Curry

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Curry ( , sometimes , plural curry ) is an umbrella term that refers to a number of dishes derived from the cuisine of the child the Indian subcontinent. A common feature is the use of a complex combination of spices or spices, usually including turmeric, cumin, ginger, and hot or dried hot peppers. The use of this term is generally limited to dishes prepared in sauces. Curry dishes prepared in the southern states of India may be flavored with leaves from curry trees.

There are many types of dishes called 'curries'. For example, in authentic traditional cuisine, the selection of the right spices for each dish is a matter of national or regional cultural traditions, religious practices, and, to some extent, family preferences. The dish is called by a special name that refers to their ingredients, spicing, and cooking methods. Spices are used either whole or not; cooked or raw; and they can be added at different times during the cooking process to produce different results. The main spices found in most of the Indian subcontinent curry powders are coriander, cumin, and turmeric; additional spices may be included depending on the geographical area and the food included (fish, lentils, red or white meat, rice, and vegetables). Curry powder, a commercially prepared mix of spices, is largely a Western creation, dating from the 18th century. Such a mixture is usually considered to have been prepared by Indian merchants for sale to members of the British colonial government and soldiers returning to England.

A dish called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. In addition, many are really vegetarians, eaten especially among those who hold an ethical or religious ban on eating meat or seafood.

Curries can be 'dry' or 'wet'. The dried curry is cooked with a little liquid that is allowed to evaporate, leaving other ingredients coated with a mixture of spices. Wet Curry contains a large number of sauces or sauces based on yogurt, cream, coconut milk, coconut cream, legum puras, tomatoide, sautÃÆ' Â © ed onions or crushed broth.

Video Curry

Etimologi

Kari is adopted and adopted from the Tamil word ka? I which means "sauce", which is usually understood to mean vegetables and/or meat cooked with spices with or without sauce. Cury (from French cuire, which means cooking) appeared in the 1390s in an English cookbook, The Forme of Cury , and curry > was first described in a medieval Portuguese cookbook 17 by members of the British East India Company's trade with Tamil (Indian) merchants along the coast of South India's Coromandel Coast, known as "a spice mixture used to make curry dishes.. called podi curry or curry powder ". The first curry recipe in English was published in 1747 by Hannah Glasse.

Maps Curry

Origin and dissemination

Archaeological evidence dated from 2600 BC from Mohenjo-daro shows the use of mortar and pestle to pound spices including mustard, fennel, cumin, and acid pods into their diet. Black pepper comes from the Indian subcontinent and Southeast Asia and has been known by Indian cuisine since at least 2000 BC.

Likewise, the oldest surviving Roman cookbook, Apicius, details various recipes that require meat to be seasoned with spices of vinegar, honey and soil and spices including pepper, cumin, lovage, marjoram, mint, cloves, and coriander.

The establishment of the Mughal Empire, at the beginning of the 15th century, influenced several curries, especially in the north. Another influence was the establishment of a Portuguese trading center in Goa in 1510, which resulted in the introduction of chili to India from America, as a by-product of the Colombian Exchange.

The curry introduced to English cuisine starts with an Anglo-Indian cooking in the 17th century as a spicy sauce is added to the boiled and cooked meat. Edition 1758 Hannah Glasse The Art of Cookery contains the recipe "To make Indian curry". The curry was first served at a British coffee shop from 1809, and has grown in popularity in Great Britain, with great leaps in the 1940s and 1970s. During the 19th century, curries were also brought to the Caribbean by indentured Indian workers in the UK sugar industry. Since the mid-20th century, the curries of many national styles have become popular away from their origins, and are increasingly becoming part of an international fusion cuisine.

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Indian subcontinent

From a culinary point of view, it is important to consider the Indian subcontinent as the entire historical area covered before independence since August 1947; namely the modern states of India, Sri Lanka, Pakistan and Bangladesh. It is common to distinguish widely between the style of northern and southern Indian cuisine, recognizing that within that category there are countless sub-styles and variations. Differences are generally made with reference to staple starch: wheat in the form of unleavened bread in the north; rice in the east; rice and millet in the south.

Bangladesh and West Bengal

Bengali cuisine, which refers to the cuisine of Bangladesh and the West Bengal state of India, including curry, including seafood and fresh fish. Mustard seeds and mustard oil are added to many recipes, such as poppy seeds. Emigrants from the Sylhet district of Bangladesh established a curry house industry in England and in Sylhet some restaurants run by expatriates specializing in British-style Indian food.

