CURRY RICE: JAPAN`S SOUL FOOD

GOLF*NICA*PHEAK

CONTENTS OF THE PRESENTATION

Introduction

History

The Advantages and Disadvantages of Eating Curry Rice

The Curries in the World

The Japanese Curry

Trivia

INTRODUCTION

“Curry Rice”, as the name implies, pouring curry over

rice.

The word “curry” is said to be originated from Tamil word,

meaning sauce or soup over rice or from a generic name

for spicy rice with soup.

Curry powder, though many people think as a particular

spice, is actually a mixture of spices.

This powder is versatile in both taste and flavour and

varies widely depending on the region it comes from.

It goes well with meat, chicken and seafood and can be

used in soups, stews, casseroles, on vegetables and

even on fruit.

The common spices used are turmeric, chillis, cinnamon,

cardamom, cumin, nutmeg, cloves, coriander, mace,

fenugreek, fennel seed, sesame seeds, red pepper,

black pepper, poppy seeds, tamarind, and saffron.

turmeric

chillicardamom

cinnamoncumin

fennel seed

coriande

r

nutmeg

fenugreek

cloves

mace

sesame seed

red pepper

CURRY POWDER

saffrontamarindblack pepper

poppy seed

Japan boasts a huge diversity of curry varieties: from 80

kinds of ready-made styles to curry served on udon and

soba noodles, as well as cold baked into bread.

A CHRONOLOGY OF CURRY AND SPICES

INDIA ENGLAND JAPAN

TIMELINE

ANCIENT INDIA THE FIRST CURRY DISH APPEARS.

1929MARCO POLO`S “OBSERVATIONS OF THE EAST” INTRODUCES

EASTERN SKILLS, MOLUCCAN SPICES, THE GOLDEN PLACES OF

ZIPANGU (JAPAN),ETC TO EUROPEAN SOCIETY.

15TH CENTURYBEGINNING OF THE AGE OF EXPLORATION IN QUEST OF

EASTERN SPICES AND SILKS.

1492CHRISTOPHER COLUMBUS REACHES THE AMERICA. LATER,

SPICES INDISPENSABLE TO CURRY, INCLUDING CAYENNE

PEPPER AND ALLSPICE, ARE BROUGHT TO EUROPE.

1498

VASCO DE GAMA OPENS AN OCEAN ROUTE TO INDIA.

PEPPER, CINNAMON AND CLOVES ARE BROUGHT DIRECTLY

TO EUROPE.

1520FERDINAND MAGELLAN CIRCUMNAVIGATES THE GLOBE IN

WESTERLY DIRECTION.

16TH CENTURY

PORTUGUESE NATURAL HISTORIAN, GARCIA DE ORTA,

DISCUSSES CURRY IN HIS BOOK. THIS IS THE FIRST KNOWN

WRITTEN ACCOUNT OF CURRY.

16TH TO 17TH

CENTURY

SPICE WARS BREAK OUT. ENGLAND, SPAIN, PORTUGAL

BATTLE OVER ISLANDS AND REGIONS WITH SPICES.

1600 ENGLAND SETS UP THE EAST INDIAN COMPANY

1972WARREN HASTINGS, AN EMPLOYEE OF THE EAST INDIAN

COMPANY, INTRODUCES CURY TO ENGLAND.

END OF 18TH

CENTURY

THE BRITISH FIRM OF CROSSE & BLACKWELL PRODUCES

THE WORLD`S FIRST CURRY POWDER.

MID 19TH

CENTURY

ALEXANDRE DUMAS WRITES A PASSAGE ABOUT CURRY IN

THE COUNT OF MONTE CRISTO (1844-1846)

1863

HIIZU MIYAKE, A MEMBER OF THE FIRST JAPANESE EMASSY

IN EUROPE, WRITES IN HIS DIARY ABOUT INDIANS EATING

CURRY. THIS IS THE FIRST WRITTEN ACCOUNT OF JAPANESE

EXPERIENCING CURRY.

1867

JAPAN OPENS TO THE OUTSIDE WORLD. EUROPEAN

DISHES, INCLUDING CURRY, BEGIN APPEARING IN

JAPAN.

1872A JAPANESE COOKING BOOK DESCRIBES HOW TO

COOK CURRY.

1886CURRY DISHES BEGIN APPEARING IN JAPAN`S

RESTAURANTS AND ARE QUITE EXPENSIVE.

