# What makes a dish "a curry"? **URL:** \ **Category:** Cafe Society\ **Created:** [April 6, 2019, 8:55pm UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143 "2019-04-06T20:55:03Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 7, 2019, 6:56pm UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/41 "2019-04-07T18:56:24Z")
> [@MrDibble](#): > > You have no idea the looks I get when we go out to Indian restaurants and I say “no, I don’t want any curry. I’ll just have the tandoori chicken.” I don’t know. What looks do you get and from whom? I might give you a puzzled look because that seems like an odd way to order tandoori chicken. Why would you say that anyway? Indian restaurant menus in my experience will generally list things like “goat curry,” “fish curry,” “chicken curry,” and “tandoori chicken.” They don’t list tandoori chicken as a type of curry. But maybe the restaurants in your area do that. ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [April 7, 2019, 7:57pm UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/42 "2019-04-07T19:57:00Z")
> [@Telemark](#): > > To curry favor, favor curry. I’ve had that phrase kicking around the back of my head for years, and damned if you didn’t beat me to it here in this thread. 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 7, 2019, 11:23pm UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/43 "2019-04-07T23:23:00Z")
> [@Acsenray](#): > > I don’t know. What looks do you get and from whom? I might give you a puzzled look because that seems like an odd way to order tandoori chicken. Why would you say that anyway? > > Indian restaurant menus in my experience will generally list things like “goat curry,” “fish curry,” “chicken curry,” and “tandoori chicken.” They don’t list tandoori chicken as a type of curry. But maybe the restaurants in your area do that. Yeah, I’m a little curious about that myself. Tandoori chicken wouldn’t be thought of as curry here (Chicago area), either. I can’t see any situation where this would come up, though. Like, nobody would ever ask me, “Would you like some curry?” upon entering an Indian restaurant. But, if they did, if I answered “no thanks, but I am interested in some tandoori chicken” nobody would bat an eye there, either, as that’s not something under the general category of “curry.” I’m really curious as to the set-up here. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [April 7, 2019, 11:30pm UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/44 "2019-04-07T23:30:22Z")
> [@MrDibble](#): > > You have no idea the looks I get when we go out to Indian restaurants and I say “no, I don’t want any curry. I’ll just have the tandoori chicken.” I bet I get even crazier looks when I say that at the library. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [April 8, 2019, 12:23am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/45 "2019-04-08T00:23:09Z")
> [@flaming\_yawn](#): > > I have asked the same curry question myself (watching brit shows) I love the thai curries. I found a great curry recipe while watching a video on one of those travel eating weird food shows… they caught red snapper or catfish … I’m going to have to go look this up and go shopping. (made it with haddock last time and was delish). I LOVE Thai curries. Our [local place](http://www.thaichilicalimesa.com/main-dishes.html) makes a couple of them that are amazing. Adjustable heat levels, so we order them “Thai hot.” ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 8, 2019, 12:28am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/46 "2019-04-08T00:28:15Z")
> [@MrDibble](#): > > The rice is not a necessary part of the definition. Could also be just rotis or other breads. Point taken, but I argue that rice is the only thing that will properly sop up the delicious delicious gravy. Flat breads (or the potato sometimes cooked in the pot) aren’t absorbent enough. The sauce rolls off and you are put in the uncomfortable position of needing to put your face in the bowl the lick out the last drops. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 8, 2019, 12:42am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/47 "2019-04-08T00:42:54Z")
> [@Ukulele\_Ike](#): > > Point taken, but I argue that rice is the only thing that will properly sop up the delicious delicious gravy. > > Flat breads (or the potato sometimes cooked in the pot) aren’t absorbent enough. The sauce rolls off and you are put in the uncomfortable position of needing to put your face in the bowl the lick out the last drops. The sauce rolls off? You soak the bread in the sauce as you grab the solid parts. Once the solid bits are gone, you use bread to wipe the plate until all the sauce is gone. Indians at home have a meal with either rice or bread, never both. Some ethnicities prefer rice more, some prefer bread more. They both go just perfectly with curries and taste great either way. If you aren’t able to handle curry with roti, you’re doing something wrong. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 8, 2019, 12:50am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/48 "2019-04-08T00:50:56Z")
I usually have it with naan, poori, or a paratha. No, they do NOT absorb enough sauce for me. You rarely see roti in NYC Indian restaurants…much more likely to find it in a West Indian joint in Brooklyn, where most West Indians live. Or a London Indian restaurant, I’ve had a lot of roti there. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 8, 2019, 12:54am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/49 "2019-04-08T00:54:35Z")
> [@Ukulele\_Ike](#): > > I usually have it with naan, poori, or a paratha. No, they do NOT absorb enough sauce for me. > > You rarely see roti in NYC Indian restaurants…much more likely to find it in a West Indian joint in Brooklyn, where most West Indians live. Or a London Indian restaurant, I’ve had a lot of roti there. Naan works at least as well as puri (luchi) or roti (chapati). In fact, naan works even better because it has the fluffy, spongy interior that chapati doesn’t have. You’re doing something wrong. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 8, 2019, 1:23am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/50 "2019-04-08T01:23:20Z")
Yeah, just keep flaunting your superior bread skills in my face. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 8, 2019, 1:26am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/51 "2019-04-08T01:26:02Z")
