Curry - A Journey
Below is a MRR and PLR article in category Food Beverage -> subcategory Other.
Curry: A Personal Journey
Exploring the World of Curry
Growing up in the Middle East, curry became a staple of my childhood. My earliest curry memory dates back to 1962, when I savored curried goat at the Dubai airport fire station. My father, the airport manager, and the Chief Fire Officer were close friends, and the firemen often cooked for our two families. The result was a fusion of Arabic and Indian flavors, with fiery hot curries for the adults and milder versions for the kids.
Although offered chairs and cutlery, we preferred to sit on the floor and eat traditionally with our right hands. My left-handed mother cleverly avoided faux pas by sitting on her left hand during meals. We learned to skillfully roll rice into balls and scoop curry with chapattis?"a technique I wouldn't revisit until years later in Goa, where banana leaf plates and hand-only dining were the norm.
During our expat days, the British embraced the tradition of curry lunches on Sundays. Likely stemming from India during the Raj, this practice spread to the Middle East and Africa. Friends gathered at homes or local clubs, enjoying beers or gin and tonics (cola or fizzy orange for the kids). The curry, invariably chicken, tasted the same wherever it was served. Accompaniments included poppadoms, mango chutney, and a variety of sambals featuring fruits and salad ingredients like banana, pineapple, apple, and more. Occasionally, chapattis graced the table.
Back in England, my curry experiences transformed dramatically. Indian restaurants, adorned with red velvet and gold-flocked wallpaper, offered a dazzling array of curries featuring diverse ingredients and spice combinations. Choices extended to plain or spicy poppadoms, assorted breads, vegetable curries, and dahls. Unlike the UK curries, often greasy and indulgent, tandoori-cooked meats provided a healthier option?"marinated in yogurt and spices, then grilled in an earthenware charcoal oven.
My exploration took another turn during a 1988 trip to India, where I discovered that vegetarian curries were more common than meat ones. Paneer and dishes crafted from pulses and vegetables were prevalent, boasting flavors distinct from those in UK restaurants.
This culinary journey sparked a determination to master Indian cooking at home?"a story for another day.
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