Indian cuisine

Indian cuisine

Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society

Food is an integral part of Indias culture with cuisines differing according to community region and state Indian cuisine is characterized by a great variety of foods spices and cooking techniques Furthermore each religion region and caste has left its own influence on Indian food Many recipes first emerged when India was predominantly inhabited by Vedic Hindus Later Mughals Christians British Buddhists Portuguese and others had their influence Vegetarianism came to prominence during the rule of Ashoka one of the greatest of Indian rulers who was a promoter of Buddhism In India food culture religion and regional festivals are all closely related

History

C 7000 BCE sesame eggplant and humped cattle had been domesticated in the Indus Valley[1]

By 3000 BC turmeric cardamom black pepper and mustard were harvested in India[citation needed]

In Vedic times a normal diet consisted of fruit vegetables grain meat fish dairy products and honey[citation needed] Over time the priestly Brahmin caste embraced vegetarianism[citation needed] which is facilitated by a cooperative climate where a variety of fruits and vegetables can easily be grown throughout the year

According to the traditional Indian medical system Ayurveda food is either satvic rajasic or tamasic depending on its character and effect upon the body and the mind

Over the centuries Indian cuisine has been influenced by traders such as the Arabs and Chinese and invaders such as the Persians Mongols Turks British and Portuguese

Islamic rule introduced rich gravies pilafs and non-vegetarian fare such as kebabs resulting in Mughlai cuisine (Mughal in origin) as well as such fruits as apricots melons peaches and plums The Mughals were great patrons of cooking Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani often considered by many connoisseurs to be the finest of the main dishes in India During this period the Portuguese introduced foods from the New World such as potatoes tomatoes squash and chilies

In the last century the Indian fast food industry has seen rapid growth

Elements

A typical assortment of spices used in Indian cuisine

The staples of Indian cuisine are rice atta (whole wheat flour) and at least five dozen varieties of pulses the most important of which are chana (bengal gram) toor (pigeon pea or red gram) urad (black gram) and mung (green gram) Chana is used in different forms may be whole or processed in a mill that removes the skin eg dhuli moong or dhuli urad and is sometimes mixed with rice and khichri (a food that is excellent for digestion and similar to the chick pea but smaller and more flavorful) Pulses are used almost exclusively in the form of dal except chana which is often cooked whole for breakfast and is processed into flour (besan) Most Indian

curries are fried in vegetable oil In North India mustard oil is traditionally been most popular for frying while in Western India groundnut oil is more commonly used In South India coconut oil is common In recent decades sunflower oil and soybean oil have gained popularity all over India Hydrogenated vegetable oil known as Vanaspati ghee is also a popular cooking medium

The most important spices in Indian cuisine are chilli pepper black mustard seed (rai) cumin turmeric fenugreek ginger coriander and asafoetida (hing) Another very important spice is garam masala which is usually a powder of five or more dried spices commonly comprised of cardamom cinnamon and clove Some leaves are commonly used like bay leaf coriander leaf and mint leaf The common use of curry leaves is typical of South Indian cuisine In sweet dishes cardamom cinnamon nutmeg saffron and rose petal essence are used

Varieties

North Indian

North Indian cuisine is distinguished by the higher proportion-wise use of dairy products milk paneer (cottage cheese) ghee (clarified butter) and yoghurt are all common ingredients compared to that of southern India where milk products though consumed in large quantities is usually used unaltered North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste Milk-based sweets are also very popular fare being a particular specialty in Bengal and Orissa Other common ingredients include chillies saffron and nuts

North Indian cooking features the use of the tandoor a large and cylindrical coal-fired oven for baking breads such as naan and khakhra main courses like tandoori chicken also cook in it Fish and seafood is very popular in the coastal states of Orissa and West Bengal

Another important feature on North Indian cuisine are flat breads These come in many different forms such as naan paratha roti puri bhatoora and kulcha

The samosa is a typical North Indian snack These days it is common to get it in other parts of India as well The most common (and authentic) samosa is filled with boiled fried and mashed potato However sometimes one can get various other fillings as well

North Indian cuisine has some typical details that are interesting There are popular things like Buknu Gujhiya chaat daal ki kachauri jalebi imarti several types of pickles (known as achar) murabba sharbat pana aam papad Poha-Jalebi (from Indore)

There are several popular sweets (mithai) like mallai ki gillori khurchan (from Mathura) petha (from Agra) rewdi (from Lucknow) gajak (from Meerut) milk cake (from Alwar) falooda khaja (from Aligarh) Ras Malai Gulab Jamun Laddu Barfi Halwa Gul Qand Balusahi

