Curry#Southeast Asia
{{short description|Spicy Asian-influenced dishes}}
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{{About|the dish with spices|the spice mix|Curry powder||Curry (disambiguation)}}
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{{use British English|date=August 2021}}
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File:Taj Mahal - Lamb Curry Madras.jpg ]]
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 such as the Tamil {{IAST|kaṟi}} ({{lang|ta|கறி}}) meaning 'sauce' or 'relish for rice'.
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 exchanges around the world made curry a fully international dish.
Many types of curry exist in different countries. In Southeast Asia, curry often contains a spice paste and coconut milk. In India, the spices are fried in oil or ghee to create a paste; this may be combined with a water-based broth, or sometimes with milk or coconut milk. In China and Korea, curries are based on a commercial curry powder. Curry restaurants outside their native countries often adapt their cuisine to suit local tastes; for instance, Thai restaurants in the West sell red, yellow, and green curries with chili peppers of those colours, often combined with additional spices of the same colours. In Britain, curry has become a national dish, with some types adopted from India, others modified or wholly invented, as with chicken tikka masala, created by British Bangladeshi restaurants in the 20th century.
Etymology
File:To make a Currey the India Way - Hannah Glasse 1748.jpg's recipe for "currey the India way", first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known use of the word in English. (The recipe uses the long s, "ſ"). ]]
The word 'Curry' is "ultimately derived" from the Middle Tamil words Kaikaari or Kairee or "it's shortened version Kaari meaning vegetables cooked with spices and a dash of coconut and curry leaves".{{cite web |title=Curry |url=https://www.etymonline.com/word/curry#etymonline_v_491 |publisher=Online Etymology Dictionary, Douglas Harper |access-date=8 October 2018 |year=2018 |archive-url=https://web.archive.org/web/20181009013123/https://www.etymonline.com/word/curry#etymonline_v_491 |archive-date=9 October 2018 |url-status=live }}{{cite web |date=2018-02-28 |title=What we know as "curry" has a long and curious history |url=https://thetakeout.com/what-we-know-as-curry-has-a-long-and-curious-history-1798252495 |access-date=2024-03-31 |website=The Takeout}} The Oxford Dictionaries suggest an origin specifically from Tamil.{{cite web |title=curry noun |url=https://www.oxfordlearnersdictionaries.com/definition/english/curry_1 |publisher=Oxford Dictionaries |access-date=1 January 2025 |quote=late 16th cent.: from Tamil kar̲i.}} Other Dravidian languages, namely Malayalam (കറി kari, "hot condiments; meats, vegetables"{{cite dictionary |last=Gundert |first=Herman |entry=കറി kari |title=Malayalam and English Dictionary |url=https://archive.org/details/MalayalamAndEnglishDictionary/page/n235/mode/2up |page=216 |date=1872 |publisher=C. Stolz }}), Middle Kannada and Kodava, have similar words.{{Cite web |title=kari – A Dravidian Etymological Dictionary | date=1984 |url=https://dsalsrv04.uchicago.edu/cgi-bin/app/burrow_query.py?qs=ka%E1%B9%9Fi&searchhws=yes |url-status=live |archive-url=https://web.archive.org/web/20200623031133/https://dsalsrv04.uchicago.edu/cgi-bin/app/burrow_query.py?qs=ka%E1%B9%9Fi&searchhws=yes |archive-date=23 June 2020}} Kaṟi is described in a 17th century Portuguese cookbook who were trading with Tamil merchants along the Coromandel Coast of southeast India, becoming known as a "spice blend ... called kari podi or curry powder".{{cite book |last=Sahni |first=Julie |year=1980 |title=Classic Indian Cooking |location=New York |publisher=William Morrow |pages=39–40}} The first appearance in its anglicised form (spelt currey) was in Hannah Glasse's 1747 book The Art of Cookery Made Plain and Easy.{{cite web |last=Taylor |first=Anna-Louise |title=Curry: Where did it come from? |date=11 October 2013 |work=BBC Food |url=http://www.bbc.co.uk/food/0/24432750 |archive-url=https://web.archive.org/web/20140329151125/http://www.bbc.co.uk/food/0/24432750 |url-status=dead |archive-date=29 March 2014 |access-date=4 January 2017}}
