes Sausages Middle Ages to 15th century Exemplars Utilis Coquinario (c. 1300) The Forme of Cury (c. 1390) Dishes Apple pie Bacon Cheesecake Chewette Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage 16th century Exemplars Richard Pynson (The Boke of Cokery, 1500) Thomas Dawson (The Good Huswifes Jewell, 1585) Dishes Banbury cake Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly) 17th century Exemplars Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) Thomas Tryon (Wisdom's Dictates 1691) John Evelyn (Acetaria: A Discourse of Sallets 1699) Kenelm Digby (The Closet Opened 1699) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea 18th century Exemplars Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714) Mary Eales (Mrs Mary Eales's Receipts 1718) John Nott (The Cooks and Confectioners Dictionary, 1723) Eliza Smith (The Compleat Housewife 1727) Hannah Glasse (The Art of Cookery Made Plain and Easy 1747) Ann Cook (Professed Cookery, 1754) Martha Bradley (The British Housewife 1758) Primitive Cookery (1767) Elizabeth Raffald (The Experienced English Housekeeper 1769) Richard Briggs (The English Art of Cookery 1788) William Augustus Henderson (The Housekeeper's Instructor 1791) Dishes Bread and butter pudding Christmas pudding Chutney Curry Cottage or Shepherd's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle (with jelly) Welsh rarebit Yorkshire pudding 19th century Exemplars Maria Rundell (A New System of Domestic Cookery 1806) Martha Brotherton (Vegetable Cookery 1812) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs. Beeton's Book of Household Management 1861) Dishes Battenberg cake Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Eton mess Eve's pudding Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Jam roly-poly Lancashire hotpot Lardy cake Madeira cake Potted shrimps Sausage roll Steak and kidney pudding Summer pudding Windsor soup Worcestershire sauce 20th century Exemplars Florence Petty Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry Fanny Cradock Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Nigella Lawson Jamie Oliver Fergus Henderson (The Whole Beast 1999) Gordon Ramsay Gary Rhodes Mary Berry Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Coronation chicken Crumble Knickerbocker glory Ploughman's lunch Salad cream Steak Diane Sticky toffee pudding 21st century Exemplars Heston Blumenthal (The Fat Duck) Lizzie Collingham Hugh Fearnley-Whittingstall (River Cottage) Rachel Khoo Michel Roux Jr. (Le Gavroche) Antony Worrall Thompson Clarissa Dickson Wright (A History of English Food 2011) Dishes Coronation quiche Platinum Pudding Related List of English dishes List of English cheeses List of savoury puddings List of sweet puddings Rationing in the United Kingdom

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Adapted from the Wikipedia article [Curry](https://en.wikipedia.org/wiki/Curry) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Curry?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.