this presentation talk about the history of curry in japan and international of curry food culture. PS. for educational using only.

1. CURRY RICE: JAPAN`S SOUL
FOOD
GOLF*NICA*PHEAK

2. CONTENTS OF THE
PRESENTATION
Introduction
History
The Advantages and Disadvantages of Eating Curry Rice
The Curries in the World
The Japanese Curry
Trivia

3. 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.

4. turmeric
chilli
cardamom
cinnamon
cumin
fennel seed
nutmeg
fenugreek
coriande
r
sesame seed
cloves
mace
red pepper
CURRY POWDER
poppy seed
black pepper tamarind saffron

5. 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.

6. INDIA ENGLAND JAPAN
A CHRONOLOGY OF CURRY AND
SPICES

9. TIMELINE
ANCIENT INDIA THE FIRST CURRY DISH APPEARS.
1929
MARCO POLO`S “OBSERVATIONS OF THE EAST” INTRODUCES
EASTERN SKILLS, MOLUCCAN SPICES, THE GOLDEN PLACES OF
ZIPANGU (JAPAN),ETC TO EUROPEAN SOCIETY.
15TH CENTURY
BEGINNING OF THE AGE OF EXPLORATION IN QUEST OF
EASTERN SPICES AND SILKS.
1492
CHRISTOPHER 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.
1520
FERDINAND 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
1972
WARREN 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.
1872
A JAPANESE COOKING BOOK DESCRIBES HOW TO
COOK CURRY.
1886
CURRY DISHES BEGIN APPEARING IN JAPAN`S
RESTAURANTS AND ARE QUITE EXPENSIVE.
1910
CARROTS, ONIONS, AND POTATOES BECOME THE MAIN
INGREDIENTS IN JAPANESE CURRY.
1948
SOME 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 CENTURY
A WIDE VARIETY OF CURRY APPEARS ALONG WITH
CURRY, INDIAN, AND ETHNIC FOOD RESTAURANTS.

10. NOTABLE PLAYERS IN THE HISTORY OF CURRY

11. Warren Hastings
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.

12. Crosse & Blackwell Company
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.

13. French roux
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.

14. Minejiro Yamazaki
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.

15. 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.

16. 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.

17. THE PROS AND CONS

18. • 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.
Anti-inflammatory Properties
• 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-oxidant Power

19. • 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.
Reduce Risk of Alzheimer`s
• 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.
Boost Immune System

20. • 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

21. • 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

22. • 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

23. • 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

24. • 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.

25. 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

26. • 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.

28. 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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29. CURRIES IN THE WORLD
Differences by Country

30. 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 SPICES
COMMON 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

31. 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.

32. 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 SPICES
COMMON 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.

33. 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 SPICES
COMMON CHINESE CURRY
INGREDIENTS
Cardamom, cayenne
pepper, coriander, cumin, red
chilies, turmeric, yellow
mustard seed, white pepper.
Beef, bell peppers, chicken,
fish, mutton, onions,
potatoes.

34. 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 SPICES
COMMON 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.

35. 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 SPICES
COMMON 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.

36. 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 SPICES
COMMON 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.

37. 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 SPICES
COMMON 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.

38. 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 SPICES
COMMON NEPALESE CURRY
INGREDIENTS
Black pepper, cilantro, cumin,
garlic, ginger, yellow mustard
seed, red chilies, turmeric.
Cauliflower, potato, spinach,
mustard greens, lentils, lime,
tomatoes, onions.

39. 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 SPICES
COMMON 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.

40. 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 SPICES
COMMON 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.

41. 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 SPICES
COMMON 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.

42. 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 SPICES
COMMON 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.

43. 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.

44. THANK YOU