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> Making a curry is not a science, in that you can get a good curry by just making it up on the spot, tasting as you go, and fixing it if it needs fixing. Or i
by kranner 7y ago
> Making a curry is not a science, in that you can get a good curry by just making it up on the spot, tasting as you go, and fixing it if it needs fixing.
Or it may be that the standard for curry in this example is lower than the standard for bread, perhaps because there is no set expectation for the taste of curry -- maybe one has it much less often and is less familiar with it -- while bread is something one has almost everyday and expectations are higher.
As an Indian, we don't even call any of our dishes 'curry'. They are all specific dishes with very specific tastes. If you're making a Rajma Masala, or a Punjabi kadhi, or a Gujarati kadhi, or a Khadi Dal, or a Shahi Paneer: it's very easy to screw them up and in most cases you wouldn't be able to fix them after one mistake. You might make a good enough something, but it wouldn't be Rajma.
- sombremesa 7y agoI can't tell you how many times I've tried to make dal makhani like Moti Mahal (Deluxe) does and it always comes out wrong. Definitely a science (there are a lot of ingredients that must emulsify just so, the spices must retain their bite, it must simmer and reduce for hours, etc.), and it's ridiculous how many different "dal makhani" recipes there are and they almost never taste remotely alike.
- jatins 7y agoHa, I feel the same way about Biryani. You can eat a Biryani at N different places, and no two taste alike.
- tchaffee 7y agoIs my Mutter Paneer still the same dish if I add extra fresh ginger? I like a little extra ginger.
- kranner 7y agoThere's no Mutter Paneer Police! It's just that maybe 80% of all Matar Paneer served in homes and restaurants will have a specific amount of ginger (and definitely no solid chunks) and if you go over or under, there may be some tut-tutting dealt quietly.