THE CURRY SEEKERS
How we became interested in curries from around the world
LAUREN
I was first introduced to Indian curry when I was quite young by my parents. We used to go to a local Indian restaurant and order milder dishes like butter chicken and paneer makhani. From here, my love for curry grew exponentially. I began to try more adventurous dishes, opting for spicier options whenever possible, including several vindaloos. The complex combination of flavours is incredible, coupled with the warming and hearty comfort of a thick curry gravy. It is a fusion that is truly unmatched.
Looking to other countries, I began to try Thai curries and other southeast Asian varieties. These, while much different in flavour to Indian curries, still provide the comfort and explosion of flavours I was yearning for.
The options are endless when it comes to curry. Spicy or mild, sweet or savory, there's an option for everyone. Another one of my personal favourite variations of curry is the Ethiopian "curry" or wat. Sometimes incredibly spicy, from a spice blend called berbere, Ethiopian dishes are eaten with a sour and spongy bread called injera. What I find particularly endearing about Ethiopian food is the emphasis on sharing. Small samples of a variety of curry-like dishes are served on a large platter, lined with injera, which is shared between everyone at the table. Curry brings everyone together - it's warm, comforting, and complex. No wonder it's one of the oldest dishes in the world!
GILBERT
I grew up eating curry quite a lot. My mom would get the packaged Japanese curries that she would make at home. I grew up in Nigeria where Chinese and Indian food is extremely popular so I have always been familiar with Indian curries like Vindaloo, madras or Korma.
I am from Hong Kong and in Hong Kong we have our own version of curry as well curry pastes like madras and red curry. Our version features chunks of potatoes, onions, carrots and Beef largely brisket and tendon, and is my favorite choice of curry. For me, the brisket is always the perfect choice for curry because it is a meat that benefits from stewing and the combination with the curry flavors makes it melt in your mouth.
Hong Kong, however, is a basket of cuisine where you can enjoy food from many parts of the world and so I have always had a chance to enjoy Thai curries, Indian curries, and Japanese curries.
I have always enjoyed cooking and curry is one of the dishes I am still on my way to perfecting to my taste. To me though, a curry is soul food. I enjoy it on a day where I want to relax or just want to heal my soul and it also brings back my childhood.
EMMA
I come from a small town in BC with a picky eater for a sister and so have grown up without much exposure to curries beyond the standard butter chicken that can be found in pub-style restaurants. Having come to Kingston with so many restaurants close by, I have loved exploring different kinds of cuisine. Local Indian and Thai restaurants have been particular favourites. I love the endless variety and combination of flavours available. Unfortunately, I still have a rather low spice tolerance but I am enjoying working to build it up (Madras was quite an accomplishment for me). One day I intend to take on Vindaloo!
During University I have also discovered the wonders of pre-made curry pastes. They have proved to be a lifesaver for easy to prepare delicious meals that can be done on a college budget. Dishes using some pre-made curry sauce with whatever meat and veggies are lying around have become some of my staple meals. University has introduced me to a variety of new curry dishes and I will be sure to continue my exploration and build up that spice tolerance next year.
