Deep joy and much rejoicing here in the UK - because it's 'Big Curry Month' and that's official!
The Indian classic dish was imported here by British servicemen in the days of the Raj, and has since become a firm favourite with spice starved Brits.
Curries vary from the mildly spicy to the incendiary, depending upon the ingredients and the amount of chilli in it.
Most British citizens were first introduced to a curry sauce, peddled by fish and chip shop proprietors in the swinging sixties, but tastes have developed, and now the delicacy is available in all of its incarnations.
"I started with the chippy curry sauce," curry afficionado, Fred Tedd told us from his Lancashire home. "It were crap really. It had raisins and stuff in it. But that curry sauce opened my mind up. I'll say."
Since this primitive form of curry sauce, which actually didn't enhance the flavour of a nice cod and chips very much, if at all, things have moved on, things involving chicken, lamb, beef, fish, goat, and even pork.
Today, British curries rule the western curry world, with versions known as Balti, Vindaloo, Rogan Josh, Korma, Ring-Stinger, Burning Ring Of Fire, on sale in every community.
Usually after a few pints.
We salute the great British curry in all its guises. Long live 'Big Curry Month'!
More when we get off the toilet...