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.
Curry powder
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Curry powder is any of several spice mixes for curry, adapted from garam masala in Indian cuisine. It was first sold by Indian merchants to British traders during the British Raj. The first commercial
Curry
…create a paste, which may be combined with a water-based broth or, at times, milk or coconut milk. In China and Korea, curries are based on a commercial curry powder. Curry restaurants outside their native countries often adapt their cuisine to suit local tastes. In Britain, curry is a popular dish with some types…
Curry powder in the spice bazaar in Istanbul
The earliest advertisement for curry powder, by Sorlie's Perfumery Warehouse, Piccadilly, London, 1784