The Indian cuisine , commonly known as curry is usually defined as a dish with several distinct spices and the major ingredients are red pepper, turmeric, coriander, cumin etc. Almost all the dishes cooked in India contain these ingredients. Originally the word ‘curry’ is derived from a Tamil word ‘khari’ or in other terms, gravy or sauce. Each region and culture uses spices unique to their taste and cultural adaptability. There is evidence shown by some studies that the ingredients used in curry may help prevent diseases like colon cancer, Alzheimer’s disease etc.

The Indian curries are prepared in vegetable oil but there are traditionally different media of oils used in different regions. In South of India mostly coconut oil is used where the north Indians prefer to use peanut oil for cooking. Mustard oil is very popular in Eastern India. The ghee, the hydrogenated vegetable oil was widely used for cooking but now there is more awareness about health and in recent times soya bean oil, olive oil and sunflower oil have gained preference as they are said to be healthier.

Curry is now immensely popular in international cuisine especially in Thai, British and Japanese and it has become a part of the most of the western culture fondly adapting to the taste and flavor of these curry ingredients. For more information visit Currys.co.uk.