I have just eaten a nice Chicken Tikka Biryani from Sainsburys, and it got me thinking. All the years that I have been online, I've noticed that Americans never mention curry. There is not even the slightest, most distant, reference to curry. Do you have curry in America? Is it proper Indian curry? Do you eat curry more than once a year?
My Southern English cousins won't touch curry, or any type of Indian or Chinese food. In fact all foreign food is suspect as far as they are concerned. Even continental food is dismissed as 'foreign muck'.
Omg I fricken love Singapore Noodles, which has curry powder. Does that count?
I'm from the Philly area and Jersey and I never had it. I don't really know what it is, but i've heard of it.
I am not fond of anything remotely spicy. Well except General Tso's Chicken. But even then I have to really be in the mood. My G/F loves curry and anything hot.
I love curry but I doubt I've ever had an proper Indian curry. I've had japanese curry rice, thai curry and a homemade indian curry but I'd love to explore more authentic indian dishes.
We have a few Indian places out here. Lots of them on the Peninsula and over in Fremont because of the high Desi population. Not much for the curry, I do like other things on the menu though. Chicago has a big Indian population too, and I used to go to a real good Tandor oven place there.
When I was younger, I had curry a few times at different restaurants and didn't think much of it. Then a bunch of us were considering going out for Indian food, and one abstained because he didn't like spicy food. I said, "Spicy! Curry isn't spicy!" Everyone looked at me like I was nuts. That's how I found out that curry is hot...or supposed to be. Do restaurants automatically give you the mild stuff unless you ask them to hot it up? Or am I missing some kind of genetic marker, like the one that gives you the ability to taste PTC?
I had lots of curry. The curry spices mixture are all different, it depends on local tastes in India through to SE Asia. I had tasted two Thai curries and a few Indian curries from the local restaurants. The curry you see in the spice rack of your grocer is a mixture of one kind here in the U.S.
Joelene
Atlanta has lots of Indian and Thai restaurants, so we definitely have curry. I eat it regularly, and even more so now that I have an Indian roommate who cooks curry just about every night.
Most places in Florida seem to have several Thai or Indian restaurants too, that's where the majority of curry seems to be served in this country. I've given several of them a try, but much prefer other things on the menu in the Thai restaurants.
Thai curries are nice but they are very mild in my opinion. I like a hotter and spicier curry.
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Let's just say I have jars of red and green curry in my fridge.
Sorry Trista Curry Powder definitely doesn't count. :police: Thai curries can be extremely hot and have become possibly the most popular restaurant cuisine here over the last few years. The further you get from the capital cities, the milder they get though.
Karen.
I LOVE Indian and SE Asian food, I would cook it more but I don't usually have the time. Curries are best when made from scratch from whole spices, some of the spices get dry roasted and then it all gets put in a coffee grinder. Thai "curry" is a bit different from Indian, made from fresh shallot, chilies etc....generally with coconut milk. There are a few Indian places here, but it's ironic how expensive they can be (same goes for Thai) considering how cheap it is in it's native country! I don't want to sound like a snob but I think most Americans (my family included) prefer bland, overly simple food and have no sense of culinary adventure whatsoever. Kind of like gustatory xenophobes?
I've always found the further you are from the group of origin, the blander it gets. The Chinese I got in Iowa is nothing like the Chinese food I can get out in the Avenues. Or, go with natives. The Mexican food you get will be a lot hotter and spicier if you go in with a huge Latino family and order in Spanish. And you have to remember that you are cooking across several cultures at the same time trying to make your food acceptable to the largest possible group. You can always order 'off the menu' and have them prepare it like they would for natives.
I love curry. While it is growing in popularity in Canada, it is not big like it is in the UK. I've had some fantastic curry over there. Thankfully, my wife likes to make it so I've lucked out on that end. Getting decent spices in a small town poses a bit of a challenge, but regardless homemade is way better than the restaurants I've been to here. I wish they would stop gauging their hotness based on non-curry eater standards...
Funny thing is, I remember parts of the UK best by the curry house I've been to.
Never been to the US or Canada but curry in the UK can be excellent. Big shout out for Lahore Karahi in Tooting High Street, can't be beaten in London in my opinion as regards taste.
Not so keen on Thai curries or the type they cook in Sumatra either tbh.
Quote from: Arch on September 03, 2011, 09:50:45 PM
Do restaurants automatically give you the mild stuff unless you ask them to hot it up? Or am I missing some kind of genetic marker, like the one that gives you the ability to taste PTC?
Restaurants that serve the spicier items often give non-natives some bland version unless you specifically ask for the native version...I dated a woman recently who loves curry and is also one of the 'the hotter the better' type of customers. She has figured out how to ask for the real stuff, not the Americanized crap that would be served to the masses that think it is cool to try something new...
I love curry, Red, Green, yellow. Each having it's own unique flavor. Some are intended to be hot, some mild. However I've never had a problem asking them to spice it up or down !
