You must try the most delicious curry in the world.

Is there really anything better than an extraordinary curry? The word itself comes from the Pakistani , Indian and Bangladeshi names for sauce or condiment and has become an accepted umbrella term for many sauce-based, spiced, and South Asian-origin dishes. Curry someway represents a region’s tastes, flavors, culinary history, and regional cultural influences like no other cuisine.

Following the best Curry in the word:

Contents

1. You must try the most delicious curry in the world. 1
2. Spicy Chicken Phall 2
3. Currywurst. 2
4. Tarkari (like salad) 2
5. Bunny Chow.. 2
6. Goat Curry. 2
7. Korma. 3
8. Khichdi 3
9. Jalfrezi 3
10. Khao soi 3
11. Chicken Balti. 3
12. Fish Head Curry. 4
13. Nihari 4
14. Malai Kofta (meat balls) 4
15. Dopiaza(“two onions”),  (Meat with boiled rice) 4
16. Dal Makhani 4
17. Chicken Tikka Masala. 5
18. Rendang. 5
19. Rogan josh. 5
20. Murgh makhani (Makhani Chicken) 5

 Spicy Chicken Phall

For those who like it spicy chicken, this fiery curry is credited to modern Bangladeshi chefs who wanted to make their own in Birmingham, England, in the 1970s. Today, you'll find Phall all over the world, with fans raving about its tomato-based chutney and fruity, chili flavors. Recipes typically call for the hottest chili varieties around, including Scotch bonnets, habaneros, and bhat julokia (ghost peppers).

Currywurst

The beloved German street food of currywurst, made from boiled and fried sausages mixed with tomato sauce, has iconic status and cultural influence. Currywurst is never better than when eaten hot from a schnellimbisse, a fast-food stand right where Herta Heuer is said to have invented the dish in post-war Berlin. Its creation used yellow curry powder (obtained from British soldiers) mixed with tomato puree to flavor the local sausage.

Tarkari (like salad)

Considered by many to be the national dish of Nepal, tarkari is the name given to a vegetable stew that is eaten daily in most Nepalese households, as well as in many parts of Bangladesh and India. Tarkari is often served as part of a Nepalese meal of dal bhat, rice, dal and curry.

Bunny Chow

South Africa's most popular street food is an invention born out of necessity. Legend has it that in the 1940s, as traditional breads were not available in South Africa, Indian immigrant workers in Durban served lunchtime curries in hollowed-out breads. Fortunately, soft white bread proved to be the ideal vessel for these curries, perfectly soaking up the spicy juices. Today, 'Khargoosh'(rabbit)  is often filled with lamb or chicken curry and is usually served with spicy sambal and a piece of drained bread, which is used for dipping.

Goat Curry

Time plays a big part in the preparation of many high-quality curries and this Jamaican classic sings with its flavors when left to simmer. Goat meat becomes tender and delicious when it is first marinated and then allowed to gently bubble with spices and aromatic ingredients, think Scotch bonnet peppers, sweetened coconut and spices. This richly flavored curry is served all over the world but, as those in the know will attest, Kingston, Jamaica is the best place to try goat curry.

Korma

A rich, gentle curry for those wary of too much spice, creamy korma is one of the most-loved curries in the UK, where such issues are fiercely argued. The dish has certainly come a long way from the 16th-century Mughal palaces where it's believed to have been first served, topped with silver leaf, at royal banquets. You'll find improbably sweet types in curry houses around the world, but those made on the Indian subcontinent, thickened with ground almonds or cashews and cream or coconut milk, have a far more nuanced flavor. It a famous dish in Pakistan, India and Bangladesh.

Khichdi

Khichdi is a mixture of rice and lentils.

Often referred to as the unofficial national dish of India, Pakistan and a staple in households across the subcontinent, references to khichdi appear in historical records as early as the 15th century. A one-pot meal, it is true comfort food ,a hearty and nutritious mix of rice and lentils lightly spiced with ginger and cumin.

Jalfrezi

Take the stir-fries of East Asia and the thick, spicy sauces of the Indian subcontinent, and what do we get? Jalfrezi, a popular Bengali dish, loved the world over and was once named the UK's favorite curry by the British Curry Club. Prepare this dish by adding green chilies, green chilies and onions in a hot pan.

Khao soi

If you've visited the hilly northern Thai area of Chiang Mai, you'll know exactly why this spicy noodle soup is considered one of the best curries in the world. Sweet chilies, fresh turmeric, lemongrass, chilies, smoky black cardamom, and coriander seeds are ground with ginger to create a deliciously aromatic curry paste. While the next steps depend on where you are in Thailand, this coconut curry soup in Chiang Mai is served with egg noodles (both boiled and fried), mostly with scallions, lime, and chili oil, and is often garnished with coriander.

