Curry is a generic description used throughout Western culture to describe a variety of dishes from Pakistani, Bangladeshi, Indian, Sri Lankan, Thai or other Southeast Asian cuisines. The chief spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables).
Curry's popularity in recent decades has spread outward from Southern Asia to figure prominently in international cooking. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, Japanese and Caribbean cuisines.