> [@Ukulele\_Ike](#): > > Yeah, just keep flaunting your superior bread skills in my face. All your bread belong to us ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [April 8, 2019, 1:30am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/52 "2019-04-08T01:30:15Z")
> [@Acsenray](#): > > Naan works at least as well as puri (luchi) or roti (chapati). In fact, naan works even better because it has the fluffy, spongy interior that chapati doesn’t have. You’re doing something wrong. I once had a long drive ahead of me with some leftover spicy curry and nothing to eat it with. I stopped at Bojangles, got a biscuit, and had some fine damn cuisine. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 8, 2019, 2:08am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/53 "2019-04-08T02:08:25Z")
See, I go to a lot of Indian type events, and I find puri and naan just WAYYYYY too much bread for me or too heavy for me (in the case of puri) for sopping up sauce. Roti/chapati is about right for my tastes…but, then again, I’m not Indian. Just tear off a bit in your right hand and use it to scoop up your food. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 8, 2019, 2:37am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/54 "2019-04-08T02:37:40Z")
> [@pulykamell](#): > > scoop up your food. It depends on what you mean by “scoop.” Using proper Indian form, you don’t scoop from below like you’re using a spoon, you use the piece of bread in a pincer motion from above. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 8, 2019, 2:52am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/55 "2019-04-08T02:52:42Z")
That’s it. I am inviting you over for my fantastic _Masala Ghosht,_ and _Murgh Masala,_ and baked lamb pilaf, and cauliflower with chickpeas, and braised cabbage with black mustard seeds, and cucumber-tomato _raita,_ and hot onion relish, and I am ONLY SERVING BASMATI RICE, and when you walk in the door I am going to hit you over the head with four different kinds of Indian bread. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [April 8, 2019, 4:09am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/56 "2019-04-08T04:09:30Z")
> [@Acsenray](#): > > I don’t know. What looks do you get and from whom? I might give you a puzzled look because that seems like an odd way to order tandoori chicken. Why would you say that anyway? > > Indian restaurant menus in my experience will generally list things like “goat curry,” “fish curry,” “chicken curry,” and “tandoori chicken.” They don’t list tandoori chicken as a type of curry. But maybe the restaurants in your area do that. No, you misunderstand - it’s not \*listed \*as a curry, but almost everyone I know \*considers \*curry=spicy Indian (or Malay) food, so to them (not me & not the restaurant owners), I’ve basically said “I don’t want curry, so let me order curry”. This would be at the end of everyone else ordering curry, not out of the blue. Note that amongst your vindaloos and chicken tikka masalas, popular dishes here include “Durban curry” and “Malay curry”. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [April 8, 2019, 7:44am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/57 "2019-04-08T07:44:57Z")
> [@ThelmaLou](#): > > The underlined part is especially helpful WRT to the language used. Around here, we wouldn’t say, “Let’s go out for curry,” we’d just say, “Let’s go get some Indian food,” the way we say, “Let’s go get some Mexican/Italian/Chinese food.” Yes, and it’s worth noting that for us brits, ‘going for a curry’ only ever applies to food from the Indian subcontinent (we don’t tend to distinguish between Pakistani, Indian, Bangladeshi, mainly because we don’t have a clue what the difference is). If we were going to a Thai, Malaysian, Chinese or any other Asian restaurant, we wouldn’t say ‘going for a curry’, we would say the country name as above. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [April 8, 2019, 7:48am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/58 "2019-04-08T07:48:50Z")
> [@Acsenray](#): > > I don’t know. What looks do you get and from whom? I might give you a puzzled look because that seems like an odd way to order tandoori chicken. Why would you say that anyway? > > Indian restaurant menus in my experience will generally list things like “goat curry,” “fish curry,” “chicken curry,” and “tandoori chicken.” They don’t list tandoori chicken as a type of curry. But maybe the restaurants in your area do that. Indian restaurants in my UK experience don’t list ‘curry’ at all - they name the type of dish (eg Jalfrezi, tikka masala, bhuna etc). Curry is just a generic. ---
**Author:** ![Sangahyando](https://avatars.discourse-cdn.com/v4/letter/s/f14d63/32.png) [@Sangahyando](https://boards.straightdope.com/u/Sangahyando)\ **Post date:** [April 8, 2019, 8:31am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/59 "2019-04-08T08:31:28Z")
> [@Ukulele\_Ike](#): > > Then there are West Indian curries! > > I have several friends of Jamaican, Trinidadian, and Grenadian extraction (it’s Brooklyn) and their common favorite is chicken (or goat) and onion sautéed together, then covered in water, salted, and seasoned with copious amounts of West Indian curry powder, available here in ordinary supermarkets as well as ethnic groceries. > > God knows what goes into the powder, the label is very mysterious, but it’s yellow. Potatoes and carrot are sometimes added to the pot, sometimes simple dumplings made of flour and water with no leavening. You cook the stew down until the gravy is thick and serve it alongside rice and peas (most often pigeon peas, but sometimes black eyed peas or kidney beans are substituted). > > It’s spicy and has a kick, but isn’t flaming hot the way East Indian or Central American dishes can be. That’s the way the like it in the Caribbean. I quite recently learned how to make curry Jamaican-style. The powder mixture is particularly heavy on allspice – they seem to love that stuff in Jamaica. Curry this way, delicious but as you say, not madly hot. ---
**Author:** ![Bryan\_Ekers](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bryan_ekers/32/183_2.png) [@Bryan\_Ekers](https://boards.straightdope.com/u/Bryan_Ekers)\ **Post date:** [April 8, 2019, 10:32am UTC](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143/60 "2019-04-08T10:32:21Z")
> [@ftg](#): > > So curry powder should only be used on food that’s so rotten in some way you want to avoid tasting it. So, curry on carrion? [Previous page](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143.md?page=2) [Next page](https://boards.straightdope.com/t/what-makes-a-dish-a-curry/832143.md?page=4)