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Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words. A first step in the creation of curry was the arrival in India of spicy hot chili peppers, along with other ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. 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 sugar workers to the Caribbean, and by British traders to Japan. Further exchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pat Chapman (food Writer)
Patrick Lawrence Chapman (20 December 1940 – 22 July 2022) was an English food writer, broadcaster and author, best known for founding The Curry Club. He wrote many books about curries. Early life Chapman was born in London on 20 December 1940. His father was in the Merchant Navy and his mother was a midwifery training sister at Queen Charlotte's Hospital London, and then ran a maternity nursing home in Ealing. He was educated at Bedales School, where he spent time on what the school called "Outdoor Work" at the school's farm, working in the piggery and dairy. He took a course at the Royal Central School of Speech and Drama. He began his career working backstage in London theatres, moving on to stage management at the Belgrade Theatre Coventry. He trained as a jet pilot in the Royal Air Force. He then worked for six years on sales and marketing at Lesney Products, going to Adult education, night school at Middlesex University, Enfield Tech for Business Studies and a Diploma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Tree
''Bergera koenigii'', commonly known as curry tree, curry bush or sweet neem, is a tree in the citrus family Rutaceae, first described by Carl Linnaeus in 1767. It is native to the Indian subcontinent, southern China and mainland Southeast Asia, and it has been introduced to other parts of southeast Asia and to Australia. Its leaves are used in many culinary dishes in India, Sri Lanka and Bangladesh. Description It is a small tree, growing ) tall, with a trunk up to in diameter. The aromatic leaves are Pinnation, pinnate, with 11–21 leaflets, each leaflet long and broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupe, drupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor. Distribution and habitat The tree is native to the following areas: *Indian subcontinent: Assam, Bangladesh, East Himalaya, India, Nepal, Pakistan, Sri Lanka and West Himalaya *China: China South-Central, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anglo-Indian Cuisine
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. 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. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, '' Hobson-Jobson''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. History During the British rule in India, cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as kedgeree (1790) and mulligatawny soup (1791). The first Indian restaurant in England, the Hindoostane Coffee House, opened in 1809 in London; as described in The Epicure's Almanack in 1815, "All the dishes were dressed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangladeshi Cuisine
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple foods of Bangladesh are rice and fish. The majority of Bangladeshi people are ethnic Bengali, with a minority of non-Bengalis, many used to cuisines from different traditions and regions. History Bangladeshi culinary habits were strongly influenced by the cuisine and culture of the area's history of Mughal rulers. Dhaka was the Mughal capital of the Bengal Subah and a major trading center in South Asia. Traders, immigrants and visitors brought culinary styles from around the world, which influenced the city's cuisine. After Dhaka became the capital of East Bengal, Persian, Turkish and Arabic-influenced dishes became popular. Black pepper and '' chui jhal'' were used to add spiciness before chili was introduced from the Americas. Culinary style and influences Rice is the staple food of Bangladesh, while fish is the most common source ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Tikka Masala
Chicken tikka masala is a dish consisting of roasted marinated chicken pieces (chicken tikka) in a spiced sauce (masala (spice), masala). The sauce is usually creamy and orange-coloured. The origins of the dish are debated, with many believing it was created by South Asian cooks in Britain. It is offered at restaurants around the world and is similar to butter chicken. Composition Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yoghurt that are roasted in an oven, served in a creamy sauce.John Lloyd (writer) , Lloyd, J and John Mitchinson (researcher) , Mitchinson, J. ''The Book of General Ignorance''. Faber & Faber, 2006 A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. Chicken tikka masala is similar to butter chicken, both in the method of creation and appearance. Origins The origin of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote ''The Servants' Directory'' (1760) and ''The Compleat Confectioner'', which was probably published in 1760; neither book was as commercially successful as her first. Glasse was born in London to a Northumberland landowner and his mistress. After the relationship ended, Glasse was brought up in her father's family. When she was 16 she eloped with a 30-year-old Irish Subaltern (military), subaltern then on half-pay and lived in Essex, working on the estate of the Earls of Donegall. The couple struggled financially and, with the aim of raising money, Glasse wrote ''The A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice Trade
The spice trade involved historical civilizations in Asia, Northeast Africa and Europe. Spices, such as cinnamon, cassia, cardamom, ginger, pepper, nutmeg, star anise, clove, and turmeric, were known and used in antiquity and traded in the Eastern World. These spices found their way into the Near East before the beginning of the Christian era, with fantastic tales hiding their true sources. The maritime aspect of the trade was dominated by the Austronesian peoples in Southeast Asia, namely the ancient Indonesian sailors who established routes from Southeast Asia to Sri Lanka and India (and later China) by 1500 BC. These goods were then transported by land toward the Mediterranean and the Greco-Roman world via the incense route and the Roman–India routes by Indian and Persian traders.Fage 1975: 164 The Austronesian maritime trade lanes later expanded into the Middle East and eastern Africa by the 1st millennium AD, resulting in the Austronesian colonization of Madagas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Columbian Exchange
The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, and diseases between the New World (the Americas) in the Western Hemisphere, and the Old World (Afro-Eurasia) in the Eastern Hemisphere, from the late 15th century on. It is named after the explorer Christopher Columbus and is related to the European colonization of the Americas, European colonization and global trade following his Voyages of Christopher Columbus#First voyage, 1492 voyage. Some of the exchanges were deliberate while others were unintended. Communicable diseases of Old World origin resulted in an 80 to 95 percent reduction in the Indigenous peoples of the Americas, Indigenous population of the Americas from the 15th century onwards, and their extinction in the Influx of disease in the Caribbean, Caribbean. The cultures of both hemispheres were significantly impacted by the migration of people, both free and enslaved, from the Old World to the New. Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Art Of Cookery Made Plain And Easy
''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it. The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised the French influence of British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coromandel Coast
The Coromandel Coast is a coastal region along the southeastern front of the Indian peninsula. Its delimitations are numerous, but generally admitted to be bounded by the Krishna River, Krishna river River mouth, mouth to the north, the Bay of Bengal to the east, the Point Calimere Cape (geography), cape to the south, and the Eastern Ghats to the west. Some may definite its northern boundaries up to Ganjam. This region can be extending over an area of about 22,800 square kilometres. The coast has an average elevation of 80 metres and is backed by the Eastern Ghats, a chain of low lying and flat-topped hills. The land of the Chola dynasty was called Cholamandalam in Tamil language, Tamil, literally translated as "Mandala (political model), the realm of the Cholas", from which Coromandel is derived. In historical Muslim sources from the 12th century onward, the Coromandel Coast was notably called as Ma'bar Coast, Maʿbar Coast. Etymology The land of the Chola dynasty was called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
