What’s weird is I shoot a lot of Indian events, and there is often something labeled generically as “chicken curry” (at least the non-veggie events), and it’s all over the map as to what it could be. These are people from the subcontinent cooking it for a mostly (95%) subcontinental crowd; I just think they picked a generic name to make it easy for those who don’t speak English to have a vague idea of what it is. Seriously, generic “curry” is all over the map here.
Once again, not my experience. Maybe it’s because I live somewhere with a decent Indian population, but for people who don’t know Indian food, but have some notion of what a “curry” generally is, the description works fine. I’ve described makhani as a “mild, creamy” kind of curry. Vindaloo, is a “spicy curry with a bit of vinegar.” Chana masala is a “chickpea curry.” In fact, I know a lot of people who call simply chana masala “chickpea curry” and palak paneer “that spinach and cheese curry” or dal as “curried lentils.”
I agree that we don’t say “going out for a curry” in the UK sense, though.
ETA: And “Hindi” for “English” in my previous post.
pulykamell, you write:
> . . . people who don’t know Indian food, but have some notion of what a “curry”
> generally is . . .
Who would that be in the U.S.? The U.S., in my experience, is divided between those who know at least a fair amount about Indian food and those who don’t use the term “curry” to mean anything definite (and the second group is the larger one). They may vaguely recognize the term “curry” from seeing it on some restaurant menus, but they don’t have a clear idea of what the term means.
I think plenty of Americans recognize dishes made with the flavor of some common curry seasonings. These might be Indian, Thai, Chinese, or even Americanized dishes. That doesn’t mean they know a lot about Indian cuisine, but then again, how many of us do? There could easily be 100,000 or more different Indian dishes involving various seasonings, main ingredients, and styles of cooking, not to mention other related Asian cuisine.
I’m not sure what we’re disagreeing about. My point is that “curry” doesn’t mean anything definite to many people, but conjures up impressions of a certain spice blends that are associated with Indian food. As I’ve mentioned countless times in this thread, cumin and coriander are the main culprits. I mean, hell, I know a fair number of Indian dishes, and I call chana masala “chickpea curry” beacause most of my friends will know what that is, while “chana masala” means nothing to them.
OP, there are instructional videos on showmethecurry.com/ that I have found very helpful in the past. Recipes are there too.
The really interesting thing to me, is that in a thread about Indian food, I find myself(as an Indian living in India) completely unable to contribute. Indian food certainly seems to have taken on a life of its own. This ‘curry’ thing in particular. I have no idea what you guys are talking about. But then, I suppose a chinese person wouldn’t be able to participate in an Indian conversation on ‘chinese’ food either, so there’s that.
Except this. In India too, restaurant food is much heavier than home food, and while alright for a change, I much prefer home food.
I was expecting you and Acsenray would know though. About the Kadi - a fun thing I found out recently that I didn’t know before(you might already know of course). The punjabi version (the yellow one with Pakodas) is far from the only one. Sindhis, Gujaratis and Marwaris have multiple different sorts of Kadi, with the Gujju version being (of course) slightly sweet. The sindhi one is my favourite, it’s eaten with rice, and sweet boondi which gives it a simultaneous sweet and savoury flavour.
See, now I’m trying to figure out which style of kadi my mum taught me how to make (mum’s side is Kutchhi, dad’s Gujju), as it was never sweet.
I have to admit, I’ve found good, homestyle Indian food in the USA, (and surprisingly not in the typical places) that’s been labeled as “curry”, and has set off my “OMG, this is just how my mother would make this” meter.
There really isn’t a hell of a lot I can say with confidence that “I am an Indian, and I know this.” It’s very complicated. I usually defer to Ascenray because he’s actually read up on stuff and he actually bothers to look into the why whereas I’m just content to have it.
That being said my mom used to make the punjabi version of kadi, us being Punjabi and all, but I have had the Gujrati version and probably a couple of others.
Why do Gujratis sweeten everything? I remember being very surprised the first time I’d had Gujrati food; having had Punjabi food mostly up until then.
Afraid I don’t have the answer to that one, but it’s one of the clear memories of a long school trip through Gujarat in about 1995 - every meal seemed to be a thali (I wasn’t complaining about that) but everything on the thali was equal parts potatoes, masala and sugar.
Odd to someone who grew up in South India, but enjoyable for a while. I do have friends who moved to Gujarat for college and complained bitterly about the impossibility of getting anything - anything at all - sans the potato/sugar complex. On the other hand, Gujarat is the home of the dhokla, and I’m willing to forgive a lot of sugato dishes in exchange for that.
And South India is A) where my (legal) name comes from and b) the home of the dosa, so I am totally willing to forgive their mouth-searing sauces and subzi and everything else. But whoo, boy! Isn’t it hot enough down there without setting your mouth on fire, too? I mean Punjabi food can get hot but it’s downright wimpy compared to s. india.
My parents are Punjabi, although I hesitate to lay claim to that title, never having lived there. Home food is average Punjabi fare. And I’ve never thought of South Indian food as being particularly hot or spicy when compared to Punjabi food. There are two notable exceptions. The eponymous cuisines of the Chettinad and Rayalseema regions(In Tamil Nadu and Andhra Pradesh respectively) really are, as you say, mouth searingly hot. Burns all the way through in fact. But it does make for an interesting change of pace every once in a while.
That’s really quite interesting. In India too they have the few places that make homestyle food, and I much prefer them to regular restaurants. I hope the idea will gain traction.
That’s really quite interesting. In India too they have the few places that make homestyle food, and I much prefer them to regular restaurants. I hope the idea will gain traction.
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I hope so too – it was a very refreshing change the first time I went to the one close by me. (And I normally don’t go to Indian restaurants, since I don’t want heavy, greasy food!)