1910CARROTS, ONIONS, AND POTATOES BECOME THE MAIN

INGREDIENTS IN JAPANESE CURRY.

1948SOME SCHOOLS BEGIN SERVING CURRY FOR SCHOOL

LUNCHES.

1950

IMPORTING SPICES FROM INDIA RESUMES FOR THE

FIRST TIME SINCE WWII. CURRY SAUCE MIXES ARE

SOLD.

1968 THE FIRST RETORT CURRY IS SOLD IN JAPAN.

1987 SPICY FOOD ENJOYS GREAT POPULARITY.

1989 ETHNIC FOOD ENJOYS GREAT POPULARITY.

1999 CHILLIES ENJOY GREAT POPULARITY.

21ST CENTURYA WIDE VARIETY OF CURRY APPEARS ALONG WITH

CURRY, INDIAN, AND ETHNIC FOOD RESTAURANTS.

NOTABLE PLAYERS IN THE HISTORY OF CURRY

An employee of the East Indian Company in

colonial India, Warren Hastings is generally

credited with introducing a curry dish from

Bengal Province to England in 1772. The first

curries were served to the Royal family and

included garam masala, garam paste, rice and

other ingredients. These dishes were such a

hit that they became common at palace

receptions, which helped further the popularity

amongst first the aristocracy, then later the

rising bourgeois during the industrial

revolution.

Warren Hastings

The popularity of curry in England was somewhat

less than what it would eventually become due to

the amount of time and effort that went into its

preparation. Happily, the British firm of Crosse &

Blackwell (known as C&B) solved this with their

invention of curry powder, which greatly facilitated

making of the dish. C&B curry powder eventually

made its way to Japan and a new taste was added

to the country’s food culture.

* C&B is now a brand of the Nestlé Group.

Crosse & Blackwell Company

Indian curry is quite thin. In comparison, the

European curry introduced to Japan was noticeably

thicker due to the addition of flour. Also included

was butter or olive oil, which made the sauce into a

kind of roux and cut the smell of flour while adding

a richer texture and taste.

Later in Japan, solid curry sauce mix made with

flour, fat, curry powder and seasoning was

invented, ultimately simplifying preparation of curry

sauce. All that was needed was to make a stew of

meat and vegetables then add the curry sauce mix.

French roux

Explaining curry’s popularity in Japan is a bit complex. One theory has it

that curry naturally complements rice (a staple of the Japanese diet for

centuries) and thus resulted in curry becoming easily assimilated into the

country’s food culture. Another postulated that curry permeated the

country’s school-meal system, resulting in generations of Japanese

weaned on the delights of curry from a tender age.

But the theory that has most traction is based on the contributions of one

man, Minejiro Yamazaki, who eventually became the founder of S&B.

When curry was first introduced to Japan many tried their hand at making

a local version of curry powder, most with marginal results. But it was

Yamazaki who distinguished himself, being the first to make a tasty curry

powder with broad popular appeal.

Yamazaki first encountered curry in a plate of curry-rice in 1920 when only

17 years old. He was immediately captivated by its unique fragrance and

flavor, and thereafter tried to make his own curry powder. Owing to scant

information regarding curry back then, the task wasn’t as easy as

expected. But he kept at it and finally, in 1923, tasted success. The flavor

of Yamazaki’s original curry powder still lingers in S&B red can curry

powder — by far our most popular brand and which accounts for 80% of

the curry powder sold in Japan. And given the fact that his original curry

powder formed the basis of curry sauce mix and retort curry, it’s generally

acknowledged that Minejiro Yamazaki is the godfather of Japanese curry.

Minejiro Yamazaki

Japanese curry is different from Indian and British curries. Japanese curry is stickier, less spicy and possess an interesting historical origin. In the late

nineteenth century, the Japanese Navy and Army faced a grave nutrition problem amongst its sailors and soldiers – the lack of vitamin B1 which

leads to beriberi. For a long time in Japanese history, the only meal in rural areas was a mixture of rice and other cereals. Fishes and vegetables were

foods for the city-dwelling middle-class and the rich elites. Traditionally (at least until the Meiji Restoration) Japanese did not eat meat for religious

reasons.

For soldiers and sailors coming from peasant families, to eat plain rice was a dream. They had heard in their poor villages that they could eat as much

rice as they could in the Army or the Navy. It definitely tasted much better than a mixture of rice and cereals! However, once in the military service, they

usually ate plain rice without other nutritious supplements, resulting in cases of beriberi.

