@ 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.
@ 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.