The countries known as Pakistan and Bangladesh were a part of North and East India prior to the partition of India As a result the cuisines in these countries are very similar to northern and eastern Indian cuisine

South Indian

Lunch from Karnataka served on a plantain leaf

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain the liberal use of coconut and curry leaves particularly coconut oil and the ubiquity of sambar and rasam (also called saaru) at meals

South Indian cooking is even more vegetarian-friendly than north Indian cooking The practice of naivedya or ritual offerings to Krishna at the Krishna Mutt temple in Udipi Karnataka has led to the Udipi style of vegetarian cooking The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate Traditional cooking in Udupi

Ashtamatha is characterized by the use of local seasonal ingredients Garam masala is generally avoided in South Indian cuisine

The vada bonda and bajji are typical South Indian snacks

Western

Chicken Tikka Masala

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj At this time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India

In the 20th century there was a second phase in the development of Anglo-Indian cuisine as families from countries such as Bangladesh migrated to London to look for work Some of the earliest such restaurants were opened in Brick Lane in the East End of London a place that is still famous for this type of cuisine

In the 1960s a number of inauthentic Indian foods were developed including the widely popular chicken tikka masala This tendency has now been reversed with subcontinental restaurants being more willing to serve authentic Indian Bangladeshi and Pakistani food and to show their regional variations In the late twentieth century Birmingham was the centre of growth of Balti houses serving a newly developed style of cooking in a large wok-like pan with a name sometimes attributed to the territory of Baltistan (however the Hindi word for bucket is also Balti) Indian food is now integral to the British diet indeed it has been argued that Indian food can be regarded as part of the core of the British cuisine [citation needed]

After the Immigration Act of 1965 South Asian immigration to the United States increased and with it the prevalence of Indian cuisine especially in San Francisco Los Angeles Chicago the New York City neighborhoods of Murray Hill Jackson Heights and East 6th Street and in Edison NJ In many Indian restaurants in the US all-you-can-eat buffets with several standard dishes have become the norm

Indian restaurants are common in the larger cities of Canada particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970 A number of the more adventurous restaurants have transformed their offerings into so-called Indian fusion menus combining fresh local ingredients with traditional Indian cooking techniques Indian restaurants can also be found in many European and Australian cities particularly Paris London and Istanbul

Due to the large Indian community in South Africa the cuisine of South Africa includes several Indian-origin dishes some have evolved to become unique to South Africa such as the bunny chow Many others are modified with local spices

Beverages

Tea (Hindi chai) is a staple beverage throughout India the finest varieties are grown in Darjeeling and Assam It is generally prepared as masala chai a boiled mixture of milk and spices The less popular coffee is largely confined to South India One of the finest varieties of Coffea arabica is grown around Mysore Karnataka and is marketed under the trade name Mysore Nuggets Other beverages include nimbu pani (lemonade) lassi and coconut milk India also has many indigenous alcoholic beverages including palm wine fenny and Indian beer

Etiquette

Several customs are associated with the way in which food is consumed Traditionally meals are eaten while sitting on the floor or on very low stools sometimes on a cushion eating with the fingers of the right hand

List of Indian dishes

List of Indian dishes by region of origin

North

Chana rice

Name Type Main

ingredient(s)

1 Chapathi Bread Wheat flour

2 Dum gosht

3 Tandoori chicken Chicken

4 Biryani Rice

5 Naan Bread Wheat flour

6 Paratha Bread Wheat flour

7 Roti Bread Wheat flour

8 Chaat

9 Baati Bread Wheat flour

East

South

Idli

Name Type Main

ingredient(s)

1 Dosa Pancake Ground rice

2 Idli Steamed rice cake Rice flour

3 Upma Rava

4 Sambhar Soup Dal vegetables

5 Rasam Soup Tomatoes

6 Bonda Snack balls Potatoes gram flour

7 Bajji

8 Vada Donut Urad dal

9 Goli bajje

10 Puttu

11 Uttapam

12 Kuzhakkattai Dumplings Rice flour jaggery coconut

13 Payasam Porridge Rice milk

14 Kanji Porridge Rice

15 Kolambu Vegetables

16 Appam Ground rice

17 Idiappam Ground rice

West

Name Type Main

ingredient(s)