In the Army, Mori RintarÅ, an army surgeon, considered that beriberi was an infectious disease. But in the Navy, Takagi Kanehiro, a navy surgeon,

found out that the cause of beriberi was lack of vitamin B1. He recommended the Navy introduce foods containing vitamin B1, such as meat, bread,

and a mixture of rice with barley. The problem, however, was that mixing rice with barley was unpopular among sailors, as such a meal would remind

them of the hard life back in the poor villages.

The Japanese Navy learned how to make curry from the British Navy. After the signing of the 1902 Anglo-Japanese Alliance, interactions between the

two navies led the Japanese to discover that that the Royal Navy served curry aboard their ships. Initially, Japanese sailors and officers ate curry with

bread, but the sailors had joined up to eat rice, not bread. Even by the early twentieth century, Japanese living in rural areas were not really in the habit

of eating bread for meals. Sailors coming from rural areas recognised bread really as a snack, not as a meal.

Plain rice, however, still did not contain the crucial vitamin B1 to prevent beriberi. During the Russo-Japanese War, in a bid to get their sailors to eat

with the right nutrition, the Navy began serving curry with plain rice, cooking the curry with wheat, which contains vitamin B1. This new arrangement

became popular among sailors. Sticky curry suited very well with Japanese rice. Curry was also served with fresh salad and milk, both full of necessary

vitamins and minerals, such as calcium.

The curry meal quickly became popular for other reasons too. Eating curry was cost-effective in many ways. Being a basic one-plate meal made it easy

to wash up. During weekends, when there were fewer people in the naval bases, the curry meal is perhaps the simplest to prepare for any skeleton

staff remaining in the base. Every ship and naval base moreover would have its own unique recipe for making curry and regularly compete with one

another.

In 1908, the curry was officially acknowledged when the curry meal recipe was published in Kaigun KappÅ Jutu SankÅsho (The Naval Cooking Guide).

Every Friday, sailors and officers in every ship and naval base in the Japanese Marine Self Defense Force would eat curry. This is a tradition inherited

from the Imperial Japanese Navy. When sailing in the oceans and seas, sailors tended to lose their sense of time. Eating curry every Friday reminded

sailors which day of the week it was.

The new-style Japanese curry had spread from the Navy and the naval bases – Yokosuka Naval Base is usually recognised as the birthplace of

Japanese-style curry – initially for very practical reasons, i.e. nutrition. But after a while, with the sailors introducing the curry to their families when they

went home, the curry meal slowly started to take off within Japanese society, becoming one of the more popular daily meals in Japan today.

The root of Japanese curry

The British established the East India company in 1600 and started to found colonies. At the same time, European powers such as the Netherlands and France expanded into

Asian countries and the amount of trade increased. It is against this background that many British people brought Indian food back to Britain, where it spread around the country.

Then, the seasoning garam masala was brought to Britain and, at the beginning of the 18th century, a British company called C&B started to manufacture the world’s first curry

powder. When this was combined with ‘roux’ from western cuisine, a thicker form of curry was born, which later became the root of Japanese curry.

How did curry come to Japan?

It is said that curry was spread to Japan from the west at the end of the Edo period after the ports re-opened, and that the first curry recipe was introduced to Japan in 1872. After

200 years of seclusion, the whole nation was eager to absorb western culture, and food was no exception. However, curry and rice was an expensive gourmet dish: one record

says that it cost eight times more than the typical commoners’ dish, morisoba (buckwheat noodles served with a soy sauce flavoured soup), although it soon gained great

popularity.

In the 1910s, the recipe for Japanese curry and rice was invented, featuring onions, carrots and potatoes as ingredients. This recipe was adopted by the Japanese army because

of its nutritional value and ease of cooking. In 1923, Minejiro Yamazaki (founder of S&B Foods Inc.) was determined to develop a Japanese curry powder. After much trial and

error, he finally succeeded in his goal. Today, every family has curry powder at home.

Curry in Japan today

Japanese curry has grown to be one of the most common meals in Japanese homes. Research shows that the average Japanese person consumes about 62 dishes of curry per

year, which means that most people in Japan enjoy the dish more than once a week.

