The Curry King - Deal,Kent,UK

Curry (plural, Curries) is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. Their common feature is the incorporation of more or less complex combinations of spices and herbs, usually (but not invariably) including fresh or dried hot capsicum peppers, commonly called "chili" or "cayenne" peppers.
In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.
Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.
So-called "curry powder," denoting a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to England.
Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may also be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.
Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

Indian cuisine consists of myriad regional cuisines which date back thousands of years. Indian dishes are characterized by the extensive use of Indian spices, herbs, vegetables, and fruits. Vegetarianism is an important part of Indian society and is reflected in the cuisine. Indian food varies from region to region, reflecting the demographics of the ethnically-diverse subcontinent.
Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with other cultures, making it a unique blend of many cuisines. The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia, the British isles and the Caribbean.

In a restaurant, a set menu is a term used to mean a fixed menu. This means that the customer or diner either has no choice, or very limited choice of menu. For example, at a banquet where a fixed menu is served, every guest might receive the same meal of salad, roast chicken, potatoes and vegetable, and bread with chocolate mousse for dessert. Individual guests usually do not have the option of getting strawberry ice cream instead of the chocolate mousse, for example. (Although, in cases where the customer is allergic to a food or a vegetarian, some substitutions may be made.)
In a restaurant, a fixed menu means that the customer purchases a dinner with a menu that's pre-determined by the restaurant, usually at a slightly lower price. For example, if you are ordering off the regular menu, you might have a choice between lobster, steak or grilled fish, at prices from $15 to $40. Usually, appetizers and desserts are additional, when ordering off the menu. The fixed menu might be soup, turkey with dressing, vegetables and pumpkin pie, with a glass of wine, all for $19.95.

Bangladeshi cuisine refers to the Bengali cuisine prevalent in Bangladesh. Bangladesh was the eastern part of Bengal before the Partition of India. The Bangladeshi cuisine incorporates many Persian-Arabic elements and the usage of beef greatly sets it apart from the cuisine in West Bengal in India. It also has considerable regional variations. A staple across the country however is rice, various kinds of lentil, which is locally known as dal (sometimes written as daal) & fish. 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 a major source of protein in the Bangladeshi diet. There is also a saying which goes, "Machh-e-Bhat-e-Bangali" (Fish and rice make a Bengali).
An integral part of Bangladeshi Muslim cuisine is beef, the presence of which is a must especially in feasts and banquets. Kabab from beef is immensely popular throughout the country. Beef is used in the preparation of a wide range of dishes including biryani, tehari, haleem, and many others. Regional feasts such as the Mezbaan and Ziafat of Chittagong, Sylhet, and Comilla or the Dawat of Dhaka will remain incomplete without serving spicy beef.

Bangladeshi cuisine is a generic terminology to refer to the cooking-style and trend now prevalent in Bangladesh. However, there are several regional variations, in terms of dishes, cooking style, serving style and nomenclature. In general, for cooking purposes, the administrative divisions more or less correspond to regional divides as well.


The main differences are as follows:
South - Barisal Division, Chittagong Division and Khulna Division, being close to the sea, tend to have a larger use of sea fishes in their cuisines in addition to coconut. Shutki, which is an especially treated dry fish, is extremely popular in Barisal and Chittagong. Shutki is also exported from these regions. In Khulna fresh water fish is more readily available and consumed. Dishes especially involving beef and lentils are characteristic of Mezbaan feasts in Chittagong Division. Beef is rarely seen in Barisal or Khulna, instead chicken and fish is more common.
Dhaka/Central - Dishes involving spiced rice and a lot of meat are usually legacies of Dhaka's past as the capital of Bengali empires. Much of this is still visible in the old city, where dishes like biryani, different types of kabab, Mughlai parata and bakarkhani are made by specialty stores, many of which have existed for over a century.


West and North-west - Vegetable curries heavily occupy the main eating in these areas. Also, spices are more commonly, and more heavily, used. River fishes (sweet water fishes) are common in the dishes.
North-east - Large number of lakes around the Sylhet Division encourages greater use of lake fishes in the cuisine. Because of proximity to the hills in Assam, several fruits and pickles that are otherwise absent in rest of the country, such as shatkora are used in cooking and serving, producing a distinct nature to the dining menu here.
Pork is not consumed by the Bangladeshi Muslims on religious grounds while beef is not usually consumed by Bangladeshi Hindus for the same reason. Farm raised chicken (Broiler & Layer varieties) have gained popularity as a good source of animal protein across the nation over the last ten years. Bangladeshi cuisine is similar to Indian cuisine but it is still distinct due to the additions of certain ingredients found in Persian-Arabic-Mughal dishes.

