What is the curry that Indians eat?

India is the originator of curry. Authentic Indian curry is made of clove, fennel seed, coriander seed, mustard seed, turmeric powder and pepper.

The staple food with curry changes with local crops. For example, in West India, bread is made of corn and chestnuts; The north is rich in wheat, so it eats bread; In the south or southeast, rice is the main food. The secret of the success of Indian curry lies in the combination of spices and cooking sequence, not in the dazzling complex cooking skills.

Until modern times, there was no special curry recipe, because the essence of curry is to emphasize personal style and creativity. There is no fixed menu, but many Indian dishes can be squeezed into world-class cuisines. Because there is no menu, the taste and appearance of curry are obviously different even in the same area.

Spicy zuzu

For the general impression of curry, many occasions will focus on Indian curry (there is no such thing as curry in early India). I say this because Indian curry is actually an extension of all curries. If Indian curry can be made, other kinds of curry are only materials for reprocessing or conversion.

Curry mentioned in India mostly refers to a staple food with gravy or sauce, rice or bread. In India, almost every family has a lot of spices in the kitchen, but few people use curry powder because most curry powder is specially ground when it is used. Indian food is generally a combination of "simple ingredients+main seasonings+cooking methods".