THE PROS AND CONS

• Turmeric, a major curry ingredient, provides anti-inflammatory

properties that may have the potential to treat diseases such as

inflammatory bowel disease, pancreatitis, arthritis, chronic

inflammation of the iris of the eye and some types of cancer.

• It has been used to treat inflammatory conditions for centuries in

Ayurvedic medicine.

• Curcumin content in curry powder makes curry an excellent source of antioxidant

benefits.

• An article published in "Nutrition and Cancer" in 2006 noted that curcumin in

turmeric displays antioxidant properties and should be considered in the

development of cancer prevention strategies.

Anti-inflammatory Properties

Anti-oxidant Power

• Turmeric, one of the spicy ingredients of almost every curry from korma to

vindaloo may be an effective treatment for Alzheimer's.

• According to researchers at the University of California, Los Angeles, a

chemical found in the spice called curcumin can reduce the build up of knots

in the brain that can cause Alzeihmer's by as much as 50 per cent.

• Turmeric has also been found to improve memory, aid digestion, reduce

inflammation, fight infection and guard against heart attacks.

• Paprika, chilli and many other spices commonly found in curries

can ward off colds by triggering the body's natural defences to

produce extra mucus which traps viruses and soothes inflamed

passages.

• Eating spicy dishes also clears the nostrils and gets rid of that

'bunged-up' feeling, enabling a speedier recovery for sufferers.

Reduce Risk of Alzheimer`s

Boost Immune System

• Lean red meat in curries such as beef, pork and lamb not only provide a

significant number of B vitamins which are essential for helping the body

to release energy from food, but they can also enhance mood and

promote a more positive state of mind.

• Research shows that eating cooked tomatoes three or more

times a week can lower the risk of prostate, lung, stomach,

pancreas, bowel and breast cancers.

• Curcumin has the ability to stop cancer in one of its earliest stages, called the DNA damage response, say researchers.

Less Risk of

Cancer

Get Better

Moods

• Regular consumption of cooked tomatoes also prevents the formation of

blood clots, lowering the risk of heart attacks and strokes by as much as

48%.

• Many spices, such as curry powder, hot paprika and thyme may also help

to cut the risk of heart disease as they contain salicylic acid, a compound

that scientists believe may work to stem inflammation in the blood vessels

that could otherwise lead to hardening of the arteries.

• Ginger, an ingredient commonly used in curries, contains an

antioxidant that reacts with free radicals that can cause tissue

damage and joint inflammation and so helps to reduce the pain of

arthritis.

• Chilli has also been shown to be a powerful painkiller.

Improve Circulation & Reduce

Pain

Reduce Risk of Heart Disease

• Several clinical research studies have found that an

ingredient known as capsaicin found in spices, particularly

chilli, can raise the metabolic rate for as long as three hours

after a curry.

• Coriander, another common ingredient, contains high levels

of antioxidants that help to lower high blood pressure and

prevent the formation of cancer causing free radicals.

Lower Blood Pressure

Increase Metabolic Rate

• Curries containing red meat such as beef, pork or lamb can be an excellent

way of boosting iron intake. A lamb curry can provide up to 50% of the iron

a woman needs in a day.

• Baltis can be particularly high in iron as, during the cooking process, some

of the iron from the pans they are cooked in transfers into the food. Other

common ingredients of curries such as lentils and spinach are also good

sources of iron.

• Turmeric, one of the main spices in curry powder, may lower your risk for diabetes, according to Colorado State University.

• Researchers found out that turmeric's active compound, curcumin, prevented sharp spikes in blood sugar and improved insulin sensitivity in animals fed a high-fat diet.

• Curcumin showed similar effects to the diabetes drug rosiglitazone, and concluded the benefits of curcumin may be due, in part, to anti-inflammatory effects.

Blood Sugar Control

Increase Iron

• Curry powder may help lower cholesterol and prevent cholesterol gallstones by virtue of one of its constituent spices, fenugreek.

• In the laboratory animal study, diets containing 12 percent fenugreek lowered cholesterol by up to 42 percent and reduced the occurrence of cholesterol gallstones by 75 percent.

• Fenugreek also reduced oxidation of lipids in the liver by up to 22 percent.

• Curry powder that contains coriander may help remove toxic heavy metals, such as lead and mercury from the body, according to Kansas State University.

THE CONS

• Turmeric is a natural blood thinner and can increase bleeding if

combined with certain medicines.

