Know A Little About Its History Before You Try The Best Curry In Geneva

By Author: pradjeddy
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When you order the best curry in Geneva, you think of a bewildering range of meat stews and spicy veggies from Indian subcontinent, the Caribbean, or South Pacific. Since the inception, its meaning changed quite significantly to become menu word today. It denotes different dishes from various parts of the globe where all is savoury and spiced. The term itself most likely has come from Tamil word kari meaning sauce. Originally, in South India it was served as a soup-like, thin, spiced dressing amongst various stew-like dressing accompanying vegetables and meat.
When the Europeans were first introduced to it, they took it to be just like their very own thin dressings. The credit for this introduction goes to the Portuguese, who popularised it following their colonisation of some parts of the Indian subcontinent. One comes across a 17th century reference of kari in Portuguese cookbooks. However, Britain actually brought the limelight on this essentially Indian preparation. The first English curry recipe was published in 1747 by Hannah Glasse. It was a rabbit or chicken stew with several spices and rice having portions completely ...
... reverse of what the restaurants serve today.
By European standards, it transformed into English stew with rice when originally it was meant to be a sauce to go with rice. In India itself, kari underwent a change following the introduction of chillies from South America and Mexico by the Portuguese. Muslims also added to the original preparation through heavy meat use and Indian traders carrying exotic and new spices as cloves from their journeys gave their contributions too. So today what we know of curry is actually a potpurri of different contributions and experimentations that have only enriched this traditional preparation.
What’s more recently, scientists have wondered evidence are claiming that the history of curry goes back a lot further to Indus Valley and they are calling it ‘proto-curry’ the precursor of the modern variety almost 4000 years old! So, don't you forget this the next time you try the best curry in Geneva!
Anthropologists have found cooked turmeric and ginger traces similar to what you can come across in lamb vindaloo preparations in the human teeth as well as cooking pot in Farmana town, near Delhi. This date back to 2500 BC-2200 BC, so is easily the oldest recorded use of such spices identified in this area. Indus Valley people it seems too used to consume rice with curry, as done by their modern counterparts. Such finding surely increases the status of the ubiquitous curry and makes its preparation something to preserve and savour for the times to come. The history of the best curry in Geneva is as fascinating as the dish itself.
Besides being one among the most popularly prepared dishes in the whole universe, the curry is also the oldest cuisine being continuously prepared for centuries! Modern curries are the result of trade between India and various countries of Asia that has been going on for over a millennium. This has led to incorporation of various new ingredients that have spiced up the traditional stew and made it the best curry in Geneva!