August 2, 2017
We Indians have an immense love for South Asian food and curry being the pinnacle of this cuisine we enjoy it the most! Curry can be incorporated into any dish, it has been adapted into so many cuisines and has different tastes and colours; like we usually associate the orange/ yellow curry with turmeric & red curry with chillies. It is so much more than just spice in Indian cooking. Its global widespread has opened numerous cooking styles. Today it has so many names across the world that it’s impossible to name them all.
Curry comes from the word “KARI” in Tamil language meaning “Sauce” so we all believe that curry was originated in India but it has no real meaning in South Asian Cuisine. The history of curry goes way back!
The word Curry was first used in the cookbook “The Forme Of Cury” written on English Cooking style in 1390 during the time of Richard II. It contained 196 recipes which were nowhere near Indian curries. It wasn’t until Christopher Columbus brought chilli from the West and traded them to India. That’s how they made their way into Indian cooking to become part of the spicy curries we know and love today. The first recorded curry recipe ‘The Art of Cookery’ was published in 1747 by a Britain woman named Hannah Glasse. In her initial edition books, she included coriander seeds & pepper in a curry recipe. By the fourth edition, she added turmeric & ginger. In 1809, Curry was first served in coffee houses in Britain and was increasingly popular during the 1940s & 1970s
Since the mid-20th-century curry has varied tastes across the globe and is a part of the South Asian culture and is likely to stay here be it a small dhaba or fine dining! Curry has been improvised with pungent spice to give us varied flavours. We at Curry Coriander harmonize Indian flavour with global ingredients, adding pungent spices to our curries making them mild or hot in a variety of colours. But no matter what spices we mix in your curry -it’s guaranteed to always be exotic and tasty!