• It should not be used with anticoagulants (prevents blood clotting) or

antiplatelet drugs like heparin, warfarin or clopidogrel.

• Chemotherapy patients should also be wary of indulging in too much curry.

• According to the research of The University of North Carolina, Curcumin might hinder cyclophosphamide, a immunosuppressive agent used in treating breast cancer survivors.

• Consult a doctor before eating turmeric and curry-laden dishes if you are undergoing treatment.

Read more : http://www.ehow.com/list_6387772_side-effects-curry-powder.html

• Additional doses of turmeric may result in renal problems for predisposed people. In a

2008 study done by University of Wyoming Department of Family and Consumer

Sciences investigators found that turmeric increased urinary oxalate levels, which

raised the risk of kidney stone formation in those prone to the condition.

NUTRITIONAL FACTS

. Servings: 1 1 plate (3/4 cup of rice) + curry

Calories

320

Sodium

1,680 mg

Total Fat

16 g

Potassium

0 mg

Saturated

10 g

Total Carbs

42 g

Polyunsaturated

0 g

Dietary Fiber

4 g

Monounsaturated

0 g

Sugars

2 g

Trans

0 g

Protein

6 g

Cholesterol

0 mg

Vitamin A

0%

Calcium

0%

Vitamin C

0%

Iron

0%*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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CURRIES IN THE WORLDDifferences by Country

AFGHANISTAN

• Afghan curries are eaten around the world and have

influenced dishes in South Asia, particularly in

Pakistan.

• One of the most popular curry-like dishes in

Afghanistan is the Afghan korma.

• It is usually based on onions and a meat braised in a

yogurt sauce.

AFGHAN CURRY SPICESCOMMON AFGAHAN

CURRY INGREDIENTS

Black pepper, cardamom,

cayenne pepper, cilantro,

coriander, garlic, ginger,

turmeric

Beef, chicken, lamb, lentils,

lotus root, onions, plums,

raisins, spinach, turnips,

veal, yogurt

BANGLADESH

• Bangladesh curries are renowned for being spicier than their

traditional Indian counterparts.

• They differ from region to region, often containing salt-water

fish and coconut milk in the south, and fresh-water fish and

extra spices and vegetables in the north.

• Beef curry is a popular dish. Other dishes in Bangladesh often

come in the form of dals, a lentil stew that contains a variety of

legumes and the basic spices found in curry.

BANGLADESHI CURRY

SPICES

COMMON BANGLADESHI

CURRY INGREDIENTS

Cardamom, chilies, cinnamon,

cloves, coriander, cumin,

garlic, turmeric.

Beans, beef, coconut milk, fish,

lentils, onions, potatoes

chicken, lamb, lentils, lotus

root, onions, plums, raisins,

spinach, turnips, veal, yogurt.

BENGAL• Bengali cuisine is found in Bengal, a region that straddles

both Indian and Bangladesh.

• It is diverse and contains influences from all over the

world, including European, Indian, Chinese and Middle

Eastern influences.

• Most Bengali curries contain fish or shrimp. A huge

variety of vegetables are used.

• The spice mix is diverse, the most popular being a five-

spice combination known as panch puran (fenugreek,

mustard, fennel, cumin, kalonji).

• One of the most unique aspects of Bangali fish curry is

the presence of ground black mustard seeds.

BANGALI CURRY SPICESCOMMON BANGALI CURRY

INGREDIENTS

Black mustard seed,

cilantro, cumin, fennel,

fenugreek, garlic, kalonji

(a.k.a. black caraway or

fennel flower), red chilies.

Eggplant, fish, gourds,

greens, lemon, okra, onion,

plantains, potato, pumpkin,

shrimp.

CHINA

• As with most regions of Central and Eastern Asia,

China has traded recipes and spices with South

Asian countries for centuries.

• Chinese curries are largely influenced by Malaysian

cuisine. Usually they are made from a thin, watery,

yellow curry sauce.

• As with other Chinese dishes, Chinese curry is often

eaten with condiments like hot chili oil or soy sauce.

CHINESE CURRY SPICESCOMMON CHINESE CURRY

INGREDIENTS

Cardamom, cayenne

pepper, coriander, cumin, red

chilies, turmeric, yellow

mustard seed, white pepper.

Beef, bell peppers, chicken,

fish, mutton, onions,

potatoes.

INDIA

• While curries have been developed throughout the world

and are influenced by a variety of cultures, India is often

considered the true birthplace of the curry spice blend.

