The Origin of “Curry”: Unraveling Its Indian or British Roots and the First Use in England

The word “curry” is synonymous with Indian cuisine, conjuring up images of vibrant, aromatic dishes bursting with a medley of spices. However, the origin of the term “curry” and its first use in England is a topic steeped in history and cultural exchange. This article aims to unravel the roots of “curry”, exploring whether it is an Indian or British term, and when it was first used in England.

The Indian Roots of “Curry”

The term “curry” is believed to have originated from the Tamil word “kari”, which means “sauce” or “relish for rice”. In South India, “kari” was used to describe a variety of dishes that were served with rice. These dishes were characterized by a blend of spices, herbs, and other ingredients such as coconut milk, lentils, and meat. However, the term “kari” or “curry” was not universally used across India to describe these dishes. Instead, each region had its own distinct terms and recipes.

The British Adoption of “Curry”

The British encounter with “curry” began during the colonial era when India was under British rule. The British developed a taste for the spicy, flavorful dishes of India and began to incorporate them into their own cuisine. The term “curry” was adopted by the British to describe these Indian-inspired dishes, and it was during this time that “curry” began to take on a broader meaning. In Britain, “curry” came to represent any dish that was made with a complex blend of spices, regardless of its origin.

The First Use of “Curry” in England

The first known use of the term “curry” in England can be traced back to “The Forme of Cury”, a cookbook written in 1390 by the master cooks of King Richard II. However, the “cury” in this context did not refer to Indian dishes, but was derived from the French word “cuire”, meaning “to cook”. The term “curry” in the context of Indian cuisine was first documented in English writings in the 18th century. The first recipe for an Indian-style curry in an English cookbook appeared in Hannah Glasse’s “The Art of Cookery” in 1747.

Conclusion

While the term “curry” has its roots in the Indian word “kari”, its current usage and understanding, particularly in the West, has been significantly shaped by British colonial history. The first use of “curry” in England predates its association with Indian cuisine, but it was the British interpretation and adaptation of Indian dishes that popularized “curry” in the global culinary lexicon.