1 Vada pav Burger wheat flour potatoes spices

2 Dahi vada fried lentil balls in a yogurt sauce

lentils yogurt

3 Puri Bread Wheat flour

4 Bombil fry Main Course Bombay Duck (Fish)

5 Kombdi vade Chicken Curry with Bread Chicken

6 Vindaloo

7 Veg Kolhapuri Vegetarian Dish Mixed Vegetables

8 Dhokla lentil snack gram

9 Pohe Vegetarian snack flattened rice

10 Sabudana Khichadi

Vegetarian snack sago

11 Koshimbir salad saladside-dish

12 Upmaa Vegetarian snack semolina

13 Thalipeeth savoury pancake mixed grain flour

14 Pooran-poli sweet stuffed bread wheat flour gram

15 Modak sweet coconut dumplings rice flour coconut

16 Chakli savoury snack mixed grain flour

17 Shankarpaley sweet or savoury snack plain flour sugar

18 Amti lentil curry split lentil

List of Indian snacks

Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with tea or with any one of the meals as a side-dish A given snack may be part of a local culture and its preparation andor popularity can vary from place to place These snacks are often prepared and sold by hawkers on footpaths railway station and other such places although they may also be served at restaurants

B

A young man at his chaat stand in Mussoorie India The main text on the front says bhel puri and sev puri in Hindi In the plastic bag are puris for panipuri the yellow substance is sev the fried crackers are papdi the white substance is puffed rice and the other things are chopped onions limes and tomatoes

Banana chips

Bhelpuri

Bhujia

Bonda

C

Churmuri

Chaat

Chhole Bhature

D

Dahipuri

Dahi vada

Dal moth

Dhokla

G

ghugni

K

Kachori

M

Indian-Mixture

N

Namkeen

Methi Patra

P

Pakora

Panipuri

Pawbhaji

Poha (rice)

Potato chips

Pohe - Maharashtiran

S

Samosa

Sev

V

Vada

Vada pav

Vegetable sandwich

List of Indian drinks

Traditional

Lassi

Sharbat

Indian filter coffee

Jal jeera

Masala chai

Indian beer

Falooda

Chhachh

Chhaang

Toddy

Fenny

Nimbu pani

Aam panna

Kala Khatta

Thandaai

Kokum Sarbat

Bhang

List of Indian sweets and desserts

Sweets and desserts

North

Sohan papdi

Name Type Main

ingredient(s)

1 Gulab jamun FriedSyrup based

2 Jalebi Fried Besan flour

3 Kulfi Icecream Milk

4 Petha Pumpkin

5 Sohan papadi Burfi Sugar Maida

6 Jhajariya Corn Milk

7 Pheerni Noodles

East

Rasgulla

Name Type Main

ingredient(s)

1 Rasgulla Milk-based

2 Ras malai Milk-based

3 Ledikeni Milk-based

4 Pantua Milk-based

5 Chom-chom Milk-based

6 Mihidana Besan-based

7 Sitabhog Milk-based

8 Lyangcha Milk-based

9 Jal-bhora Milk-based

10 Kadapak Milk-based

11 Abar-khabo Milk-based

12 Rabri Milk-based

South

Dharwad peda

Name Type Main

ingredient(s)

1 Badam Halwa BurfiPaste Almond nuts Ghee

2 Coconut burfi Burfi Grated coconut

3 Dharwad Peda Burfi

4 Doodh pedha Burfi Khova

5 Halbai Burfi Ground Wheat grains milk

6 Holige Indian bread Maida flour

7 Mysore pak Burfi Besan (chick pea flour )

8 Kashi Halva Halva Grated pumpkin

9 Kesari bathSajjige Burfi Rava (Sooji)

10 Paayasam (many types) Milk-based Depends on type (eg semolina)

11 Payasa Bean Mung-bean Jaggery Coconut

12 paniyaram

West

Name Type Main

ingredient(s)

1 Shrikhand Cream-based Yoghurt

2 Modak Fried Maida flour coconut stuffing

3 Puran Poli Bread Wheat flour gram jaggery

4 Dhondas Baked Cake Cucumber rava

5 Shira Rava ghee milk

6 Basundii Sugar milk

7 Aamrakhnd Cream-based Yoghurt

8 Mung Dal Kheer Dal-liquid Mung-Dal Jaggery grated-coconut ghee

5 Kazu Katri Cashews Ghee

Pan-Indian

Laddu

Name Type Main

ingredient(s)