Kerala cuisine is quite diverse. The diversity is best classified on the basis of the various communities. Most of the food is vegetarian but with the higher Christian and Muslim population than other states, non-vegetarian dishes are also common. The Hindus, especially the Namboodris and Nairs have a predominantly vegetarian cuisine, whilst the Christian and the Muslim communities have a largely non-vegetarian cuisine. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them, either in the form of shavings or oil extracted from the nut. Seafood is also very popular in the coastal regions and eaten almost every day.
Most famous food items
Vegetarian: olan, paalpradaman, nendarangai chips, aviyal, pulissery, erucherri, sambar, rasam, kalan, upperis, pachady, kichadi.
Non-vegetarian: shrimp coconut curry, fish curry (various versions depending on the region), fish fry, chicken fry with shredded coconuts, fish pickle, podimeen fry, meen thoran (fish with coconut), Karimeen (pearl spot fish) pollichathu, shrimp masala, chicken stew, mutton stew, duck curry, malabari fish curry, kakka (shells) thoran, kalllumekka, crabs, malabar biriyani, thalassery biriyani, pearl spot fish, jewel fish, mussels, squid, kappa boiled, kappa (tapioca) vevichathu with non- vegetarian curries, etc.
Snacks: upperi, payasam, banan fry (ethaykkappam or pazham pori), ullivada, kozhukkatta, avalosunda, unniyappam, neeyyappam, unnaykka, thira, churuttu, boli, modhakam, paal vazhaykka, cutlets, halwas, cakes, vattayappam, kinnathappam, irattymadhuram.
Breakfast: Puttu (with banana or kadala curry, egg curry, or beef fry).
Appam (velayappam, palappam) with curry, vegetable stew, fish molee, chicken or mutton stew, beef curry, duck roast, pork masala. Idiyappam also with same curries.
Pidi with mutton curry or chicken curry.
Porotta with chicken curry or mutton curry.
Idli, dosai with chutney.
Kanji with dry beans, pickle, pappad and made with coconut.
Typical Indian masala dosa (Kerala style): It is a combination of shredded, cooked, and fried vegetables with Indian sauce and a lot of spices as the basic stuffing, enveloped by a thick brown dosa made out of a dal and rice batter. To embellish this unique preparation, it is served with hot sambhar and coconut chutney.

Karnataka cuisine is very diverse. Described as the mildest in terms of spice content of these four states' cuisines, there is a generous use of Jaggery, palm sugar and little use of chilli powder. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. Udupi cuisine forms an integral part of Karnataka cuisine.

