A variety of vegetable curries from India.

Butter chicken served in an Indian restaurant.

Red roast duck curry (hot and spicy) from Thailand.

Rice and Chenopodium album leaf curry with onions and potatoes; a vegetarian curry dish.

Curry ( /ˈkʌri/) (plural, Curries) is a generic term primarily employed in Western culture to denote a wide variety of dishes originating in Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. Their common feature is the incorporation of more or less complex combinations of spices and herbs, usually (but not invariably) including fresh or dried hot capsicum peppers, commonly called "chili" or "cayenne" peppers.

In the 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. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.^[1]

Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.

So-called "curry powder," denoting a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. 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 England.

Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may also be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

Etymology[link]

Look up curry in Wiktionary, the free dictionary.

Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce',^[2] which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy.^[3] According to this theory, kari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil merchants along the Coromandel Coast of southeast India,^[4] particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with "a spice blend used for making kari dishes ... called kari podi (powder) or curry powder."^[4]

Origins and dissemination[link]

Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food.^[5] Such dishes are also recorded during the Vedic Period of Indian history, roughly 1700 to 500 BCE.^{[citation needed]}

Spiced dishes in the Indian style were apparently carried eastward to Burma, Thailand, and China by Buddhist monks in the 7th century CE, and carried southwards to Indonesia, The Philippines, and elsewhere by coastal traders at about the same time.

The establishment of the Mughal Empire, beginning in the early 16th century, transformed much of older Indian cuisine, especially in the north. The Mughals brought Persian ingredients and cooking methods as well as Islamic food practices.

Another important influence was the establishment of the Portuguese trading center in Goa in 1510, resulting in the first introduction of the "chili" pepper to India. (It had been discovered by Christopher Columbus on his first voyage to the New World in 1492.)

From the mid-18th century, curry has been increasingly popular in Great Britain.

During the 19th century, curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry.

Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.

Curries of the Indian Subcontinent[link]

From the culinary point of view, it is useful to consider the Indian subcontinent to be the entire historical region encompassed prior to Independence and the Partition of India in August, 1947; that is, the modern countries of India, Pakistan, Bangladesh, and Sri Lanka. It is usual to distinguish broadly between "northern" and "southern" styles of Indian cuisine, recognizing that within those categories are innumerable sub-styles and variations.^[6] The distinction is commonly made with reference to the staple starch: wheat in the form of unleavened breads in the north; rice in the south.^[6]

Curries of South India[link]

Curries of Andhra Pradesh[link]

Andhra cuisine is spicy and has a unique flavour, although there are regional variations in Andhra Pradesh cuisine. Telangana in the west of Andhra Pradesh has dishes like Ambali, jonna rotte/jowar bread, sajja rotte/bread from sajja grains, and hyderabadi biryani. In this region, the curry is flavored with spices like clove, cinnamon, nutmeg, anise, and bay leaf. The coastal Andhra Pradesh has more variety in their cuisine with a large variety of curries made from vegetables and a few curries made from meat. In this region, the curry is flavored with coriander powder, cumin seeds/powder, black pepper powder, red hot chili peppers/powder, asafoetida, ghee, fenugreek seeds, curry leaves and turmeric. It can be customized to use the local spices. The curries are mainly eaten with rice.

Curries of Goa[link]

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 name "vindaloo" derives from the Portuguese vinha d'alhos, or "vinegar" and "garlic," the two definitive flavor ingredients. 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 (आलू).

Curries of Karnataka[link]

Curry-based dishes from Karnataka, India.

The curries of Karnataka are typically vegetarian and with meat and fish around mostly coastal areas. They use a wide variety of vegetables and spices and coconut and jaggery are common tastes. 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.

Curries of Kerala[link]

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, 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, some 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, Banana chips, etc. The sadya is customarily served on a banana leaf.

Curries of Tamil Nadu[link]

Tamil cuisine's distinctive flavour and aroma is achieved by a blend and combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, and rosewater. 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 traditional Tamil spices and seasoning. This holds good for all the four south Indian states.

Bengali, Bangladeshi and Oriya curries[link]

Beef curry served with roasted onion in Dhaka, Bangladesh

Bengali cuisine includes a plethora of curries. Seafood and fresh fish are a great favourite with Bengalis, and a large number of curries have been devised to accompany them. Mustard seeds and mustard oil are added to many recipes, as are poppy seeds.

The Oriya people have similar eating habits and also prepare these types of curries.

Curries of Maharashtra[link]

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 and groundnut powder is often added to it. Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and groundnut powder. As a result of the long Islamic Moghul rule in the region, the cuisine of Aurangabad has been highly influenced by the North Indian method of cooking. Khandeshi food is very very spicy and most famous dish is Shev Bhaji, wange (Brinjal) che bharit and many more like Udidachi dal, Bharleli wangi (Brinjal), none other than Thecha (Mix of Garlic, Green chilies) bhakari and spicy mutton. Most of the people are farmers so their traditional food is very simple.

Curries of Kashmir[link]

Kashmiri Rogan josh.

In the West, the best-known curry is Rogan josh, a wet curry of lamb with a brilliant red gravy whose color is derived from a combination of Kashmiri chillis (kashmiri mirchi) and an extract derived from the red flowers of the cockscomb plant (mawal).^[7] Goshtaba, (large lamb meatballs cooked in yoghurt gravy) is another curry dish from the Wazwan tradition occasionally found in Western restaurants.^[8]

Curries of Gujarat[link]

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. The main ingredient may variously be brinjal (eggplant), potatoes, fresh corn kernels, okra, tomatoes, etc. In addition, there are several common kofta ("meatball") dishes which, of course, substitute vegetables for meat.^[9] Undhiyu, a Gujarati specialty, is a spicy "wet" mixed-vegetable "casserole" cooked in an earthenware pot, often eaten during the winter months.

Curries of Punjab[link]

Curried rajmah with rice.

Punjabi curries are mainly based upon masalas. which is either a blend of dried (and usually dry roasted) spices, or a paste made from a combination of spices and a base of garlic, ginger, onions and tomatoes. A popular cooking fat is pure desi ghee, and some dishes are often enriched with liberal amounts of butter and cream. There are certain dishes that are exclusive to Punjab, such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag).

Pakistani cuisine[link]

Curry chicken from Pakistan

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 a simple dish made with just meat, salt, tomatoes and coriander.

Sindhi cuisine[link]

A "Kaleji" meat curry cooked in Pakistani style

Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry.

Curries of Sri Lanka[link]

In Sri Lankan cuisine, rice, which is usually consumed daily, can be found at any special occasion; whilst spicy curries are favourite dishes for dinner and lunch. 'Rice and curry' refers to a range of Sri Lankan dishes.

