chilies and fenugreek and may or may not include curry leaf this category encompasses such diverse dishes as german currywurst singapore noodles dutch fries with curry ketchup and american curried chicken salad currywurst is a pork sausage roasted on skewers with onions and green peppers cut into bitesized pieces sprinkled with curry powder and topped with tomato ketchup options include a white roll and french fries topped with ketchup mayonnaise or both the story goes that in 1949 a british soldier in occupied berlin asked for a curry the shopowner never having heard of this dish served him a sausage sprinkled with curry powder almost a billion currywursts are consumed in germany every year and 80 of germans reportedly consider it a central part of their diet bangalorebased chef restaurant consultant and food writer madhu menon says that once associated with cheap food sold by bangladeshis and pakistanis abroad the curry today is plated up as a fine dining experience fairly upmarket restaurants in london are experimenting with different ingredients for instance michelinstar chef vineet bhatias signature dishes are tandoori salmon and chilli lobster says menon a new curry on the covers is the macsala created by chef sanjay majhi in glasgow which has only scottish herbs and spices of course none of these wannabes has achieved the stardom of chicken tikka masala menon says it will be some years before a similar iconic dish appears globally but he adds the currys foreign travels are bound to continue along with its fusion with new ingredients and local cuisines asian after all is the new french today