As to my opinion, Curries can be made from anything, if you could procure the proper Curry Powders, etc. Almost every Curry is made one or two ways, by only reducing, exceeding, or mixing the various Curry stuffs. Some Curries are hot, some dry, some juicy, some sour, and so on. Then the cooks celebrate the names in the menu as Delhi Curry, Agra Curry, Madras Curry, Curry À la Punjab, Bengal Curry, Mysore Curry, and several other names too numerous to mention in this little work. But I myself and several parties who have visited India will be glad to recommend Madras Curries as best; and Ceylon Singhalese Curry (yellow) is good, made of cocoanut juice, Maldive fish, lemon, Curry leaves, saffron, etc. Several cooks add too much ghee or butter, lard, etc., but it only spoils the taste of the Curry; and some cooks put too much spice, and give it too much flavouring. Reasonable ingredients couldn't spoil a Curry. A small girl of 10 years of age will make a Curry, as Curries are easily made in India and Ceylon.