The term "curry" is not derived from the name of the curry tree, although some curries do include curry leaves among many other spices.{{cite news |publisher=NPR |url=https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india |date=28 September 2011 |title=Fresh Curry Leaves Add a Touch of India |access-date=6 April 2018 |archive-url=https://web.archive.org/web/20180411111413/https://www.npr.org/2011/09/28/140735689/fresh-curry-leaves-add-a-touch-of-india |archive-date=11 April 2018 |url-status=live }}{{cite book |last=Raghavan |first=S. |title=Handbook of Spices, Seasonings and Flavourings |publisher=CRC Press |date=2007 |isbn=978-0-8493-2842-8 |page=302}} The cookery writer Pat Chapman noted the similarity of the words Karahi or Kadai, an Indian cooking dish shaped like a wok, without adducing evidence.{{cite book |last=Gopal |first=Dubey, Krishna |title=The Indian Cuisine |year=2010 |publisher=PHI Learning Pvt. |isbn=978-81-203-4170-8 |page=11 |quote=Pat Chapman of Curry Club fame offers possibilities: Karahi or Kadai from the wok-shaped cooking dish, Kari from Tamil or Turkuri a seasonal sauce or stew.}} "Curry" is not related to the word cury in The Forme of Cury, a 1390s English cookbook;"Thys fourme of cury ys compyled of þe mayster cokes of kyng Richard þe secund ... by assent of Maysters of physik and of phylosophye". Things sweet to taste: selections from the Forme of Cury. 1996 {{ISBN|0-86373-134-1}} that term comes from the Middle French word cuire, meaning 'to cook'.
Cultural exchanges
= Ancient spice trade in Asia =
Austronesian merchants in South East Asia traded spices along marine trade routes between South Asia (primarily the ports on the south eastern coast of India and Sri Lanka) and East Asia as far back as 5000 BCE.{{cite book |last=Manguin |first=Pierre-Yves |title=Early Exchange between Africa and the Wider Indian Ocean World |publisher=Palgrave Macmillan |year=2016 |isbn=9783319338224 |editor-last=Campbell |editor-first=Gwyn |pages=51–76 |chapter=Austronesian Shipping in the Indian Ocean: From Outrigger Boats to Trading Ships |access-date=26 March 2023 |chapter-url=https://books.google.com/books?id=XsvDDQAAQBAJ&pg=PA50 |archive-url=https://web.archive.org/web/20230326195021/https://books.google.com/books?id=XsvDDQAAQBAJ&pg=PA50 |archive-date=26 March 2023 |url-status=live}}{{cite journal |author-last=Solheim |author-first=Wilhelm G. |author-link=Wilhelm Solheim |date=1996 |title=The Nusantao and north-south dispersals |journal=Bulletin of the Indo-Pacific Prehistory Association |volume=15 |pages=101–109}} Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food.{{cite book |last=Iyer |first=Raghavan |author-link=Raghavan Iyer (chef) |year=2008 |title=660 Curries |location=New York |publisher=Workman Publishing |pages=2–3 |isbn=9780761137870}} Black pepper is native to the Indian subcontinent and Southeast Asia and has been known to Indian cooking since at least 2000 BCE.{{harvnb|Davidson|2014|at="Pepper", pp. 612–613}} The three basic ingredients of the spicy stew were ginger, garlic, and turmeric. Using starch grain analysis, archaeologists identified the residue of these spices in both skeletons and pottery shards from excavations in India, finding that turmeric and ginger were present.