Curry dishes in India are as diverse as pasta dishes in

Italy.

• Curries are eaten in every region of India, and each

region has at least one distinctive curry dish.

INDIAN CURRY SPICESCOMMON INDIAN CURRY

INGREDIENTS

Anise, asafetida, bay leaves,

cardamom, cassia (a

cinnamon-like bark),

cinnamon, chilies, cloves,

coriander, cumin, curry leaf,

fennel seeds, fenugreek,

garlic, ginger, mustard

seeds, nutmeg, tamarind,

turmeric, saffron.

Ghee, onions, paneer (a

fresh Indian cheese), peas,

potatoes, lemon, tomatoes.

INDONESIA• In Indonesia, curry dishes, known as “kari” or “gulai”, differ from

region to region. They can contain a wide variety of seafoods or

meats, the most unique of which are water buffalo or goat

meats.

• Rendang is a common curry found there, and the authentic

version of Indonesian rendang uses water buffalo meat slowly

simmered in coconut milk.

• Another popular curry there, “opor ayam”, is made by

simmering chicken in coconut milk or cream, lime juice and

lemongrass. There are also a variety of curries that utilize

peanut sauces.

INDONESIAN CURRY SPICESCOMMON INDIAN CURRY

INGREDIENTS

Bay leaves, chili peppers,

coriander, cumin, curry leaves,

garlic, ginger, kaffir lime

leaves, lemongrass, tamarind,

turmeric, white pepper.

Water buffalo, fish, chicken,

goat, coconut meat, coconut

milk, lime, peanuts, pineapple,

shallots, soy sauce.

JAPAN

Japanese curry, known as “kari” in Japan, is a very popular dish.

Curry in Japan came not from its south Asian neighbors, but

rather from British cuisine. Curry rice is the most popular form,

and consists of a curried stew, thickened with roux and served

over rice. The flavors of curry have also influenced the

development of Japanese country cuisine; for example, udon

noodles are often served in a curry-flavored broth. Kari-pan – or

deep-fried curry doughnut – is another Japanese dish that utilizes

curry flavors. In recent years, different regions of Japan have

popularized their own specialty curries, including fruit curry.

JAPANESE CURRY SPICESCOMMON JAPANESE CURRY

INGREDIENTS

Cardamom, coriander, cumin,

galangal (a.k.a blue ginger),

garlic, ginger, green chilies,

lemongrass, red chilies,

turmeric.

Apples, beef, carrots, chicken,

coconut milk, fish, melons,

onions, oysters, pear, pork,

potatoes, scallops, udon

noodles.

MALAYSIA• Curry in Malaysia is very diverse, and different localities eat

different kinds of curries. In general, curries in Malaysia rely

heavily on turmeric, chilies and garlic.

• They usually have a creamy coconut-milk base and are thicker

than curries in most other regions.

• Rendang is a popular tomato-based Malaysian curry, usually

including beef, that is often prepared during festivals or

celebratory events and served with rice cakes or lemang – rice

barbecued in tubes of bamboo.

MALAYSIAN CURRY SPICESCOMMON MALAYSIAN CURRY

INGREDIENTS

Chilies, galangal (a.k.a blue

ginger), garlic, ginger, kaffir

lime leaves, lemongrass,

shrimp paste, tamarind,

turmeric.

Beef, cassava, chicken,

coconut milk, cuttlefish,

eggplant, eggs, fish, jackfruit,

lamb, onions, shrimp, water

buffalo.

NEPAL

• Curries in Nepal are similar to those of northeast India.

• The most common curry dish is Nepalese dal, composed of

lentils, tomatoes and onions. Also popular are curried

vegetables, known as tarkaris.

• Nepal is famous for contributing to the development of

vegetable curries, including aloo gobi tarkari (cauliflower

and potato curry) and saag tarkari (leafy green curry).

• Another popular Nepalese dish is fermented vegetable

curry, known as gundruk.

NEPALESE CURRY SPICESCOMMON NEPALESE CURRY

INGREDIENTS

Black pepper, cilantro, cumin,

garlic, ginger, yellow mustard

seed, red chilies, turmeric.

Cauliflower, potato, spinach,

mustard greens, lentils, lime,

tomatoes, onions.

PAKISTAN• While Pakistani curries do not differ greatly from Indian

curries, they are as diverse as their Indian counterparts.

