Curries
Seven Curry
Guyana
An Indo-Guyanese Hindu feast of seven different vegetarian curries—pumpkin, callaloo, eggplant, eddoe, breadnut, mango, potato and chickpea—served on a water lily leaf with rice and puri.
Original eatfuls sticker artwork
What it is
A closer look at Seven Curry.
An Indo-Guyanese Hindu feast of seven different vegetarian curries—pumpkin, callaloo, eggplant, eddoe, breadnut, mango, potato and chickpea—served on a water lily leaf with rice and puri.
What to look for
Know it when you find it.
A large green water lily leaf holding colorful mounds of vegetable curries, served with rice and soft puri.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Seven Curry.
Guyana
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
India
Aamti
आमटी
A Maharashtrian sweet-sour lentil curry with tamarind and jaggery. It is served with rice or puran poli.
Nepal
Aloo Tama
आलु तामा
Potatoes and fermented bamboo shoots simmer with tomato, chilli, and spices in a sour Nepali curry.
Southern Province, Sri Lanka
Sour Fish Curry
අඹුල් තියල්
Tuna cubes cooked dry with black pepper and goraka, a sour dried fruit, until the pieces are coated black and keep for days without refrigeration.
Cambodia
Fish Amok
អាម៉ុកត្រី
Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Andhra Pradesh, India
Andhra Chicken Curry
ఆంధ్ర కోడి కూర
A fiery chicken curry from Andhra Pradesh made with guntur chilies and poppy seeds. It is very spicy and flavorful.
Kerala, India
Avial
அவியல்
A Kerala mixed vegetable curry made with coconut, yogurt, and curry leaves. It is a key dish in a traditional sadya feast.
Hyderabad, India
Baghara Baingan
बघारा बैंगन
A Hyderabadi eggplant curry with peanuts, sesame seeds, and tamarind. It has a rich, tangy flavor.
Birmingham, United Kingdom
Balti
A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.