Information AboutCurry |
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chicken curry]] A curry is any of a great variety of distinctively Spice d dishes, best-known in Indian and Thai Cuisine , but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area. Along with Tea , curry is one of the few dishes or drinks that is truly "pan-Asian", but specifically, its roots are from India . CURRIES AROUND THE WORLD The term ''curry'' is variously said to derive from ''kari'', (a Tamil word meaning sauce and referring to various kinds of dishes common in South India made with Vegetables or Meat and usually eaten with Rice ), and ''Karhi'', (a Gujarati dish made with balls of gram flour floating in a yoghurt and gram sauce). However, the term (meaning a stew) is found in English before the arrival of British traders on the Subcontinent, and may simply have been applied by them to dishes which they thought resembled the stews they were used to. Nowadays the term is used more broadly, especially in the Western Hemisphere , to refer to almost any spiced, sauce-based dishes cooked in various south and southeast Asian styles. This imprecise umbrella term is largely a legacy of the British Raj . There is a common misconception that all curries are made from Curry Powder or that a certain meat or vegetable is curried. In India, the word curry is in fact rarely used. Most dishes involving Lentils are called ''dahl'', or else are referred to by a name specific to the Spices used in the preparation. Meat or Vegetable dishes are likewise given specific names that indicate the method of cooking, or the particular spices used. There is, however, a particular north Indian and Pakistani dish which is given the name curry or '''khadi''' - this involves Yoghurt , Ghee and Besan (see below). Tamil cuisine See Also: Tamil cuisine In Tamil Cuisine , from which the word originated, curry refers to any dry preparation involving meat or vegetables shallow-fried with dry spices. Curries are named according to what type of food they're made from and then adding the word curry- e.g. Potato curry, Bean curry, Chicken curry or Goat curry. Tamil cuisine (from Tamil Nadu ), one of the oldest culinary heritages of the world, is characterized by its aroma and flavor, achieved by a blend and combination of Spice s, including Curry Leave s, Tamarind , Coriander , Ginger , Garlic , Chili , Pepper , Cinnamon , Clove s, Cardamom , Cumin , Nutmeg , Coconut , and even Rosewater . Rice is an important constituent of Tamil cuisine, and there are a variety of rice preparations, and food items of rice are available for all the Meal s of the day. Lentil s, too, are consumed extensively, as accompaniment of rice preparations, as also in the form of independent food preparations of lentils. Vegetable s and Dairy products too are essential accompaniments. Traditionally, vegetarian foods predominate the menu with a range of non-vegetarian dishes, including sweet water Fish and Seafood , cooked with traditional Tamil spices and seasoning. Malayali cuisine See Also: Kerala cuisine Malayali curries of Kerala typically use shredded coconut paste or coconut milk, curry leaves, and various spices. Kerala 's cuisine is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes lean heavily on the spicy side. Kerala is know for its traditional 'sadyas', a vegetarian meal served with boiled rice and a host of side-dishes. The sadya is perfectly complemented with the payasam, a sweet dessert native to Kerala. The sadya is, as per custom, served on a banana leaf. Punjabi cuisine See Also: Punjabi cuisine Punjabi cuisine (from the Punjab Region ) is mainly based upon Wheat , Masalas ( Spice ), pure Desi Ghee , with liberal amounts of Butter and Cream . Though wheat varieties form their Staple Food , Punjabis do cook Rice on special occasions. During winter a delicacy, Rao Ki Kheer, is cooked using rice. Rice is cooked for a long time in Sugar Cane juice. Within the State itself, there are different preferences. People in the area of Amritsar prefer stuffed Paratha s and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag). Sandeep Bhateja ( Punjabi ) the world famous curry chef from Agra, India, is renowned for incorporating various roots into exotic curry dishes. Other Indian cuisine See Also: Indian cuisine In other varieties of Indian Cuisine , curry is a Sauce - sometimes considered a Soup - made by stirring Yoghurt into a Roux of Ghee (a type of Clarified Butter ) and Besan ( Chick Pea Flour ). The spices added vary, but usually include Turmeric and Black Mustard seed. Pakistani cuisine See Also: Cuisine of Pakistan Pakistan i cuisine is similar to North India n cuisine, especially in the regions of Punjab and Sindh . However, due to its location in the northwest of the Indian Subcontinent , there is a lot of regional variation, for example, the western portions of Pakistan have cuisine that is more similar with that of Afghanistan and Iran . Much of the food is referred to as Mughlai cuisine, especially in the east, and varies from its neighbors in that it is spicier than the cuisine in other parts of the Middle East and less spicy than that of India . One could term it a unique blend of Indo-Iranian, but, more realistically, it is perhaps best described as a nation with many different types of foods, the east and, to some extent, the North West Frontier Province being almost identical to North Indian ( Punjabi ) cuisine and the west being more similar to the cuisine of Iran . Often, both interlap. The most prominent Pakistani cuisine, though, is the Mughalai cuisine which is also prominent throughout northern India , although the term Mughalai is unheard of in Pakistan. Curries in Pakistan tend to be quite bland compared to Indian and Southeast Asian countries (especially in NWFP), thus some may classify them as stews rather than curries. A favourite Pakistani curry is Karahi, either mutton or chicken cooked in a dry sauce. Lahori Karahi incorporates garlic, spices and vinegar. Peshawari karahi is a simple dish made with just meat, salt, tomatoes and corriander. A Middle Eastern influence on both Pakistani and Indian cuisine is the popularity of grilled meats such as kababs. Kababs from Balochistan and the NWFP tend to be identical to the Afghan style of bar-be-cue, with salt and corriander being the only spices used. Lahore is famous for its kababs and these have a strong Indian flavour as they are very spicy and are often marinated in a mixture of spices, lemon juice and yoghurt. Nargisi kebabs are also very popular in both Pakistan and India . Bangladeshi cuisine See Also: Cuisine of Bangladesh Bangladesh i cuisine has considerable regional variations. A staple across the country however is Rice and Dhal . As a large percentage of the land (over 80% on some occasions) can be under water, either intentionally because of farming practices or due to severe climatological, topographical or geographical conditions, not surprisingly Fish features as the major source of Protein in the Bangladeshi diet. The Bengali word ''tôrkari'' has been suggested as a possible origin for the English word "curry." It is a generic term, originally from Persian, that can refer to vegetables, cooked vegetables or fish cooked with vegetables. Bangladeshi cuisine can generally be broken down into two distinct regional styles: Dhaka and Sylhet i. The Sylheti style has been popularized in the UK in the second half of the 20th Century , where there was a spurt in the development of ''Anglo-Indian cuisine'', as families from the Sylhet Division of Bangladesh migrated to London. The widely popular British curry dish Chicken Tikka Masala was also produced by Bangladeshi immigrants from Sylhet . British cuisine See Also: British cuisine |
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