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eatsandends · 2 years ago

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Stuff You May Wish to Know About Curry

Indian gourmet Sukhi Singh says:

"In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It’s served rice, most popularly Basmati rice, and contains many different kinds of spices. Depending on what your recipe calls for, you could have a mild curry or a curry that’s super spicy.

There are many different ways to make curry and each region will have its specialty. My family’s Chicken Tikka Masala could vary from your family’s recipe, and that’s okay! Curry is what you make it."

History of curry according to Wikipedia:

Evidence dating back to 2600 BCE from Mohenjo-daro archaeological site in Sindh, Pakistan suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. Black pepper, or peppercorn, is native to the Indian subcontinent and Southeast Asia and has been known to Indian cooking since at least 2000 BCE.

The three basic ingredients of the spicy stew were ginger, garlic and turmeric. Using a method called "starch grain analysis," archaeologists at the University of Washington at Vancouver were able to identify the residue of these ancient spices in both skeletons and pottery shards from excavations in India. Examining the human teeth and the residue from the cooking pots, signs of turmeric and ginger were evident.

The establishment of the Mughal Empire, in the early 15th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading center in Goa in 1510, resulting in the introduction of chili pepper, tomatoes, and potatoes to India from the Americas, as a byproduct of the Columbian Exchange.

The British lumped all sauce-based dishes under the generic name 'curry.' It was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940's and the 1970's. During the 19th century, curry was carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.

Curry by Indian region, by Table Agent

Northern Indian Cuisine:

Perhaps the most prevalent culinary style found outside of India, Northern Indian cuisine reflects a strong Mughal influence. It is characterized by a high use of dairy: milk, paneer (an Indian mild cheese), ghee (clarified butter), and yogurt are all used regularly in Northern dishes. Samosas, fried pastries stuffed with potatoes and occasionally meat, are a distinctive Northern snack. Clay ovens known as tandoors are popular in the North, giving dishes like Tandoori Chicken and Naan bread their distinctive charcoal flavor. A significant number of Northern dishes make regular appearances on Indian menus. Dal or Paneer Makhani are popular vegetarian dishes, consisting of dal or paneer cooked in a creamy sauce of tomatoes, onions, mango powder, and garam masala. Saag Paneer and Palak Paneer are two similar dishes made with spinach, cream, and paneer, differing slightly in consistency and spices. Korma, another menu staple from Northern India, is a creamy curry of coconut milk or yogurt, cumin, coriander, and small amounts of cashews or almonds. It can be served with different meats, usually chicken or lamb, but sometimes beef, as well as with paneer for a vegetarian dish.

Western Indian Cuisine:

Western Indian cuisine is distinguished by the geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes due to Chinese influence. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments that use cooked, fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavors. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and beef with greater frequency than other regional cuisines in India. Vinegar is also a characteristic ingredient of Goan cuisine, another result of Portuguese influence. The prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a traditional Goan dish that is an Indian restaurant mainstay, its name deriving from Vinho de Alho, a Portuguese marinade consisting primarily of garlic, wine, vinegar, and chilies.

Eastern Indian Cuisine:

Eastern Indian cuisine is primarily known for its desserts. These desserts are not only favored by other regions in India, but are frequently found at Indian restaurants, their light sweetness making an excellent finale to a meal. Rasgulla is a popular sweet treat consisting of semolina and chenna, or cheese curd, balls that are boiled in a light sugar syrup. Eastern dishes favor mustard seeds, poppy seeds, and mustard oil, giving dishes a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from other regions.

Southern Indian Cuisine:

Southern Indian cuisine is not typically found on many Indian restaurant menus and differs greatly from other regions. Its “curries” contrast differently in their textures and can typically be categorized according to the drier consistency, or those favoring a more soupy or stew-like presentation. Poriyals, dry curries consisting of a variety of vegetables and spices, accompany rice dishes. Sambars, rasams, and kootus, three common stew-like dishes, each differ in their primary ingredients and degrees of liquidity. Sambars are essentially tamarind flavored pea and vegetable stews that are more watery than curries from other regions, but are thicker than rasams. Rasams are more similar to soups in their consistency, and are composed primarily of tomato, tamarind, and a myriad of spices. Kootus are more similar to curries found in other regions, but, rather than being creamy like the dairy-based curries of the North, kootus get their consistency from boiled lentils.

Aside from curry-style dishes, Southern Indian cuisine is known for its tasty fried or griddle-cooked snacks. Dosas consist of a large crepe-like rice pancake that is usually filled with vegetables, chutneys, or masala curries. Uthapams are similar to dosas, but are thicker with the “filling” sprinkled on top like a pizza. Idlis and vadas are fried delicacies similar to savory doughnuts that are served as accompaniments to sambars and rasams. Apart from restaurants that specifically serve Southern Indian cuisine, the only South Indian food that is frequently found in Indian restaurants are pappadams, a fried crispy rice cracker usually spiced with black peppercorns.

#curry #history #curry by region #Indian #cuisine #cooking #international #vegetarian #vegetables #ghee #tandoor #tandoori

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straightebookpdf · 4 years ago

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