Curry is eaten in most parts of the Indian Sub-Continent and
outside. The curries prepared in various regions of India, Pakistan or Bangladesh have varying degrees of style,
taste and aroma depending on local ingredients used.
In UK, East End of London was the first to see the curry outlets opened up. This is because it was the first
port of call for many immigrants arriving from East Bengal. They found work in docks and settled in that area.
Years later, as their families joined them, curry places were already firmly established and spread to other parts
of the country.
Basics of a Curry
This cuisine is characterized by the use of a common base for all the sauces to which spices are
added when individual dishes are prepared. The standard "feedstock" is usually a sautéed mixture of onion,
tomato, garlic and fresh ginger, to which various spices are added, depending on the recipe, but which may
include: cloves, cinnamon, cardamom, chillies, peppercorns, cumin and mustard seeds.
Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive
Better-quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever
possible and grinding their own spices. More modest establishments are more likely to resort to frozen or dried
ingredients and pre-packaged spice mixtures.
Britain's Most Popular Dish
The tandoor was introduced into Britain in the 1960s and tandoori and tikka chicken became
popular dishes. This gave rise to the popularity of Chicken Tikka Masala - the most ordered curry dish in
Chicken Tikka Masala is claimed to have been invented in Glasgow by a bengali chef in response to the
request by a customer for some sauce as the Tikka he ordered was too dry. Legend has it that the chef
then heated up a tin of Campbell's condensed tomato soup, added some spices to it and served.
The dish has been improved over time. Today Chicken Tikka Masala is Britain's most popular dish.