Actually, I had a great Thai green curry (uber spicy) for lunch today. We have several really good Indian and Thai restaurants in town, so I have curry every few weeks.
Edit: This is in Colorado.
Kia Ora,
::) You Americans won't know what a "real" curry's like till you've had your taste buds burnt off :icon_yikes:
I remember when travelling in Sumatra and trying a Padang curry...26 years later and after heaps of taste bud therapy, my taste buds are just starting to grow back now... :icon_yes: ;) ;D
Metta Zenda :)
If you want a hot Thai curry, ask for a "pet" curry apparently. You will know you are on the right track if it uses the tiny "bird's eye" chillies. :o :)
Karen.
I have to say that I really dislike Thai food, I went to this Thai restaurant in London that was voted as the finest in the country (near Finsbury Park somewhere) and it was too hot to have any flavour. I live above a Vietnamese place for a year, that was nicer, and Korean nicer too (I love a bit of fermented kimchee stuff).
But I think curry, I think Indian or Pakistan, I think Brick Lane or Birmingham or Salford. Although these curries can be hot, I prefer the milder but more flavoured dishes. I like a nice creamy coconutty thing, and a slow cooked Saag Gosht where the flavours mingle is fantastic. Of course, most of the curry in Britain is of British invention - but I love me a bit of Balti (and having lived in London and Coventry I probably have had the chance to eat some of the best of British curry - and my trips to Salford have always made my taste buds happy).
Proper Indian curry is also nice, but I have grown up with the Indo-Brit type stuff, so prefer that.
Thanks for the reminder Pica. The best Indian is certainly found in the Midlands and North.
My ex grew up in Kenya, with Indian cooks, and is aghast at the Malays putting fruit in a curry!
Karen.
Red, green, yellow is thai curry (and awesome). I have a thing for thai red curry at the moment. But the Indian stuff is great. My big shout out is for the Diwana Belpuri on Drummond Street (round the corner from Euston Station in London). Go there on a Sunday/Monday night to get their Panir Muttar, which has the most amazing sauce in the history of history. Their Masala Dhosas are killer too.
The two worst curries I've ever had? One was in a really fancy-schmancy place in New Orleans. My friends took me there like it was a real treat, and it was horrible - and slightly burnt. The other was in a town in western Ireland - and that one was like they'd taken a packet of white sauce and added curry powder to it. Brrr. Where I live now in Dawlish has a nice Indian restaurant that does a great ceylon (gingery, garlicy, lemony) - so long as you tell them to put in about a quarter of the sugar they usually do, otherwise it's teeth-achingly sweet.
If you want a hot Indian curry, get a phal. Mwahahahah!!
Phal is the fevered creation of a diseased mind, only to be eaten by UK drunks in competitive curry-eating contests!
Karen.
Well, yes - it's classed as a spectator sport ;D.
Quote from: justmeinoz on September 11, 2011, 07:52:36 AM
Phal is the fevered creation of a diseased mind, only to be eaten by UK drunks in competitive curry-eating contests!
Karen.
Lol! There goes what little remains of of our national reputation!
Really hard to find decent curry despite the proliferation of offerings. Nothing beats a fresh fluffy Biryani or a Nihari imho. Thai food is lovely but not that crazy on their curries (or is it currys?) perhaps they are very different in Thailand, have eaten Thai in Indonesia quite a few times and it tasted very different from what we get here.
Anyone eaten at Ruby's in Green Street, Forest Gate or the on the other one in Leyton High Road? Haven't eaten there for a few years but they used to be excellent with delightfully surly pakistani waiters and stainless steel glasses for the water for that authentic touch ;D
Steel glasses in the Diwana Belpuri too :). Sabras South Indian place in Willesden is pretty damn good too, especially the green banana curry.
I like heat in a curry, but once it stops tasting and just hurts instead, what's the point? So I don't go above medium hot. And as for puddings, you can't beat a good kir :D.
Padma,
you will be glad to know that if you are ever in this part of the world and need a good home made curry, you can do what Indian housewives in Indian cities like New Delhi or Bradford do.
Open a jar of 'Patak's' Vindaloo! and a jar of eggplant or lime pickle. :laugh:
I did tonight with the Beef strips I actually bought for a stir-fry. It was very very good! :)
Karen.
Patak's lime pickle is great on toast in the morning, with some yeast extract (e.g. marmite, or something less cringlingly salty). Yum! Going out to buy some right now! :)
Quote from: Padma on September 11, 2011, 09:31:07 AM
Steel glasses in the Diwana Belpuri too :). Sabras South Indian place in Willesden is pretty damn good too, especially the green banana curry.
I live in Harlesden, just down the road, will wander up one day.
I haven't been up here long, I like the Arches (Golden Arches? Curry Arches?) - the one in Elephant.
I have a jar of lime-pickle, I like it on pasties. However, I will not be joining it with marmite and toast in the morning. Not unless I want the morning off.
