When we conjure up an image of a piping hot, slow-cooked and deliciously silky curry, many of us think first of the endless Indian varieties ranging from Korma and Dhansak to Chana masala and Vindaloo, all of which originate from various regions across the culturally and gastronomically diverse country.
Rightfully so, given that the word “curry” derives from the Tamil word “kari”, meaning sauce. The exact origins of the first curry, however, remain unknown – though it’s largely agreed upon that the dish was popular centuries ago within the Indian subcontinent, which spans Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka.
