About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 43. Chapters: Curry, Cuisine of Karnataka, Dosa, Idli, Chutney, Indian filter coffee, Sambar, Papadum, Vada, Udupi cuisine, Chapati, Gokak, Obbattu, Rasam, Byadgi chilli, Upma, Puri, Murukku, Bisi Bele Bath, Pongal, Jolada rotti, Neer dosa, Bonda, Chitranna, Rava idli, Mangalorean Bangude Masala, Uttapam, Ragi mudde, Mysore pak, Rava dosa, Bombay rava, Darshini, Akki rotti, Kosambari, Maddur vada, Puliyogare, Dharwad pedha, Ragi rotti, Davanagere Benne Dosa, Dalithoy, Mangalore bajji, Oondees, Enne gai, Karadantu, Surnoli, Jhunka, Thumbuli. Excerpt: Curry ( ) is a generic description used throughout Western culture to describe a variety of dishes 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.). 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 anglicised version of the Tamil word (கறி) meaning 'sauce', which is usually understood to mean vegetables/meat cooked with spices with or without a gravy. Another school of thought indicates that the word "curry" originated from the Bangladeshi word "Torkari," a general term often used in Bengal in the same way 'curry' is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked...