{{Cite web |url=https://www.smithsonianmag.com/smart-news/people-have-been-eating-curry-for-4500-years-8604270/ |title=People Have Been Eating Curry for 4,500 Years |website=Smithsonian Magazine |access-date=26 December 2020 |archive-date=17 May 2021 |archive-url=https://web.archive.org/web/20210517012343/https://www.smithsonianmag.com/smart-news/people-have-been-eating-curry-for-4500-years-8604270/ |url-status=live}}{{Cite web |last=Lawler |first=Andrew |title=Where Did Curry Come From? |date=29 January 2013 |website=Slate |url=https://slate.com/human-interest/2013/01/indus-civilization-food-how-scientists-are-figuring-out-what-curry-was-like-4500-years-ago.html |access-date=27 December 2020 |archive-date=15 November 2020 |archive-url=https://web.archive.org/web/20201115085836/https://slate.com/human-interest/2013/01/indus-civilization-food-how-scientists-are-figuring-out-what-curry-was-like-4500-years-ago.html |url-status=live}} Sauces in India before Columbus could contain black pepper or long pepper to provide a little heat, but not chili, so they were not spicy hot by modern standards.{{cite web |last1=Twilley |first1=Nicola |last2=Graber |first2=Nicola |last3=Iyer |first3=Raghavan |author3-link=Raghavan Iyer (chef) |last4=Collingham |first4=Lizzie |author4-link=Lizzie Collingham |title=Transcript: The Curry Chronicles |url=https://gastropod.com/transcript-the-curry-chronicles/ |website=Gastropod |access-date=6 October 2024 |date=9 April 2019}}
= Early modern trade =
File:Curry's origins.svg brought chili peppers to India. Anglo-Indian food came to Britain in the 17th century. The word "curry" was first recorded in print in Hannah Glasse's 1747 English cookery book. In the 19th century, curry spread to the Caribbean and to Japan, and from there to Chinese people, starting in Singapore. Further migration and globalisation (not shown) made curry a fully international dish.]]
The establishment of the Mughal Empire, in the early 16th century, influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the introduction of chili peppers, tomatoes and potatoes to India from the Americas, as a byproduct of the Columbian Exchange.{{Cite web |last=Batsha |first=Nishant |author-link=Nishant Batsha |date=25 June 2020 |title=Curry Before Columbus |url=https://contingentmagazine.org/2020/06/25/curry-before-columbus/ |access-date=15 December 2020 |website=Contingent |archive-date=17 May 2021 |archive-url=https://web.archive.org/web/20210517012336/https://contingentmagazine.org/2020/06/25/curry-before-columbus/ |url-status=live}} The scholar of food culture Lizzie Collingham suggests that the Portuguese in Goa (in West India) heard and adopted words adopted into a local language from the Dravidian words from South India, becoming caril or carree as transcribed by British travellers of the time. This adoption resulting eventually in curry's modern meaning of a dish, often spiced, in a sauce or gravy.{{cite news |last1=Twilley |first1=Nicola |last2=Graber |first2=Cynthia |url=https://www.theatlantic.com/health/archive/2019/04/why-we-call-indian-dishes-curry-colonial-history/586828/ |title=The Word Curry Came From a Colonial Misunderstanding |work=The Atlantic |date=20 April 2019 |access-date=10 May 2021 |archive-date=17 May 2021 |archive-url=https://web.archive.org/web/20210517012341/https://www.theatlantic.com/health/archive/2019/04/why-we-call-indian-dishes-curry-colonial-history/586828/ |url-status=live }} In 1598, an English translation of a Dutch book about travel in the East Indies mentioned a "somewhat sour" broth called Carriel, eaten with rice. The later Dutch word {{lang|nl|karie}} was used in the Dutch East Indies from the 19th century; many Indians had by then migrated to Southeast Asia.
