Why Does Restaurant Curry Taste Better?

Why does restaurant curry taste better?

In this blog post, we will answer the following question: Why does restaurant curry taste better? We will discuss what are the right spices for a good curry and share with you the secret for a delicious recipe.

Why does restaurant curry taste better?

Restaurant curry tastes better because they probably use the right spice. The secret to a perfect curry is to add a good amount of spices. When cooking curry be generous with spices. Bring the curry to life by making a “Tarka”, that is, a sauce that is added at the end of cooking. Season with balance and finish the curry. Curry does not live on salt alone. Also sugar, lime, yogurt, coriander.

Often you open the spice drawer and see, and even use, that cylindrical ocher-colored jar with the word curry on it. But you may not know that behind that word there is a mysterious and complex world of ingredients, history, and unbridled passions. Do you dare to discover its secrets?

There are scientists who claim that curry can cause addiction and that it is capable of generating endorphins (the hormones of happiness) when we consume it. Experience tells us that the experts are right because this classic of Asian cuisine always brings us a satisfied smile. But we are also curious.

Curry can be used to designate any stew that serves as a garnish for rice as a sauce. At least, that’s how the English understood it, who, after smacking themselves in India, made it known to the world.

And speaking of the world, make no mistake, curry is used in a lot of countries. Simplifying a lot, there are different variants of Indian gastronomy (surely you are familiar with madras, korma or vindaloo, among others) but there are versions of other Asian cultures: curry from Indonesia, Malaysia, Pakistan, China, Japan.

Special mention deserves the curry in Thai cuisine, where there are:

Red curry: with coconut milk, fish sauce, and red curry paste as main ingredients;

Green curry: whose color comes from lime and basil, two of its elements;

Yellow curry: with a characteristic hue that is due to turmeric, whose properties promote digestion.

These curries can be served with meat and fish, with the pleasant company of rice.

Even the English have their own style. As they were the best curry advertisers in the world, traveling to London can be a good opportunity to immerse yourself in this way of cooking. There directly people say: “let’s go for a curry” when they go to the bars specialized in Indian food, the English curry houses.

Taking these specialties as a reference, we can start in the art of curry in our own home, since it is easier to prepare than you might initially think.

The right curry spices

What is truly fascinating about this jewel of Asian cuisine is that there are endless versions of curry; as many as cooks, despite what it may seem to us after looking at our little yellow boat purchased at the supermarket.

The one that comes by boat is the standard version, the westernized one. But if we go home and prepare our own curry, the result will depend on the spices you use, and it will still be just as valid. There is something for all tastes, even refreshing spices for the summer.

You can take note of the most common spices in these cases to nourish your pantry: chili pepper, basil, caraway, saffron, cinnamon, cardamom, dried onion, celery, coriander, cumin, turmeric, fenugreek, ginger, mustard, nutmeg, cayenne pepper, pepper, and tamarind.

They sound exotic, but if you live in a big city they are easier to find than you might think, in the stores in central neighborhoods where the inhabitants of Asian origin or tradition shop themselves. We can find them, for example, in the Madrid neighborhood of Lavapiés. And if you dare, some of them can even be grown in your own home.

Curry for beginners

To train yourself as a curry master, there are two mixtures that do not fail:

Try the garam masala. We like this simple version, most used in the Punjab region, a must-see destination on the Basmati rice map.

You will also be right with the tandoori masala (take a look at this recipe). Be careful, the word tandoori is also usually applied to any dish that has been prepared in the tandoor style, that is, in a clay oven.

And, as the movement is demonstrated by cooking, two recipes so that once the concept of curry is assimilated, you can turn it into the secret of your menu. Vegetarians will suck their fingers with this chickpea and basmati rice curry, which is also a super original way to eat legumes. But if you’re still suffering from post-holiday stress and miss the sound of the waves, go for this Rice Pilaf with Prawn Curry.

Other FAQs about Curry that you may be interested in.

Does curry taste better the next day?

Does curry paste need to be cooked?

Does Curry freeze well?

Conclusions

After the first lessons, we encourage you to make your own curry recipes, seeking the balance between the spices that make you enjoy the most. Experiments that are sure to be delicious accompanied by a garnish of Sundari rice and your favorite ingredients. Go ahead and share your results on the stove with all of us!

If you have any questions or comments on the content, please let us know!