Κάρυ: Διαφορά μεταξύ των αναθεωρήσεων

[[Image:Rogan josh02.jpg|thumb|200px|right|''Rogan josh'' στο [[Κασμίρ]].]]

Στα δυτικά, το πιο γνωστό κάρυ του [[Κασμίρ]] είναι το ''rogan josh'', ένα υγρό αρνίσιο κάρυ με μια φωτεινή κόκκινη πηχτή σάλτσα ''(gravy)'', της οποίας το χρώμα προέρχεται από ένα συνδυασμό των πιπεριών [[τσίλι]] του Κασμίρ και ένα εκχύλισμα

<!--''[[Kadhi]]'' is a specific dish from Punjab, made by stirring [[yoghurt]] into a [[roux]] of [[ghee]] and [[Gram flour|besan]]. The spices added vary, but usually include turmeric, [[black mustard]] seed, and curry leaves. It is often eaten with rice. [[North India]], where dishes are classified as ''sukhi'' (dry) and ''tari'' (with liquid), the word ''curry'' is often confounded with the similar-sounding [[Hindi]] word ''tari'' (from the [[Persian language|Persian]]-derived ''tar'' meaning ''wet'') and has no implications for the presence or absence of spice, or whether the dish is Indian or not (e.g. any stew, spicy or not, would be considered a curry dish, simply because it is wet).<ref>{{Cite book|url=https://books.google.com/books?id=Fk8FQa2ZSFQC |title=India| author=Sarina Singh |publisher=Lonely Planet |accessdate=17 May 2010|quote=generally cooked sukhi (dry) or tari (in a sauce) | isbn=978-1-74059-694-7}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=E2saAQAAIAAJ|title=Hanklyn-janklin: a stranger's rumble-tumble guide to some words, customs, and quiddities, Indian and Indo-British| author=Nigel B. Hankin |publisher=Banyan Books |accessdate=17 May 2010|quote=In the north, a hot savoury gravy-like sauce, ideally containing ghee, added to vegetables or into which a chapati may be dipped, will be termed tari}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=HkPwaXWipVcC|title=Colloquial Urdu: the complete course for beginners|author=Tej K. Bhatia, Ashok Koul|publisher=Routledge|accessdate=17 May 2010|quote="Do you like spicy food or curry? In America, curry is the name of a dish but this is not the case in India. Curry is neither always spicy, nor is curry powder usually sold. Curry is usually liquid (tari vali)" tar:wet, tari:liquid, tari vali sabzi | isbn=978-0-415-13540-5}}</ref> In [[Urdu]], curry is usually referred to as ''saalan'' (سالن). The equivalent word for a spiced dish in Hindi is ''masaledar'' (i.e. with ''[[spice mix|masala]]'').<ref>{{Cite book|url=https://books.google.com/books?id=HkPwaXWipVcC|title=Colloquial Urdu: the complete course for beginners|author=Tej K. Bhatia, Ashok Koul|publisher=Routledge|accessdate=17 May 2010|quote="Hamare yahan (America) curry ka matlab koi masaledar Hindustani khana hai. In America, curry is any spicy (masaledar) Indian dish" | isbn=978-0-415-13540-5}}</ref> -->