The London Curry king Forum

Directory Of Curry Houses In Greater London..

to our semi-serious guide to curry houses in the City of London. Each restaurant is marked for food quality, ambience, service, beer and VFM. This site contains restaurant reviews, photos, maps and the occasional amusing comment.

Directory Of Shops For Spices And Ingredients..

'British Cuisine'

In British cuisine, the word "curry" was primarily used to denote a sauce-based dish flavoured with curry powder or a paste made from the powder and oils. However, the resurgence of interest in food preparation in the UK in recent years has led to much more use of fresh spices such as ginger and garlic, and preparation of an initial masala from freshly ground dried spices, though pastes and powders are still frequently used for convenience.

'Tamil Cuisine'

It is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word 'kari' which meant "the sauce".

'Malayali Cuisine'

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chilies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced.

'Karnataka Cuisine'

The Cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north.

'Telugu Cuisine'

Telugu cuisine is spicy and has a unique flavor to itself. Similar to the Tamil cuisine though there are regional variations in Andhra Pradesh cuisine. Telangana, which is in the west of Andhra Pradesh, has dishes like Ambali, jonna rotte (Jowar bread), Sajja Rotte (bread from sajja grains), and Hyderabadi biryani (which is mainly influenced by Islamic culture and a favorite across the nation).

'Sri Lankan Cuisine'

Although Sri Lankan food uses chilli, cardamom, cumin, coriander and other spices similarly to south Indian cuisine, it has a distinctive taste. Sri Lankan cuisine uses ingredients like dried Maldive fish which are local to the area and is much hotter than most south Indian cuisine. The spicier Sri Lankan preparations are believed to be among the world's hottest in terms of chilli content (second only to Sylheti) .

'Gujarati Cuisine'

In almost every Gujarati recipe, you will expect something sweet, literally! Gujarati Gujarati cooking incorporates sweetness in most of its dishes. But this doesn't mean that they will chase away those looking to taste spicy food. Gujarat's food palate ranges from exotic curries (Spicy-sweet), traditional Rotlis (Roti - Bread) to Sweets, of course. Gujarati Cuisine is almost completely vegetarian.

'Punjabi Cuisine'

Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with wheat and other ingredients flavored with masalas (spices).

'Pakistani Cuisine'

The Cuisine of Pakistan can be described as a fusion of cuisine from three Asian regions: Central Asia, Middle East (especially Iran, owing to Pakistan's strong historical and ancestral links with the country), and South Asia. Pakistani cuisine is often spicy and is known for its richness

'Thai Cuisine'

In Thai cuisine, curries are meat, fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal and coconut milk, and tend to be more aromatic than Indian curries as a result.

'Bengali Cuisine'

Bengali cuisine is well-known for the vast range of rice dishes and various preparations of freshwater fish. Bengali cuisine is rich and varied with the use of many specialized spices and flavours.

'Goan Cuisine'

Being a coastal state, the cuisine is mostly seafood based, the staple foods of Goans are rice and fish, shellfish, crabs, prawns, tiger prawns, lobster, squid and mussels.The Hindu food of Goa is unique, and the Christian food is influenced by the Portuguese.

'Your Own Curry Recipes'