Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Curry


  • Please log in to reply
3 replies to this topic

#1 Suvir Saran

Suvir Saran
  • legacy participant
  • 4,877 posts

Posted 31 October 2002 - 04:00 PM

What do you think when you think Curry?

What are some ways in which you use Curry Powder as an accent to your food? Or is that something you have not done yet?

Are there other Indian or Asian spices that you really like or enjoy playing and experimenting with?

Any dishes that you really have enjoyed which have showcased spices? Where did you have them?

Most memorable meal using Curry Powder or Asian ingredients?

#2 Michel Nischan

Michel Nischan
  • legacy participant
  • 45 posts

Posted 31 October 2002 - 06:02 PM

Love curries, but am especially partial to curry pastes -- both red and green. I dig chat (sp?) masala, razal hannout, sumac. Most memorable experience was dining at Tabla on 25th and Madison. Floyd knows me, but I am well aware that he cooks with equal commitment for all his guests.

I have loved most all of my experiences with Asian and South Asian foods. While we use some curries and the spices I mentioned earlier, I have not reached a point where South Asian spices have spoken to me internally. This is perhaps because I am very hooked on Japanese and Southeast Asian culture at the moment. I know the time will come when the Southern cultures will set me on fire (literally :laugh: ).

#3 Suvir Saran

Suvir Saran
  • legacy participant
  • 4,877 posts

Posted 31 October 2002 - 11:19 PM

I dig chat (sp?) masala

What is it that you like about Chat Masala?

#4 Michel Nischan

Michel Nischan
  • legacy participant
  • 45 posts

Posted 01 November 2002 - 01:49 PM

The South Asian flavors blended with ginger.