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Curry was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. [2] That cuisine was created in the British Raj when British wives or memsahibs instructed Indian cooks on the food they wanted, transforming many dishes in the process. [25]
Helichrysum italicum is a species of flowering plant in the family Asteraceae.It is sometimes called the curry plant because of the strong fragrance of its leaves. [1] Other common names include Italian strawflower and immortelle.
The curry tree or Bergera koenigii (syn. Murraya koenigii), is a tropical and sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), native to Asia. [4] The plant is also sometimes called sweet neem , though M. koenigii is in a different family from neem, Azadirachta indica , which is in the ...
In Australia, a common curry spice is Keen’s curry powder. [11] [12] [7] The ingredient "curry powder", along with instructions on how to produce it, [13] are also seen in 19th-century US and Australian cookbooks, and advertisements. [14] British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as ...
Curry is a generic description for a variety of spiced dishes, ... Edward Aburrow Jr (1747–1835), English cricketer nicknamed "Curry" Charles Curry Foley (1856 ...
Currywurst (German: [ˈkœʁiˌvʊɐ̯st] ⓘ [1]) is a fast food dish of German origin consisting of sausage with curry ketchup.It was invented in 1949 by Herta Heuwer, who began selling it at a food stand in West Berlin.
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The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make.