Kitchen Capers by David Banks for June 04, 2012

@ David BanksBeing the son of Indian parents, may I say this seems disturbingly British, and therefore, fake?

For the different cultures that have adopted curry as their own (Indian, British, Thai/South-East Asian, Japanese), they have all altered it in a major way. The best way to understand it is to think of curry as a woman in a relationship.

In India, its birthplace, curry is like a housewife of many years. It is dependable, long-lasting, and homely, so much so that from time to time its own people do not give it much respect, but can always depend on it.

After it came to Britain, it became like a prostitute, because it was transformed into anything based on turmeric and spices and some sort of fictional ‘curry powder’. In India, no chef uses ‘curry powder’, as each curry is made from the ground up in a unique way. Therefore the concept of curry was essentially pimped out to people ignorant of taste.

However, it is in Japan and South-East Asia (particularly Thailand) where curry enjoys its finest status.

Curry came to Japan from Britain and the Japanese did wonders with it that no one else will ever be able to replicate. They created a dry, reduced curry that could be made into combat rations. They put it in bread and deep-fried it to make that most exquisite of street foods, curry bread. They created curry-flavoured energy bars and dumplings. In Japan, curry became like a girlfriend or long-time lover that could be taken anywhere and could become a part of her boyfriend’s life, the same way it has become a part of modern Japan’s versatile cuisine.

Thailand and South-East Asia received curry directly from India itself, and there curry stayed as it did in India but underwent so many regional changes that it eventually became something very new. There, curry was like a new bride coming to her marital home and adapting to her in-laws and her husband’s ways.

So here, this curry recipe seems British, and thus pimped like a prostitute. Excuse the strong words, David, but I’m just a passionate cook, foodie, poet and writer.

Would you be happier if he called it British curry in a hurry? It would kill the rhyme for the name. He’s not claiming to be PBS’s study in food. I feel like this strip is getting a lot of unwarranted criticism. I’m a foodie and do part time food writing. I think there’s a place for flexibility in recipes without everything being nit picked. There is also a place for the very detailed, authentic recipes from a specific country and region. Is it not possible to look at this strip and evaluate it as it is? ….A reasonably simple recipe with a slight spin or humor? I say, keep going. I look forward to see more humor tied into the strip.

such a great comic! brilliant art; new and exciting!! love it! definitely going to make some curry in a hurry!

Come on. Curry IS Indian, and I’m Chinese, but enjoy authentic Indian foods. Granted, the westernized type does spoil some of the authenticity, but it’s all for different people!

There’s nothing in the recipe that says it’s Indian, or authentic anything. In fact, the title Curry in a Hurry suggests that it will take short cuts.

The recipe actually sounds quite good – I happen to like British curries.

Many people like familiarity in their food, so curry powder makes their food the same every time. Others like the subtle differences that grinding your own spices makes. To each his own.

I don’t even LIKE curry seasoning, but I do like the format of this strip & look forward to additional views. If I need ultimate cooking finesse, there’s always plenty to learn on Cooking Channel/the internet/et al!

I certainly know more about curry than I did before thanks to Ishikawa. “Curry in a Hurry” is far more likely to come out of my kitchen, though, since I dine out on things I can’t make better at home and real curry is definitely in that category.

Thanks for the feedback everyone! All comments greatly appreciated…especially the nice ones!