Other South Asian cuisine[link]

Afghan and Pashtun cuisine[link]

The cuisine of the Pashtun people in northwestern Pakistan is somewhat similar to the cuisine of neighbouring Afghanistan, which is largely based upon cereals like wheat, maize, barley and rice except with the addition of large South Asian influence. Accompanying these staples are dairy products (yoghurt, whey), various nuts, native vegetables, and fresh and dried fruits.

Northeast Indian and Nepalese cuisines[link]

The curries of Northeast India are very different from those of other parts of India. This area's cuisine has been influenced by its neighbours, namely Burma and Tibet. Well known Indian spices are used less. Yak is a popular meat in this region of India.

Dahl baht, 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.

Other Asian cuisines[link]

Curries of China[link]

Chinese curries (咖哩, gā lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavor of the curry.

The most common Chinese variety of curry sauce is usually sold in powder form. It seems to have descended from a Singaporean and Malaysian variety, countries which also introduced the Satay sauce to the Chinese. The ethnic Cantonese (dominant in Kuala Lumpur), this yellow, Chinese-Malaysian variety was naturally introduced to China by the Cantonese, and features typically in Hong Kong cuisine. (Interestingly, the Malay Satay seems to have been introduced to China with wider success by the ethnic Teochew, who make up the second largest group of Chinese of Singapore and are the dominant group in Thailand.)

There are many different varieties of Chinese curry, depending on each restaurant. Unlike other Asian curries, which usually have a thicker consistency, Chinese curry is often watery.^{[citation needed]} "Galimian," (from Malaysian "curry mee" or "curry noodles,") is also a popular Chinese curry dish.

Curries of Japan[link]

Japanese style Karē-Raisu (Curry rice)

Karē-Pan (Curry bread)

Japanese curry (カレー, karē^?) is one of the most popular dishes in Japan, where people eat it an average of 125 times a year.^[10] It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of thick Japanese stew than a curry.

Curry was introduced to Japan by the British in the Meiji era, after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan was categorized as a Western dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Japan Maritime Self-Defense Force traditionally have curry every Friday for lunch and many ships have their own unique recipes.

The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa chicken is favoured.^[11] Curry seasoning is commonly sold in the form of a condensed brick which dissolves in the mixture of meat and vegetables.

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-karē ("cutlet curry"). Korokke (potato croquettes) are also a common topping.

Apart from with rice, karē udon (thick noodles in curry flavoured soup) and karē-pan ("curry bread" — deep fried battered bread with curry in the middle) are also popular.

Curry was introduced to Korea by the Japanese during their occupation in the early 20th century, and is hence nearly identical to the Japanese version. The common ingredients are rice, curry sauce, vegetables, kimchi, smoked pork, and wasabi.

Southeast Asian cuisines[link]

Southeast Asia, including countries like Cambodia, Laos, Thailand and also some Southeast Asian minority groups, have their own versions of curry. Note that these countries have had many influences from Indian culture and cuisine, owing to South Asian travellers centuries before.

Burmese cuisine[link]

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. Usually, meat and fish are the main ingredients for popular curries.

Burmese curries can be generalised into two types - the hot spicy dishes which exhibit north Indian or Pakistani influence, and the milder 'sweet' curries. Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries.

Regular ingredients include fresh onion, garlic and chili paste. Common spices include garam masala, dried chili powder, cumin powder, tumeric and ngapi, a fermented paste made from either fish or prawns. Burmese curries are quite oily, as the extra oil helps the food to last longer. A spaghetti equivalent called Nan gyi thohk exists, in which wheat or rice noodles are eaten with thick chicken curry.

Indonesian cuisine[link]

Rendang with rice.

In Indonesia, kari or kare, gulai, and opor are dishes based on curry. They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome "gulai kambing"), seafood (prawn, crab, mussel, clam, squid, etc.), fish (tuna, mackerel, carp, pangasius, catfish), or vegetables (young jackfruit, common beans, cassava leaf) dishes in a spiced sauce. They use local ingredients such as chili peppers, kaffir lime leaves, lemongrass, galangal, Indonesian bay leaves (salam leaf), candlenuts, turmeric, turmeric leaves, asam gelugur and asam kandis (sour mangosteens similar to tamarind), shrimp paste (terasi), cumin, coriander seed and coconut milk. One popular curry-like dish is rendang from West Sumatran cuisine. Authentic rendang uses water buffalo slow-cooked in thick coconut milk for a number of hours to tenderise, caramelize and give succulent flavour penetrate into the meat. In Aceh, curries use daun salam koja or daun kari (translated as "curry leaves"). Opor Ayam is another variation of curry, which tastes very similar to that of gulai. Opor usually whitish in color and does not use cinnamon nor turmeric, while gulai does. Opor is also known to be part of a family meal around Lebaran, while gulai can be commonly found in Padang restaurants.

Malaysian cuisine[link]

Being at the crossroads of ancient trade routes has left a mark on the Malaysian cuisine. While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too. Malaysian curries differ from state to state, even within similar ethnic groupings, as they are influenced by the many factors, be it cultural, religious, agricultural or economical.

Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, and Indonesia; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. Rendang was mentioned in Malay literature Hikayat Amir Hamzah^[12] (1550-an)^[13] is popular among Indonesians, Singaporeans and Malaysians. All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, aubergines, eggs, and vegetables.

Philippine cuisine[link]

In the Philippines, mostly a linear range of curry recipes could be seen. A typical curry dish would be usually of either pork or chicken as the meat while cooked at a similar manner as to other local dishes such as adobo, kaldereta, and mechado, patis (fish sauce), with potatoes, bay leaf, coconut milk, and sometimes lemongrass and carrots to complement.

Curries of Thailand[link]

In Thai cuisine, curries are meat, fish and/or vegetable dishes in a sauce based on a paste made from of chilies, spices and herbs. They use local ingredients such as chili peppers, kaffir lime leaves, lemon grass, galangal and, in central and southern Thai cuisine, also coconut milk. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of fresh herbs, spices, and other fresh ingredients, Thai curries tend to be more aromatic than Indian curries. In the West, a few Thai curries are described by color; red curries use red chilies while green curries use green chilies. Yellow curry - called Kaeng kari (by various spellings) in Thai, of which a literal translation would be "curry soup" - is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices. A few dishes also utilise an Indian style curry powder (Thai: pong kari).

Thai curries:

• Yellow curry
• Massaman curry
• Green curry
• Red curry
• Phanaeng curry
• Khao soi
• Kaeng hangle
• Kaeng som

Curries of Vietnam[link]

In Vietnam, curry is called cà ri. Vietnamese curry features coconut milk, potato, sweet potato, taro roots, chicken garnished with cilantro and green onion and is more soup-like than Indian curry. Goat curry also exists but only at a few specialized restaurants. The curry is usually eaten with a baguette, rice vermicelli or steamed rice. At home, people usually only make chicken curry on each Death anniversary day of a family member. Vietnamese curry is considered a Southern food.