Northern India

Curry is the most famous part of Indian cuisine. Most Indian dishes are usually curry based, prepared by adding various types of vegetables, lentils or meat in the curry. Curry content and preparation style vary in each region. Most water-based curry, with occasional use of milk and coconut milk. Curry dishes are usually thick and spicy and eaten along with white rice and various Indian breads.

Gujarat

Although wet curries play a smaller role in Gujarat than elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk. The main ingredients may be a variety of brinjal (eggplant/eggplant), potatoes, fresh corn kernels, okra, tomatoes, etc. In addition, there are some common kofta dishes that replace vegetables for meat. Undhiyu, Gujarati specialties, is a 'casserole' mix of 'spicy' vegetables cooked in pots of pottery, often eaten during the winter.

Maharashtra

The Maharashtra curry varies from slightly spicy to very spicy and includes vegetarian, mutton, chicken and fish. Coastal Maharashtrian - Konkani - curry using coconut extensively along with spices. In western Maharashtra, curries are very spicy, often with peanut powder. Vidharba cuisine is usually more spicier than the coastal and southern regions. Commonly used ingredients are besan (gram flour), or peanut flour, and groundnut powder. As a result of the Mughal government in the region, Aurangabad cuisine has been heavily influenced by North Indian cooking methods. The Khandeshi food is very spicy and the most famous dish is ??? ???? (shev bhaji). Others include ????????? ???? (wangyache bhareet), ?????? ??? (udidachi dal), ?????? ????? (bharleli fragrance), ???? ????? (thecha bhaakari), etc. Most people are farmers so their traditional food is very simple.

Punjab

Most Punjabi dishes are prepared using Tadka , made with fried "masala", which is a mixture of ginger, garlic, onions and tomatoes with some dry spices. This is followed by the addition of other ingredients, water, and sometimes milk. Usually spicy, the spice level varies greatly depending on the household itself. Ghee and Mustard oil is the most commonly used cooking fat. Many popular Punjabi dishes such as Butter Chicken and Rajma are curry based. This dish is usually served with rice and Chapaatis.

Rajasthan

Rajasthani cuisine is influenced both by the warlike lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that can last for several days and can be eaten without heating is preferred. Scarcity of water and fresh green vegetables each have an effect on cooking. Therefore, curries in Rajasthan are usually made using dried herbs and spices and other dried goods such as gram flour. Kadhi is a popular gram ram ram, usually served with rice and bread. To reduce water use in this desert country they use a lot of milk and milk products to cook a curry. Laal maans is a popular meat curry from Rajasthan.

South India

Andhra Pradesh and Telangana

Food in general from Andhra Pradesh and Telangana, both with natives speaking Telugu, is considered the hottest in India. The country, which is a major producer of red peppers and green peppers, influences the free use of spices, making the most warm and most delicious curries, chutneys, savouries and pickles.

Goa

The curries known as vindaloo have become famous in the UK, America, and elsewhere, where the name is usually used only to indicate a lamb or chicken dish often including potatoes. Such dishes are far from the original Goan.

The name "vindaloo" comes from the Portuguese vinha d'alhos or wine ( vinho ) and garlic ( alho ), two definitive flavors. The dish was originally made with pork, not taboo for the Portuguese Christians. The inclusion of potatoes was an Indian addition later, presumably the result of confusion with the Hindi word for potatoes, aloo . Over the years "vindaloo" has been changed to attract many people by adding different spices and grapes.

Karnataka

Karnataka curry is usually vegetarian or with meat and fish around the coastal area. They use a variety of vegetables, spices, coconut and jaggery. There are dry curries and sauces. Some of the typical sauce-based dishes include Saaru, Gojju, Thovve, Huli, Majjige Huli (similar to 'kadi' made in the north), Sago or Kootu, which are eaten mixed with hot rice.

Kerala

Kari Malayali Kerala usually contains coconut milk of grated or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, and sliced ​​red peppers fried in hot oil. Most of the non-vegetarian dishes are highly spiced. Kerala is known for its traditional sadya, vegetarian dishes served with rice and various side dishes such as parippu (green gram), papadum, ghee, sambar, rasam, aviyal, kichalan, kichadi, pachadi, injipuli, koottukari, pickles (mango, lime) thoran, one to four types of payasam, boli, olan, pulissery, moru (buttermilk), upperi, and banana chips. Sadya is usually served on banana leaves.

Tamil Nadu

Tamil specialties and aromas are accomplished with a combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chilli, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or fennel seed , fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rose water. Lentils, vegetables, and dairy products are very important and often served with rice. Vegetarian food has traditionally dominated the menu with a variety of non-vegetarian dishes including freshwater fish and seafood cooked with herbs and seasonings.

