Chips

[amateur51]

I think that in India the term 'curry' is unknown. There is, however, a huge range of dishes with more or less spice, producing a cuisine that is subtle and interesting. Calling them 'curries' would be like calling all the various Western dishes of meat cooked in a liquid 'stews'.


The origins of Chicken Tikka Masala are disputed, some claiming that it was first invented in Glasgow.

This is an interesting but by no means exhaustive account - I enjoyed it & recall that it made me hungry as I read it

http://www.amazon.co.uk/Curry-A-Tale-Cooks-Conquerors/dp/0099437864/ref=cm_cr_pr_product_top

[Alain Maréchal]

Wasn't that the rationale behind the invention of all the sauces found in French cuisine?

The Saucier's Apprentice suggests that it was to tenderize meat, but you are referring to classic French cuisine I presume, which is a Parisian invention, and therefore something the cuisine of La France Profonde (not to mention La Francophonie) would probably despise. Sauces rarely appeared on my grandmother's table. I have to tread carefully, Mme Marechal is Parisienne to her fingertips, and only grudgingly admits that Wallons may know a thing or two about food. She enjoyed tonight's Ratatouille though.

(off at a tangent - that scene in the eponymous film where the taste of ratatouille takes the critic's memory back to his mother's kitchen rings so true to me)

[vinteuil]

I think that in India the term 'curry' is unknown. .

Hobson-Jobson * devotes quite a few pages to "curry" -

http://archiver.rootsweb.ancestry.com/th/read/INDIA-BRITISH-RAJ/2005-08/1124227564

[* "A Glossary of Colloquial Anglo-Indian Words and Phrases,and of Kindred Terms, Etymological, Historical, Geographical, and Discursive" by Col. Henry Yule RE, CB and A. C . Burnell PhD CIE, 1886.]

[Nick Armstrong]

Hobson-Jobson devotes quite a few pages to "curry" -

http://archiver.rootsweb.ancestry.co...-08/1124227564

And let us not forget 'The Forme of Cury'






http://en.wikipedia.org/wiki/Forme_of_Cury

[vinteuil]

... but "cury" from French "cuire", surely nothing to do with "curry" from Tamil "kari"?

[Nick Armstrong]

... but "cury" from French "cuire", surely nothing to do with "curry" from Tamil "kari"?

Are you prepared to put your house on that, vindalieu?

[teamsaint]

This looks the point to admit that I do like curry sauce with my chips, a temps du temps.

[vinteuil]

This looks the point to admit that I do like curry sauce with my chips, a temps du temps.

... well, if it's confession time - I do like the Belgian custom of frites / mayonnaise

[teamsaint]

... well, if it's confession time - I do like the Belgian custom of frites / mayonnaise

well, I agree , BUT I would never put mayo on British chip shop chips. That would be wrong, somehow. OK when abroad, or with good quality oven chips/wedges perhaps...

[EdgeleyRob]

Chips with mayo,me too.

[Nick Armstrong]

... well, if it's confession time - I do like the Belgian custom of frites / mayonnaise

Relatively low in the catalogue of grave sins, I think.

[Alain Maréchal]

... well, if it's confession time - I do like the Belgian custom of frites / mayonnaise

Though I am native there, and to the manner born, I loathe it - it just seems a way of disguising boring old potatoes.

[MrGongGong]

Though I am native there, and to the manner born, I loathe it - it just seems a way of disguising boring old potatoes.

Potatoes boring ?
You are going to suggest that not much happens in Feldman next

[Alain Maréchal]

[QUOTE=MrGongGong;264440]Potatoes boring ?
You are going to suggest that not much happens in Feldman next [/QUOTE

about as much as in Colgrass!

[Flosshilde]

boring old potatoes.

Have a look at this, & eat your words

http://www.amazon.co.uk/In-Praise-Potato-Recipes-Around/dp/0140270930/ref=sr_1_sc_1?s=books&ie=UTF8&qid=1361399809&sr=1-1-spell