page_title: Curry
section_title: Historical development
hierarchical_section_title: Curry / United Kingdom / Historical development
caption_attribution_description: English: Receipt To make a Currey the Indian Way from The Art of Cookery by Hannah Glasse, 1758 [1747], page 101
context_page_description: Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. In southern India, where the word originated, curry leaves, from the curry tree, are also an integral ingredient. Curry is generally prepared in a sauce.
  There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included.
context_section_description: Historically, the word "curry" was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.
  The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of "currey". By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 16th century and at that time were only popular in southern India.
  Many curry recipes are contained in 19th century cookbooks such as those of Charles Elmé Francatelli and Mrs Beeton. In Mrs Beeton's Book of Household Management, a recipe for curry powder is given that contains coriander, turmeric, cinnamon, cayenne, mustard, ginger, allspice and fenugreek; although she notes that it is more economical to purchase the powder at "any respectable shop".
  According to legend, one 19th century attempt at curry resulted in the invention of Worcestershire sauce.
  Throughout the 19th and early 20th centuries, curry grew increasingly popular in Britain owing to the large number of British civil servants and military personnel associated with the British Raj. Following World War II, curry became even more popular in Britain owing to the large number of immigrants from South Asia.
  Curry has become an integral part of British cuisine, so much so that, since the late 1990s, chicken tikka masala has been referred to as "a true British national dish".
  Other British curry derivatives include "Coronation chicken", a cold dish, often used as a sandwich filling, invented to commemorate the coronation of Queen Elizabeth II in 1953 – and curry sauce (or curry gravy), usually served warm with traditional British fast food dishes such as chips. Curry sauce occasionally includes sultanas or other dried fruits.
caption: The recipe for "currey" from the 1747 book by Hannah Glasse (1758 edition, mentioning ginger and turmeric)
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