Western/Fusion Curries

Curry has most definitely eased its way into the consciousness of the rest of the world. Despite being regarded as distinctly Asian as a cuisine, this does not mean that curry does not at all have any incarnations that evolved in the West. After all, Britain did bring curry back to Europe, and as we speak, curry is quite possibly the most popular takeaway dish in Britain (even if some insist that fish and chips still trump that). In this section, we will provide you with recipes, articles, discussions and reviews of the different styles of curry that hail from the Western world, versions of curry that have evolved in Western kitchens and have integrated other influences.

Evidently, the focus would tend to be on the British version of curry, although we encourage you to make contributions of original curry recipes. British curries used to be primarily made from curry powder, or curry paste (powder mixed in oil) in which a variety of meats and vegetables are made to simmer. Lately, there has been a bit of an interest in using fresh ginger and garlic as well as freshly-ground dried spices. But as far as we know, there has also been a surge of curry reinventions that have a definite Western influence, ones we'd like to call “fusion curries.” We invite you to try some of them.