Curry

The only word that I can find in my Indian cuisine dictionary to have no direct translation into any of the sub-continent's fifteen or so languages. The word was coined, I am reliably informed, by the British in India centuries ago. Possible contenders for the origin of the word are, Karahi or Karai (Hindi), a wok-like frying pan used all over India to prepare masalas (spice mixtures): karhi - a soup-like dish made with spices, chickpea flour dumplings and buttermilk; Kari - a spicy Tamil sauce; Turk Uri - a seasoned sauce or stew; or Kari Phulia, neem or curry leaves.

However any Brit that has not tasted or heard of curry must have either had a very sheltered life or be a compulsive liar. The mere word conjures up the odour and mouth watering taste, whatever your favourite Indian dish.

At the Royal Balti House we sample our food in the most practical way, we all eat it. This is the only way to guarantee customer satisfaction and our success can be measured by how far our customers travel. We have visitors who travel 50 or more miles on a regular basis to taste our gastronomic delights.