1 Kheer Milk-based Milk RiceNoodles

2 Barfi Burfi

3 Halva Boiled Sooji

4 Ladoo Milk Flour

5 Peda Milk-based Milk (khoya) Sugar

Curry

An Indian chicken curry

A curry is any of a general variety of spiced dishes best-known in Indian Thai Malaysia and other South Asian cuisines but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area Along with tea curry is one of the few dishes or drinks that is truly pan-Asian but specifically its roots come from India The concept of curry was later brought to the West by British colonialists in India from the 18th century

Curries around the world

The term curry is derived from kari (a Tamil word meaning sauce and referring to various kinds of dishes common in South India made with vegetables or meat and usually eaten with rice) [1] However the term (meaning a stew) is found in English before the arrival of British traders on the Subcontinent and may simply have been applied by them to dishes which they thought resembled the stews they were used to Nowadays the

term is used more broadly especially in the Western Hemisphere to refer to almost any spiced sauce-based dishes cooked in various south and southeast Asian styles Not all curries are made from curry powder in fact in India the word curry is rarely used[citation needed] and is instead mostly a Western convention Instead most dishes involving lentils are called dal or else are referred to by a name specific to the spices used in the preparation Meat or vegetable dishes are likewise given specific names that indicate the method of cooking or the particular spices used There is however a particular north Indian and Pakistani dish which is given the name curry or khadi - this involves yoghurt ghee and besan (see below) Ironically this particular dish is not well-known outside of Pakistan and India

Indian cuisines

Tamil cuisine

In Tamil cuisine from which the word originated curry refers to any dry preparation involving meat or vegetables shallow-fried with dry spices Curries are named according to what type of food theyre made from and then adding the word curry- eg potato curry bean curry chicken curry or goat curry

Tamil cuisine (from Tamil Nadu) one of the oldest culinary heritages of the world is characterized by its aroma and flavor achieved by a blend and combination of spices including curry leaves tamarind coriander ginger garlic chili pepper cinnamon cloves cardamom cumin nutmeg coconut and even rosewater Lentils vegetables and dairy products are essential accompaniments and are often served with rice Traditionally vegetarian foods predominate the menu with a range of non-vegetarian dishes including sweet water fish and seafood cooked with traditional Tamil spices and seasoning

Malayali cuisine

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk curry leaves and various spices Mustard seeds are used in almost every dish along with onions curry leaves sliced red chillies fried in

hot oil Most of the non-vegetarian dishes lean heavily on the spicy side Kerala is known for its traditional Sadhya a vegetarian meal served with boiled rice and a host of side-dishes such as Parippu (Green gram) Pappadum some ghee Sambar Rasam Aviyal Kaalan Kichadi pachadi Injipuli Koottukari pickles (mango lime) Thoran one to four types of Payasam Boli Olan Pulissery moru (buttermilk) Upperi Banana chips etc The sadhya is customarily served on a banana leaf

Punjabi cuisine

Punjabi cuisine (from the Punjab region) is mainly based upon Wheat Masalas (spice) pure desi ghee with liberal amounts of butter and cream The area is well known for the quality of its milk products There are certain dishes which are exclusive to Punjab such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag)

Other Indian cuisines

In other varieties of Indian cuisine curry is a sauce - sometimes considered a soup - made by stirring yoghurt into a roux of ghee (a type of clarified butter) and besan (chick pea flour) The spices added vary but usually include turmeric and black mustard seed It is often eaten on top of rice

Other South Asian cuisines

Pakistani cuisine

A favourite Pakistani curry is Karahi either mutton or chicken cooked in a dry sauce Lahori Karahi incorporates garlic spices and vinegar Peshawari karahi is a simple dish made with just meat salt tomatoes and coriander

Bangladeshi cuisine

Bangladeshi cuisine has considerable regional variations A staple across the country however is rice and dhal As a large percentage of the land (over 80 on some occasions) can be under water either intentionally because of farming practices or due to severe climatological topographical or

geographical conditions not surprisingly fish features as the major source of protein in the Bangladeshi diet

The Bengali word tocircrkari has been suggested as a possible origin for the English word curry It is a generic term originally from Persian that can refer to vegetables cooked vegetables or fish cooked with vegetables

The widely popular British curry dish chicken tikka masala was likely produced by Pakistani immigrants from Sylhet

British cuisine

Chicken tikka jalfrezi pilau rice and a cucumber rhaita as served at the Aladin restaurant Brick Lane London A typical British hybrid with northern Indian amp Bangladeshi dishes cooked in a Bangladeshi restaurant and adapted to British multi-ethnic tastes (November 2005)

