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Global Taste Sensations
Is there anything better than an amazing curry? The phrase derives from the Indian word for gravy or relish, and it has evolved to refer to a wide range of sauce-based foods seasoned with spices and originating in South Asia. Curries, more than any other food, capture a region's tastes, flavors, culinary history, and cultural influences. From comforting classics to lesser-known gravies and recipes that originated in India and now delight palates all around the world, we count down to discover the best of them all.
Phall
This spicy curry is ascribed to inventive Bangladeshi cooks who aspired to woo customers in Birmingham, England in the 1970s. Phall may now be found all over the world, with enthusiasts praising its tomato-based sauce and fruity, chili flavors. Most recipes call for the hottest chilli kinds available, such as Scotch bonnet, habanero, and bhut jolokia (ghost pepper). Be warned: this beast may sometimes bring more harm than good.
Tarkari
Tarkari is the term given to the curried vegetable stews consumed daily in most Nepali families, as well as in many regions of Bangladesh and India. Nepal shares a long border with India's northern states, and this immensely flexible meal combines elements from both nations owing to a spicy masala that frequently incorporates flavor-enhancing asafoetida. Tarkari is typically eaten as part of a dal bhat, a Nepalese dish consisting of rice, lentils, and curry.
Bunny Chow
South Africa's most famous street cuisine was invented out of need. Legend has it that, when conventional rotis were unavailable in 1940s South Africa, migrant Indian laborers in Durban packed their lunch curries inside hollowed-out bread loaves instead. Fortunately, the soft white bread proved to be an excellent receptacle for those curries, soaking up the hot liquids nicely. Today, 'bunnys' are typically filled with mutton or chicken curries and served with a spicy sambal and a hunk of removed bread for dipping.
Kuzhambu
The Tamil people of northern Sri Lanka and southern India particularly enjoy the sweet and sour flavor that tamarind lends to foods, and this flavorful curry has a genuine tang to it. There are several regional variations on the gravy foundation; it is sometimes seasoned with chili and curry leaves and is typically eaten with dal, vegetables, meat, or even cooked eggs.
Curry Goat
Time is a key factor in generating many high-quality curries, and this Jamaican classic sings with flavor when left to cook slowly. When goat meat is marinated and then gently boiled with aromatic spices and fragrant ingredients such as Scotch bonnet chilies, sweet coconut, and allspice, it becomes meltingly delicate and delectable. This deeply flavored curry is served all around the world, but as those in the know will tell you, downtown Kingston in Jamaica is the place to go to experience curry goat at its best.
Korma
A rich, soft curry for individuals who are afraid of too much spice, creamy korma is one of the most popular curries in the United Kingdom, where such topics are hotly contested. The dish has certainly gone a long way since the 16th-century Mughal palaces when it is thought to have first been served, covered with silver leaf, at imperial feasts. You may get unexpectedly sugary versions at curry establishments all around the world, but those cooked on the Indian subcontinent, thickened with powdered almonds or cashews and cream or coconut milk, have a considerably more complex flavor.
Read Also: Step-by-Step Green Salad Recipe
Amok Trey
Cambodia's national meal consists of fresh local fish coated in a spicy coconut curry, wrapped in banana leaves and cooked. Visitors to the capital, Phnom Penh, may taste this cuisine, which is attributed to the region's Khmer community, at many upmarket hotels and restaurants. For the genuine stuff, visit one of the city's crowded night markets, where amok is freshly cooked and may include beef, chicken, fish, or even snails.
Jalfrezi
What happens when you combine East Asian stir-fries with thick, spicy sauces from the Indian subcontinent? Jalfrezi is a classic Bengali dish that is enjoyed all over the world and was previously crowned the UK's favourite curry by the British Curry Club. Green peppers, green chillies, and onions are seared in a blistering hot skillet to give the curry a lovely smokey flavor and a ferocious fire.
Chicken Balti
While most curries benefit from being cooked gently over low heat, a balti is a very other story. This zingy meal, which was given a new lease of life outside of South Asia by families who relocated to Birmingham, England in the 1970s, is most likely called from the wafer-thin dish it is cooked and served in, known as a balti bowl. Chefs first sauté spices, onions, and tiny meat cubes over a high heat before adding fresh herbs and a thick tomato sauce. To this day, Birmingham's so-called Balti Triangle is recognized as the greatest venue to try this dish.
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