Curry: A World of Flavour, Tradition, and Culture

From its humble beginnings in India, the concept of "curry" has evolved into a culinary language understood around the world

Curry. The word itself conjures up images of simmering pots, rich with fragrant spices and deep, savoury flavours. But what is curry, really? For many, curry is synonymous with the fiery, turmeric-coloured dishes of Indian cuisine, while for others, it may evoke the creamy, coconut-laced curries of Thailand, the aromatic rendangs of Indonesia, or the hearty katsu curries of Japan. This versatile dish, with its rich history and countless variations, is a testament to how food adapts and evolves across borders and cultures.

• Thai-style chicken curry with vegetables

• Traditional Indian fish curry

• Kerala style chicken curry using fried coconut

• Thai kaeng phet red curry with prawns and vegetables

Defining Curry

At its most basic, "curry" is used to describe a spiced sauce or gravy-based dish. However, the term itself can be misleading because the concept of curry is highly variable. The word "curry" is believed to have originated from the Tamil word kari, meaning sauce or relish for rice. Early British colonisers in India adopted this term to refer to the spiced dishes they encountered, and it eventually became a catch-all term for various Indian dishes and, by extension, dishes from other parts of Asia that featured spices and a saucy consistency.

In many Asian countries, the dishes we now call "curry" didn't originally have this label. Instead, each region had its own terms and categorisations for its spiced stews and gravies, based on ingredients, preparation methods, and local customs. The European application of the term "curry" created an umbrella that lumps together diverse dishes from different countries, cuisines, and traditions, leading to a wide array of interpretations.

Curry's Origins