Curries of Other Countries[link]

Other countries have their own varieties of curry, well known examples include:

• South Africa: Cape Malay curries and Durban Curries
• Caribbean: Curry Goat
• Fiji, Samoa, and Tonga: Known generally as "kare" or "kale," the spice is a popular ingredient in curried lamb, mutton, and chicken stew. Often prepared with coconut milk and accompanied by rice or taro.
• Ethiopia: Wat, a thick, heavily spiced stew
• Germany: Currywurst
• Central Africa: Groundnut stew, though not technically a curry, is a similar style
• Central Europe: Gulash is a spicy stew or soup usually made with paprika, garlic, potatoes, beef or pork and dill. Not served with rice.

Curry powder is used as an incidental ingredient in other cuisines, including for example a "curry sauce" (sauce au curry, sometimes even au cari) variation of the classic French béchamel.

Curry in Great Britain[link]

Historical development[link]

Historically, the word "curry" was first used in British cuisine, to denote dishes of meat (often leftover lamb) in a Western-style sauce flavored with curry powder.

The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747.^[14] The first edition of her book used only black pepper and coriander seeds for seasoning of "currey". By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.

Many curry recipes are contained in 19th century cookbooks such as those of Charles Elmé Francatelli and Mrs Beeton. In Mrs Beeton's Book of Household Management, a recipe for curry powder is given that contains coriander, turmeric, cinnamon, cayenne, mustard, ginger, allspice and fenugreek; although she notes that it is more economical to purchase the powder at "any respectable shop".^[15]

According to legend, one 19th century attempt at curry resulted in the invention of Worcestershire sauce.^[16]

Throughout the 19th and early 20th centuries, curry grew increasingly popular in Britain owing to the large number of British civil servants and military personnel associated with the British Raj. Following World War II, curry became even more popular in Britain owing to the large number of immigrants from South Asia.

Curry has become an integral part of British cuisine, so much so that, since the late 1990s, Chicken Tikka Masala has been referred to as "a true British national dish".^[17] It is now available on Intercity rail trains, as a flavour for crisps (US: potato chips), and even as a pizza topping.

Other British curry derivatives include "Coronation chicken", a cold dish invented to commemorate the coronation of Queen Elizabeth II in 1953 - and curry sauce (or curry gravy), usually served warm with traditional British fast food dishes such as chips. Curry sauce occasionally includes sultanas.

British curry house[link]

In 1810, the British Bengali entrepreneur Sake Dean Mahomed opened the first Indian curry house in England: the Hindoostanee Coffee House in London.^[18]

The first modern "upscale" Indian restaurant in Britain is thought to have been Veeraswamy in London's Regent Street, founded in 1926.^[19]

Bengalis in the UK settled in big cities with industrial employment. In London, Bengalis settled in the East End. For centuries, the East End has been the first port of call for many immigrants working in the docks and shipping from east Bengal. Their regular stopover paved the way for food/curry outlets to be opened up catering for an all-male workforce as family migration and settlement took place some decades later. Brick Lane in the East London Borough of Tower Hamlets is famous for its many curry houses.

Until the early 1970s, more than three quarters of Indian restaurants in Britain were identified as being owned and run by people of Bengali origin. Most were run by migrants from East Pakistan, which became Bangladesh in 1971. Bangladeshi restaurateurs overwhelmingly come from the northeastern division of Sylhet. Until 1998, as many as 85% of curry restaurants in the UK were British Bangladeshi restaurants,^[20] but in 2003 this figure declined to just over 65%.^[21] Currently the dominance of Bangladeshi restaurants is generally declining in some parts of London and the further north one travels. In Glasgow, there are more restaurants of Punjabi origin than any other.^[22]

Regardless of the ethnic origin of a restaurant's ownership, the menu will often be influenced by the wider Indian subcontinent (sometimes including Nepalese dishes), and sometimes cuisines from further afield (such as Persian dishes). Some British variations on Indian food are now being exported from the UK to India.^[23] British-style curry restaurants are also popular in Canada, Australia and New Zealand.

This cuisine is characterized by the use of a common base for all the sauces to which spices are added when individual dishes are prepared. The standard "feedstock" is usually a sautéed mixture of onion, garlic and fresh ginger, to which various spices are added, depending on the recipe, but which may include: cloves, cinnamon, cardamom, chilies, peppercorns, cumin and mustard seeds. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Fresh or canned tomatoes and Bell Peppers are a common addition.

Better quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spices. More modest establishments are more likely to resort to frozen or dried ingredients and pre-packaged spice mixtures.

British curry house terminology[link]

Restaurants in Great Britain, America, and elsewhere have adopted a number of Indian terms to identify popular dishes. Although the names may be derived from traditional dishes, often the recipes are not. The following are representative:

• Bhuna - medium, thick sauce, some vegetables.
• Biryani - Spiced rice and meat cooked together and usually served with vegetable curry sauce.
• Curry - The most common name for a meat dish (most often chicken or lamb) with a medium-spicy, brown, gravy-like sauce.
• Dhansak - In the curry house, it may be made with either lamb or chicken and frequently contains pineapple, though this is not original.^[24] The name is derived from a Parsi dish of mutton cooked with lentils (dal) and vegetables.
• Dupiaza/dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
• Jalfrezi - onion, green chili and a thick sauce.
• Kofta - refers to dishes containing meatballs (most frequently lamb), or vegetable substitutes (most often ground nuts).
• Korma/kurma - mild, yellow in colour, with almond and coconut powder.
• Madras Curry - "the standard hot, slightly sour curry at the Indian restaurant."^[25]
• Pasanda - In the UK, it refers to a mild curry sauce made with cream, coconut milk, and almonds or cashews, served with lamb, chicken, or king prawns (US: jumbo shrimp). The name is derived from a Mughlai dish of lamb strips beaten to make them tender.
• Naga curry - relatively new extremely hot dish with unique savoury taste made with the highly aromatic Naga Morich or Bhut Jolokia chili pepper.
• Pathia - a hot curry, generally similar to a "Madras" with the addition of lemon juice and tomato purée.
• Phaal - "this is the hottest curry the restaurants can make. There is nothing like it in India — it is pure invention."^[26]
• Roghan josh - a medium-spicy curry, usually of lamb, with a deep red sauce containing tomatoes and paprika. It is derived from a Kashmiri dish of the same name.
• Sambar - medium heat, sour curry made with lentils and tamarind.
• Vindaloo - this is generally regarded as the classic "hot" restaurant curry. Progressively hotter versions are sometimes called "tindaloo" and "bindaloo."^[25]

The tandoor was introduced into Britain in the 1960s and tandoori and tikka chicken became popular dishes.^{[citation needed]}

Other dishes may be featured with varying strengths, with those of north Indian origin, such as butter chicken, tending to be mild, and recipes from the south of India tending to be hotter.

