Curry Across Continents: How One Dish Became a Global Phenomenon

Curry has become one of the most beloved dishes around the world. It is equally likely to be offered in the bustling streets of Bangkok, a quaint pub in London, and the quiet suburbs of Japan.

What is it that makes this originally Indian dish so appealing to people worldwide?

A Taste of India

There’s something about curry that leaves no one unimpressed. Before it became a global phenomenon, however, it was enjoyed on the Indian subcontinent, where it had been present for thousands of years.

The word "curry" derives from the Tamil word "kari" and translates as "gravy". It is illustrative of the dish’s early forms, where meats and vegetables were cooked in a spiced sauce. Indian cuisine is known for its bold flavors and use of a wide range of spices, including turmeric, cumin, coriander, and garam masala. These spices paired with fresh herbs give curry its signature complexity.

Historically, curry dishes were an essential part of the Indian diet, especially in regions like Kerala and Bengal, where local ingredients like coconut, mustard seeds, and fish found their way to locals’ kitchens. Indian curries often differ based on regional traditions, with the south favoring coconut-based curries and the north emphasizing rich, creamy gravies.

"Curries are not just food; they are stories, told in flavors," says Sanjeev Kapoor, one of India’s most renowned chefs. "Each region’s curry has its own tale, born from the culture, history, and climate of that place."

Over time, the art of curry-making spread beyond India through trade routes and colonization, taking its flavors with it.

Curry Comes to the United Kingdom

When the British East India Company established itself in India during the 17th century, it absorbed the elements of local culture while trading spices. The British had already been introduced to spiced dishes in India, but it was during the 19th century that curry began to become more popular in the UK. Curry was popularized among the British elite through the influence of Indian servants who cooked meals for aristocratic households. However, it wasn’t until the mid-20th century that curry became an integral part of British cuisine.

In the UK, curry quickly evolved into a dish that could be found in nearly every town, not just in the homes of the elite. The "Indian curry" (often a milder variation than its Indian counterpart) became a British favorite. It was also during this time that the iconic chicken tikka masala was born.

Since then, the British curry industry has become a multi-billion-pound enterprise, with thousands of Indian restaurants across the country. One of the most famous establishments in London is Dishoom, which brings the flavors of India to the UK in a retro-inspired setting that evokes the feel of the old cafés of Bombay. Says co-founder of Dishoom, Shamil Thakrar, "We’ve reimagined curry in the UK, but it’s always with respect to the traditional dishes from India that have inspired us."

Curry’s success in the UK is also due to its adaptability. Unlike many other dishes, curry allows for countless variations.

Japan’s Unique Take on Curry

While curry is primarily associated with India, its presence in Japan has become almost as ingrained in the local food culture. Japanese curry is an example of how a dish can evolve drastically when it moves across cultural boundaries.

Japan adopted curry began in the late 19th century during the Meiji Restoration, when Japan opened itself up to Western influences after centuries of isolation. The British, who were stationed in Japan at the time, brought with them their love of curry, which hence blended with Japanese flavors and culinary traditions.

Japanese curry is known for its thick consistency and differs from Indian curry. Namely, it tends to be sweeter and milder and is typically served over rice with a breaded cutlet of pork or chicken known as katsu. This variation is known as katsu curry.

One of Japan’s most well-known curry chains is Coco Ichibanya, which has transformed curry into a fast-food sensation. Known for its wide range of customizable toppings, Coco Ichibanya has made curry easily accessible to people of all ages. Hiroshi Aoyama, the company’s CEO, says, "We wanted to take a dish that was originally from another country and make it something Japanese people could call their own. By making it customizable, we’ve ensured that everyone can enjoy a tasty curry, no matter their preference."

The dish has become so ingrained in Japanese culture that there’s even a curry-themed museum in Osaka, celebrating the popularity of curry in Japan.

Thailand’s Flavorful Twist

Curry in Thailand has its own distinct identity, shaped by the country’s diverse range of herbs and fresh ingredients. Thai curries are often made with coconut milk and balanced flavors that are aromatic and spicy. Thai curries are typically divided into four main types: red, green, yellow, and massaman, each with its own characteristic flavor and spice level.

Unlike Indian or Japanese curries, Thai curries use fresh ingredients like lemongrass, kaffir lime leaves, galangal, and fish sauce. Coconut milk is a common base in many Thai curries, and it gives them a rich, creamy texture.

A notable establishment in Bangkok that showcases the best of Thai curry is Bo.lan, a fine-dining restaurant dedicated to authentic Thai flavors. Founded by chefs Duangporn Songvisava and Dylan Jones, Bo.lan brings traditional Thai cooking to a modern setting, focusing on the complex preparation of curry pastes and broths.

Songvisava explains, "For us, curry is an expression of the land, of the flavors we grew up with. It’s a combination of fresh, spicy, and sometimes even sweet, depending on the region. The beauty is in the balance."

Like in Japan and the UK, Thai curry has undergone significant adaptation, with dishes often tailored to suit the palates of tourists and locals alike. In Thailand, curry is often served with rice, noodles, and even roti (Thai pancakes).

The Global Spread

Today, curry can be found in the unlikeliest of places, from food trucks in Los Angeles to gourmet restaurants in Paris. Its global appeal is undeniable, thanks in part to the growing appreciation for international cuisines and the flexibility of the dish itself.

One of the most successful examples of curry’s global adaptation is the Maharaja Restaurant in New York City. Co-owner Ravi Patel says, "Curry is a global dish now, but it still retains its deep connection to India. We serve it in the traditional way, but we’ve also learned to adjust to the tastes of our American customers. A tasty curry can bridge cultural gaps, and that’s something we’re proud of."

The success of Indian curries in Western countries, especially in the UK and the US, also reflects a growing interest in bold flavors and ethnic cuisine. In fact, curry has even found its way into mainstream fast-food chains. McDonald’s in India, for instance, offers a "McAloo Tikki" burger, which incorporates curry spices into its patty. This is an illustrative example of how curry’s flexibility allows it to fit into a variety of culinary traditions and adapt to local preferences while retaining its original identity.

Angela Ash is an expert writer, editor and marketer, with a unique voice and expert knowledge. She focuses on topics related to remote work, freelancing, entrepreneurship and more.