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Best Curry in New York

“A dish remade by every hand it passed through: Portuguese, British, Caribbean workers, traders in Japan.”

Curry

What the real thing tastes like

Curry (English: /kəɹiː/, Tamil: [kɐri]) is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. In medieval India, proto-curries were flavoured with mild spices such as asafoetida, cardamom, coriander, cumin, and ginger, with the limited heat of black pepper. A definite step in the creation of modern curry was the arrival in India of spicy hot chili peppers, along with ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. The Mughal Empire brought new subtly-spiced dishes, especially to the north of India. During the British Raj, Anglo-Indian cuisine developed, leading to Hannah Glasse's 18th century recipe for "currey the India way" in England. Curry was then spread in the 19th century by indentured Indian sug

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Curry is a spiced sauce dish born from India, remade by every hand it passed through — Portuguese, British, Caribbean workers, traders in Japan. Medieval India built it on asafoetida and cardamom's subtlety; chili peppers and tomatoes from the New World set it alight. Today it lives in coconut curries of Southeast Asia, oil-tempered pastes of India, powder-based versions in East Asia, each place bending it to appetite and what grows nearby.

Order it here when it has

  • thoroughly internationalised
  • adapts to local tastes
  • many regional variations

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