In British cuisine the word curry was primarily used to denote a sauce-based dish flavoured with curry powder or a paste variant made from the powder and oils However the resurgence of interest in food preparation in the UK in recent years has led to much more use of fresh spices such as ginger and garlic and preparation of an initial masala from freshly ground

dried spices though pastes and powders are still frequently used when convenience is paramount

It should be noted that the debasement of the British curry as a dish solely made with curry powder (which before about the 1970s only meant a yellow powder consisting mostly of ground turmeric and chili powder used to create dishes such as Coronation chicken) is a 20th-century phenomenon as was the occasional inclusion of sultanas in every so-called curry recipe But many curry recipes are contained in 19th-century cookbooks such as those of Mrs Beeton and the introducer of curry into British cuisine Emily Glasse

Curry sauce is a British use of curry as a condiment mdash served warm with traditional British fast food dishes such as chips

The popularity of curry in the UK encouraged the growth of Indian restaurants Until the early 1970s more than three quarters of Indian restaurants in Britain were identified as being owned and run by people of Pakistani origin Most of these were run by migrants from East Pakistan which became Bangladesh in 1971 Bangladeshi restaurateurs overwhelmingly come from the northern city of Sylhet Until 1998 as many as 85 of curry restaurants in the UK were Bangladeshi restaurants [2] but in 2003 this figure declined to just over 65[3] At present the dominance of Bangladeshi restaurants is generally declining in some parts of London and the further north one travels The majority in Bradford and Manchester being Pakistani Kashmiri and North Indian In Glasgow there are more restaurants of Punjabi origin than any other [4]

Whatever the ethnic origin of a restaurants ownership the menu will nearly always be influenced by the wider Indian subcontinent (sometimes including Nepalese dishes) and sometimes cuisines from further afield (such as Persian dishes) There have also been British influences two of the most familiar dishes served in British restaurants Chicken Tikka Masala and Balti were invented in the UK by Bangladeshi chefs Some British variations on Indian food are now being exported from the UK to India[citation needed] British-style curry restaurants are also popular in Canada Australia and New Zealand

In a relatively short space of time curry has become an integral part of British cuisine so much so that since the late 1990s Chicken Tikka Masala has been commonly referred to as the British national dish [5] It is now available (albeit in frozen microwavable form) on Intercity rail trains as a flavour for crisps and even as a pizza topping

The British Curry House

There are Michelin-starred establishments serving authentic Indian food in Britain There have been Indian restaurants in Britain for many years

Many British people regard going for a curry as a satisfying outing Restaurants that are regarded as curry houses are open to the same standards requirements as all restaurants and can be vetted by and reported to the local Health and safety department of an area There are now many up-market Indian Restaurants which while they still tend to eschew the more authentic cuisines nonetheless apply the same high standards of food preparation

This cuisine is characterised by the use of a common base for all the sauces to which spices are added when individual dishes are prepared The standard feedstock is usually a sauteed mixture of onion garlic and fresh ginger to which various spices are added depending on the recipe but which may include cloves cinnamon cardamom chillies peppercorns cumin and mustard seeds[citation needed] Ground coriander seed is widely used as a thickening agent and turmeric is added for colour[citation needed]

Better-quality restaurants will normally make up new sauces on a daily basis using fresh ingredients wherever possible and grinding their own spices More modest establishments are more likley to resort to frozen or dried ingredients and pre-packaged spice mixtures

Although the names may be similar to traditional dishes the recipes generally are not

KormaKurma - mild yellow in colour with almond and coconut powder

Curry - medium gravy-like sauce

Rogan Josh (from Roghan (oil) and Gosht (meat)) - medium with tomatoes

Bhuna - medium thick sauce some vegetables

Dhansak - mediumhot sweet and sour sauce with lentils (originally a Parsi dish) In the North of England this dish often also contains pineapple

Madras - fairly hot curry red in colour and with heavy use of chilli powder

Pathia - generally similar to a Madras + lemon juice and tomato puree

Jalfrezi - onion green chilli and a thick sauce

Vindaloo - this is generally regarded as the classic hot restaurant curry (although a true Vindaloo does not specify any particular level of spiciness)

Phaal - extremely hot Some UK curryhouses also make a hotter version called tindaloo

