The term curry is derived from curry leaves, itself a anglicized name for the Kari[citation needed] leaf, which could have come from the Kannada word 'Karibevu' or the Tamil word 'Karuvapillai' (literally meaning black leaf) and used in various kinds of dishes common in South India made with vegetables or meat and usually eaten with rice.[1] The term curry (meaning a stew) was found in English before the arrival of British traders on the Subcontinent, and may simply have been applied by them to dishes which they thought resembled the stews they were used to. The term is now used more broadly, especially in the Western world, to refer to almost any spiced, sauce-based dishes cooked in various south and southeast Asian styles. Not all curries are made from curry powder; in India the word curry is rarely used[citation needed]. Instead, most dishes involving lentils are called dal, or are referred to by a name specific to the spices used in the preparation. Meat or vegetable dishes are likewise given specific names that indicate the method of cooking, or the particular spices used. There is a particular north Indian and Pakistani dish which is given the name curry or khadi and utilizes yoghurt, ghee, and besan. Ironically, this particular dish is not well-known outside of Pakistan and India.[citation needed]. Bengali dishes called "Torkari" or vegetables stewed or dry in gravy is another potential source for the anglicized "curry" since the British occupation of India started in Bengal before Madras. Another theory is the root word for curry is "Karai" or Kadhai" denoting the wok used in Indian kitchens.