Kashmir

In the West, the most famous Kashmir curry is the joggy rogan, a wet lamb curry with a brilliant red sauce whose color comes from a combination of Kashmiri chillies and extracts from red cockscomb plant flowers ( mawal ). Goshtaba (a large lamb meatball cooked in yogurt sauce) is another curry dish from the Wazwan tradition that is sometimes found in Western restaurants. Maldives

The most important curry in Maldivian cuisine is cooked with freshly diced tuna and is known as masih riha. Kukulhu riha , chicken curry, cooked with a mixture of different spices.

Traditional vegetable fries in Maldives include those who use bashi (eggplant/eggplant), tora ( Luffa aegyptiaca ), barab? chichanda ( Trichosanthes cucumerina ) and muranga ( Moringa oleifera ), and Banana raw green and certain leaves as their main ingredient. Maldive pieces of fish are usually added to give the vegetables a certain flavor.

Nepal

The Nepali cookery has been influenced by its neighbors, especially India and Tibet. The famous Indian spices are used less. Goats are a popular meat in the Himalayan region of Nepal.

Daal bhaat (rice and lentil soup) is a staple dish of Nepal. Newa cuisine is a type of cuisine developed over the centuries by Newars of Nepal.

Pakistan

Pakistan's careers, especially in Punjab and Sindh provinces are essentially similar to their counterparts in northern India. Mutton and beef are common ingredients. Pakistani lunches or dinners often consist of several forms of bread (such as naan or bread) or rice with meat or vegetable curries. Barbecue style or grilled meat is also very popular in the form of kebabs.

It should be noted that the term curry is almost never used in the country; On the contrary, regional words such as shan or shorba are used to indicate what is known abroad as "curry".

There are several different types of curries, depending on the style of cooking, such as bhuna, bharta, roghan josh, qorma, qeema, and shorba. Favorite Pakistani curry is karahi, which is mutton or chicken cooked in a cooking utensil called karahi, which is similar to a frying pan. Lahori karahi combines garlic, ginger, fresh chillies, tomatoes, and spices of choice. Peshawari karahi is another very popular version made only with meat, salt, tomatoes, and cilantro.

Khyber Pakhtunkhwa

The cuisine of Pakistani Pakhtunkhwa Khyber province is somewhat similar to that of neighboring Afghan cuisine. Extreme winters in some areas make the supply of fresh vegetables impossible, so many dried fruits and vegetables are put into cooking. The province still produces large quantities of beans that are used in abundance in traditional cooking, along with cereals such as wheat, corn, barley, and rice. The accompanying staples are dairy products (yogurt, whey), various nuts, native vegetables, and fresh and dried fruits. Peshawari karahi from the provincial capital of Peshawar is a popular curry across the country.

Punjab

Cuisine in Punjab Pakistan is different from Punjab India because of the content and rules of religious diet. Punjabi typical food consists of several forms of bread or rice with salan (curry). Most preparations begin with frying masala which is a herb of ginger, garlic, onion, tomato, and dried spices. Various other ingredients are then added. Spice levels vary widely depending on the sub-region as well as the household itself. The popular cooking oil is desi ghee with some dishes enriched with butter and cream in large quantities. There are certain dishes exclusive to Punjab, such as maash in dal and saron da saag (sarson ka saag). In Punjab and Kashmir, the only dish known as kardhi (curry) is a dish made of forehead (yoghurt) and flour cake.

Sindh

In Pakistan, Sindh and Balochistan provinces are bordered by the Arabian Sea. Because of this, Sindhi cuisine often has many uses of fish in the curry. Among the Pakistani food, Kari Sindhi generally tends to be the hottest. The daily food in most of the Sindhi households consists of graham-based flatbread (phulka) and rice accompanied by two dishes, one sauce and one dry.

Sri Lanka

In Sri Lankan cuisine, rice, usually consumed daily, can be found at any special occasion, while spicy curry is a favorite dish for lunch and dinner. "Rice and Curry" refers to a variety of Sri Lankan dishes.

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Southeast Asia

Burmese

Burmese cuisine is based on a very different understanding of curry. The main ingredients of almost all Burmese curries are fresh onions (which provide gravy and main from curry), Indian spices and red peppers. Usually, meat and fish are the main ingredients for a popular curry.

Burmese curries can be generalized into two types - spicy spicy dishes that show Indian or northern Pakistani influences, and lighter "sweet" curries. Burmese curry hardly has coconut milk, making it separate from most Southeast Asian curries.

