Currying Flavours

Mention curries and, inevitably, you drool as you remember the spicy concoctions.

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Curries are not only about spices, but also about herbs. Curries though probably originated in the Indian sub-continent, but their popularity has spread across the world, over the course of centuries. Today Great Britain has more than 9000 restaurants serving curries. In that island, Indian curries are extremely popular.

However, today curries, which have undergone several innovations and modifications over the years, are not only germane to India's culinary character. If you traverse the globe, you will find curries in their many manifestations, ranging from fiery Thai curries tempered with coconut milk or cream to Japanese deep fried curry doughnuts or Caribbean goat curries.

But there can be no doubt that curries have found favours from people of several regions across the globe.

Curry is a generic term primarily used in western culture to connate a wide range of dishes whose origins can be traced to the cuisines found in parts of the Indian sub-continent (in India, Pakistan and Bangladesh to be precise), and in the cuisines of Sri Lanka, Thai and other South Asian and South-eastern Asian nations.

Many New World cuisines influenced by the cuisines of these above mentioned nations, such as the cuisines of Trinidad and Fiji, also have their curries. The common feature of curries is the infusion of complex combinations of spices and/or herbs. The curries also generally include the presence of fresh or dried hot chillies.