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Common variations include the addition of paprika or chopped onions; halal food stands often prepare currywurst with beef sausage. The Deutsches Currywurst Museum estimates that million currywursts are eaten every year in Germany, with 70 million in Berlin alone.
The currywurst is an icon of German popular culture. The novel Die Entdeckung der Currywurst English title: The plot is based on an alternative but unproven theory that currywurst was invented in Hamburg.
The Deutsches Currywurst Museum opened in Berlin on 15 August , commemorating the 60th anniversary of its creation. In Berlin State Mint issued a commemorative currywurst coin celebrating the 70 years since the savoury snack was first sold in Berlin by Herta Heuwer.
The silver alloy coin features two currywursts pierced with a wooden chip fork and poured with the sauce coloured by print , and Herta Heuwer in the background caption: The other side of the coin shows the Brandenburg Gate caption: A "Taxi Teller" is a plate of fries served with currywurst, shashlik sauce, mayonnaise, gyros meat , and tzatsiki.
From Wikipedia, the free encyclopedia. Currywurst Currywurst top lightly topped with curry and served with French fries. A wide range of additional spices may be included depending on the geographic region and the foods being included fish, lentils, red or white meat, rice, and vegetables.
Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Cury from French cuire, meaning to cook appeared in the s in an English cookbook, The Forme of Cury ,  and kari was first described in a midth century Portuguese cookbook  by members of the British East India Company trading with Tamil Indian merchants along the Coromandel Coast of southeast India,  becoming known as a "spice blend used for making kari dishes Archaeological evidence dating to BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavoured food.
Similarly the oldest surviving Roman cookbook, Apicius , details numerous recipes that require meats to be seasoned with vinegar , honey and ground herbs and spices including pepper, cumin, lovage, marjoram, mint, cloves and coriander.
The establishment of the Mughal Empire , in the early 15th century, influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in , resulting in the introduction of chili pepper to India from the Americas, as a byproduct of the Columbian Exchange.
Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to plain boiled and cooked meats.
Since the midth century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.
From the culinary point of view, it is useful to consider the Indian subcontinent to be the entire historical region encompassed prior to independence since August ; that is, the modern countries of India, Bangladesh, Pakistan and Sri Lanka.
It is usual to distinguish broadly between northern and southern styles of Indian cuisine, recognising that within those categories are innumerable sub-styles and variations.
Bengali cuisine , which refers to the cuisine of Bangladesh and the West Bengal state of India, includes curries, including seafood and fresh fish.
Mustard seeds and mustard oil are added to many recipes, as are poppy seeds. Emigrants from the Sylhet district of Bangladesh founded the curry house industry in Britain and in Sylhet some restaurants run by expatriates specialise in British-style Indian food.
Curries are the most well-known part of Indian cuisine. Most Indian dishes are usually curry based, prepared by adding different types of vegetables, lentils or meats in the curry.
The content of the curry and style of preparation varies per the region. Most curries are water based, with occasional use of dairy and coconut milk.
Curry dishes are usually thick and spicy and are eaten along with steamed rice and variety of Indian breads. Although wet curries play a smaller role in Gujarat than elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk.
In addition, there are several common kofta dishes which substitute vegetables for meat. The curries of Maharashtra vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish.
Coastal Maharashtrian — Konkani — curries use coconut extensively along with spices. In western Maharashtra, curries are very spicy, often with peanut powder.
The ingredients commonly used are besan gram flour , or chickpea flour, and groundnut powder. As a result of the Mughal rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking.
Khandeshi food is very spicy and the most famous dish is shev bhaji. Others include Eggplant bharta wangyache bhareet , urid dal , Stuffed eggplant bharleli wangi , bhaakari with thecha etc.
The majority of Maharashtrian people are farmers living in the rural areas and therefore their traditional food is very simple.
Most Punjabi dishes are prepared using tadka , which is made with the frying of a " masala ", which is a mix of ginger, garlic, onions and tomatoes with some dried spices.
This is followed by the addition of other ingredients, water, and occasionally milk. Normally spicy, spice levels vary greatly depending on the household itself.
Ghee and mustard oil are the most commonly used cooking fats. Many popular Punjabi dishes such as butter chicken and rajma are curry-based.
These dishes are usually served with steamed rice and chapatis. Rajasthani cuisine was influenced both by the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.
Scarcity of water and fresh green vegetables have each had their effect on the cooking. Hence the curries in Rajasthan are usually made using dry spices and herbs and other dry items like gram flour.
Kadhi is a popular gram flour curry, usually served with steamed rice and bread. To decrease the use of water in this desert state they use a lot of milk and milk-products to cook curries.
Laal maans is a popular meat curry from Rajasthan. The food in general from Andhra Pradesh and Telangana, both with Telugu-speaking natives, is considered the hottest in India.
The state, being the leading producer of red chilli and green chilli, influences the liberal use of spices, making their curries, chutneys, savories and pickles the hottest and spiciest in taste.
Curries known as vindaloo have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes.
Such dishes are far from the Goan originals. The dish was originally made with pork, not taboo to the Christian Portuguese. The inclusion of potatoes was a later Indian addition, thought to be the result of confusion with the Hindi word for potato, aloo.
Throughout the years "vindaloo" has been altered to appeal to many people by adding spices and different wines. The curries of Karnataka are typically vegetarian or with meat and fish around mostly coastal areas.