The usual ingredients include fresh onions, garlic and chili paste. Common spices include salt masala, dried chili powder, cumin powder, turmeric and ngapi, fermented paste made from fish or shrimp. Burmese curry is oily enough, because extra oil helps the food last longer. An equivalent spaghetti called Nan gyi thohk exists, where wheat or rice noodles are eaten with thick chicken curry.

Indonesia

In Indonesia, curries are called curry or kare . The most common types of curries consumed in Indonesia are chicken curry and goat curry (mutton curry). In Aceh and North Sumatra bread is often eaten with curried goat . Other dishes such as curry and opor are curry-based dishes. They are often very localized and reflect the meat and vegetables available. Therefore they can use a variety of meats (chicken, beef, buffalo and goat as in flavoursome goat curry ), seafood (such as shrimp, crab, shellfish, shellfish, and squid), fish ( tuna, mackerel, gurame, catfish, catfish), or vegetables (young jackfruit, regular beans, cassava leaves) served in spicy sauce. They use local ingredients such as chilli, lime leaves, lemongrass, galangal, bay leaves of Indonesia (bay leaves), candlenuts, turmeric, turmeric leaves, gelugur acid and kandis acid (manggis acid similar to acid), terasi, cumin, coriander and coconut milk. In Aceh, curry using koja leaf curls or curry leaves ( Murraya koenigii ) is translated as "curry leaf".

One popular dish, rendang from the cuisine of West Sumatra, is often described as a caramel dried beef curry. In Indonesia, rendang is not usually regarded as a curry because it is richer and contains less liquid than normal for Indonesian curry. The authentic Rendai uses buffalo meat cooked slowly in thick coconut milk for several hours for tender, caramel, and flavor meat. Opor Chicken is another variation of curry, which tastes very similar to the curry. Opor is usually whitish and does not use cinnamon or turmeric, while the curry may contain either or both. Opor also often become part of family meal around Lebaran, while the curry can be found in Padang restaurants.

Malaysia

Being at the crossroads of the ancient trade routes has left a mark on Malaysian cuisine. While the curry may initially find its way to the Malaysian coast through the Indian population, it has become a staple among Malays and Chinese as well. Kari Malaysia differs from state to state, even within the same ethnic group, because they are influenced by many factors, be they cultural, religious, agricultural or economic.

Malaysian curry usually uses turmeric curry powder, coconut milk, onion, ginger, belacan (shrimp paste), chili, and garlic. Javanese acid is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, Indonesia and the Philippines; it is drier and contains mostly meat and more coconut milk than traditional Malaysian curry. Rendang is mentioned in Hikayat Amir Hamzah (1550s) Malay literature and is popular among Indonesians, Singaporeans and Malaysians. All kinds of things are dried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, eggplant, eggs, and vegetables. Vegetarians in Malaysia can make vegetarian curries with vegetables or tofu-based products.

Philippines

In the Philippines, two different types of curry traditions are seen in accordance with the westernized and Islamicised Westernized distinctions in the south. In the northern regions, linear variety of new curry recipes can be seen. Chicken cooked in coconut milk, chili and curry powder. This is a regular curry dish known to the northern Filipinos. The typical northern Filipino curry dishes usually contain pork or chicken cooked in the same way as other local dishes such as adobo , kaldereta , and mechado , with additional patis (fish sauce), potatoes, bay leaf, chili pepper and coconut milk, sometimes equipped with lemongrass and carrots.

In southern Mindanao, southern Sulu and Palawan Islands, older curry recipes are seen, and owed their origin to non-colonial history in the Southern Philippines, which preserved Southeast Asia that had been fully colonized and highly southeasterly. This Mindanao curry includes Kulma , identical to Korma India, Tiyula Itum which is blackened beef curd with burnt coconut meat powder, and Rendang, also eaten in Indonesia and Malaysia.. The meat used in this curry includes beef, goat, goat, lamb, seafood and chicken. Pork is not used, in accordance with Islamic dietary law.

Thailand

In Thai cuisine, curries are called kaeng , and usually consist of meat, fish and/or vegetables in pasta based sauces made from chili, onion or onion, garlic, and shrimp paste. Additional herbs and herbs determine the type of curry. Local ingredients, such as chili, lime leaves, lemongrass, galangal are used and, in the middle and southern Thai cuisine, coconut milk. The northern and northeastern Thai curry generally contains no coconut milk. Due to the use of sugar and coconut milk, Thai curries tend to be sweeter than Indian curries. In the West, some Thai curries are portrayed in color; red curry using red chili while green curry using green chili. The yellow curry - called curry kaeng curry in Thailand, whose translation could literally be "curry soup" - is more like an Indian curry, with the use of turmeric, cumin, and other dried spices. Some Thai stir-fry dishes also use Indian-style curry powder (Thai: phong curry ).

