Yo­tam Ot­tolenghi

The Guardian - Feast - - News -

We’ve come to use the word ‘curry’ as an um­brella term for al­most any­thing cooked in a spiced sauce.

Some peo­ple ob­ject to this lib­eral use of the word (which de­rives from the Tamil ‘kari’, mean­ing sauce) to cover a vast range of dishes and see it as a gross mashup of var­i­ous culi­nary tra­di­tions. But, to me, ‘curry’ is just a short­hand for a col­lec­tion of dishes that I love. All of them make clever use of spice to cre­ate a nu­anced con­coc­tion that is both com­plex and com­fort­ing. They are rich, fill­ing and im­mensely sat­is­fy­ing, and are all best served on rice.

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