Credit: https://just-curry.com/chicken-balti-no-base-gravy/ — by Alex Simpson
It doesn’t matter whether you’re dining out at your favourite Indian restaurant, or simply tucking into a delicious takeout curry in the comfort of your own home, it’s safe to say that many of us are curry-mad. The great thing about Indian cuisine is the fact that not only is it delicious, it is also incredibly diverse. From the traditionally milder dishes in the North of India, to the hotter and fierier delights found in the South, each of the country’s 28 regions utilises its own unique ingredients and cooking methods. There is therefore, much more to Indian cuisine than Tikka Masala and Mango Chutney. Here are some amazing curry facts you won’t believe.
Nowadays when we hear the word ‘curry’ our mouths begin to salivate and our taste buds tingle at the mere mention of the word. But where did the name in a gastronomic sense originate? Well, it is widely believed that the word originated from the Tamil word ‘Kari’ which was a dish of a slightly spiced sauce served with boiled rice.
It is generally well-known that Queen Victoria was a fan of Indian cuisine, but what you may not have known was that she had her cooks prepare Indian cuisine every single day. Primarily the reason for this was so that she was always prepared in case she were to receive guests unexpectedly from India. However, we think that it was more likely due to the fact that she enjoyed Indian cuisine so darn much, and who could blame her? Amongst her favourite dishes was a take on the Tikka Masala we know today, and spiced mutton cutlets.
For centuries we’ve been pairing wine with dishes to enhance the flavour and improve the dining experience, but can the same be done with beer? You bet it can. We know that white wine pairs well with seafood, and that red wine goes well with dark meats, but what does beer pair well with? Yep, you guessed it – curry! Beer and curry is a match made in heaven and there are now countless beers out there which pair perfectly with curry to really bring out the spices and enhance the flavour. One common misconception however, is that beer helps dull the pain brought on by very spicy dishes. This is not true as the alcohol of the beer, and the carbonation, actually intensifies the heat. The best thing for cooling your mouth after spicy food is milk or yoghurt. So, the next time you’re feeling brave and you decide to order a Lamb Phall to try and show off in front of your buddies, you may wish to have a jug of fresh Mango Lassi on standby. That is unless you enjoy your spicy food of course, in which case tuck in and enjoy with a delicious chilled IPA.
Beer and curry - A match made in heaven! — by Alex Simpson
We all know that rice goes with curry like fish goes with chips, and it’s safe to say that India is renowned for its rice consumption. In fact, rice the country’s staple culinary ingredient, with popular varieties including basmati, patna, and Ponni, which is ordinarily found in Indian breakfast foods. Not all curries need to be served with rice however, as a Balti-style curry is ordinarily served with a naan bread or chapati, to mop up the deliciously spiced sauce.
Credit: https://cravingcurries.co.uk/?product=chicken-madras — by Alex Simpson