I thought I had a clear notion of what curry meant before I left India. Now I am not sure. However, I do know that curry wrt thai, malysian, Indonesian & chinese food is different from curry wrt Indian food. I often wondered what curry powder that Indian stores sell is. I thought it was powdered curry leaves, until I picked one packet. The powder was yellowish orange in color and the leaves are green in color. Also the powder didn’t smell anything like curry leaves. It didn’t smell like any masala (spice) I had known. Then I thought curry powder was probably people’s notion of spices that go in an Indian dish [so does that mean dish == curry?]… so would that be like garam masala? Though ofcourse not all Indian dishes have garam masala. It is all very confusing.

While we are at it, I also want to point out that nan, roti, chicken curry & paneer are only a subset of Indian food. Back in India, every state has its own cuisine, dessert etc where some things overlap with some neighboring states and others are completely distinct. Kerala food for example is mainly rice based, a lot of dishes are cooked in coconut oil, curry leaves & coconut are ingredients in most dishes. I am yet to find a restaurant in Seattle area that serves Kerala style food. The closest we get to Kerala food is idlis, dosas & vadas. Which probably is more Tamilian than malayali. (I Think)

The last time I had Kerala food with my non-Indian friends, they were amazed & said they had never seen & eaten any “Indian food” like it. Many of my Indian friends back in Kerala were surprised with they were served “dal-baati-choorma” or even carrot halwa. Not to mention mom’s hurt feelings when one of them asked if the halwa was chutney (chammanthi).

And on that note, I need to get back to cooking my chicken err … curry.