Kari Thailand:

• Kari kuning
• Kari Massaman
• Kari hijau
• Kari Merah
• Kari Phanaeng
• Khao soi
• Kaeng menggantung le
• Kaeng som

Vietnam

In Vietnam, curry is called ca ri . Vietnamese curry has coconut milk, potatoes, sweet potatoes, taro root, coriander chicken and spring onion and more like soup than Indian curry. Goat goats, ducks, or beef are also available. The car is usually eaten with baguette, rice vermicelli or steamed rice. Vietnamese curry is considered to be Southern food. Some dishes also use curry based stew like snail plates, phÃÆ'¡ l? U, boiled frog or eel.

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East Asia

China

Chinese Curry (??, g? L?) Usually consists of chicken, beef, fish, lamb, or other meats, green peppers, onions, large potato chunks, and various other ingredients and spices in a spicy yellow curry sauce, and topped steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil can be applied to the sauce to enhance the taste of the curry.

The most common Chinese curry sauce variants are usually sold in powder form. The dominant Cantonese in Kuala Lumpur, this yellow Chinese-Malaysian variety is naturally introduced to China by the Cantonese. It features typically in Hong Kong cuisine, where curries are often cooked with brisket or fish balls. The Malay Sate seems to have been introduced to China with a wider success by the ethnic Teochew, which is the second largest group in Chinese Singapore and is the dominant group in Thailand.

There are many variations of Chinese cuisine, depending on each restaurant. "Galimian," (from Malaysia "curry mee" or "curry noodles") is also a popular Chinese curry dish.

Hong Kong

In Hong Kong, fish ball curry is street snack, and curried brisket is the main dish typical in cha chaan teng and fast food restaurants.

Japanese

Japanese curry ( ??? , kar? ) is usually eaten as kar ? raisu - curry, rice, and pickled vegetables, served on the same plate and eaten with a spoon, a general lunch cafeteria dish. It's less spicy and spiced from Indian and Southeast Asian curries, being more of a thicker soup than a curry.

The English brought the Indian curry back to England and introduced it to Japan during the Meiji period (1868 to 1912), after Japan ended the national self-isolation policy (sakoku), and the curry in Japan was categorized as Western dishes. Its spread across the country is generally associated with its use in the Japanese Army and Navy which adopts it widely as a comfortable field and cooks a naval cafeteria, allowing even conscripts from the most remote villages to enjoy the dish. Maritime Self Defense Forces Japan traditionally has a curry every Friday for lunch and many boats have their own unique recipes.

The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and the meat is cooked in a large pan. Sometimes apple or honey scar is added for added sweet flavor and other vegetables are sometimes used instead. For meat, pork, beef, and chicken are the most popular, in order to decrease popularity. In northern and eastern Japan including Tokyo, pigs are the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa, chicken is preferred. Curry spice is generally sold in the form of a thick brick that dissolves in a mixture of meat and vegetables.

Sometimes curry rice is lined with breaded pork chunks (tonkatsu); this is called "katsu-kari". Korokke (potato croquettes) is also a common topping.

In addition to rice, curries are also served on top of the noodles, maybe even on top of the broth, on plates like udon curry and ramen curry. It is also used as a baking dish of fried curry cake.

Korean

Although curries were introduced to Korea in the 1940s, Indian dishes were only popularized decades later, when Ottogi entered the Korean food industry by launching its powder curry-type product in 1969. Korean curry, usually served with rice, is marked with yellow gold from turmeric.

Curry tteokbokki, along with curry rice, is one of the most popular curry dishes in Korea. This is made from tteok (rice cake), eomuk (fish cake), eggs, vegetables, and curry. Curries can be added to a variety of Korean dishes such as bokkeumbap (fried rice), sundubujjigae (stew tofu silk), fried chicken, sauteed vegetables, and salads. Curries are also used in Korean-style western food such as pasta and steak, as well as Korean-style Japanese food such as cream udon.

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English

The Englishman, who may refer to the Indian main course as "curry", is a fan with curry houses in almost every town. In general the food on offer is Indian food cooked for English tastes; however, there is an increasing demand for indigenous Indian food. By 2015, curry houses account for one fifth of the restaurant business in the UK but, as historically a low-wage sector, they are overwhelmed by labor shortages. Established Indian immigrants from South Asia move to another job; there is difficulty in training Europeans to cook curries; and restrictions on immigration, which require large wage payments for skilled immigrants, have impeded the supply of new chefs.

