When you are considering the nation’s favourite dishes to consume, one which would appear near the top of everyone’s list is that of the curry. When you browse through online takeaways, it is more than likely that Indian restaurants feature prominently. There are, however, a number of misconceptions related to these dishes. Here at ChefOnline, we are pleased to be able to provide a brief education, and debunk these popular myths.
Myth 1: ‘Curries Must Be Spicy’
This is something which must be quashed immediately. There are, of course, a number of curries on Indian menus which carry a significant amount of heat. This is to be expected, as the culture is one which is rich in herbs and spices. However, this is not to say that each and every dish is like this. Classic curries, such as the korma and butter chicken, are milder in spice-terms, but this does not diminish their amazing flavour.
Myth 2: ‘Curries Are All Unhealthy’
This is a stereotype which, in itself, unhealthy – you would be just as wrong by stating that all Italian dishes consist of pasta. Each and every curry is different, and the amount of fat included is down to the chef. Not only this, but it is typical for each dish to consist of a plethora of vegetables. These factors, combined with the advocacy of fresh ingredients, means that you need not worry overly about the adverse effects caused by eating curries.
Myth 3: ‘Curry Powder Originates From India’
Curry powder is an amalgamation of various spices which are typically involved in the preparation of Indian cuisine. Key elements include ginger, turmeric, and coriander. However, chefs of authentic dishes will not resort to using curry powder, as no curry will require all of these at once. Curry powder does, in fact, originate from Britain, as a way in which to attempt to imitate the original flavour.
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