Category: Curry

The term "curry" is sometimes considered a controversial one, with some proponents of "authenticity" claiming that no such thing exists; yet it has been used in Britain for over two centuries, with its first documented appearance being in a 1747 cookery book (see transcription and commentary).

Today, the term covers a wide variety of styles, from basic Brit-Indian "X in Y sauce" to complex, long-cooked traditionally-spiced stews to modern fusion-style concoctions. Curries can be found in all sorts of cuisines; Thai, Indian, Nepalese, Bangladeshi, Malaysian, and many more.

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Last edited 2008-11-22 17:54:25 (version 3; diff). List all versions.