Today, we went to Flavours of India to sample a few Indian curries. Using the term 'curry' is a bit misleading as people in India do not refer to their dishes as curries. The term 'curry' is a European construct, which describes a spiced dish in a sauce served over a starch, like rice or noodles. When the British and Portuguese colonized India, they used the term curry to describe a wide variety of traditional Indian dishes. India's geographic location meant that it was at the centre of trade routes for centuries. Beginning with ginger, garlic, and turmeric, the Muslims then brought their own cooking traditions, including the heavy use of meat. Exotic pieces, like cloves, were brought to India by way of Southeast Asia. Furthermore, it was the Portuguese who introduced the chili pepper in the 16th century. This sharing of culinary traditions and flavours helped shape the Indian 'curry' into what it is today.
One theory behind the preference to use many powerful spices is that they contain antibiotic chemicals that kill or suppress potentially dangerous bacteria in foods. So from a health perspective, spiced food was seen as beneficial. Spices were also an easy way to add flavour to a dish in a relatively inexpensive way. For this reason, people of lower economic status could elevate their dishes with the simple addition of a few basic spices.
Flavours of India, opened in Kingston in the last couple of years, claims to offer authentic Indian cuisine. We ordered three dishes - the Korma, Vindaloo and a salmon curry. To be honest, the odd one out was the Salmon Curry - an off-the-cuff item on the menu. I think it was there to suit more western taste buds. The flavour itself was very acidic and resembled a tomato soup. The Korma was more rich and you could really taste the cream in it whilst the Vindaloo was very sour and fiery - befitting of the expected flavours from the Goan dish.
Although these curries originate from India, their origins are from completely different sources. The Korma has its roots in Mughali cuisine whilst the Vindaloo has its roots in Portuguese cuisine originating from a Portuguese dish know as Carne de vinha d'alhos - a dish of meat marinated in wine and garlic.