Historical development

Historically, the word "curry" was first used in English cooking to show meat dishes (often the remaining lamb) in a Western-style sauce flavored with curry powder.

The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book uses only black pepper and coriander seeds for "currey" seasoning. In the fourth edition of the book, other ingredients such as turmeric and ginger are requested. The use of hot spices is not mentioned, reflecting the limited use of chilies in India - the pepper plant was only introduced to India around the end of the 16th century and at that time was popular only in southern India.

Many curry recipes are contained in 19th century cookbooks such as Charles Elmà ©  © Francatelli and Mrs Beeton. In Household Management Book Ny. Beeton , recipe for curry powder is given which contains coriander, turmeric, cinnamon, cayenne, mustard, ginger, allspice and fenugreek; although he noted that it is more economical to buy powder in "respectable shops".

According to legend, one of the efforts of the 19th century in the curry produced the discovery of Worcestershire sauce.

Throughout the nineteenth and early twentieth centuries, curries became increasingly popular in Britain due to the large number of British civil servants and military personnel associated with the British Raj. After World War II, curry became more popular in Britain due to the large number of immigrants from South Asia.

Curry has become an integral part of British cuisine, so much so that, since the late 1990s, chicken tikka masala has been referred to as "a true British national dish".

Other English curry derivatives include "Chicken Coronation", a cold dish, often used as sandwich filling, created to commemorate the coronation of Queen Elizabeth II in 1953 - and curry sauce (or curry sauce ), usually served warm with traditional British fast food such as chips. Curry sauce sometimes includes sultanas.

Curry House

In 1810, businessman Sake Dean Mahomed, of the Bengal Presidency, opened India's first curry house in England: Hindoostanee Coffee House in London. (Curry is served before at some coffee shops in London.)

The first "upper class" Indian "first" Indian restaurant is thought to be The Shafi in 1915, followed by Veeraswamy on Regent Street in London, founded in 1926; the latter still standing and is the oldest indian restaurant still in England.

Bengalis in England settled in big cities with industrial jobs. In London, they settled in the East End, which for centuries has been the first harbor for many immigrants working on docks and deliveries from eastern Bengal. Their regular hubs paved the way for food outlets and curries to open catering for male labor all during migration and family settlements occurred decades later. Brick Lane at East London Borough Tower Hamlets is famous for its many curry houses.

Until the early 1970s, more than three quarters of Indian restaurants in England were identified as belonging and run by Bengalis. Mostly run by migrants from East Pakistan, who became Bangladesh in 1971. Most Bangladeshi restaurant owners come from the northeastern division of Sylhet. Until 1998, as many as 85% of curry restaurants in England were British Bangladeshi restaurants, but in 2003 this figure declined to over 65%. The dominance of Bangladeshi restaurants generally declines in parts of London and further north. In Glasgow, there are more restaurants from Punjabi than others.

In early 2010, the popularity of curry houses decreased. This is attributed to the sale of food styles in public restaurants, an increase in home cooking from this style of food to the availability of supermarket easy ingredients, and immigration restrictions brought from 2008 making the availability of low-paid chefs and other staff difficult..

Regardless of the ethnic origin of the restaurant ownership, the menu will often be influenced by wider South Asia (sometimes including Nepali dishes), and sometimes more distant cuisine (such as Persian dishes). Some British variations on Indian food are now exported from England to India. More-or-less English style curry restaurants are also popular in Canada, Australia and New Zealand.

This cuisine is characterized by the use of a common base for all sauces that are added seasoning when individual dishes are prepared. Standard "raw" ingredients are usually a mixture of onion, garlic and fresh ginger, which add a variety of spices, depending on the recipe, but which may include: cloves, cinnamon, cardamom, chili, pepper, cumin and mustard seeds. The ground coriander seed is widely used as a thickener, and turmeric is added to the color and quality of the digestion. Fresh tomatoes and cans and peppers are a common addition.

Better quality restaurants will usually make new sauces every day, using fresh ingredients wherever possible and grind their own spices. Simpler companies are more likely to use frozen or dried materials and pre-packaged spices.