• There are several curries that are wholly unique to the

Sindhi region of Pakistan and India, including bhugal

bheeha (lotus root curry) and curry chawal (a tomato

curry).

• In the West, the most widely known Pakistani dish is

korma, a curry where the ingredients are braised with

cream, yogurt or broth.

• Another popular Pakastani dish is chicken or mutton

kadai, which is a curry cooked in a karahi – a type of

round cooking vessel similar to a flat-bottomed wok.

PAKISTANI CURRY SPICESCOMMON PAKISTANI CURRY

INGREDIENTS

Bay leaves, black pepper,

cardamom, cloves, coriander,

garlic, ginger, green chilies,

onion, red chilies, turmeric.

Cabbage, cauliflower,

chickpeas, cream, eggplant,

gourd, greens, lady finger,

lentils, lotus root, nuts, okra,

paneer, potato, rutabaga,

tomatoes, yogurt.

PUNJAB

• Punjab is a region that stretches across both Pakistan

and India. Curries in this region feature a variety of spice

blends, but masala-style curry is the most popular.

• Dishes are often cooked in a tandoor. Dairy is a common

ingredient in Punjabi curry, and most of the vegetables or

meats are cooked with ghee – purified butter.

• Popular curries include pakora curry (fried vegetable

fritters in a curry sauce). Curries are often served with

naan, an Indian bread.

PUNJABI CURRY SPICESCOMMON PUNJABI CURRY

INGREDIENTS

Asafetida, bay leaves,

cardamom, cloves, coriander,

cumin, garlic, ginger, nutmeg,

peppercorns, pippali, red

chilies.

Cream, kidney beans, lentils,

mushrooms, mustard leaves,

onions, paneer, spinach,

tomatoes.

SRI LANKA • The island of Sri Lanka is host to a wide variety of curries, which

along with rice make up the staple of Sri Lankan cuisine.

• Sri Lankan curry is reknowned for being particularly spicy. Most

Sri Lankan meals are served with a protein curry and side

curries made with vegetables, pulses or even fruit, such as

mango or apple curry.

• Curries in Sri Lanka usually contain coconut milk and often even

grated coconut.

• Sri Lankan curries can be served alongside chutneys, pickles or

sambol – a paste made with chilies, onions and dried maldive

fish.

• A popular unique curry dish is lamparis – rice cooked in a curry-

flavored broth. Curries are so ubiquitous in Sri Lanka that there

is even a word for a dish of mixed, leftover curries: koola’ya.

SRI LANKAN CURRY SPICESCOMMON SRI LANKAN CURRY

INGREDIENTS

Black pepper, cardamom,

coriander, cumin, curry tree

leaves, green chilies, red

chilies, tamarind.

Apples, beef, chicken, coconut

meat, coconut milk, dried

maldive fish, eggs, gourd,

jackfruit, lentils, lime, mango,

mutton, onions, pork, potatoes,

pumpkin, spinach, tomatoes.

THAILAND• In Thailand, curries are often categorized by their color.

Green curry derives its color from green chilies and basil,

red curry from red chilies, and yellow curry from turmeric.

• Other popular Thai curries that do not fall into these

categories include massaman curry (spicy curry made with

roasted peanuts) and panang curry (a milder, creamy beef

curry), as well as several orange or golden water-based

curries that are spicier because they do not contain coconut

milk.

• Thailand is home to a diverse group of curries unique to

Thai cuisine, most of which have become increasingly

popular in the Western hemisphere.

THAI CURRY SPICESCOMMON THAI CURRY

INGREDIENTS

Black pepper, cardamom,

coriander, cumin, curry tree

leaves, green chilies, red

chilies, tamarind.

Apples, beef, chicken, coconut

meat, coconut milk, dried

maldive fish, eggs, gourd,

jackfruit, lentils, lime, mango,

mutton, onions, pork, potatoes,

pumpkin, spinach, tomatoes.

THE REST OF THE WORLD

Because of the trade with the East Indies, curry dishes

developed several centuries ago in Africa, Europe and the rest

of the Western Hemisphere. Unique curry dishes can be found

in Great Britain, Ethiopia, South Africa, Central Africa,

Germany and the Caribbean. Most of these dishes are based

off of Indian or Bangladeshi curries. With the spread of curries

throughout the world, “curry” is now often used to describe a

variety of dishes from around the world.

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