"Narrated by Neil Morrissey, The Joy Of Curry is a light-hearted celebration and exploration of the British love affair with curry, and how it conquered our hearts, minds and taste buds." (BBC press release)
Mmmmm, joy indeed! My favourite curry is a lovely beef or lamb Madras, Spicy, Smokey, and Authentic tasting. I love meat cooked in Tandoori style too! I will eat the odd Vindaloo when feeling adventurous, but Madras is my go to, with Basmati rice. I rarely have raita with my curry, but often wash it down with lager or cider, and never have a problem with indigestion or whatever. I guess I'm used to it, as I often eat curries, and other spicy foods. I love Indian food, and the people, so am always respectful of the staff, and my surroundings when visiting an Indian restaurant. And the "Going out for an English" sketch, in Goodness Gracious Me, was hilarious. Long live the curry! However, there are some delicious, tasty English dishes too, we are just not a country with a hot spice tradition.
@Bellocks1 You can make a curry as hot or mild as you like, you can make a Tikka masala very hot it all depends on your preference, most named curries are just different techniques and spices etc how hot you cook it depends on the capsicum you use etc.
1968, queensway bayswater, an Indian take away, marinated boneless chicken cooked over charcoal in a big naan with lettuce tomato and cucumber and a dash of yogurt, call it chicken tikka, that's what it was called.
Beg to differ - I'm a 4th generation Angeleno (Los Angeles), more familiar with Mexican food than most locations and benefited from a course of study at the Cordon Bleu France (not a spinoff) -- most of Mexican food is an amalgamation, a meeting of indigenous foods and methods with those of various European cultures. Indian food, on the other hand, is one of the world's ancient cuisines, wholly original, developed through thousands of years of tradition in widely variant geographical areas of the region (tropical forests to steppes to mountainous lakes) with the ingredients found in as well as imported to those various areas (including most of the world's spices). Mexican food, as an amalgamation = approximately 350 years of development. Indian food = thousands. Along with Chinese and Classical ( Greek and Roman) cuisines, everything that we think of as great food owes its existence to these ancient cuisines, Indian one of that triumvirate. Just of bit of instruction from a former college professor to someone who includes Taco Bell cartoons in his playlist.
