Photo by Yubraj Timsina on Unsplash
I have always held India in my travel future, but thus far have only tasted her riches from afar. I’ve explored her diversity in steaming bowls from Santa Cruz to New York City. But my true fascination—nay obsession— for curry was cultivated in Dubai, where many Indian and Pakistani people live, work, and cook.
It is said that humans trekked from the cradle of Africa to the Indian subcontinent some 55,000 years ago—well before we fiddled with agriculture. That long excursion of time produced a vast array of peoples and genetic diversity, second only to Africa.
Once they settled near the Indus River basin, about 9000 years ago, they took up farming, and this diversity translated to language, religion, and, of course, food.
Indian “Curry” is a saucy concoction that’s as diverse as food can get, with hundreds or even thousands of variations. Its very definition is debated by food critics, chefs, and curious linguists. Ubiquitous on menus across the world; what does the word curry really mean? Sometimes it’s a verb when you rub down or “curry” your horse.
But the curry we focus on here my friend is one hot dish!
Continue reading “Curry Someone’s Favor with a Bowl of Savory Spice”