The term “kaṟi”, referred to during the modern day as “curry”, is described within a mid 17th century Portuguese cookbook entitled the “East Indian Cookery Book” which was written by members of the British East India Company who traded with Tamil merchants along the Coromandel Coast of southeast India. Curry powder is referred to as such because one of the spice blends in the book which contains 2 or more spices is referred to as “kari podi” which has been Romanized to read as “curry powder”