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  • PapayaThaiCuisineSA posted a photo:

    20. MUSSAMAN CURRY (with chicken)

    Traditional Thai red curry cooked with slices of potato, basil and Thai spices with chicken.

  • asithmohan29 posted a photo:

    Bread Koftas In Pumpkin Curry

  • Adam Foster Photography posted a photo:

    Food of Cambodia

    The Khmer food in Cambodia was a big highlight for me. Nearly all our meals cost less than $5.00 and the quality was consistently good! The local beef Lok Lak and Amok dishes were my favourite. Most dishes were fresh water fish and coconut-based curries.

    From top left to right, in rows:

    1. Fresh Fruit, the street markets in Kratie.

    2. Lok Lak, traditional Khmer cuisine at Rajabori Villas Resort on the Island of Krong Kracheh.

    3. Dried Shrimp, getting dried out by the sun, on the streets of Kratie.

    4. Fresh Water Fish, for sale in the street markets of Siem Reap.

    5. Scorpion Thai Salad, from The Bugs Cafe in Seap Reap.

    6. Traditional Khmer BBQ, choose your own meat from beef, pork, chicken, swordfish, shrimp, crocodile, kangaroo, ostrich, squid, etc then cook on the table with a tasty broth.

    7. Khmer curry, lunch at the Rajabori Villas Resort on the Island of Krong Kracheh.

    8. Cambodia Beer, cheap and cool. Very refreshing on a hot day!

    9. Ankor Beer and nuts, beer nuts where freshly cooked and free in most bars.

    10. Beef Lok Lak salad, simple but very tasty

    11. Khmer curry, lunch at the Rajabori Villas Resort on the Island of Krong Kracheh.

    12. Bamboo cakes, on our way to see the dolphins along the Mekong River.

    13. Insect Dinner, Traditional Cambodian deep-fried spring rolls stuffed with ants, Whole marinated tarantulas coated in tempura and deep fried, Crickets and Silk Worms Wok, Spiders, Giant Waterbugs and Grasshoppers marinated and grilled with vegetables. YUM!

    14. Stuffed Grilled Frog, street food in Kratie.

    15. Omelette, some very good Omelette in Cambodia. Often made with Duck eggs rather than chicken.

    16. Vegetarian Khmer Cuisine, at Chamkar, The Passage in Siem Reap.

    17. Ankor Beer, also cheap and cool! As low as $0.25 a can in some places.

    18. Insect Skewers, a mix of Giant Waterbugs and Grasshoppers marinated and grilled with vegetables.

    19. KFC Tuk Tuk, on the streets of Phnom Penh.

    20. Omelette, a huge Omelette for breakfast at the Tree Lodge in Mondulkiri Province.

    21. Insect Burgers , 2 delicious burgers with insect steak, sweet potato fries, homemade bread and 2 different seasonings.

    22. Monkey Nuts , drying in the sun.

  • kevinmcnair posted a photo:

    Bothy Curry

    Nothing better than a late night curry and a few drams in a far distant bothy.

  • Roving I posted a photo:

    Dragon Bridge curry

    Shrimp on curry udon looking reminiscent of Dragon Bridge, at The Sushi Bar in Da Nang.

  • comeseestay posted a photo:

    Bay leaf tree, good for stews and  curries

  • brizzle born and bred posted a photo:

    The Great British takeaway

    The British have long enjoyed food with a bit of bite.

    Our love of Indian cuisine can be traced back to 1809 but today, whether Chinese, curry or fish and chips, Brits can't get enough of the humble take away

    Things started to change when the UK’s answer to the burger bars in America arrived in the 1950s to cater for that new group of consumers, the ‘teenagers’. The first Wimpy Bars opened in 1954 selling hamburgers and milkshakes and proved extremely popular.

    The late 1950s and 1960s saw a rise in immigration from the former British colonies. And with them came at last…flavour!!

    Britain’s love affair with Indian food started as a direct result of the British involvement in India - as far as the British are concerned curry first appeared on the menu as long ago as 1780.

    The first Indian Curry house outside of India was opened in London by Shaykh Din Muhammad, a captain in the British East India Company. It was opened in 1810 but closed a year later due to lack of trade. It was ahead of it’s time but blazed a trail which has been followed by thousands of successful businesses serving the British love of Indian cooking.

    London’s Veeraswamy’s Indian Restaurant, which opened in 1929 claims to be the oldest surviving Indian Restaurant. It is believed that it was there that lager was introduced to become the now traditional accompaniment to curry.

    Initially only in London, Indian restaurants spread all over the UK between the wars. In 1970 there were 1200 Indian Restaurants in the country and it was at about this time that the Indian Take away was born - they spread rapidly, only 30 years later it was estimated that there were 8,000 Indian Takeaways in the UK!