= British influence =
{{further|Anglo-Indian cuisine}}
File:How Anglo-Indians made Curry.svg created what they called curry by selecting regional ingredients from all over British India using them in Indian dishes from other regions. Lizzie Collingham describes their taste as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British. Among their creations were kedgeree, and Madras curry, which were served with chutneys, pickles, Bombay duck, and poppadoms.{{sfn|Collingham|2006|pp=118–125, 140}}]]
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.{{sfn|Collingham|2006|p=115}} 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.{{harvnb|Davidson|2014|at="Anglo-Indian" pp. 21–22}} Further, in the late 18th and early 19th centuries, when there were few British women in India, British men often lived with Indian mistresses, acquiring the local customs, language, and food.{{sfn|Collingham|2006|pp=110–111}} Curry was first served in coffee houses in Britain from 1809.{{cite web |url=http://news.bbc.co.uk/2/hi/8370054.stm |title=How Britain got the hots for curry |publisher=BBC |date=26 November 2009 |access-date=29 January 2016 |archive-url=https://web.archive.org/web/20160128165253/http://news.bbc.co.uk/2/hi/8370054.stm |archive-date=28 January 2016 |url-status=live }}
Indian cooks in the 19th century prepared curries for their British masters simplified and adjusted to Anglo-Indian taste. For instance, a quarama from Lucknow contained (among other ingredients) ghee, yoghurt, cream, crushed almonds, cloves, cardamom, and saffron; whereas an 1869 Anglo-Indian quorema or korma, "different in substance as well as name",{{sfn|Collingham|2006|pp=116–117}} had no cream, almonds, or saffron, but it added the then-standard British curry spices, namely coriander, ginger, and black peppercorns.{{sfn|Collingham|2006|pp=116–117}}{{cite book |author=Thirty-Five Years' Resident |chapter=Kurma or Quorema Curry |title=The Indian Cookery Book |date=1869 |publisher=Wyman & Co. |location=Calcutta |page=22 |chapter-url=https://play.google.com/books/reader?id=EvcpAAAAYAAJ&pg=GBS.PA22&hl=en_GB |quote=This, without exception, is one of the richest of Hindoostanee curries, but it is quite unsuited to European taste, if made according to the original recipe, of which the following is a [Europeanised] copy:}} Curry, initially understood as "an unfamiliar set of Indian stews and ragouts",{{sfn|Collingham|2006|p=118}} had become "a dish in its own right, created for the British in India".{{sfn|Collingham|2006|p=118}} Collingham describes the resulting Anglo-Indian cuisine as "eclectic", "pan-Indian", "lacking sophistication", embodying a "passion for garnishes", and forming a "coherent repertoire"; but it was eaten only by the British.{{sfn|Collingham|2006|pp=118–125, 140}} Collingham writes that "The idea of a curry is, in fact, a concept that the Europeans imposed on India's food culture. Indians referred to their different dishes by specific names... But the British lumped all these together under the heading of curry.{{sfn|Collingham|2006|p=115}}
Elsewhere in the 19th century, curry was carried to the Caribbean by Indian indentured workers in the British sugar industry.
= Globalisation =
Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.{{cite news |last=Mishan |first=Ligaya |date=10 November 2017 |title=Asian-American Cuisine's Rise, and Triumph |work=The New York Times |url=https://www.nytimes.com/2017/11/10/t-magazine/asian-american-cuisine.html |access-date=29 March 2023 |archive-date=22 March 2023 |archive-url=https://web.archive.org/web/20230322223518/https://www.nytimes.com/2017/11/10/t-magazine/asian-american-cuisine.html |url-status=live }} Alan Davidson writes that curry's worldwide extension is a result of the Indian diaspora and globalisation, starting within the British Empire, and followed by economic migrants who brought Indian cuisine to many countries.{{harvnb|Davidson|2014|at="Curry", p. 240}} In 1886, 咖喱 (Gālí) (Chinese pronunciation of "curry") appeared among the Chinese in Singapore.{{cite book |last=Lim |first=Hiong Seng |chapter=Provisions, Fish, Vegetable and Fruit |title=Handbook of the Swatow Vernacular |location=Singapore |publisher=Koh Yew Hean Press |date=1886 |page=95 |url=https://en.wikisource.org/wiki/Page:Handbook_of_the_Swatow_vernacular.djvu/111}} Malay Chinese people then most likely brought curry to China.
