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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.
For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
The curries of Maharashtra vary from mildly spicy to very spicy and include vegetarian, mutton, chicken and fish.
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 1947; that is, the modern countries of India, Sri Lanka, Pakistan, and Bangladesh.
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.
The use of the term is generally limited to dishes prepared in a sauce.
There are many varieties of dishes called 'curries'.