Curries from India

Some people say that the best way to introduce yourself to the wonderful world of curry is to jump right to the source – that's right, people, this section is dedicated to curries from India! In this section, we will provide you with recipes, articles, discussions and reviews of the many different styles of curry that hail from India. For the most part, Indian curries have very little to do with the ingredient curry powder – which is, no doubt, one of the first things that come to mind when curry is mentioned. Rather, they are mostly based on spice mixes called “masala” – curry powder is, of course, a type of masala, but it is not the only masala.

Curries from India vary from regions as much as any dish could vary from countries. In north India, for example, they have a curry dish made from yoghurt, Indian clarified butter (ghee) and chickpea flour (gram flour). Bengali curries are thought of as the best kind of Indian curry by some, simply because they are the spiciest and could rarely be authentically prepared outside of Bengal. It is said that the Bengali curries have strong ties with mustard, and are highly dependent on the timing of spice preparation and addition.

Intrigued? Then have a taste here!