Chicken Balti

Chicken Balti is one of Pakistan’s most famous hill stations.

While most curries advantage from slow cooking over low heat, bulti is a different animal altogether. Given a new lease of life outside of South Asia thanks to families who moved to Birmingham, England, in the 1970s, this spicy dish is probably named after the wafer-thin plate it is cooked and served in, which is called a vessel bowl. It is first cooked by sautéing spices, onions and small cubes of meat over high heat before adding fresh herbs and a rich tomato sauce. To this day, Birmingham’s so-called Balti Triangle is widely observed as the best place to try this curry.

Fish Head Curry

The very best curry often landscapes an off-cut that comes into its own when cooked slowly, and this famous Singaporean dish is a perfect example. Fable has it that a Keralan chef living in Singapore Island had the idea to introduce spices into a fish head casserole that his Chinese customers loved. The result was a sensational dish that has stood the test of time: ‘stewed red snapper heads cooked in a spicy tamarind broth that was later thickened with tomatoes and coconut’

Nihari

Nihari is a curry dish which is very favorite dish in Pakistan and India.

This beef stew proves that the best dishes can go a long way. It is believed to have originated in the royal kitchens of the 18th-century Mughal Empire in what is now Uttar Pradesh, India, and the recipe was brought to the newly formed Pakistan during the religious partition of the Indian subcontinent in 1947. It is made from various cuts of meat, with beef, lamb, chicken and goat, with brains, marrow and tongue often added.

Malai Kofta (meat balls)

Originally from northern India and invented by the cooks of the Mughal Empire, this traditional dish consists of fried paneer and potato fritters (or kofta) topped with a rich, creamy chutney (Malay translates as custard) boiled down. The lovely vegetable curry is often made in a traditional Indian pot known as a kadai, hence its alternative name, kadai kofta. It is served topped with more paneer or curd and chopped coriander.

Dopiaza(“two onions”),  (Meat with boiled rice)

Dopiyaza has taken on several styles since its creation in Khorasan, now part of what is now Afghanistan and Iran. Iranian versions of this curry may include shrimp and potatoes, while Indian dupiyas have a strong, sour note thanks to raw mango or lemon juice. What both have in common is a high proportion of onions (the Farsi translation of the dish is “two onions”), which are caramelized to make the curry base and also spread over the finished dish.

Dal Makhani

Sensibly spiced and utterly rich, Dal Makani is in a league of its own. Originating in Delhi and the dried dal of Urad Dal (black lentils), Dal Makhani’s subtle warmth and spice are created thanks to carefully added chili powder and garam masala, while fenugreek leaves often have a distinctive smoky flavor. This sumptuous dish is renowned for its rich ghee and cream content, and tastes delicious.

Chicken Tikka Masala

Chicken Tikka Masala is very favorite dish in Pakistan and India specially in Punjab.

Undeniably Britain's favorite dish, chicken tikka masala is tender pieces of grilled chicken marinated and served in a thick, creamy and slightly spicy tomato sauce with garlic and ginger. This distinctive dish is believed to have been invented in the early 1970s at the Shesh Mahal restaurant in Glasgow, Scotland. Legend has it that when a customer complained that his chicken tikka was too dry, chef and owner Ali Ahmad Aslam responded by pouring a can of tomato soup over the chicken.

Rendang

The people of Manangkabau in Indonesia's West Sumatra province are credited with creating this delicious, world-famous beef curry. The exact dish varies depending on where you are on the Malay Peninsula, but it traditionally includes tender beef, toasted coconut and a rich masala paste, which is slowly simmered for hours. Rendang is served all over Southeast Asia.

Rogan josh

A delicious dish of Curry.

Kashmir, the mountainous region in northern Pakistan/India, is generally considered the birthplace of this aromatic curry, which takes its name from two words: rogan, meaning ghee, and josh, meaning passion or heat. Rogan Josh is loved around the world for good reason. Chunks of lamb are cooked in a gravy made from brown onions, ground Kashmiri chilies (which give the curry its vibrant color and mild spiciness), garlic, ginger, herbs and a rich, creamy yoghurt, until the meat is mushy and tender. The gravy is thick, flavorful and fragrant.

Murgh makhani (Makhani Chicken)

This rich, buttery tomato curry, also known as butter chicken, is loved around the world. Its origins are debated, though the most commonly cited story credits the chefs at the Moti Mahal restaurant (originally in Peshawar – now Pakistan – and later moved to Delhi) with having the clever idea of ​​boiling leftover chicken, adding cream, butter and various seasonings to keep the meat from drying out.