Curry Explained: What Curry Really Is and Isn't

Curry is not a single spice or dish but a culinary concept referring to various spiced dishes originating from South and Southeast Asia, particularly India. The term “curry” is an anglicized word that doesn't exist in most South Asian languages—it was coined by British colonists to describe the wide array of spiced stews and sauces they encountered.

When you search for “curry what is it,” you're likely encountering one of the most misunderstood terms in global cuisine. Many Westerners think of curry as either a yellow powder or a generic spicy stew, but this oversimplification erases centuries of culinary tradition across dozens of cultures. Let's explore what curry truly represents and why this confusion exists.

The Curry Misconception

The biggest myth about curry is that it's a specific spice blend or dish. In reality, no traditional South Asian cook would refer to their food as “curry.” The word “kari” (or similar variations) exists in some South Indian languages like Tamil, where it simply means “sauce” or “gravy,” but it was never used as a blanket term for all spiced dishes.

British colonists in the 18th and 19th centuries lumped together diverse regional dishes under the term “curry,” creating a homogenized concept that doesn't reflect the complexity of South Asian cooking. This historical simplification persists today in Western supermarkets selling “curry powder” and restaurants offering generic “chicken curry.”

How “Curry” Entered the English Language

The term entered English around 1747 when British colonists in India began using it to describe the spiced meat and vegetable dishes they encountered. The first recorded use in a cookbook came in 1784. By the 19th century, “curry powder” was being commercially produced in England as a convenient approximation of the complex spice blends used across India.

This commercialization created what food historians call “the curry myth”—the idea that a single spice mixture could replicate the diverse regional cuisines of the Indian subcontinent. Understanding what curry really is requires recognizing this historical context and moving beyond the colonial simplification.

Regional Variations Across South and Southeast Asia

What Westerners call “curry” encompasses hundreds of distinct dishes with unique names, ingredients, and preparation methods. Here's a comparison of regional specialties that are often lumped together as “curry”:

Region	Traditional Dish Name	Key Characteristics
South India	Kuzhambu, Sambar	Tamarind-based, often includes lentils, uses curry leaves
North India	Shahi Paneer, Butter Chicken	Creamy tomato-based gravies, often with garam masala
Thailand	Massaman, Panang	Coconut milk-based, includes lemongrass and galangal
Jamaica	Jamaican Curry Goat	Uses allspice and scotch bonnet peppers alongside curry powder
Japan	Japanese Curry	Sweetened roux-based, often served with rice and tonkatsu

Curry Powder vs. Authentic Regional Blends

Western “curry powder” typically contains turmeric, coriander, cumin, fenugreek, and chili powder—a generic blend that bears little resemblance to authentic regional spice mixtures. In India alone, each region has its own distinctive blends:

• Garam Masala (North India): Warm spices like cardamom, cinnamon, and cloves added at the end of cooking
• Sambar Powder (South India): Contains lentils, dried chilies, and curry leaves for lentil-based stews
• Panch Phoron (East India): Five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds
• Baingan Bharta Masala: Specific to eggplant dishes, with smoked spices

Understanding the difference between commercial curry powder and authentic regional spice blends is essential for anyone exploring what curry really is. The best approach to authentic flavors is learning specific regional dishes rather than relying on generic “curry” products.

Common Authentic Curry Dishes Worth Knowing

Rather than searching for “what is curry,” consider exploring these specific dishes that are often mislabeled as “curry” in Western contexts:

• Vindaloo: A Goan dish of Portuguese origin with vinegar, garlic, and chilies (not originally Indian)
• Madras: A tangy, spicy tomato-based dish from South India, often with mustard seeds
• Korma: A mild, creamy dish with nuts and coconut, originating from Mughlai cuisine
• Rogan Josh: A Kashmiri lamb dish with deep red color from Kashmiri chilies
• Thai Green Curry (Gaeng Keow Wan): Made with fresh green chilies, basil, and coconut milk

How to Approach “Curry” in Modern Cooking

If you're exploring what curry really is, the most authentic approach involves:

1. Learning specific regional dishes rather than generic “curry” recipes
2. Understanding the role of fresh ingredients like curry leaves, tamarind, and regional chilies
3. Recognizing that spice blends are added at different stages of cooking for optimal flavor
4. Avoiding pre-made “curry sauce” in favor of building flavors from scratch
5. Respecting the cultural origins by using proper dish names rather than the generic “curry”

When you understand what curry really is—a Western simplification of diverse culinary traditions—you gain access to a world of nuanced flavors and cooking techniques that generic “curry powder” can never replicate. This knowledge transforms your approach to what many mistakenly call “curry,” opening doors to authentic regional cuisines across South and Southeast Asia.

Frequently Asked Questions About Curry

Is curry a spice or a dish?

Curry is neither a single spice nor a specific dish. It's a Western term that broadly refers to various spiced dishes from South and Southeast Asia. The concept of “curry” as a single entity doesn't exist in most South Asian culinary traditions—it was created by British colonists to describe the wide array of spiced stews they encountered.

What is the difference between curry powder and garam masala?

Curry powder is a Western commercial product typically containing turmeric, coriander, cumin, and chili. Garam masala is an authentic North Indian spice blend of warming spices like cardamom, cinnamon, and cloves, added at the end of cooking. They serve different purposes—curry powder attempts to create a generic “curry” flavor, while garam masala enhances specific regional dishes.

Why don't Indians use the word “curry” for their dishes?

Most South Asian languages don't have a single word equivalent to “curry.” Dishes are named for their specific ingredients, preparation methods, or regions (like “khorma,” “rogan josh,” or “sambar”). The term “curry” was popularized by British colonists who simplified diverse regional cuisines into one category, a practice that persists in Western understanding but doesn't reflect authentic culinary traditions.

What gives curry its yellow color?

The yellow color in many “curry” dishes comes primarily from turmeric, a key ingredient in many South Asian spice blends. However, not all dishes referred to as “curry” are yellow—Thai green curry gets its color from fresh green chilies, while rogan josh has a deep red hue from Kashmiri chilies. The misconception that all curry is yellow stems from Western curry powder, which contains high amounts of turmeric.

Can I make authentic curry without curry powder?

Absolutely. Most authentic South Asian dishes don't use “curry powder” at all. Instead, they use fresh ingredients and region-specific spice blends added at different cooking stages. For example, South Indian dishes often start with mustard seeds and curry leaves tempered in oil, while North Indian dishes might use garam masala added toward the end. Learning specific regional recipes rather than relying on generic curry powder yields more authentic results.