The Curry Series - Intro

The Curry Series - An effort to descibe Indian Curries.

Indians abroad are defined as "Curry People";fortunately or unfortunately. Fortunately because apart from the colour of the skin, the food that we eat distinguishes us in a different league.And unfortunately, because that is how Indian cuisine become known to the world.Fine dining and Michelin stars are not related to Indian food,even though we have some of the most innovative and Michelin starred Chefs and restaurants across the world.Even there has been cases of racial abuse and exploitation due to the intense aroma and spicy Indian food. I have friends who, when abroad, are forced to remove the fire alarm from the kitchen because the smoke and spices that crackle and sputter set them off and people scurry for cover!
The effort below is to define the process of making a curry, identifying the spices that we use, ingredients for the item and so on and so forth.

We aim to focus on Chicken and Mutton Curries and describe how can one curry be distinctively different from another.Some of the items that I will be covering is:

• Mutton Kosha(Mutton Kassa)
• Chicken Stew(Bengali Themed Chicken with Vegetables)
• Dimer Omlet Curry(Onion-Garlic Based Omlet Curry)
• Papaya Mutton Curry(Marinated Mutton-Papaya Curry)
• Chicken Curry with Papaya
• Chicken er Jhol(Light Chicken Curry)
• Ada-Peyal er Chicken Jhol(Ginger-Onion Based Chicken Curry)
• Jeerey Diye Chicken(Cumin Seed-Red Chilli Based Chicken Curry)