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2818 S.E. Park Ave, Milwaukie, OR-97222 *2005-06 © Got Curry LLC e-mail: pr@gotcurry.net Ph: 503-652-4050 |
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- The Indian cuisine is as diverse as its culture, languages, regions and its
climate. Every major region of India brings its own unique dishes and subtle
variations to popular dishes. Aromatic spices are the essence of Indian
cuisine. So all Indian food is not hot but you can make it hot.
- ‘Curry’ was the Old English word for cooking derived from the French ‘cuire’ -
to cook, boil, grill - hence cuisine.
- The term curry derives from 'kari', a Tamil word meaning sauce and referring
to various kinds of dishes common in South India made with vegetables or
meat and usually eaten with rice. The term is used more broadly, especially
in the Western Hemisphere, to refer to almost any spiced, sauce-based
dishes cooked in various south and southeast Asian styles. This imprecise
umbrella term is largely a legacy of the British Rule. In India, the word curry
actually refers to anything cooked and eaten with rice. Anything can be
made into a curry if it is cooked and spices do not necessarily have to be
added to it. There is a common misconception that all curries are made from
curry powder or that a certain meat or vegetable is curried; rather, one
makes a curry out of these ingredients.
- A curry is any of a great variety of distinctively spiced dishes, best-known in
Indian and Thai cuisine, but curry has been adopted into all of the
mainstream cuisines of the Asia-Pacific area, from Pakistan in the west and
even eventually to Japan. Along with tea, curry is one of the few dishes or
drinks that is truly "pan-Asian", although its roots are from India.
- Chicken Tikka Masala has been commonly referred to as the "British
national dish".
- Korma, also spelt qorma, is a mild curry, often made with yogurt sauce,
cream, or nuts. In some cases it is made with coconut cream.
- Vindaloo is a popular Indian food dish. It was first brought to Goa by the
Portuguese and soon became a pleasing Goan meal often served during
special occasions. Historically this was a pork dish cooked with plenty of
wine vinegar and garlic, known as "Vinho de Alho", however it soon received
the Goanese treatment of adding plentiful amounts of spice and chili.
Restaurants often serve this dish with chicken or lamb sometimes mixed with
potatoes. Traditional Vindaloo do not include potatoes, the discrepancy
arising because the word "aloo" meaning garlic (presumably derived from
the Portuguese word "alho") is mistranslated as "potato" as it is in Hindi.
The dish gained added popularity in Britain, and became a common fixture at
Indian restaurants and curry houses there. In colloquial English it is often
referred to as "A Vindy" and is well known for its heat, being one of the
hotter curries available.
- Madras - fairly hot curry, red in colour and with heavy use of chili powder
Spices
- Anise seed
- Asafoetida (hing)
- Black cumin
- Black pepper
- Cardamom
- Chile peppers (dried red)
- Cinnamon
- Cloves
- Coriander
- Cumin seeds
- Fennel
- Fenugreek seeds
- Mace
- Mustard seeds
- Nigella (kalonji)
- Nutmeg
- Spices have been prominent in human history virtually since its inception.
Spices were some of the most valuable items of trade in the ancient and
medieval world. In the story of Genesis, Joseph was sold into slavery by his
brothers to spice merchants. In the biblical poem Song of Solomon, the male
speaker compares his beloved to many forms of spices.
- Spices were the primary reason that Portuguese navigator Vasco Da Gama
sailed to India. Around that same time, when Christopher Columbus
happened upon the New World, he was quick to describe to investors the
many new spices available there.
- Curry powder, also known as masala powder, is a spice mixture of widely
varying composition developed by the British during their rule as a means of
approximating the taste of Indian cuisine at home. Masala refers to spices,
and this is the name given to the thick pasty liquid sauce of combined spices
and ghee (clarified butter), butter, palm oil or coconut milk. In India, Masala
is a spice of its own and is a reddish colored powder added to curries.
- South Indian cuisine (from Andhra and Tamil Nadu), one of the oldest
culinary heritages of the world, is characterized by its aroma and flavor,
achieved by a blend and combination of spices, including curry leaves,
tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves,
cardamom, cumin, nutmeg, coconut, and even rosewater. Rice is an
important constituent of South Indian cuisine, and there are a variety of rice
preparations, and food items of rice are available for all the meals of the
day. Lentils, too, are consumed extensively, as accompaniment of rice
preparations, as also in the form of independent food preparations of lentils.
Vegetables and dairy products too are essential accompaniments.
Traditionally, vegetarian foods predominate the menu with a range of non-
vegetarian dishes, including sweet water fish and seafood, cooked with
traditional spices and seasoning.
- Indian cuisine is very diverse and is a result of India's diverse population.
Over the centuries, each new wave of settlers brought with them their own
culinary practices which, with time, blended into the Indian cuisine as it is
known today. Besides settlers from outside, Indian cuisine has been
influenced by environmental, social, religious and political factors from within.
Most Indian cuisines are related by significant usage of spices, and by the
use of a larger variety of vegetables than most other culinary traditions.
Within these recognizable similarities, there is an enormous variety of local
styles.
- Typically, North Indian meals consist of chapatis or rotis and rice as staples,
eaten with a wide variety of side dishes like dals, curries, yoghurt, chutney
and achars. South Indian dishes are mostly rice-based, Sambar, rasam and
curries being important side dishes. Coconut is an important ingredient in
most South Indian food.
- Besides the main dishes, various snacks are widely popular in Indian cuisine,
such as samosa and vada. Among drinks, tea enjoys heavy popularity, while
coffee is mostly popular in South India. Nimbu pani (lemonade), lassi, and
coconut milk are also popular, while India also has many indigenous alcoholic
beverages like Fenny and Indian beer.
- Several customs are associated with the way in which food is consumed.
Traditionally, meals are eaten while sitting on the floor or on very low stools,
eating with the fingers of the right hand.
- Spices are defined as "a strongly flavored or aromatic substance of
vegetable origin, obtained from tropical plants, commonly used as a
condiment". In ancient times, spices were as precious as gold; and as
significant as medicines,Preservatives and perfumes. India - the land of
spices, plays a significant role in the global spices market.
- No country in the world produces as many kinds of spices as India. At
present, India produces around 2.5 million tones of different spices valued at
approximately 3 billion US $, and holds the premier position in the world.
Because of the varying climates - from tropical to sub-tropical to temperate-
almost all spices are grown in this country. In almost all of the 25 states and
seven union territories of India, at least one spice is grown in abundance.
- Spices and herbs are good not only for our taste buds but also for our
health. They supply calcium, iron, vitamin B, vitamin C, carotene and other
antioxidants. For instance fresh parsley has been linked with cancer
prevention due to its antioxidant content and spicy food is much more
appealing than a vitamin pill. Besides herbs and spices don't have any
kilojoules or fat, so you can eat them to your heart's content.
| Got Curry? |
TM
- Saffron
- Turmeric
- Sour ingredients
- Vinegar
- Tamarind
- Lime
- Amchoor (dried mango powder,
also spelled 'amchur'.) - Ginger
- Coriander (cilantro) leaves
- Curry leaves
- Bay leaves
- Kaffir lime leaves
- Chillies & Onion
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| Got Curry? 2818 S.E. Park Ave Milwaukie, OR-97222 Ph:503-652-4050 |
Sun, Mon&Tue Closed Please down load New Menu below