Balti curries[link]

A Balti chicken curry

Baltis are a style of curry thought to have been developed in Birmingham, England^[27] which have spread to other western countries and are traditionally cooked and served in the same, typically cast iron pot. It is believed that their origin lies in the Pakistani region of Baltistan, from where they were brought and pioneered by South Asian migrants to the UK.

Curry house cuisine at home[link]

The popularity of curry houses in Britain has encouraged a number of publications aiming to show how the curry house cuisine, as opposed to authentic Indian cuisine, can be recreated at home. A notable publication is Kris Dhillon's book The Curry Secret, which was first published in 1989 but has been reprinted as recently as 2008.^[28] Dhillon reports having had experience working in her own Indian-style restaurant before publishing the book.^[29] In contrast, Bruce Edwards published a short series of articles in 1990 based mostly on deduction and experiments in trying to recreate his experiences as a restaurant customer. The series consisted of three articles published in the Curry Club Magazine.^[30] Edwards published a follow-up series in the same magazine three years later, using information he had since learned from a behind-the-scenes look at an Indian take-away restaurant.^[31] Edwards' articles are still used as a reference by members of the online forum "Curry Recipes Online", where he has also informally published a few brief further follow-ups.^[32]

Curry in the West Indies[link]

In the West Indies, curry is a very popular dish. The Indian indentured servants that were brought over from India by different European powers, brought this dish, as well as their culture, to the West Indies. In Jamaica and Trinidad, curried goat is prominently featured. Curry can be found at both inexpensive and upscale Caribbean restaurants, and ingredients can range from chicken or vegetables to shellfish such as shrimp and scallops. Examples of curries in the West Indies include:

• Jamaica: Especially curried chicken, goat, fish and shrimp
• Trinidad and Tobago: Most notably curried chicken, goat, shrimp, and curry aloo
• Guyana: Chicken Curry, Goat Curry, Duck Curry, Shrimp Curry, Beef Curry (eaten by Muslims), Aloo Curry (Potato), Fish (different varieties) Curry, etc.

Curry powder[link]

Curry powder is a spice mixture of widely varying composition developed by the British during the days of the Raj as a means of approximating the taste of Indian cuisine at home. Masala refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk. Most commercial curry powders available in Britain, the U.S. and Canada, rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt. By contrast, curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds.

Health benefits[link]

Some studies have shown that ingredients in curry may help to prevent certain diseases, including colon cancer and Alzheimer's disease.^[33][34] A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries leads to the body's release of endorphins, curry is claimed to be one of the most powerful aphrodisiacs.^[35] With the complex sensory reaction to the variety of spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries. Some refer to this as addiction, but other researchers contest the use of the word "addiction" in this instance.^[36]

See also[link]

• Rice and curry
• The Curry Club
• Curry chicken
• Cuisine of Trinidad and Tobago
• Wrap roti
• South Asian cuisine
• Indian cuisine

References[link]

Further reading[link]

Wikibooks Cookbook has a recipe/module on Curry

Wikimedia Commons has media related to: Curry

• Curry Club Indian Restaurant Cookbook, Piatkus, London — ISBN 0861883780 & ISBN 0861884884 (1984 to 2009)
• K.T. Achaya. A Historical Dictionary of Indian Food (Delhi: Oxford University Press) 1998
• Pat Chapman India: Food & Cooking, New Holland, London — ISBN 978-1845376192 (2007)
• Indian Food: A Historical Companion]. (Delhi: Oxford University Press) 1994
• New Curry Bible, republished by John Blake Publishers ISBN 9781843581598 (2005)
• David Burton. The Raj at Table (London: Faber and Faber) 1993
• Pat Chapman’s Curry Bible, Hodder & St — ISBN 0340680377 & ISBN 0340680377 & ISBN 0340 68562 X & ISBN 034068562X (1997)
• E.M. Collingham. Curry: A biography (London: Chatto & Windus) 2005
• Madhur Jaffrey. An Invitation to Indian Cooking (London: Penguin) 1975
• Petit Plats Curry, Hachette Marabout, Paris — ISBN 2501033086 (2000)

Ann Curry
Curry at the 2012 Time 100
Born	(1956-11-19) November 19, 1956 (age 55) Guam, United States
Alma mater	University of Oregon
Occupation	Television personality Television journalist
Years active	1978–present
Notable credit(s)	Today Show   (1997–present) Dateline NBC   (2005–2011) Macy's Thanksgiving Day Parade  (2011–present)
Title	Correspondent/Anchor
Spouse	Brian Ross
Children	McKenzie William Walker
Website
http://www.msnbc.msn.com/id/12536386/

Ann Curry (born November 19, 1956) is an American television news journalist, photojournalist,^[1] and co-anchor on NBC's morning television program Today. She is the former news anchor on Today, a role she began in March 1997, and was the host of Dateline NBC from 2005–2011.^[2]

Curry is a Board Member at the International Women's Media Foundation.^[3]

Biography[link]

Curry was born in Guam to Bob Curry, of Cherokee, French, German, Scottish and Irish descent from Pueblo, Colorado, and Hiroe Nagase, originally from Japan.^[4] Her American father, a career Navy man,^[5] met her mother during the U.S. occupation of Japan following the Second World War. The U.S. military initially did not allow the marriage, but her father returned to Japan two years later to marry Nagase.

Curry lived in Japan for several years as a child, attending the Ernest J. King School on the military base in Sasebo. Later she moved to Ashland, Oregon, where she graduated from Ashland High School. She graduated with a BA in Journalism from the University of Oregon in 1978.^[6]

Curry was raised Roman Catholic by her mother, who was a convert to the religion.

Curry is married to software executive, Brian Ross, whom she met in college. They have a daughter, McKenzie, and a son, William Walker Curry Ross. The family lives in the Gramercy Park neighborhood of New York City.

Professional career[link]

Curry began her broadcasting career in 1978 as an intern at then, NBC-affiliate, now CBS-affiliate KTVL in Medford, Oregon. There she rose to become the station's first female news reporter. In 1980, Curry moved to NBC-affiliate KGW^[7] in Portland, where she was a reporter and anchor.

Four years later, Curry moved to Los Angeles as a reporter for KCBS-TV and received two Emmy Awards while working as a reporter from 1984 to 1990.

In 1990, Curry joined NBC News, first as the NBC News Chicago correspondent then as the anchor of NBC News at Sunrise from 1991 to 1996. Curry also served as a substitute news anchor for Matt Lauer from 1994 to 1997 at Today. From 1997 to 2011, she served as news anchor at Today, being the show's second-longest serving news anchor, behind Frank Blair, who served in that capacity from 1953 to 1975. During this time, she also served as a substitute anchor for Today. In May 2005, Curry was named co-anchor of Dateline NBC with Stone Phillips; she remained as the primary anchor when Phillips left in June 2007 and has since moved off the show after replacing Meredith Viera on Today in 2011.