    Most Indian restaurants are not actually owned by Indians at all but by Bangladeshis and, particularly in the north of the country, Pakistanis. But wherever they are from these take away owners keep the British palette satisfied with cuisines from all over Asia, including dishes from Indian, Bangladesh, Nepal, Pakistan, Persia and many more cultures.

    Although the first Chinese restaurant in London was opened in 1908, the real spread of Chinese restaurants began in the late 1950s and 1960s with the influx of migrants from Hong Kong. These proved very popular; indeed in 1958 Billy Butlin introduced chop suey and chips into his holiday camps!

    The 1960s also saw a dramatic rise in the number and spread of Indian restaurants in Britain, especially in London and the South East. During rationing it had been very difficult if not near impossible, to obtain the spices required for Indian cooking but with the rise in immigration from the Indian subcontinent and the end of rationing, this was no longer a problem and the restaurants flourished.

    So much so that in the late 1960s, the first Indian and Chinese ‘convenience foods’ became available: the famous Vesta curries and Vesta Chow Mein, the first taste for many Britons of ‘foreign food’.

    Also about this time a new drink in town appeared - lager. This light cold beer was the perfect partner for the new spicy food.

    Queen Victoria, shortly after the Prince Consort's death, arranged for her son to marry Princess Alexandra of Denmark, the beautiful eldest daughter of King Christian IX of Denmark.

    The couple wed at St. George's Chapel, Windsor on 10 March 1863. The Princess became Queen of England until her death in 1925. Prince Axel of Denmark first met Edward Palmer when visiting the Empire Exhibition at Wembley on May 2nd 1924. Palmer ran the fantastic Mughal Pavilion at this early 'Disneyland' venture and the King and Queen of Denmark also visited on 24th and 27th June.

    Having heard of the opening of Veeraswamy's, the Prince visited and was enchanted so much that he made a present of a case of the royal beer, Carlsberg and gave orders for a case to be delivered each year. Many staff learned their trade at Veeraswamy's at that time so Carlsberg became the beer of choice as they moved around Britain opening their own establishments.

    "Indian dishes, in the highest perfection… unequalled to any curries ever made in England." So ran the 1809 newspaper advert for a new eating establishment in an upmarket London square popular with colonial returnees.

    Diners at the Hindostanee Coffee House could smoke hookah pipes and recline on bamboo-cane sofas as they tucked into spicy meat and vegetable dishes.

    This was the country's first dedicated Indian restaurant, opened by an entrepreneurial migrant by the name of Dean Mahomed.

    But Britons already had a taste for curry. A handful of coffee houses served curries alongside their usual fare, and in the gracious homes of returnees, ladies attempted to recreate dishes and condiments their families enjoyed on the sub-continent.

    Some wrote out their own recipes; others may have used one of the many editions of Hannah Glasse's The Art of Cookery, first published in 1747, which contained recipes for curries and pilaus.

    After 1971, there was an influx of Bangladeshis following war in their homeland, particularly to London's rundown East End. Many entered the catering trade, and today they dominate the curry industry.

    One extremely popular dish, Chicken Tikka Masalla, has its origins much closer to home - a British diner who had ordered Chicken Tikka in an Indian restaurant, complained that the dish lacked gravy and the chef improvised with a can of Tomato soup, some cream and some spices to produce a sauce - Chicken Tikka Masalla was born! This dish was declared a British national dish in 2001 by the then Foreign Secretary Robin Cook and today 23 million portions of Chicken Tikka Massala a year are sold by Indian Restaurateurs.

    In 1960 there were just 500 Indian restaurants in Britain but by 1970 this had grown to 1200. With the influx after Bangladesh Independence numbers grew rapidly to 3000 in 1980 and by 2000 there were almost 8000 Indian restaurants in Britain turning over more than £2 billion a year employing some 70,000 people as one of the major industries in the country.

    Chinese takeaway

    The Chinese takeaway has become the latest foreign import to supplant fish and chips as the national dish of choice among the country's takeaway lovers.

    A poll of 1,000 people conducted on behalf of supermarket giant Morrisons has found that a third of Britons now say a Chinese is their preferred takeaway.

    Oil-rich Aberdeen has the highest average spend on takeaways of anywhere in the British Isles: £19.79 (Londoners, in comparison, spend only £18.76). That said, Aberdonians - well known for being frugal - eat only 1.3 takeaways per 1,000 people, the 12th lowest nationwide.

    They say you're never more than six feet from a rat in London and in the West End at least you are never very far from a takeaway venue either. It has the highest density of such outlets, 4.94 per 1,000 people.

    Newcastle is the spiritual home of takeaway traditionalists. Three separate districts of the city feature in a top 10 of the country's biggest chip-eating areas.

