Curry

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Curry (pronounced /ˈkʌri/, Tamil:கறி) is a generic description used throughout European culture to describe a variety of spiced dishes, especially from Indian or other South Asian cuisines. It is analogous to "soup" or "stew" in that there is no particular ingredient that makes something "curry". The word "curry" is an anglicised version of the Tamil word kari (கறி ),[1] which is usually understood to mean "gravy" or "sauce" rather than "spices".[2] In most South Indian cuisines, a curry is considered a side-dish, which can be eaten along with a main dish like rice or bread.

In Pakistan and North India, where dishes are classified as sukhi (dry) and tari (with liquid), the word curry is often confounded with the similar-sounding Hindi-Urdu word tari (from the Persian-derived tar meaning wet) and has no implications for the presence or absence of spice, or whether the dish is Indian or not (e.g. any stew, spicy or not, would be considered a curry dish, simply because it is wet).[3][4][5] In Urdu, an official language of Pakistan , curry is usually referred to as saalan (سالن). The equivalent word for a spiced dish in Hindi-Urdu is masaledar (i.e. with masala).[6] This article covers curry in the Western sense of the term.

Curry's popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, and Japanese cuisines.[7]

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