Curry has been known at NBC News for anchoring three of the four major broadcasts. She has read the news on The Today Show since March 11, 1997, she has anchored Dateline NBC. From 2005 to 2011, she was the primary substitute on NBC Nightly News. In 2007, after Lester Holt took over weekend editions (Holt had previously been the primary substitute but left that position to become weekend anchor, giving Curry the position), there have even been days when Curry has anchored all three broadcasts in one day. A segment on Today, Ann on the Run, follows Curry around a day where she must read the news on Today, tape Dateline, and fill in live for Brian Williams on Nightly News.

Curry covering the 2009 Commander in Chief's Ball, with Chairman of the Joint Chiefs of Staff Michael Mullen

Curry is known for her international reporting of major stories, filing stories from places such as Baghdad, Sri Lanka, Democratic Republic of Congo, Rwanda, Albania, and Darfur. Curry hosted NBC's primetime coverage and highlights of the Live Earth concerts on July 7, 2007 and also contributed with interviews for the special with New York City Mayor Michael Bloomberg and Al Gore. Curry reported from the USS Theodore Roosevelt during the invasion of Afghanistan in November 2001, and had an exclusive interview with General Tommy Franks. She reported from Baghdad in early 2003, and then from the USS Constellation as the war in Iraq began. Ann was also the first network news anchor to report from inside the Southeast Asian tsunami zone in late 2004.

On December 17, 2007, Curry bungee jumped off the world famous Transporter Bridge in Middlesbrough, England to raise money for charity. Her jump was shown live on the Today show at about 8:13 am. During a February 4, 2008 appearance as a guest on NBC's Late Night with Conan O'Brien, asked if she would ever bungee jump again, Curry said she would if O'Brien would jump with her.

Ann Curry replaced Meredith Vieira as co-host on June 9, 2011, with national correspondent Natalie Morales replacing Curry as news reader.

In 2011, Ann Curry appeared in the first PBS Kids Sprout "Kindness Counts" PSA.

Volunteerism[link]

• Multiple Myeloma Research Foundation^[8]
• Susan G. Komen Breast Cancer Foundation^[8]
• Americares^[8]
• Save the Children^[8]
• Médecins Sans Frontières^[8]
• Airline Ambassadors^[8]
• Buildon^[9]

Awards[link]

• Emmy Awards, presented for coverage of the 1987 Los Angeles earthquake; another presented for reporting on the explosion of a San Bernardino gas pipeline,^[10] and a third in 2007 for her reporting on NBC Nightly News about the Darfur crisis.^[11]
• Golden Mic (4), presented by Radio & Television News Association of Southern California (RTNA)
• Certificate of Excellence, Associated Press
• Gracie Award, presented by The Foundation of American Women in Radio and Television
• Excellence in Reporting, presented by the NAACP
• National Journalism Award, presented by the Asian American Journalists Association, 2003^{[citation needed]}
• Pioneer Award, presented by University of Oregon, 2003
• Hall of Achievement induction, University of Oregon School of Journalism and Communication, 2002^[5][10]
• Sexiest Newscaster and "Hottest MILF Newscaster" as voted on by readers of Ask Men magazine ^[12]
• Common Wealth Award of Distinguished Service, presented by PNC Bank for outstanding achievements in mass communications, 2008
• Honorary Doctorate in Journalism from Southern Oregon University on 6/5/2010 after giving the commencement address
• Curry received an honorary degree from Providence College in Providence, Rhode Island on May 16, 2010.
• She received an honorary doctorate from the Wheaton College in Norton, Massachusetts on May 22, 2010.^[13] There she delivered the graduation keynote address. However, she gaffed as she cited several famous alumni, only one of which graduated from that college. The others graduated from the Wheaton College near Chicago. Curry apologized for the gaffe.^[14]

Funded scholarship[link]

• Ann Curry Scholarship for University of Oregon School of Journalism and Communication Broadcasting Students, 2002^[5]

References[link]

External links[link]

Wikimedia Commons has media related to: Ann Curry

• Ann Curry on Twitter
• Ann Curry at the Internet Movie Database
• Bio on About.com

Tom Deacon

Full name	J. Thomas Deacon
Place of birth	Swansea, Wales
Place of death	Morriston, Wales
Rugby union career
Playing career
Position	Forward
Amateur clubs
Years	Club / team
?-1890 1890-?	Morriston RFC Swansea RFC
National team(s)
Years	Club / team	Caps	(points)
1891-1892	Wales	4	(0)

Thomas 'Tom' Deacon (1868 - 21 July 1921)^[1] was a Welsh international rugby union forward who played club rugby for Swansea and international rugby for Wales

Rugby career[link]

Swansea born Deacon began his career with Morriston before switching to Swansea in 1890. The next season he was selected to represent the Wales national team against Ireland in the 1891 Home Nations Championship. Deacon was one of four new Welsh players brought into the pack for the match, including Swansea team-mates David and John Samuel, following losses in the first two matches of the tournament against England and Scotland. Played at Stradey Park and led by Llanelli's Willie Thomas, Wales beat the Irish 6-4, but this match was Deacon's only international win of his career.

Deacon was reslected to play in all three matches of the 1892 Championship, now under the captaincy of Newport legend Arthur 'Monkey' Gould. Although the pack now contained the likes of Wallace Watts and Arthur Boucher the team failed to win a single match of the competition, though the selectors kept faith with the majority of the pack throughout. The next season the 1892 pack was reselected almost en masse, Deacon being the only obvious omission, his Wales career was over.

International matches played[link]

Wales^[2]

•  England 1891
•  Scotland 1891
•  Ireland 1891, 1892

Bibliography[link]

• Godwin, Terry (1984). The International Rugby Championship 1883-1983. London: Willows Books. ISBN 0-00-218060-X. 
• Griffiths, John (1987). The Phoenix Book of International Rugby Records. London: Phoenix House. ISBN 0-460-07003-7. 
• Smith, David; Williams, Gareth (1980). Fields of Praise: The Official History of The Welsh Rugby Union. Cardiff: University of Wales Press. ISBN 0-7083-0766-3. 

References[link]

Jamie Oliver
MBE

Oliver in Union Square in New York City, 2008
Born	James Trevor Oliver (1975-05-27) 27 May 1975 (age 37) Clavering, Essex, England
Cooking style	Fresh and Organic, Italian cuisine, British cuisine
Education	Westminster Kingsway College
Spouse	Juliette Norton (m. 2000) «start: (2000-06-24)»"Marriage: Juliette Norton to Jamie Oliver" Location: (linkback:http://en-wiki.db.wn.com/index.php/Jamie_Oliver)
Current restaurant(s) Fifteen Jamie's Italian
Television show(s) Oliver's Twist Jamie's School Dinners Jamie's Great Italian Escape Naked Chef Jamie's Kitchen Jamie's Chef Jamie at Home Jamie's Fowl Dinners Jamie's Ministry of Food Jamie's American Road Trip Jamie's Family Christmas Jamie Oliver's Food Revolution Jamie's Dream School Jamie Does 30 Minute Meals
Official website
jamieoliver.com

James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is an English chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver's speciality is Italian cuisine, although he has a broad international repertoire.