These sauces are typically served with lamb (usually mutton) prawns or chicken vegetable versions are somewhat cheaper chicken tikka or king prawn versions more expensive In more up-market establishments a variety of meat options is offered that is you can order lamb chicken beef (or even vegetarian) vindaloo for example The meat is generally cooked separately in a casserole-type dish until it is very tender and added to the sauce just before serving Some establishments keep large containers of refrigerated sauces and frozen meats which are heated in a microwave oven as required A garnish of freshly fried onion is sometimes added to give the illusion of recent preparation[citation needed]

The tandoor was introduced into Britain in the 1960s and tandoori and tikka chicken became popular dishes Chicken Tikka Masala was said to have been invented in Glasgow when a customer demanded a sauce with a too dry tikka (legend has it that the cook then heated up a tin of Campbells condensed tomato soup and added some spices)[citation needed] although it is also seen as a variant on the traditional Punjabi dish of butter chicken

Other dishes may be featured with varying strengths with those of north Indian origin such as Butter Chicken tending to be mild and recipes from the south of India tending to be hotter

Balti curries

A style of curry developed in Birmingham England which has spread to other western countries

South East Asian cuisines

Thai cuisine

In Thai cuisine curries are meat fish or vegetable dishes in a spiced sauce They use local ingredients such as chilli peppers Kaffir lime leaves lemon grass Galangal and coconut milk and tend to be more aromatic than Indian curries as a result Curries are often described by colour red curries use red chillis while green curries use green chillis Yellow curries are more similar to Indian curries with their use of turmeric and cumin Yellow currys normally contain potatoes Yellow curry is also called gaeng curry (by various spellings) of which a word-for-word translation would be curry curry This is because it is the one category of Thai curry that really is curry and is adapted from Indian cuisine

Malaysian cuisine

Malaysian curries typically use coconut milk and a paste of turmeric shallots ginger belacan (shrimp paste) chilis and garlic Tamarind is also often used All sorts of things are curried in Malaysia including goat chicken shrimp cuttlefish fish fish head aubergine eggs and mixed vegetables

Rendang is a Malaysian dish that uses curry spices although it is less watery than a conventional Malaysian curry

East Asian cuisines

Chinese cuisine

Chinese curries (咖哩 gā lǐ) typically consist of green peppers chicken beef fish lamb or other meats onions large chunks of potatoes and a variety of other ingredients and spices in a mildly spicy yellow curry sauce and topped over steamed rice White pepper soy sauce hot sauce andor hot chili oil may be applied to the sauce to enhance the flavour of the curry Chinese curry is popular in North America and there are many different varieties of Chinese curry depending on each restaurant Unlike other Asian curries which usually have a thicker consistency Chinese curry is often watery in nature

Japanese cuisine

Japanese curry (カレー karē in Japanese) is one of the most popular dishes in Japan where many people eat it two or three times a week according to some surveys It is usually thicker sweeter and not as hot as its Indian equivalent It is usually eaten as karē raisu - curry rice and often pickles served on the same plate and eaten with a spoon a common lunchtime canteen dish

Curry was introduced to Japan by the British in the Meiji era (1869 - 1913) after Japan ended its policy of national self-isolation (Sakoku) and curry in Japan is categorised as a Western dish Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking allowing even conscripts from the remotest countryside to experience the dish The Japan Maritime Self-Defense Force still traditionally have curry every Friday for lunch

The standard Japanese curry contains onions carrots potatoes and a meat Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead For the meat beef pork and chicken are the most popular in order of decreasing popularity In the north and eastern Japan including Tokyo pork is the most popular meat for curry

by far beef is more common in western Japan including Osaka and in Okinawa chicken ([6] in Japanese)

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu) this

is called Katsu-karē (カツカレー)

Apart from with rice karē udon (thick noodles in curry flavoured soup) and karē-pan (curry bread - deep fried battered bread with curry in the middle) are also popular

Elsewhere

Other countries have their own varieties of curry well known examples include

Sri Lanka Rice and curry meals

Indonesia Rendangs meat or chicken curries with thick brown coconut sauce

South Africa Cape malay curries

Caribbean Curried goat

Philippines Kare-kare

Ethiopia Wat a thick heavily spiced stew

Cambodia Hawaii the United States Myanmar mainland China South Korea and Singapore also have their own versions of curry

Curry powder is used as an incidental ingredient in other cuisines including for example a curry sauce (sauce au curry sometimes even au cari) variation of the classic French beacutechamel

In Iranian cuisine a ground spice mixture called advieh is used in many stews and rice dishes It is similar to some curries Ingredients in the mix vary but may include cinnamon cardamom cumin coriander turmeric black pepper cloves allspice dried rose petals and ground ginger It is usually mellow and mild not spicy hot