    Chicken tikka masala, a firm favourite on the Indian takeaway menu, was invented in Britain. The late Labour Foreign Secretary Robin Cook once lauded it as a symbol of our multiculturalism: "Chicken tikka masala is now a true British national dish… because it is a perfect illustration of the way Britain absorbs and adapts external influences.

    "Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy."

    The traditional British chip may not be seen as a healthy alternative to the thinner French fries offered by the likes of McDonald's but it is. Per portion, the thinner fries have a greater surface area and therefore a higher fat content than the traditional British chip.

  • annick vanderschelden posted a photo:

    Chopped lemongrass, milk and chopping knife.

    Chopped lemongrass, milk and chopping knife.

  • PapayaThaiCuisineSA posted a photo:

    20. MUSSAMAN CURRY (with vegetables)

    Traditional Thai red curry cooked with slices of potato, basil and Thai spices with vegetables.

  • PapayaThaiCuisineSA posted a photo:

    16. KEAW WARN (with chicken)

    Thai green curry cooked with fresh eggplant, pumpkin, beans, zucchini and coconut milk with chicken.

  • Scott Ableman posted a photo:

    Indonesian Rice Table

    Indonesian Rice Table
    Keraton Damai
    The Hague, Netherlands

  • Fuyuhiko posted a photo:

    2 Thai Curries Lunch set from Ginza Sato Yosuke @ Ginza

  • Roving I posted a photo:

    Vietnamese curry

    Vietnamese curry with apricot yoghurt drink at Bread of Life restaurant in Da Nang.

  • stoneßu∂∂ha posted a photo:

    kichuri | doro.wat | fried aubergine | spicy mango pickle

  • ShaluSharmaBihar posted a photo:

    Plate of India food

    Plate of typical Indian dinner. Can you see a paratha (flat bread), 2 vegetable curry, a bowl of pudding.Let me know what you think.

    More on what Indians eat


    Sri Lankan Tasting Plate

    Dinner @ "Upali's By Nawaloka" in Colombo.

    "The perfect choice for first timers - 3 red and white string hoppers, chicken kottu, 1 egg hopper & 1 plain hopper. Served with coconut sambol, chicken curry, white fish curry, lentils, mango chutney and a choice of white rice or 135g of roast paan."

    Literally Sri Lanka's signature food on one platter - the omnipotent curry chicken and curry dahl, the pol sambol, the string hoppers (white and red rice varieties), the roasted paan, the Kothu Roti etc....if one only has limited time to try Sri Lanka food - this is it!


    10-Curries Set Lunch

    Lunch @ "Lucky Fort Restaurant" in Galle.

    Virtually the star on any online introduction to the food choices inside Galle Fort - this "mum's cooking" garnered plenty of raves for its curries from travellers and tourists - a 10 set offering comprising of 9 vegetable curries and 1 lone chicken curry, at very economical prices.

    Naturally, mate and myself were drawn here as well.
    The ambience is very cottage restaurant and we were the second table of the day.

    Outside the menu indicated the types of curries on offer: Aubergine, Dahl, Pumpkin, Beet Root, Winged Beans, Mango, Maa Beans, Fried Potato. Cucumber & Chicken - although I am very confident to say that the menu probably wasn't updated - instead we had the following curries: Pineapple, Pumpkin, Winged Beans, Tapioca, Fried Potato, Kang Kong, Dahl, Chicken, Beet Root & Aubergine.

    The tapioca curry was supremely delicious - it reminded me so much of the Thai steamed candied tapioca dessert except this is a savoury dish! The aubergine curry was also very intriguing in that dried aubergine was used so they turned out almost like sundried tomatoes but more chewy and sweeter.

    All in all, the lunch was as what all the reviewers had mentioned ; Tasty at very good prices.

  • wakeandbite posted a photo:

    Crested Late Summer Mint

    Abundantly found in Manipur, Mizoram, Nagaland. Its unique aroma and flavour can elevate any savoury dish. It's great in beef salads, beef stew and curries, Pork curries, smoked beef and arbi stew. It can also be used as garnishing for salad. It is called Lengmusel in Thadou-kuki, Lengmaser in Mizo, Lomba in Manipur and Naga basil in Nagaland

  • wakeandbite posted a photo:

    Lemon Basil

    A popular herb in many South-Asian Countries, it is also found abundantly in many states of the Northeast India. Known as Mayang Maton locally, it is one of Manipur's favourite herb. Extensively used in stews, 'singju'(Spicy manipuri salad), pumkin curry. It is also used to add a strong lemon scented seasoning to assortment of local greens and vegetable based soups.

  • kkcaterershyd posted a photo:

    Malai Kofta Curry

    KK Caterers offers complete catering services for your events with a great selection of Menu for you to choose from.