Life and career[link]

Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, "The Cricketers", where he used to practise in the kitchen.^[1] He was educated at Newport Free Grammar School. He left school at age sixteen without qualifications and went on to attend Westminster Kingsway College, formerly Westminster College.^[1][2] He then earned a City & Guilds NVQ in home economics.

His first job was as a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience with preparing Italian cuisine, and developed a relationship with his 'mentor' Gennaro Contaldo.^[2] Oliver then moved to The River Café, Fulham, as a sous chef.

It was there where he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, "Christmas at the River Cafe".^[3] That year, his show The Naked Chef debuted and his cookbook became a number one best-seller in the UK.^[4] That same year, Oliver was invited to prepare lunch for then Prime Minister Tony Blair at No. 10 Downing Street.^[4]

Personal life[link]

In July 2000, Oliver married former model Juliette Norton.^[5] The couple met in 1993 and have four children: Poppy Honey Rosie Oliver (born 18 March 2002), Daisy Boo Pamela Oliver (born on 10 April 2003), Petal Blossom Rainbow Oliver (born on 3 April 2009)^[6] and Buddy Bear Maurice Oliver (born on 15 September 2010).^[7] Oliver announced the births of the two youngest children on Twitter.^[8][9] The family lives in Clavering, Essex.^[10]

Ancestry[link]

In 2009 Oliver claimed to be of partial Sudanese ancestry via his great-great grandfather John, whom he described as “a bit swarthy with curly hair”.^[11] However, research for the Sunday Express established that John's father James was a hatter from Penzance, and that James' father Richard was also Cornish, leaving little or no possibility of a Sudanese connection. The family legend of Sudanese ancestry may have originated in the 19th century when John Oliver returned from sea, possibly with a tanned complexion after visiting Africa.^[12]

Notable career milestones[link]

In 2000, Oliver became the face of the UK supermarket chain Sainsbury's through an endorsement deal worth $2 million a year.^[4] After 11 years the partnership between Oliver & Sainsbury's ended. The final television advertisement was for Christmas 2011.^[13]

Oliver created Fifteen in 2002. Each year, fifteen young adults who have a disadvantaged background, criminal record or history of drug abuse, are trained in the restaurant business.^[14]

In 2003, he was awarded an MBE.^[15]

In 2005, he initiated a campaign called "Feed Me Better" in order to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. Delving into politics to push for changes in nutrition resulted in people voting him as the "Most Inspiring Political Figure of 2005," according to a Channel 4 News annual viewer poll.^[4]

His emphasis on cooking healthily continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals. Another television series is Jamie Oliver's Food Revolution (2010–2011), where he travelled first to Huntington, West Virginia and then to Los Angeles to change the way Americans eat, and address their dependence on fast food.^[4]

Oliver's holding company, Sweet As Candy, has made enough profit for Oliver to have been listed on The Sunday Times list of richest Britons under 30.^[16][17]

In June 2008 he launched Jamie's Italian, his very first high-street business venture^{[clarification needed]} in Oxford, England.^[18]

It was reported in October 2009 that Oliver is in the process of raising US$22 million to help fund 30 of his Italian restaurants in Asia.^[19]

In December 2009, Oliver received the 2010 TED Prize.^[20]

Charity and campaigning[link]

Oliver conceived and established the Fifteen charity restaurant where he trained fifteen disadvantaged young people to work in the hospitality industry. Following the success of the original restaurant in London, more Fifteens have opened around the globe: Fifteen Amsterdam opened in December 2004, Fifteen Cornwall in Newquay opened in May 2006 and Fifteen Melbourne opened in September 2006 with Australian friend and fellow chef Tobie Puttock.^[21]

Oliver then began a formal campaign to ban unhealthy food in British schools and to get children eating nutritious food instead. Oliver's efforts to bring radical change to the school meals system, chronicled in the series Jamie's School Dinners, challenged the junk-food culture by showing schools they could serve healthy, cost-efficient meals that kids enjoyed eating.^[22] Jamie's efforts brought the subject of school dinners to the political forefront and changed the types of food served in schools.^[23]

In June 2003, Oliver was awarded the MBE in the Queen's Birthday Honours. He has also written columns for The Times. A great proponent of fresh organic foods, Oliver was named the most influential person in the UK hospitality industry when he topped the inaugural Caterersearch.com 100 in May 2005.^[24] The list placed Oliver higher than Sir Francis Mackay, the then-chairman of the contract catering giant Compass Group, which Oliver had soundly criticised in Jamie's School Dinners. In 2006, Oliver dropped to second on the list behind fellow celebrity chef Gordon Ramsay.^[25] In July 2010, Jamie regained the top spot and has been named as the most powerful and influential person in the UK hospitality industry once again.^[26]

In December 2009, Oliver was awarded the 2010 TED Prize for his campaigns to "create change on both the individual and governmental levels" in order to "bring attention to the changes Englanders and now Americans need to make in their lifestyles and diet."^[20]

In 2010, Oliver joined several other celebrity chefs on the series The Big Fish Fight.^[27] In the series, Oliver, along with fellow chef Gordon Ramsay, spent time on a trawler boat to raise awareness about the discarding of hundreds of thousands of saltwater fish because the fisherman are prohibited from keeping any fish other than the stated target of the trawl.^{[citation needed]}

Oliver is a patron of environmental charity Trees for Cities.^[28]

Advertising[link]

From 1998, Oliver was the public face of the Sainsbury's supermarket chain in the UK, appearing on television and radio advertisements and in-store promotional material. The deal earned him an estimated £1.2 million every year.^[29] By 2004, the company had made 65 advertisements with Oliver, but this arrangement has not been without controversy. Oliver was reported to have admitted that he does not use supermarkets, saying “For any chef, supermarkets are like a factory. I buy from specialist growers, organic suppliers and farmers".^[30] He was also said to have been criticised by Sainsbury's CEO Justin King when he slammed the "junk" sold by supermarkets that ends up in the lunchboxes of millions of children. King reportedly hit back, saying: "Dictating to people – or unleashing an expletive-filled tirade – is not the way to get engagement."^[31]

Oliver has also a line of non-stick pans and cookware for Tefal and has appeared in Australian television commercials for Yalumba wines, using Del Boy's catchphrase of "Lovely Jubbly".^{[citation needed]}

Television shows[link]

Oliver's programmes are shown in over 40 countries, including the USA's Food Network. Oliver's Twist and Pukka Tukka picked up where The Naked Chef left off. More recently, Oliver has appeared in campaigning programmes to improve food in schools and the cooking skills of the average person.^{[citation needed]}

The Naked Chef (1998–1999) was Oliver's first series. The title was a reference to the simplicity of Oliver's recipes and has nothing to do with nudity. Oliver has frequently admitted that he was not entirely happy with the title, which was devised by producer Patricia Llewellyn. (In the UK edit of the show, the opening titles include a clip of him telling an unseen questioner, "No way! It's not me, it's the food!") The success of the programme led to the books Return of the Naked Chef and Happy Days with the Naked Chef.

