Curry has me in its heady grip, and as I was curious to see its permutations as it made its way around the world. I touched on some of the varieties that could be found in India, how the English stamped their influence on curries by adding a few of their own, such as Balti,...
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Gulp! I have a huge confession to make: I used to think the only universal ingredient required to make a good curry be it Indian, Thai, Chinese was a good dose of curry power along with the desired vegetables and protein of choice. I was so, so wrong, and despite the fact that the...
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This post continues the Curry series I started with: Britain’s National Dish is… and Curry, A World Traveler I am continuing my exploration of these them and future posts will cover curry beyond, India and Britain. Like Salad Oliveh this is truly a global dish and has influenced many cultures. I have seen curry leaves...
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In British cuisine, the word curry started out as a generic term to describe what the British Army encountered a mixture of spices or spiced sauces, sauteed vegetables and meats, basically applied to about any savory Indian dishes. Along the way “curry” became a specific term for dishes created for the British in India....
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When you think of curry, which country or region comes to mind? India Thailand Caribbean Japan China Britian Any of the above, and indeed many other countries would be correct, and you would still be thinking in the right direction if your mind wandered to Germany or South Africa and a host of other...
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