The spicy taste of curry comes from peppers and other spicy spices. Some curries are spicy, while others are mild. Spicy taste is an important part of curry taste, which brings a special sense of excitement to curry.

Curry can be eaten with meat and rice. Curry is a sauce made of various spices, which is common in Southeast Asian cuisines such as Indian cuisine, Thai cuisine and Japanese cuisine. Curry is a variety of dishes with special flavor, the most famous of which is the curry cooking methods in India and Thailand. Curry has become one of the mainstream dishes in the Asia-Pacific region. Curry comes from India, and Indian taste is a curry recipe famous for its exotic dishes made by mixing the styles of various regions.

Classification of curry:

Curries are mainly divided into Mongolian, Goa, Hindu, Lucknow and Anglo-Indian cuisines. Among them, the Mongols are mainly Muslim-style curry. Goa is a mixture of Portuguese cooking styles, featuring hot and sour meat. Lucknow combines Mongolian and Persian cooking techniques and is good at using dairy products in cooking. Anglo-Indian curry mixes curry and ingredients from all parts of India into their unique curry form.

When Britain colonized India, people who were obsessed with India's living habits and the taste of curry would bring India back to Britain to serve their servants and chefs. The traditional Indian curry production method is complicated, and spices are relatively difficult to obtain in Britain. The British simplified the making process of curry, and used a lot of Indian pre-conditioned comprehensive spices, called Ma Sala, which is called curry powder in modern times, and at the same time, it was integrated into the traditional British stew dishes.