Britain and Curry: A Love Story – Part 2
Yesterday’s blog told the wonderful story of how the curry traversed the oceans with the East India Trading Co.; reaching our shores, our kitchens, and our hearts. Today we’ll be continuing that story, talking about how we’ve learned to embrace the heat in our curries, and how we’re going back to the roots of Indian cooking instead of seeking out westerner-friendly options.
We all know and love that old classic: the Chicken Tikka Masala, but we all also know that it’s not strictly speaking Indian, despite it being an ‘Indian’ classic. We’ve found that in recent years this is beginning to matter to people, as in 2011 we revealed that the Jalfrezi had surpassed the CTM as the nation’s favourite curry, this was significant, as the Jalfrezi is a much hotter dish, indicating that curry eaters were experimenting beyond the safe dishes such as CTM and Korma.
As Chaat! Magazine readers, you’re well aware of the array of authentic foods available to you, and we assume this is something you’ve always been interested in. But we’re also finding that even your average curry house go-ers, who have always played it safe, are beginning to branch out. The tastes of the average consumer are changing, as they are introduced to more and more foods. They’re also more health conscious than ever before, and authentic curries allow people the flavour of comfort food, without the unhealthy aspect that comes with the creamy classics.
Traditional Asian dishes such as Saag paneer, Aloo Gobi, and Chaat are becoming favourites to all, as opposed to just the natives and the foodies; we see this in the increased demand for recipes (which we do our best to fulfil), and in their increasing presence in restaurant menus.
In fact, in Chaat! Magazine’s own restaurant, the Duchess of Delhi, located in Cardiff Bay, we’ve found that while they remain fairly popular, the curry house classics are often being overlooked in favour of our more adventurous South Asian dishes – for example the astoundingly popular Chicken Chettinadu, a traditional South Indian dish with a kick.
We must admit that while we love those classics, we are ecstatic to hear that authentic Asian food is getting its chance in the spotlight as we always knew it would.