Curry
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Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries ar
Lamb Madras curry, Anglo-Indian
Hannah Glasse's recipe for "Currey the India Way", first published in her 1747 book 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").
Spices on sale in Goa, Western India
The 16th century Mughal court of the emperor Akbar ate mild proto-curries, flavoured with asafoetida and spices such as cardamom and ginger.
Japanese curry
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Japanese curry is commonly served in three main forms: curry rice, curry udon, and curry bread. It is one of the most popular dishes in Japan. The very common curry rice dish is most often referred to
Curry
…a standard item in Anglo-Indian cuisine. British traders introduced the powder to Meiji-era Japan, in the mid-19th century, where it was used to make Japanese curry, known as カレー, karē. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural traditions…
A plate of Japanese-style curry with rice
First known curry rice recipe of Japan, by Kanagaki Robun, 1872
Curry udon and inari-zushi
"Bon Curry", the world's first commercial retort pouch food. The Bon Curry packaging box design in the photo is a reprint.