Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, though some curries do include curry leaves. Curry is also found in the native cuisines of many South East Asian and East Asian countries due to ancient contact with South Asia.
Indian curries
Hannah Glasse's recipe for curry, first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known anglicised form of kaṟi. (The recipe uses the long s, "ſ").
Rajma-chawal, curried red kidney beans with steamed rice, from India
Traditional karahi (left) and handi (right) used to serve Pakistani cuisine
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the subcontinent.
Bhang eaters from India c. 1790. Bhang is an edible preparation of cannabis native to the subcontinent. It has been used in food and drink as early as 1000 BCE by Hindus in ancient India.
A page from the Nimatnama-i-Nasiruddin-Shahi, the book of delicacies and recipes. It documents the fine art of making kheer.
Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing samosas being served.