In north Karnataka the staple grains are jowar and bajra. Rottis made out of these two grains along with side dishes made of eggplant, fresh lentil salads, spiced and stewed lentils are popularly consumed. They also consume a variety of spicy condiments like chutney powders and pickles. Of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat. Eateries called Khanavallioften run by families serve inexpensive but tasty home style food. Most of them are run by Veerashaivaa are therefore vegetarian but Khanavallis serving non-vegetarian food are not uncommon.
The cuisine of coastal Karnataka is marked by widespread use of seafood, coconut and coconut oil. Rice is the staple grain and is the centerpiece of every meal. Gravies called 'Gassi' made from chicken, fish, meats are served with rice. Lentils and vegetables cooked with coconut, spices and tempered with mustard, curry leaves, generous asafoetida, called Huli, is also served with rice. A Rasam-like preparation is called Saaru, which again is served with rice. The meal will also contain vegetable side dishes called Palya. Other accompaniments include curd-based Tambli, sweet-tangy Gojju, pickles and Happala or Papads. Some of the distinct breakfast foods served here include Bun, Biscuit rotti, Goli Bajji, and Patrode.
Coorgi cuisine is very distinct from the other regional cuisines of Karnataka, much like their culture. The hallmark of Coorgi cuisine is the widespread use of pork, game, and meats. They also use kokum generously in their cooking. While the staple food remains rice and rice-based preparations like kadambattu, steamed rice dumplings and rice rottis, their expertise in cooking non-vegetarian foods is unmatched.
The south Karnataka or the old Mysore cuisine is dominated by Ragi or finger millet and rice. Ragi in the form of Ragi Mudde of dumplings or steamed rice is the centerpiece of a meal. Often served with these two dishes are vegetable sides or Palya, Gojju, pickles, Tovve - mildly spiced lentils laced with Ghee, Huli - the lentil curry and Tili Saaru, a peppery thin watery curry almost like Rasam. Certain preparations like Bas saaru, which is a spiced vegetable or greens' stock along with seasoned vegetables or greens, Upp Saaru which is another lentil stock based accompaniment to rice or mudde, Mosoppu, which is mashed spiced greens, Maskai, which is mashed spiced vegetables, are typical home style food from this region. Avare Kal (or Indian beans) is a popular vegetable consumed during winter. They are used in a variety of dishes like Usali, Upma, Huli, Hitakida Bele Saaru etc.Rice preparations usually served as the second course of a traditional meals include Bisi bele baath, Chitranna, Hulianna, etc.
Yogurt is a typical part of every meal in all the regions of Karnataka and is probably the most popular dairy product. Generally yogurt with rice constitute the final course of a meal. Buttermilk laced with spices and curry leaves is also popularly served with meals especially during summer. Ghee and butter are also popular cooking mediums for those who can afford them, and are mostly reserved for festivals and special occasions.
The credit for popularizing these foods elsewhere in India goes to Udupi hotels. In fact, in north India, Udupi hotels are often synonymous with south Indian food, even though the range of foods they serve is mostly restricted to the Karnataka cuisine. These small establishments serve inexpensive vegetarian breakfast dishes throughout the day, all over India. These were mostly run by people native to the Canara region. The famous Masala Dosa traces its origin to Udupi cuisine and was subsequently popularized by Udupi restaurants.
Most famous food items
People from Karnataka are notorious for their sweet tooth. Mysore Pak, Obbattu/Holige, Dharwad pedha, Pheni, Chiroti are popular sweets. Apart from these sweets there are other lesser known sweets like 'Hungu', Kajjaya, Coconut Mithai, Rave Unde, Pakada Pappu, Chigali, a variety of Kadubus, Tambittu, Paramanna, and Hayagreeva. Most of these sweets are not milk-based, unlike the popular sweetmaking tradition elsewhere in India. Most of these sweets are made using Jaggery and not refined sugar.
Some typical Breakfast dishes include Masala Dosa, Ragi rotti, Akki rotti, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Uppittu, Plain and Rave Idli, Mysore Masala Dosa, Kadubu, Poori etc. Lunch items include sambar, rasam and a delicacy called Bisi bele baath

Described as the spiciest of these four states' cuisines, there is a generous use of chilli powder, oil and tamarind. The cuisine has a great variety of dishes, with the majority being vegetable or lentil based.
Hyderabad, the capital of Andhra Pradesh, has its own characteristic cuisine considerably different from other Andhra cuisines. The Nizams patronised the Hyderabadi cuisine, which is very much like the Nawabs of the Avadh with Lucknowi cuisine. The only difference is that the Nizams of Hyderabad liked their food to be spicier, resulting in the Hyderabadi cuisine which included the Kacche Gosht ki Biryani and the Dum ka Murgh, Baghare Baingan and Achaari Subzi during the reign of the Nizams.
Most famous food items
Vegetarian: pesarattu (mung bean pancake), pulihora or pulihaara (tamarind rice), gongura (hibiscus cannabinus leaf), ఊరగాయి(ఆవకాయి)(cut raw mango) pickle, పప్పు (toor dal) - tamarind soup), thotakura pappu (amaranth - pigeon pea stew), dosakaya pappu (yellow cucumber - pigeon pea stew), palakura pappu (spinach - pigeon pea dal), tomato pappu (tomato - pigeon pea soup), methi dal, gutti vankaya, perugupachadi/majjiga charu, tomato charu, miriyala charu, Bendakaya fry, dondakaya fry, palakoora pulusu, cabbage pesara pappu, carrot fry, sorakaya pulusu, totakoora pulusu, anapakaya pulusu.
Raw pachadi-vankaya pachadi, dosakaya vanakaya pachadi, tomato pachadi, cabbage pachadi,
Non-vegetarian: Kodi iguru (chicken stew), Kodi pulusu (chicken gravy), Chepa pulusu (fish stew) etc.,Fish fry,Prawns curry Hyderabadi Biryani