In India, spices are always freshly prepared for use in sauces.{{harvnb|Davidson|2014|at="Curry Powder" p. 241}} Derived from such mixtures (but not containing curry leaves{{harvnb|Davidson|2014|at="Curry leaf" p. 240}}), curry powder is a ready-prepared spice blend first sold by Indian merchants to European colonial traders. This was commercially available from the late 18th century,{{Cite web |url=http://www.bl.uk/learning/timeline/item126721.html |title=First British advert for curry powder |website=bl.uk |access-date=29 December 2020 |url-status=dead |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823180723/http://www.bl.uk/learning/timeline/item126721.html}}{{cite book |author1=Nupur Chaudhuri |author2=Margaret Strobel |title=Western Women and Imperialism: Complicity and Resistance |url=https://books.google.com/books?id=-jH6LEPVn80C&pg=PA240 |year=1992 |publisher=Indiana University Press |isbn=0-253-20705-3 |pages=240– |access-date=29 December 2020 |archive-date=13 April 2023 |archive-url=https://web.archive.org/web/20230413123912/https://books.google.com/books?id=-jH6LEPVn80C&pg=PA240 |url-status=live }} with brands such as Crosse & Blackwell and Sharwood's persisting to the present.{{Cite web |url=https://www.independent.co.uk/arts-entertainment/tv/inside-factory-tv-review-greg-wallace-curry-chicken-tikka-masala-a8489311.html |title=TV review: Inside the Factory lifts the lid on how our curries are made |date=15 August 2018 |website=The Independent |access-date=7 March 2021 |archive-date=17 October 2021 |archive-url=https://web.archive.org/web/20211017012043/https://www.independent.co.uk/arts-entertainment/tv/inside-factory-tv-review-greg-wallace-curry-chicken-tikka-masala-a8489311.html |url-status=live }} British traders introduced the powder to Meiji era Japan, in the mid-19th century, where it became known as Japanese curry.{{Cite news |url=https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |title=Curry — it's more 'Japanese' than you think |last=Itoh |first=Makiko |date=26 August 2011 |work=The Japan Times |language=en |access-date=19 May 2019 |archive-url=https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/ |archive-date=8 January 2018}}
Types
There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural traditions and personal preferences.{{cite encyclopedia |title=Curry |url=https://www.britannica.com/topic/curry |encyclopedia=Encyclopædia Britannica |access-date=25 July 2024 |date=31 May 2024 }} Such dishes have names such as dopiaza and rogan josh that refer to their ingredients, spicing, and cooking methods.{{sfn|Collingham|2006|p=115}} Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk and spice pastes, and is commonly eaten over rice.{{cite book |last1=Van Esterik |first1=Penny |title=Food Culture in Southeast Asia |date=2008 |publisher=ABC-CLIO |isbn=9780313344206 |pages=58–59}} Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. A masala mixture is a combination of dried or dry-roasted spices commonly homemade for some curries.
Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. Curry powder, a commercially prepared mixture of spices marketed in the West, was first exported to Britain in the 18th century when Indian merchants sold a concoction of spices, similar to garam masala, to the British East India Company returning to Britain.
| class="wikitable" style="margin: 1em auto;" | ||
| Type of variation | From | To |
|---|---|---|
| Mild ↔ Hot
| Korma (aromatic spices{{efn|Korma can be made with flavourings such as cloves, ginger, cardamom, cumin, coriander, turmeric, bay, onion and garlic.}}) || Madras (chili) | ||
| Watery ↔ Creamy
| Rogan josh (broth) || Korma (yoghurt or cream) | ||
| Dry ↔ Wet
| Tikka (skewered meat, spices) || Tikka masala (tomato, cream) | ||
| Sour ↔ Sweet | ||
| Stir-fry ↔ Simmer
| Balti (oil, onion, potato) || Dhansak (lentils, spices, tomato) |
By region
= United Kingdom=
{{main|Curry in the United Kingdom}}
File:Chicken Tikka Masala-01.jpg has been called Britain's national dish.]]
