This is because curry rice contains a substance that is resistant to influenza. I have some information about curry rice here. I hope it will help you. The word "curry" comes from Tamil, which means "many spices are cooked together". It is said that the hometown of curry is in India. [Edit this paragraph] There are many kinds of curry, including red, blue, yellow and white. Many countries eat curry, including India, Sri Lanka, Thailand, Singapore, Malaysia, Japan and Vietnam. I don't know the difference between different countries and different curries. It was not until the various introductions of the interviewed chefs were gathered that the clues were clarified. India, the ancestor of spicy Indian curry, can be said to be the originator of curry. Authentic Indian curry will be made with spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Due to heavy materials and less coconut milk to reduce the spicy taste, authentic Indian curry is strong and rich in spicy taste. Thai curry is very delicious. Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the flavor, and the extra spices such as citronella, fish sauce and bay leaf make Thai curry unique. Red curry is a favorite curry in Thailand. Due to the addition of red curry sauce, it is reddish in color and spicy in taste. Thai green curry prawns, because of the use of coriander and lime peel and other materials, the curry is turquoise, and it is also a famous curry in Thailand, which is equally delicious. Malaysian curries are fresh and flat. Malaysian curries all like to use coconut milk to reduce the pungency and enhance the fragrance, so the taste is relatively flat. They used a variety of spices, such as tamarind, bay leaves, and taro, to make the curry spicy and moist and full of Nanyang flavor. Singapore curry is mild and fragrant. Singapore is close to Malaysia, so its curry tastes very similar to Malaysian curry, especially its light and fragrant taste. In addition, Singapore curry uses less coconut juice and spicy taste, and its taste is quite popular. Sri Lanka curry high-quality spices Sri Lanka curry has the same long history as Indian curry. Because the spices produced in Sri Lanka are of better quality, the curry made seems to be better. Sri Lanka curry fat beef pot is rich in spices, so it is no wonder that it is very fragrant, but its spicy taste is lighter than that of Indian curry. Every bite of fat beef pot that absorbs the essence of curry can make you fully experience the unique fragrance of curry. Curry, called masala； in Indian; To know masala, you must first know Chili peppers-mirch in Indian, lal in red and hari in green. Only the red ones are used to cook curry, but not only the red ones are cooked, but also the yellow ones are green, orange ones are brown, large, medium and small ones are both spicy. Please enjoy the red dots and green ones, and only when you eat them from the least spicy to the most spicy ones can you learn that there are many kinds of curries, with the same depth in the country. According to the color, there are red, blue, yellow and white, and there are more than ten kinds of curries with different flavors according to the details of ingredients. Together, these different spices can form all kinds of unexpected rich flavors of curry. Curry is the crystallization of spices. It is said that the spices make up curry, which originated from the fact that mutton with a very strong smell was the main meat in India at first, and a single spice could not remove its smell, so it was cooked with a thick juice composed of various spice powders. This is the source of curry. Later, spices and curries were introduced to European countries, where meat was the main food. In order to facilitate storage and transportation, spices were exported in the form of dry goods, and powder spices prevailed so far. Authentic Indian curry will be made with spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Due to the heavy materials and the fact that coconut milk is not used to reduce the spicy taste, authentic Indian curry has a strong and rich spicy taste. Coconut sauce is added to curries in Singapore, Malaysia and Thailand to reduce the spicy taste and enhance the flavor, while Sri Lanka curry has a unique flavor. Curry is the crystallization of spices. Because curry is a combination of different spices, humans have used many spices since ancient times, mostly for medical purposes. At the same time, spices play a very important role in a country's economic value, and many countries that produce spices also get rich because they produce a lot of spices. Some people even store spices in jewelry boxes, and their precious situation can be seen. The earliest countries producing spices include India, Indonesia and China, among which India is the best. Why India can achieve such great achievements in spices is believed to be due to their hot and humid weather all year round. The hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and flavor of food, but also promote the secretion of gastric juice, which greatly increases appetite and makes food last longer, which is suitable for the weather in India. Curry is made up of spices, which originated from the fact that mutton with a very strong smell was the main meat in India at first, and a single spice failed to get rid of its smell, so it was cooked with a thick juice composed of a variety of dry spice powders, which was surprisingly good. This is the origin of Tamir's Curry. "Cali" means "sauce made of different spices"-which is now translated by China people as "curry". Later, spices, curries and so on were introduced to European countries where meat was the main food, and nobles regarded them as treasures. Some even said that in order to facilitate the import of more spices, a large number of ships were built, which promoted the development of shipping. It was at that time that dry curry raw materials-different spices became.