Shrimp bhuna

This is the latest accepted revision, reviewed on 5 January 2023. For the place, see Bhuna, Fatehabad. A curry is a dish with a sauce seasoned with spices, mainly associated with South Shrimp bhuna cuisine.

There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. 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 colonial government and army returning to Britain. Hannah Glasse’s recipe for curry, first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known anglicised form of kaṟi. The word cury in the 1390s English cookbook, The Forme of Cury, is unrelated, coming from the Middle French word cuire, meaning ‘to cook’.