The Whole Bowl: Gluten-free, Dairy-free Soups & Stews by Rebecca Wood & Leda Scheintaub

Author:Rebecca Wood & Leda Scheintaub [Wood, Rebecca]
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-01-05T08:00:00+00:00

Curry, Curry Powder, and Curry Leaves

Curry is a highly seasoned dish that spans nations, from India to Sri Lanka and Pakistan and Japan. About 23 million people regularly eat curry worldwide, and curry has become a national dish of the United Kingdom.

Curry is perhaps most associated with Indian cuisine, but curry powder is not. Curry powder is a golden yellow spice blend typically based on turmeric, coriander, cumin, and other ingredients, and its roots are more Western than Indian, most likely dating back to the eighteenth century as British and Indian cuisine bumped into each other, which is why a soup such as mulligatawny can contain curry powder and still be authentically Indian.

Curry leaves, on the other hand, bear no relation to curry powder; they come from the curry tree, and their flavor is slightly bitter, pungent, and citruslike. They’re a core component in South Indian cooking; we use them in our Pepper Water with Beef (here), and they’re an indispensable ingredient in the menu of Dosa Kitchen, Leda and Nash’s Brattleboro, Vermont–based food truck featuring specialties of that region’s cuisine.

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