Series guide:

• Series 1 (6 editions): 14 April 1999 to 16 June 1999
• Series 2 (8 editions): 12 April 2000 to 31 May 2000
• Series 3 (8 editions): 16 October 2001 to 4 December 2001
• Special "Christmas comes early": 21 December 1999
• Special "Christmas in New York": 20 December 2000 - Jamie undertakes a stage in New York
• Special "Christmas Party": 19 December 2001

Pukka Tukka was launched in 2000 on Channel 4.^{[citation needed]}

Oliver's Twist was launched in 2002.^{[citation needed]}

Jamie's Kitchen was a five-part 2002 documentary series. It followed Oliver as he attempted to train a group of disadvantaged youths, who would, if they completed the course, be offered jobs at Oliver's new restaurant "Fifteen". This was followed by Return to Jamie's Kitchen in 2003.

Jamie's Kitchen Australia was a ten-part 2006 television series, similar to Jamie's Kitchen, that was based in and aired in Australia.

Jamie's School Dinners (2005) was a four-part documentary series. Oliver took responsibility for running the kitchen meals in Kidbrooke School, Greenwich, for a year. Disgusted by the unhealthy food being served to schoolchildren and the lack of healthy alternatives on offer, Oliver began a campaign to improve the standard of Britain’s school meals. Public awareness was raised and subsequently the British Government pledged to spend £280m on school dinners (spread over three years). Tony Blair acknowledged that this was a result of Oliver's campaign. Following the success of the campaign, Oliver was named "Most Inspiring Political Figure of 2005" in the Channel 4 Political Awards 2006. In episode 2 of Jamie's School Dinners, Oliver's Fifteen London restaurant was visited by former US President Bill Clinton. Clinton asked to see Oliver; however, Oliver refused: 36 showed up for a booking of 20 and many of them were on a South Beach Diet and refused the special menu that had been prepared, even though it had been approved in advance.^[32]

Jamie's Great Italian Escape, a six-part travelogue series, was first broadcast on Channel 4 in Britain in October 2005. It follows Oliver as he travels around Italy in a blue VW van (plus a trailer for cooking). He is about to turn 30 and this is his personal adventure to rediscover his love of cooking.^{[citation needed]}

Jamie's Return To School Dinners

Jamie's Chef (2007) was a four-part series continuing where Jamie's Kitchen left off. Five years and fifty trainees later, Oliver's most recent series aims to help the winning trainee establish their own restaurant at The Cock, a pub near Braintree, Essex. The charitable Fifteen Foundation retains ownership of the property and has provided a £125,000 loan for the winner, Aaron Craze, to refurbish the establishment. As of 13 January 2008, the Cock has closed down and reopened as a regular pub.^[33][34]

Jamie at Home (2007) featured Oliver presenting home-style recipes and gardening tips, with many ingredients coming from his substantial home garden. Jamie at Home airs on the Food Network in the United States. Due to licensing restrictions, only two recipes from each Jamie at Home episode appear online; also, access to recipes is limited to users within the United States.^[35]

Jamie's Fowl Dinners (2008) was a special with Jamie backing Hugh Fearnley-Whittingstall's "Hugh's Chicken Run" in trying to get the British to eat free range chickens.^[36]

Jamie's Ministry of Food (2008) was a four-part series that aired from 30 September to 21 October 2008.^[37] It was based in Rotherham, South Yorkshire.^[38] Oliver aimed to make the town "the culinary capital of the United Kingdom" and tried to get the town's inhabitants to learn how to cook fresh food and establish healthy eating as part of daily life.^[39] The 'Pass It On' campaign also featured in this series with the local townspeople being taught one of a selection of recipes and passing it on to family members and friends.^[38] The 'Pass It On' campaign gained a following on the social networking website Facebook which has a group and fan page with users signing up to chart their progress.

What's Cooking? with Jamie Oliver (2008) is a video game with Oliver narrating.

Jamie Saves Our Bacon (2009) was part of Channel 4's British Food Fight Season, a thematic sequel to Jamie's Fowl Dinners. In the special, Oliver looks at the state of pig farming in the UK and EU. It was broadcast on 29 January 2009.^[40]

Jamie's American Road Trip (2009) was a Channel 4 series following Jamie who, rather than visit fancy restaurants and top chefs, meets and learns from real cooks making honest food for working people at street stalls, off-road diners and down-to-earth local restaurants. Along the way, he picks up new recipes and experiences tastes old and new, as well as learning how other cultures adapt when they come to the USA.^[41]

Jamie's Family Christmas (2009) was short series (5 episodes) on Channel 4 with Oliver cooking traditional and new Christmas dishes. More unusually this series includes members of Oliver's family: a family member (wife, children, sister etc.) appears in a supporting role with the preparation of particular recipe interspersed with more traditional Jamie alone delivery to an off-camera person. First broadcast 15 December 2009.^[42]

Jamie Oliver's Food Revolution was a series that aired during 2010 and 2011 on ABC in the United States. In the first season, Oliver visited Huntington, West Virginia, statistically one of the unhealthiest cities in the USA, to try to improve its residents' eating habits. In 2010, the show won an Emmy for Outstanding Reality Programme.^[43] In the second season Oliver visited Los Angeles, California where his crusade to change school meals was met with resistance. Oliver was ultimately barred from filming at any Los Angeles public school. The show's cancellation was announced by ABC in May 2011, two weeks before the final episode of the season had aired.^[44] The program also aired in the United Kingdom on Channel 4 under the title Jamie's American Food Revolution, and in Australia on Channel 10 under the original title.

Jamie Does (2010) or Jamie Oliver's Food Escapes (2011, American title) is a Channel 4 series of 6 episodes following the success of Jamie's American Road Trip. Oliver travels across Europe and North Africa, cooking local dishes.

Jamie's 30 Minute Meals (2010) was Channel 4 series of 40 episodes aired during October–November. The programme focused on home-cooked meals that could be put together within the titular timeframe, using simple 'not cheffy' techniques. There was also an emphasis on educating viewers about the cooking processes themselves.^[45]

Jamie's Dream School (2011) is a Channel 4 series that looks at young people’s educational problems and attempts to uncover whether they are down to personal circumstance, society, or the education system itself. It also examines how the new teachers get on as they try to translate their real-life expertise into the realities of the classroom. The experts include scientist Professor Robert Winston, historian David Starkey, barrister Cherie Blair, journalist and political aide Alastair Campbell, actor Simon Callow, artist Rolf Harris, musician Jazzie B and Olympic gold medallist Daley Thompson.

Jamie advertised with the Daily Mail in October 2011.

