Decoding the Indian curry!

For years, you’ve heard of the zillion restaurants serving the Indian curry abroad, and the ever-vocal international glamazons raving about it. And now you’re hearing it again with Hollywood superstar Tom Cruise who recently stopped over at a local Indian restaurant in St Albans to relish the omnipresent ‘curry’! But ask any Indian out here, and they’ll be confused about which gravy they’re referring to in their endless epicurean reservoir. So, what exactly is this ‘Indian curry’?

For an average foreigner, the Indian curry is equal to a thick tomato and onion gravy, deciphers chef Paul Kinny of InterContinental Marine Drive. “Though flavoursome, it is modified to suit the palate of the Westerners which means less of spices. In fact, the curry served in most Indian restaurants abroad is more like a sauce, and it’s either  chicken or  lamb curry,  not mutton,” continues chef Paul, adding that it is the vibrant Indian flavours that lures people to the ‘Indian curries’. “When a foreigner prepares a sauce, all it’s likely to have is mustard and cheese. But if you are to prepare it the Indian way,  you’re sure to have a burst of flavours from the presence of numerous spices and masalas.”

Resonating the thought, Chef Surjan Singh Jolly of Renaissance Mumbai Convention Centre Hotel explains, “Our curries are a big hit abroad because they offer a variety of flavours — spicy, tangy, sweet, sour.  Moreover, each curry can be altered to suit one’s preference when it comes to spices and the masalas.”

From the many curry options available abroad, it is the Butter Chicken that wins hands down, and remains an all-time favourite for most.  Says sous chef Anuj Agarwal of Canvas Lounge, “Each curry has its own flavour... The taste and texture of it cannot be compared to any bland Western dish.”