Terminology

Restaurants in the UK have adopted a number of Indian terms to identify popular dishes. Although the names may be derived from traditional dishes, often the recipes are not. Representative names include:

• Bhuna - medium sauce, thick, some vegetables ( bhunna in Urdu means "fried").
• Biryani - cooked rice and meat and usually served with vegetable curry sauce.
Curries - the most common name for meat dishes (most often chicken or goat) with a slightly spicy sauce, tanned, and soy sauce.
• Dhansak - in a curry house, probably made with sheep or chicken and often contains pineapples, although this is not original. This name comes from a Persian dish of lentils cooked with lentils (dumplings ) and vegetables.
• Dupiaza/dopiaza - medium curry (the word means "double onion", referring to the boiled and fried onions used as the main ingredient).
• Jalfrezi - onion, green chili and thick sauce.
• Kofta - refers to dishes containing meatballs (most often sheep), or vegetable meat substitutes (most often peanuts).
• Korma/dates - light, yellow, with almonds and coconut powder.
• Madras curry - "standard hot, slightly sour curry in Indian restaurants."
• Signs - in the UK, mild curry sauce made with cream, coconut milk, and almonds or cashews, served with lamb, chicken, or king prawns (US: jumbo shrimp). The name came from a Mughlai sheep plate that was beaten to make it soft.
• Dragon curry - a very hot new dish with a unique savory flavor made with a very aromatic charcoal of Dragon Morich or Bhut Jolokia.
• Pathia - hot curry, generally similar to "Madras" with added lemon juice and purà © tomato.
• Phaal - "this is the hottest curry a restaurant can make. There's nothing like it in India - it's a pure invention."
• Roghan josh - spicy medium curry, usually lamb, with dark red sauce containing tomatoes and peppers. It comes from a Kashmiri dish of the same name.
• Sambar - medium-heat curry, acid made with lentils and tamarind.
• Vindaloo - generally considered the classic "hot" curry restaurant. An increasingly hot version is sometimes called "tindaloo" and "bindaloo".

The tandoor was introduced to England in the 1960s, and tandoori and chicken tikka became popular dishes.

Other dishes may have varying strengths, with those from northern India, such as butter chicken, tend to be mild, and recipes from southern India tend to be hotter.

Balti

Baltic is a curry thought style developed in Birmingham, England that has spread to other western countries and is traditionally cooked and served in the same pot, usually made of cast iron, called "balty".

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South Africa

African curry, Cape Malay curry, and Christmas curry include traditional Christmas curry, Durban curry, bunny chow, and rolls. The South African curry seems to have been established in two different areas - one in the east (KwaZulu-Natal) and the other in the west (Western Cape) - with a variety of other curries growing throughout the country during the late 20th and early 21st centuries to include the oak, colored, and Afrikaner.

Durban has India's largest single population outside of India, which has been developing traditional Christmas curries since their arrival in the late 19th century. The Christmas curry is mostly based on South Indian dishes and consists mainly of simple flavored lamb and chicken dishes (with a large amount of ghee and oil), but also includes very complicated and elaborate seafood, chicken and lamb (chicken and shrimp curry is Christmas favorite). Continental and British recipes have also evolved alongside South African Indian curry. Continental and English versions use traditional recipes in addition to red wine, milk, cream, vanilla or butter instead of ghee.

The chow bunny or "set", a South African standard, has spread in popularity across the country and to other southern African countries and countries with large South African immigrant populations. This meal consists of lamb, chicken or peanut curry poured into bread that is coated out to be eaten with a person's fingers. Rolls rolls are another classic curry that can be a curry in a flat bread loaf (like kebab bread) or a classic "chip, cheese, and curry" bread that basically consists of fried chips with melted cheese and curry sauce rolled into rolls.

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West Indies

In the West Indies, curry is a very popular dish. The Indian servants who were brought from India by various European powers brought this disk to the West Indies. In Jamaica and Trinidad, curried goats are clearly shown. Curry can be found in cheap and upscale Caribbean restaurants, and the ingredients can range from chicken or vegetables to shellfish such as shrimp and shellfish. Examples of curries in the West Indies include: Guyana: Chickens, goats, ducks, shrimp, beef, "aloo" (potatoes), channa, fish (different varieties) and curry crabs are popular in Guyana, predominantly Indo-Guyana.

Trinidad and Tobago: Especially chicken curry, duck, goat, cow, shrimp, and "aloo" (potatoes), along with wild meat.

Jamaica: Especially chicken curry, goat, fish, and shrimp.

Bahamas: Dried goat (goat or lamb), chicken curry, curry pork.