Curry is very popular in the United Kingdom, with a curry house in nearly every town.{{Cite news |last=Jahangir |first=Rumeana |title=How Britain got the hots for curry |url=http://news.bbc.co.uk/1/hi/8370054.stm |work=BBC News |date=26 November 2009 |access-date=14 October 2018 |archive-url=https://web.archive.org/web/20170824122427/http://news.bbc.co.uk/1/hi/8370054.stm |archive-date=24 August 2017 |url-status=live }}{{Cite web |title=National Curry Week: Why Britain loves curry |url=http://www.fsc.uk.com/national-curry-week-britain-loves-curry/ |work=Fleet Street Communications |date=13 October 2017 |access-date=16 July 2020 |archive-url=https://web.archive.org/web/20200110103644/https://www.fsc.uk.com/national-curry-week-britain-loves-curry/ |archive-date=10 January 2020 |url-status=dead }} Such is its popularity that it has frequently been called its "adopted national dish".{{Cite news |last=Spinks |first=Rosie |title=Curry on cooking: how long will the UK's adopted national dish survive? |url=https://www.theguardian.com/sustainable-business/2015/jul/08/uk-indian-restaurants-struggling-to-curry-on-lack-of-chefs |work=The Guardian |date=8 July 2005 |access-date=14 October 2018 |archive-url=https://web.archive.org/web/20180707230506/https://www.theguardian.com/sustainable-business/2015/jul/08/uk-indian-restaurants-struggling-to-curry-on-lack-of-chefs |archive-date=7 July 2018 |url-status=live }} It was estimated that in 2016 there were 12,000 curry houses, employing 100,000 people and with annual combined sales of approximately £4.2 billion.{{Cite news |last=Moore |first=Malcolm |title=The great British curry crisis |url=https://www.ft.com/content/2165379e-b4b2-11e5-8358-9a82b43f6b2f |work=Financial Times |date=8 January 2016 |access-date=14 October 2018 |archive-url=https://web.archive.org/web/20181014204251/https://www.ft.com/content/2165379e-b4b2-11e5-8358-9a82b43f6b2f |archive-date=14 October 2018 |url-status=live }} The food offered is cooked to British taste, but with increasing demand for authentic Indian styles.{{cite news |last=de Freytas-Tamura |first=Kimiko |title=Britons Perturbed by a Troubling Shortage of Curry Chefs |url=https://www.nytimes.com/2015/11/05/world/europe/britain-curry-house-shortage-chefs.html|access-date=4 November 2015 |work=The New York Times |date=4 November 2015 |archive-url=https://web.archive.org/web/20151107015902/http://www.nytimes.com/2015/11/05/world/europe/britain-curry-house-shortage-chefs.html |archive-date=7 November 2015 |url-status=live}} In 2001, chicken tikka masala was described by the British foreign secretary Robin Cook as "a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences."{{cite news |url=https://www.theguardian.com/world/2001/apr/19/race.britishidentity |title=Robin Cook's chicken tikka masala speech: Extracts from a speech by the foreign secretary to the Social Market Foundation in London |date=19 April 2001 |newspaper=The Guardian }} Its origin is not certain, but many sources attribute it to British Asians; some cite Glasgow as the city of origin.{{cite web |last1=Dutt |first1=Vijay |title=60 years of Chicken Tikka Masala |url=https://www.hindustantimes.com/india/60-years-of-chicken-tikka-masala/story-cPUJ0MAdX4WxqcxYTrqA3H.html |website=Hindustan Times |access-date=13 December 2021 |date=21 October 2007}}{{cite news |last=Ghosh |first=Bobby |title=How I Learned to Stop Hating and Respect Chicken Tikka Masala |url=https://www.bloomberg.com/news/articles/2023-01-19/who-created-chicken-tikka-masala-history-of-uk-s-national-dish |access-date=26 February 2023 |work=Bloomberg News |date=19 January 2023 |language=en}}{{cite web |last1=Taylor |first1=Emma |title=Most people have no clue chicken tikka masala isn't an Indian dish, according to a top Indian chef |url=https://www.insider.com/chicken-tikka-masala-not-indian-dishoom-chef-naved-nasir-2019-11 |website=Insider |access-date=13 December 2021}} It may derive from butter chicken, popular in the north of India.{{cite book |last1=Thaker |first1=Aruna |last2=Barton |first2=Arlene |title=Multicultural Handbook of Food, Nutrition and Dietetics |date=2012 |publisher=John Wiley & Sons |isbn=9781405173582 |page=74 |url=https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA74}}
Curries in Britain are derived partly from India and partly from invention in local Indian restaurants. They vary from mildly-spiced to extremely hot, with names that are to an extent standardised across the country, but are often unknown in India.{{cite web |last=Dillon |first=Sheila |author-link=Sheila Dillon |title=From balti to bhuna: the ultimate guide to curry |url=https://www.bbc.co.uk/programmes/articles/3jPY8xvk41DrT93Lw4XPk1w/from-balti-to-bhuna-the-ultimate-guide-to-curry |publisher=BBC Radio 4 |access-date=7 October 2024 |date=2024}}
