Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chili powder. Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain. This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus authentic recipes are vegetarian. There are many variations on Madras curry and cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red colour; toasty spices; and the smoothness of coconut (or yoghurt); the sour-sweet fruitiness of tamarind; a slig...