1.Curries were born at a crossroads of humanity.
Northern curries have had heavy influences from the Mughal Empire (conquerors from the Middle East, who brought with them nuts and dried fruit). When the British came, they found curries to be too spicy; to accommodate the new arrivals, cooks started adding heavy cream to their curries. In the south, Portuguese traders brought tomatoes and chilies with them from the New World, which came to be a staple of curries in those regions. Northern curries are typically made with dried spices and then served with wheat flatbreads, whereas Southern curries typically include fresh herbs and are served with rice.
2.Curries are complicated.
All curries have seven distinctive elements of taste: sour, sweet, salty, bitter, pungent, and astringent. It is important to achieve the right balance of these flavors.
3.Curries retard food spoilage.
Before refrigeration was common, cooks relied on some of the spices and fermented dairy products in curries to help preserve the food by curtailing the multiplication of harmful bacteria.
4.Making The Perfect Curry -The Order of ingredients matters.
You’ll get different flavors in your curry depending on which ingredients go into the pot first. One approach is to first toast the spices in oil to release the aromatics, and then add the onions, tomatoes, and other ingredients. Alternatively, you can cook the onions first, and then add the spices to the sautéed onions. Each method is worth a try, and you may be surprised at how much they vary in taste.