For many of us the curries that we see on Indian restaurant menus are just a series of random, hard-to-pronounce names with (often) rather unhelpful descriptions. But behind every Bhuna and Dopiaza is a long and interesting history, and each have their own unique ingredients and cooking methods.
India is such a huge country that Indian curries vary a huge amount in flavour and style. Northern curries tend to be earthier, tangy and tomato-based, using lots of turmeric, asafoetida and cardamom. By contrast, southern curries are more creamy and fragrant, often using coconut milk, coriander and curry leaves.
It’s important to understand the history and thinking behind each dish in order to make them properly. It’s also really useful to learn more about the classics for when you’re at an Indian restaurant or getting takeaway. You could soon become the font of all curry knowledge among your friends and family!