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Other countries

Russian

In Russia, the curry is known as ??????? ????? (russkii karri). Russian curry consists of beef, lamb, pork or poultry and other vegetables mixed with sour cream (smetana), tomato paste, cinnamon, cloves, and chili. It's similar to beef stroganoff. Often served with blini and plov or potatoes on the side, similar to how curries are often eaten with naan or rice. It was influenced by Indian and Pakistani diplomats during the Soviet period. USSR promotes it as a cheap and filling dish.

Fiji

In Fiji, curries are made in most Indian homes and eaten with rice or bread. Bread (circle or square) is mainly eaten for breakfast with vegetable curry. Lunch often dal and rice with side dishes. Most people who work take bread and curry for their lunch. Dinner is usually curry, rice with some chutneys. Curry is usually cooked in vegetable oil. Ghee is mainly used for deep frying, to make puris or sweets. To make curries, spices such as cumin, fenugreek, mustard, and curry leaves are added to hot oil. Onions are cut or sliced ​​and garlic is crushed and added to the pan. After the onion and garlic turn a little golden, then added masala turmeric and salt. For every 1 tsp turmeric usually 2 tsp masala added. Salt and chillies are added to taste. The curry is boiled over low heat until cooked well. Water is added so it can be mixed with rice. If coriander leaves are available then they are added for extra flavor.

Sometimes potatoes or vegetables are also added to the curry to increase the volume and make it more nutritious. Often coconut cream is added to the seafood curry, such as shrimp, crab or fish curry. Dal is often cooked with only turmeric and then fried with cumin, onion, and garlic. Sometimes leafy carrots and vegetables such as chauraiya or syrup are added for added flavor and nutrients.

Similar plates

• Central Africa: peanut stew, though not technically a curry, is a similar style.
• Central Europe: Goulash is a spicy soup or soup usually made with peppers, garlic, potatoes, beef or pork and dill. Not served with rice.
• Ethiopia: Wat, a very thick stew.
• Fiji, Samoa, and Tonga: Commonly known as "kare" or "kale", popular curries in sheep, goat, and chicken soup. Often prepared with coconut milk and accompanied by rice or taro.
• Germany: Currywurst.
• Mexico: Mole, which also originally meant sauce, featured different regional variations and a combination of chilies, spices, and chocolates.

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Curry powder

Curry powder is a spice blend of various compositions developed by the British during Raj's days as a means of approaching the taste of Indian cuisine at home. Masala refers to spices, and this is the name given for thick and pale sauces based on a combination of spices with butter (butter), butter, coconut oil or coconut milk. Most commercial curry powders available in the UK, US, and Canada are heavily dependent on turmeric soil, which in turn produces a very yellow sauce. Less material in Western yellow curry powder is often coriander, cumin, fenugreek, mustard, chilli, black pepper and salt. In contrast, curry powder and curry paste produced and consumed in India are varied; some red, some yellow, some brown; some with five spices and some with as much as 20 or more. In addition to the previously mentioned spices, other spices commonly found in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, clove, nutmeg, fuli, green cardamom seeds or black cardamom fruit, bay leaves and coriander seeds.

Curry powder is used as an incidental ingredient in other dishes, including eg "curry sauce" ( au kari sauce , sometimes even au cari ) variations of classic French b  © chamel.

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See also

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References

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Further reading

• Piatkus. Curry Club Indian Restaurant Cookbook . London - ISBN 0-86188-378-0 & amp; ISBNÃ, 0-86188-488-4 (1984 to 2009)
• Achaya, K.T. Dictionary of Indian Food History . Delhi, Oxford University Press (1998)
• Grove, Peter & amp; Girl. The Flavors of History . London, Godiva Books (2011)
• Chapman, Pat. India: Food & amp; Cooking . London, New HollandÃ, - ISBNÃ, 978-1-84537-619-2 (2007)
• Indian Food: History Colleague . Delhi, Oxford University Press, 1994
• New Curry Bible , republished by John Blake Publishers. ISBN 978-1-84358-159-8 (2005)
• David Burton. The Raj at Table . London, Faber and Faber (1993)
• Curry Bible Pat Chapman . Hodder & amp; StÃ, - ISBNÃ, 0-340-68037-7 & amp; ISBNÃ, 0-340-68037-7 & amp; ISBNÃ, 0-340-68562-X & amp; ISBNÃ, 0-340-68562-X (1997)
• E.M. Collingham. Curry: A Biography . London, Chatto & amp; Windus, 2005
• Invitation to Indian Cuisine . London, Penguin, 1975
• Jaffrey, Madhur. Petit Plats Curry . Paris. Hachette Marabout. ISBNÃ, 2-501-03308-6 (2000)

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External links

• Curry at Curlie (based on DMOZ)

Source of the article : Wikipedia