Anyone notice that since Lee (a fellow Coloradan) posted in here, the Americans have abandoned this thread? :laugh:
Nah, it's just that we Brits are like flies on... curry, when it comes to curry :).
Don't forget us in the Antipodes! Simon Schama did say Australia is the only truly British nation, using the geographical definition that takes in the Irish as well. Must try the Brinjal Pickle with Vegemite, now that is a Multicultural concept! :o
Just reheated yesterday's Beef Vindaloo , a good curry is always so much better after it has marinated overnight in the fridge. :)
Karen.
+1 to mature curry :). Not a big fan of the brinjal pickle myself - but I love okra/bhindi!
I have to admit it was a toss-up between Lime and Brinjal. :-\ Should have got both really. :laugh:
Karen.
I love lime because it's tangy/tart/zingy rather than just hot. Plus it's good for you! Mango is great too, of course. I've never been a fan of chutney, but then it's really just spicey jam with onions in, and I'm not a jam fan. Mind you, onion marmalade... (sorry, feverish, viral, and bored at home, food gets fascinating - craving something very, very garlicky right now).
Garlic is good for colds. Lots of Sulphur in it, hence the smell. And things like Onion Marmalade :o are probably all you will be able to taste anyway.
I generally try and have more Vegemite than usual when I am sick as it is quite high in several vitamins, especially the B group. Either that or have a few chillies and really clean your sinuses out! Get well soon.
Karen.
Thanks - raunchy lovin' foretexts from my new ladyfriend are boosting my immune system no end ;D.
Great news. And I guess we have discovered "Yank Repellent" too! >:-) Just bring out the curry.
Any kind of quality foodstuff will probably do the trick :). No, seriously, I'm sure there is good food to be had in the States, without excessive sugar in - though on a flight from New York to Denver a while ago, I had to laugh when I looked at the salt packet that came with my "lunch" and it said "contains dextrose" ::). No, seriously: apart from that appalling curry, all the food I had in New Orleans was awesome.
Sugar in the Salt??? OMG.
Well, it was 11 years ago - probably they don't do that any more (makes the salt too expensive ;D).
Quote from: Princess of Hearts on September 03, 2011, 02:06:16 PM
I have just eaten a nice Chicken Tikka Biryani from Sainsburys, and it got me thinking. All the years that I have been online, I've noticed that Americans never mention curry. There is not even the slightest, most distant, reference to curry. Do you have curry in America? Is it proper Indian curry? Do you eat curry more than once a year?
My Southern English cousins won't touch curry, or any type of Indian or Chinese food. In fact all foreign food is suspect as far as they are concerned. Even continental food is dismissed as 'foreign muck'.
I love curry chicken, and I have Red Dwarf to thank for piquing my interest in Indian food. While there are Indian restaurants around where I live, we just can never find time to go.
New Orleans is awesome. So too SF in a different way. LA and NYC in other ways. Ann O's Texas got some mighty good eating too. Matter of fact Tex-Mex is up there with Chinese, Italian and French cuisines world wide in terms of popularity, (though I shutter to think of getting anything like that outside the American Southwest).
Really, who is going to listen to anyone from Britannia talk about food? You might have ruled the waves, but you sunk like a stone in the kitchen. It's about the only culture that seem to be 100% unable to export anything resembling a cuisine. And really the Jews got Gefilte fish in and the Swedes got other people eating that lutefisk crap, so bangers and mash and Yorkshire pudding, and other things too horrible to mention really, rate somewhere below gefilte/lutefisk. Yumm-O.
You have tea, but that's not really English, though the entire ritual of it is.
Quote from: tekla on September 13, 2011, 01:08:38 PM
gefilte/lutefisk.
I think I just threw up a little in my mouth. And strangely, it tasted better than either of those two. :eusa_sick:
Oh, c'mon now - "we"* gave the world Spotted Dick!
*I grew up being told I wasn't British, I was Jewish, so I can't be held culturally responsible for any BritCuisine :)... and I never liked Jewish food much either. Of course, I've just eaten a goddamn enormous plate of chips [aka Freedom Fries], so...
Down in the Caribbean on the island I live on, curry is huge. We have a Roti shop (ACE) All Curry eaters, that has traditional Indian roti with a Trinidadian flare (peppers). I eat there once a week. You all probably know that curry is a mixture of spices like coriander, turmeric, cumin, fenugreek, and red pepper . Turmeric and Curcumin are from the same plant and are used medicinally as anti-inflammatory herbs in Ayurvedic medicine.
This thread giving me a raging food horn.
Now I'm making some weird associative connexion in my mind between the unicorn forest and fusion cuisine :).
I love curry! I don't know if it's "proper Indian" curry that I've eaten, but it's one of my favorite dishes.
Hulud, as long as the cook doesn't use "Curry Powder" you are probably heading in the right direction.