For additional reading on Curry, please check out:
Curry: A Tale of Cooks and Conquerors
By Lizzie Collingham
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Curry: Eating, Reading, and Race
By Naben Ruthnum
[ Ссылка ]
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To learn more about the East India Company as mentioned in the video, check out my video on Masala Chai.
Webster’s Dictionary Defines Curry as….
a food, dish, or sauce in Indian cuisine seasoned with a mixture of pungent spices
MASSIVE SIGH. Here we gooo….
Curry means something different depending on who you are talking to….
… and it pissed people off depending on who you are talking to
I am hard-pressed to find a word that evokes so much emotion from people pertaining to their food… And well… Rightfully so..
Here is why….
The word “curry” is an anglicized form of the Tamil: கறி kaṟi meaning 'sauce' or 'relish for rice' that uses the leaves of the curry tree
The word Kari is also used in other Dravidian languages, namely in Malayalam, Kannada, and Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry".
Archaeological evidence dating to 2600 BCE suggests the use of mortar and pestle to pound spices and flavor food.
The original curry pre-dates Europeans' presence in India by about 4,000 years.
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Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a three-time author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
Keith is the co-host of the More Than Masala Podcast as well as the chef owner of Aatma Restaurant & The Farmers Dinner. He is also the author of 4 best selling cookbooks
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Please watch: "The BEST bite of Indian Food In Mumbai?!? Exploring O'Pedro in BKC"
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