About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 36. Chapters: Japanese curry, Chicken tikka masala, Korma, Currywurst, Rasam, Nihari, The Curry Club, Vindaloo, Bunny chow, Curry puff, Madras sauce, Naan Qalia, Butter chicken, Curry powder, Karahi, Rogan josh, Phall, Green curry, Khao soi, Keema, Mirchi ka salan, Saag, Pasanda, Red curry, Rice and curry, Dopiaza, Curry Goat, Fish head curry, Kutti pi, Yellow curry, Massaman curry, Machha Jhola, Amok, Palak paneer, Curry bread, Jalfrezi, Sarson Da Saag, Khao poon, Aloo gobi, Misal Pav, Gosht, Thai curry paste, Country Captain, Yokohama Curry Museum, Koottukari, Dalcha, Devil's curry, Phanaeng curry, Amok trey, Baghara baingan, Beef phanaeng, Curry chicken, Dhansak, Opor Ayam, Maachha Bihana, Ceylon, Chungdi Jhola, Xacuti, Portuguese sauce, Kombdi vade, Vegetable tarkari, Curry pie, Alu Potala Rasa, Mas riha, Curry chicken noodles, Injipuli, Or lam. Excerpt: Curry ( ) is a generic description used throughout Western culture to describe a variety of dishes, especially from Indian, Bangladeshi, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.). The word "curry" is analogous to "soup" or "stew" in that there is no particular ingredient that makes something "curry." Curry's popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, Japanese and Caribbean cuisines. The word "curry" is an anglici...
