Curry love

I was intrigued to read this morning on the BBC website that National Curry Week ends in couple of days. I had no idea that there was such a thing but as I was talking about Pie and Mash the other day being snubbed in favour of fast food at the Olympics, I thought I should pay attention.

Britain’s first Indian restaurant, The Hindoostani, was opened by a fascinating character called Dean Mahomed in Portman Square in London in 1810. It was essentially a coffee house where one could smoke hookah and enjoy authentic Indian food. Perfect for the Colonial English gentleman missing his exotic spices. The restaurant, certainly ahead of its time, went bankrupt and Mahomed ended up running a rather successful baths in Brighton – but that’s another story.

It does seem a cliche but curry is often called Britian’s national dish and, although I have no issue with that, nearly all of the UK’s ‘Indian’ food is actually a Bangladeshi hybrid of dishes from all over the sub continent. Strangely, I’m going to be teaching in Bangladesh in January (more later) and so I’ll be able to judge just what authentic Bangla food is like as I eat my way around the country…

‘Curry’ is a shorthand for lots of dishes that is relatively meaningless. India itself (not counting Afghanistan, Pakistan, Bangladesh, Nepal and Sri Lanka) is extraordinarily culturally diverse. Hundreds of ethnic groups divided into thousands of sub-groups have such a multiplicity of recipies and I’m sure it’s possible to never eat the same thing twice if you tried. ‘Curry’ seems to have been coined to catch everything that is cooked in a gravy. Some people seem to contend that it comes from the Tamil ‘kari‘ but there doesn’t seem to be a definite answer. Like so much in India…

By the way, if you are interested in the synthesis of English and ‘Indian’ you could do worse than buy a copy of ‘Hanklin Janklin’ a fascinating study of ‘Hinglish’ words by the late and sadly missed Nigel B Hanklyn a long time Delhi wallah.

Last year I had the good fortune to be on assignment in Delhi photographing some of the lesser known dishes the city has to offer. I am indebted to Hemanshu Kumar who runs the Eating Out in Delhi blog for his extraordinary insights and his re-discoveries of several dishes. I don’t pretend to know very much about Delhi street food – it’s a vast subject – but I do know how wonderful much of it is. Some of that work is below. Not a balti in sight. Happy eating…

India - Delhi -
India - Delhi - A butcher cuts up meat for Nihari (a breakfast stew made mostly from Buffallo meat but with some mutton brains)
India - Delhi -
India - Delhi - A vendor serves Nihari from a pot outside his shop. Nihari is a breakfast stew made mostly from Buffallo meat but with some mutton brains.
India - Delhi - A dish of Nihari

India - Delhi -
India - Delhi - A street vendor fries potato cakes on a griddle
India - Delhi -
India - Delhi - a street vendor kneads filled dough ready for cooking
India - Delhi -
India - Delhi - A dish of Daulat Ki Chaat, a chilled milk froth considered an ancient Delhi delicacy
India - Delhi -
India - Delhi - A man eats a small pot of strteet chaat