Curry

Katsu curry Alternative names Katsukarē Place of origin Japan Created by Grill Swiss Invented 1948 Main ingredients Tonkatsu, Japanese rice, Japanese curry Who created chicken… Read More »Who Invented Chicken Katsu?

In Japan, India is widely-recognized as the birthplace of curry and Indian cuisine, especially curry, is familiar to many Japanese. Japanese curries are spiced and… Read More »Is Indian Food Famous In Japan?

Today, curry generally means any food that comes from Asia (especially India and Thailand) that has a soupy or stew-like consistency. Curries are often eaten… Read More »Does Curry Come From Thailand?

Curry was introduced to Japan during the Meiji era (1868–1912). At the time the Indian subcontinent was under British colonial rule. Anglo-Indian officers of the… Read More »How Did Japanese Get Curry?

The starling array of meat consumed at Anglo-Indian breakfasts alone included crumbed chops, brain cutlets, beef rissoles, devilled kidneys, whole spatchcocks, duck stews, Irish stews,… Read More »What Did The British Eat In India?

Ankapur chicken is popular country chicken curry from Ankapur village, Nizamabad district, Telangana, India. The name is derived from the village, the place of its… Read More »Which State Chicken Curry Is Famous In India?

India contributes to 75% of global spice production. Which country use most spices? The top ranked country, India, accounted for 38.5 % of spice consumption… Read More »Which Country Is Known As King Of Spices?

Indian. It can be a gravy, or it can be dry. Most curries come from the Indian diaspora, except Thai and Malaysian curries, which have… Read More »What Culture Cooks With Curry?

No matter how far-flung from India, every nation’s curry can trace its roots back to this subcontinental mothership. It should come as no surprise, then,… Read More »What Country Produces The Most Curry?

Too short of a cooking time: Curry sauce thickens as it simmers, so you must be patient and let it achieve your preferred thickness. Avoid… Read More »Why Is My Curry Too Thin?