Jamie's Fish Supper (2011) was a one-hour special show in which Oliver cooked 10 fish recipes as a part of Big Fish Fight campaign.

Jamie Cooks Summer (2011) was a one-hour special in which Oliver cooked summer dishes in various outdoor locations.

Other television appearances[link]

Oliver has twice guest-hosted Channel 4's The Friday Night Project.

He has also made two appearances in the "Star in a Reasonably-Priced Car" segment of BBC Two's Top Gear. His first appearance was notorious for his attempt to make a green salad in the back of his Volkswagen Microbus,which was fitted with a Porsche engine, while the Stig drove it around the Top Gear test track.

Oliver is the second British celebrity chef (after Robert Irvine) to appear as a challenger on Iron Chef America, taking on Iron Chef Mario Batali in 2008 in a losing battle with cobia as the theme ingredient.^{[citation needed]}

He starred as one of the judges in the 2008 US series Oprah's Big Give hosted by Oprah Winfrey on ABC (America).

He guest starred as himself in the "Meatloaf Surprise" episode of Phineas and Ferb.

Live shows[link]

The Happy Days Live tour was Oliver's first live show in 2001 and included several dates in the UK and Australasia.^[46] Performing to sold-out venues, he cooked on stage and interacted with the audiences with competitions, music and special effects only usually seen in pop concerts.^[47] He took the audiences by surprise by singing and drumming to a song called Lamb Curry written by his longtime friend Leigh Haggerwood. Oliver appears at the BBC Good Food show each year and took to the road once more in 2006 on an Australian tour where he performed in Sydney and Melbourne. Following the entertaining format of his first live show, the 2006 Australian tour featuring special guests including mentor Gennaro Contaldo, and students from Fifteen London. Oliver also performed a new song written by Leigh Haggerwood called Fish Stew which Jamie cooked to and also drummed along to at the end of the show. The shows were a great success and are featured in a one-off TV documentary called Jamie Oliver: Australian Diary.^[48]

Controversy[link]

In 2005, Oliver was widely criticised by animal rights groups for slaughtering a fully conscious lamb on his TV show, while PETA praised Oliver for showing the killing uncensored, claiming that it highlighted problems with the methods used within slaughterhouses for viewers at home.^[49] PETA spokesman Sean Gifford said that it "could turn the more diehard carnivore into a vegetarian."^[49] British TV regulator Ofcom reported they had seven complaints from the public.^[49]

Oliver has been known for his comments about other chefs and has spoken out against Marco Pierre White, who has been critical of Oliver in the past, and the notorious swearing of Gordon Ramsay.^[50]

In 2005, Oliver embarked upon his school dinners campaign to improve the quality of food fed to pupils. While the campaign was arguably successful,^[51] at the time it was a highly controversial shake-up for students and parents, some of whom believed that the students should have a healthy option available, but still be given the choice as to what they want to eat. In September 2006, Rawmarsh Community School, South Yorkshire, UK, made headlines after a handful of parents revolted against Oliver's lunch plan (in which all 1,100 pupils on site were fed two portions of fruit and three vegetables every day) by delivering junk food from local shops to the pupils through the school fence. One parent dismissed Oliver's food as "disgusting rubbish" and declared, "Food is cheaper and better at the local takeaways.”^[52]

In 2008 Jamie revealed on Chris Moyles' Radio 1 show^[53] that he had never cooked a hard boiled egg (as a dish in itself). Jamie volunteered the information, with some embarrassment, when discussing Delia Smith's infamous 'How to boil an egg' gaffe.

In 2011, Oliver, an advocate of cooking meals from scratch and using local produce, caused controversy after it turned out the sauces used in Jamie's Italian in Glasgow were from an industrial park almost 400 miles away in Bicester.^[54] Oliver and Gordon Ramsay are spokeschefs for the "Big Fish Fight," which campaigns for sustainable seafood, but were criticised for their use of endangered fish.^[55]

Also in 2011, Oliver came under fire for lack of food safety protections in his restaurants and illnesses associated with under cooking mince meat that may have been contaminated with E.coli.^[56]

Pop culture[link]

Oliver was mentioned in the South Park episode "Medicinal Fried Chicken". Eric Cartman, one of the main characters, is ordered by Colonel Sanders to stop him from delivering his speech against KFC. He is also featured in the later episode "Crème Fraiche". Oliver cries while trying to convince celebrity chef Bobby Flay that kids' food should be healthy.^[57]

Books[link]

• Something for the Weekend, ISBN 0-14-102258-2
• The Naked Chef, ISBN 0-7868-6617-9
• The Return of the Naked Chef, ISBN 0-7181-4439-2
  • Published in America as The Naked Chef Takes Off, ISBN 0-7868-6755-8
• Happy Days with the Naked Chef, ISBN 0-7868-6852-X
• Jamie's Kitchen, ISBN 1-4013-0022-7
• Jamie's Dinners, ISBN 1-4013-0194-0
• Jamie's Italy, ISBN 0-7181-4770-7
• Cook With Jamie: My Guide to Making You a Better Cook , ISBN 0-7181-4771-5
• Jamie's Little Book of Big Treats, ISBN 0-14-103146-8
• Jamie at Home: Cook Your Way to the Good Life, ISBN 978-0-7181-5243-7
• Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours, ISBN 978-0-7181-4862-1
  • Published in America as Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, ISBN 978-1-4013-2359-2
• Jamie's Red Nose Recipes, ISBN 978-0-14-104178-0
• Jamie's America, ISBN 978-0-7181-5476-9
• Jamie does... Spain, Italy, Sweden, Morocco, Greece, France, ISBN 978-0-7181-5614-5
• Jamie's 30-minute Meals, ISBN 978-0-7181-5477-6
• Jamie's Great Britain, ISBN 978-0-7181-5681-7

Notes[link]

• Jamie Oliver @ telegraph in The Telegraph
• Jamie Oliver biography in BBC Online
• Q&A with the Naked Chef Jamie Oliver, 8 November 2007
• Jamie Oliver's Restaurants – Fifteen at Visit Britain
• Jamie Oliver at the Chef and Restaurant Database
• 350 Years of Jamie's Family History
• Video of Jamie's talk at TED
• Jamie Oliver interviewed by Decca Aitkenhead on Guardian October 2010.

References[link]

Further reading[link]

• List of social entrepreneurs
• Stafford Hildred, Jamie Oliver: The Biography (2001) ISBN 1-903402-55-7
• Gilly Smith, Jamie Oliver: Turning Up the Heat (2006) ISBN 0-233-00168-9
• Gilly Smith, Jamie Oliver: The Kitchen Crusader (2006) ISBN 978-1-86200-414-6

External links[link]

Wikimedia Commons has media related to: Jamie Oliver

Wikiquote has a collection of quotations related to: Jamie Oliver

• Jamie Oliver Official website
• Jamie Oliver at the Internet Movie Database