I love Indian curry, I steer clear of anything without a good hit of chilli in it, it just doesn't do it for me. Have to say since moving back to Sydney from London it's become a lot harder to find the perfect curry, but I have had some luck.

Japanese curry .....

It seems absolutely horrible (Chinese not much better), but I have heard folks say they like it? :confused:

There really is no such thing as "curry." The unimaginative British, when they ruled India, called everything with gravy by the catchall name of "curry," and it has unfortunately stuck to the extent that even Indians continue to use it.

"Curry powder" is an abomination.

What is called "curry" encompasses so many dishes that the name is nearly useless in trying to anticipate what the dish will taste like.

I hear you -- at Indian restaurants "curried chicken" can be anything from a watery (oily) reddish broth to a thick golden sludge.

Recently, I read a book set in England where the author would reference "Madras chicken (lamb)", which left me no further on except to assume it had some sort of heat (chilis) in it?

I believe I astounded the staff at a restaurant in Chennai by ordering bread and bele bise bath together; they all but refused to serve it. I used to dislike sambar, but now eat it with dosas.

I would be slightly leery of sultanas in curry, but beats apples in Japanese curry I guess? I still cannot believe with their love of ill-fitting English words their popular curry brand is "Vermont", about as non-ethnic a place as it gets.

I love eating bread and rice together. My parents thought I would outgrow the phase, but I never did.

I used to hate sambar, but now I love it. Go figure.

Raisins are quite common in Kashmiri "curries."

Funny - was in a Japanese grocery store in Berkeley yesterday, thought I saw something labeled "Vermont Curry".

I was wondering what the hell it was - a curry from Japan, named "Vermont" - bizarre on so many levels....

All I can say is 'wow'...

Has anyone tried this?

"Britain teaches India about curries"
 

I saw this article yesterday http://www.google.com/hostednews/afp...tIwlhA91rgEdDw

I like all kinds of curry. Japanese curry is weird but I like the slightly sweet taste it has.

Some of my Hawaiian friends of the more Japanese sort (nobody you
know of course) swear by Vermont curry.

:cool:

Perhaps I can pick some up on my trip to KOA in a little over a week :D

Haven't seen it in the specialty stores in the ANC area...

Curry !

Put on anything and I'll eat it.

The pure enjoyment of a proper Indian meal can't be described in words.

If you haven't already, you sure need to hit up Faheem's in Newtown. Happy to make a plan of it next time I'm down in SYD :)

The curry there is lip smacking, finger licking good! and cheap too :D

So say a guy gets to London. Where are good curries served there. Or if not London, anybody know about Leicester?

There are probably several hundred Indian restaurants in both of those cities, scattered throughout. It's actually fairly hard to eat bad Indian food in the UK. Sure - there are areas with concentrations of Indian restaurants (e.g. Brick Lane or Drummond St in London) but you absolutely don't have to go there to get good food. I will give a quick shout out to Southall though (short train wide from Paddington) due to its Indian population and hence availability of particularly cheap and good quality food.

There are thousands of curry dishes but...
 

There are thousands of curry dishes and hundreds of books on curry dishes. Yet, you go to an Indian restaurant anywhere in the Western world (or even in far east), all curries taste alike. These are my problems with Indian restaurants:
1. Paucity of names. Again and again Tajmahal, Gandhi, Woodlands, Punjab, New India, Old India, Sarava Bhavan, Shalimar, Udipi, Himalaya, Delhi, Madras (althogh no one remembers Madras anymore) etc. Some not-so main stream names creeped up but .. (Annapurna, adithi, amavasa, madurai kitchen, chettinad, tamil nad etc).
2. All curries taste alike.
3. Generic food-no specialization. You get the same regardless of where you are-alu mattar, palak paneer, alu gobi, channa masala, ...you see one menu, you have seen them all!
4. No one cleans the floor in Indian restaurants. The table scrap is swept off the table and lies on the floor. The patron's foot wear essentially removes the dirt/food from the floor.
5. Fusion restaurants charged a fortune for pathetic Indian food. Most of them had nothing to do with curry.
6. Most of them bought the premises from a previous restaurant owner and didn't spend a dime in restoration/redecoration. Major problems with Indian restaurants is the greed of the owners who never care about decor/hygine/cleanliness and authensity of preparations. They make a ton of money and then move away to a different location.