The restaurants serving South-Asian cuisines are popularly called ‘curry house’. The term originated in the UK and gradually spread across Europe and Australia and later became popular even in the US. The word curry is known to have originated from the Tamil (reference to the Indian State called Tamil Nadu) word ‘kari’ which means a spiced sauce or stew. And therefore oftentimes, a curry house gets associated with an Indian restaurant. However, to make it clear, it is not compulsory that all curry houses serve Indian food. The curry recipes are taken up from various other South-Asian countries like Burma, Sri Lanka, Malaysia and Indonesia. Depending upon the motherland, a curry may taste different and also differ in the ingredients. But what ties all curries together in a string is the use of spices and anglicizing the recipe to suit English taste buds. In that way, curry is more a British invention than Asian. Generally, curry is made by stewing vegetables, chicken, meat together or separately and spiced with an assorted spice mix.


If you try to fetch the history of curry houses, one has to go centuries back when the British East India company forayed to the Indian subcontinent. As Indian spicy food created havoc to the English stomach, the Nawabs ordered their cooks to tone down the recipes to suit the sensitive English tastes and tummy of their British clientele. The same was achieved in a number of ways, say lowering the amount of spice and ghee, and adding milk to add gentleness to the recipe. As these Britishers came back to their country, they asked their chefs to replicate the recipes and this is how ‘curry’ came to Britain and became popular.

Later in the age of commercialization, the food entrepreneurs saw tremendous potential in curry and started eateries specially serving curries. These restaurants came to be known as ‘curry houses’.


As curry houses became popular in Britain, they started spreading out reaching the entire Europe and Australia and finally to the US. Fascinated by the traditional curry houses located at the Brick Lane of London, the Indian-origin chef Sati Sharma got inspired and decided to open Indian curry houses in New York. And that’s how one of the best Indian curry houses in New York, Bricklane Curry House, came into existence. Boasting as the house of real curries, BLCH is one of the finest restaurants in the New York area that offers authentic Indian curry dishes in a restaurant spreading across a 100 sq. ft. space with fitting decor. One of the best trendy restaurants in New York, BLCH operates in BYOB fashion that encourages you to bring your own bottle of wine and beverage to suit your Indian craving. So next time you fancy a curry, you know which restaurant to go to.