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Vadouvan
Vadouvan
Vadouvan
Curry
Lamb Madras curry, Anglo-Indian, c. 1850
Lamb Madras curry, Anglo-Indian, c. 1850
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
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
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.
The 16th century Mughal court of the emperor Akbar ate mild proto-curries, flavoured with asafoetida and spices such as cardamom and ginger.