They use a wide variety of vegetables, spices, coconut and jaggery. There are dry and sauce-based curries. Some typical sauce-based dishes include saaru , gojju, thovve, huli, majjige huli which is similar to the kadi made in the north , sagu or kootu, which is eaten mixed with hot rice.
Malayali curries of Kerala typically contain shredded coconut paste or coconut milk , curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, and sliced red chilies fried in hot oil.
Most of the non-vegetarian dishes are heavily spiced. Kerala is known for its traditional sadya , a vegetarian meal served with boiled rice and a host of side dishes such as parippu green gram , papadum , ghee, sambar , rasam , aviyal , kaalan , kichadi , pachadi , injipuli , Koottukari , pickles mango, lime , thoran , one to four types of payasam , boli , olan , pulissery, moru buttermilk , upperi, and banana chips.
The sadya is customarily served on a banana leaf. Lentils , vegetables and dairy products are essential accompaniments and are often served with rice.
Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater fish and seafood cooked with spices and seasoning.
In the West, the best-known Kashmiri curry is rogan josh , a wet curry of lamb with a brilliant red gravy whose colour is derived from a combination of Kashmiri chillies and an extract derived from the red flowers of the cockscomb plant mawal.
The most important curry in the cuisine of the Maldives is cooked with diced fresh tuna and is known as mas riha. Kukulhu riha , chicken curry , is cooked with a different mixture of spices.
Pieces of Maldive fish are normally added to give the vegetable curry a certain flavour. The curries of Nepalese cuisine have been influenced by its neighbours, mainly India and Tibet.
Well known Indian spices are used less. Goat is a popular meat in the Himalayan region of Nepal. Daal bhaat rice and lentil soup is a staple dish of Nepal.
Newa cuisine is a type of cuisine developed over centuries by the Newars of Nepal. Pakistani curries, especially in the provinces of Punjab and Sindh are basically similar to their counterparts in northern India.
Mutton and beef are common ingredients. A typical Pakistani lunch or dinner often consists of some form of bread such as naan or roti or rice with a meat or vegetable-based curry.
Barbecue style or roasted meats are also very popular in the form of kebabs. It is worth noting that the term curry is virtually never used inside the country; instead, regional words such as salan or shorba are used to denote what is known outside the country as a "curry".
Several different types of curries exist, depending on the cooking style, such as bhuna, bharta, roghan josh, qorma, qeema, and shorba.
A favourite Pakistani curry is karahi , which is either mutton or chicken cooked in a cooking utensil called karahi, which is similar in shape to a wok.
Lahori karahi incorporates garlic, ginger, fresh chillies, tomatoes and select spices. Peshawari karahi is another very popular version made with just meat, salt, tomatoes, and coriander.
The cuisine from the Khyber Pakhtunkhwa province of Pakistan is somewhat similar to the cuisine of neighbouring Afghanistan.
Extreme winters in some areas made the supply of fresh vegetables impossible, so a lot of dried fruits and vegetables are incorporated in the cuisine.
The province still produces a large amount of nuts which are used abundantly in traditional cooking, along with cereals like wheat, maize, barley, and rice.
Accompanying these staples are dairy products yoghurt, whey , various nuts, native vegetables, and fresh and dried fruits.
Peshawari karahi from the provincial capital of Peshawar is a popular curry all over the country. Cuisine in Pakistani Punjab differs from Indian Punjab on account of contents and religious diet rules.
A typical Punjabi meal consists of some form of bread or rice with a salan curry. Most preparations start with the frying of a masala which is a concoction of ginger, garlic, onions, tomatoes, and dried spices.
Various other ingredients are then added. Spice level varies greatly depending on the sub-region as well as the household itself.
A popular cooking fat is desi ghee with some dishes enriched with liberal amounts of butter and cream. There are certain dishes that are exclusive to Punjab, such as maash di dal and saron da saag sarson ka saag.
In Punjab and Kashmir, the only dish known as kardhi curry is a dish made of dahi yogurt and flour dumplings. Due to this, the Sindhi cuisine often has abundant use of fish in curries.
Among Pakistani food, the Sindhi curries generally tend to be the hottest. The daily food in most Sindhi households consists of wheat -based flatbread phulka and rice accompanied by two dishes, one gravy and one dry.
In Sri Lankan cuisine, rice , which is usually consumed daily, can be found at any special occasion, while spicy curries are favourite dishes for lunch and dinner.
Burmese cuisine is based on a very different understanding of curries. The principal ingredients of almost all Burmese curries are fresh onion which provides the gravy and main body of the curry , Indian spices and red chilies.
Curry recipes Try one of our tasty curry recipes - from fragrant Thai curries to spicy chicken curry and tasty vegetarian versions.
Slow cooker beef curry. Chana masala by Hersha Patel. Chickpea, spinach and egg curry by Sunil Vijayakar. Pandhi curry Coorg-style pork stir fry by Vivek Singh.
Lamb bhuna with garlic naan by Nadiya Hussain. Beef rendang by The Hairy Bikers.Ist dieses Restaurant für Kinder geeignet? Der aufgeführte Wert 4 winds casino new buffalo Ihnen zur Orientierung. Flüge Ferienwohnungen Restaurants Aktivitäten. Gerechtfertigte Preise, schnell und lecker. Wir waren schwer begeistert von dem Laden. Der Service ist freundlich, der Laden nett eingerichtet. Sparen Sie bares Geld.
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