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AN INTRO TO
The basics of The basics of Curry makingCurry makingAn introductory guide to Curry-An introductory guide to Curry-ology and how to succeed at itology and how to succeed at it
Luthfun AliLuthfun Ali
A Publication of
PLNA
ContentsChapter 1 – Know your history
Chapter 2 – Know your dishes
Chapter 3 – Know your spices and herbs
Chapter 4 – Know your sides
How to master Curry-ology
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CHAPTER
1Know your
History
What, Where and Who?
Curry was first originated in the Indian subcontinent; the combination of herbs and spices are what make of this very common dish.
Conventionally what is classed as a Curry is either meat, fish, poultry or vegetables that are prepared within a sauce that contain these herbs and spices.
Although curry is based in the homeland of India, this dish can also be found in many countries all over the world, commonly within the continent of Asia, but also in other countries such as South Africa and countries in the West Indies.
Some information may have been taken from this link
The masters of Curry-ology
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India: Rogan Josh
South Africa : Bo-Kaap
Jamaica: Curry Goat
Image 1 Image 2 Image 3
CHAPTER
2Know your
Dishes
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Common dishes from your local
takeaway
Korma Jalfrezi Murgh Mahal – Butter Chicken
Chicken Tikka Masala
Vindaloo
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“ "I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'" ”- Aarti Sequeira
CHAPTER
3Know your
Spices
Same - differenceCurry has a nexus of spices and herbs ranging from very common to very rare ones, however your common herbs and spices will always do the trick no matter what. These are the everyday herbs and spices found in the cupboards of curry lovers;
Herbs Spices
Bay leaf Curry Powder
Coriander Chilli Powder
Garlic Turmeric Powder
Ginger Ground Cumin
Onion Cinnamon
Basil Black pepper
Fennel Paprika
CHAPTER
4Know your
Sides
Sides for your dishes
There are many sides associated with curry dishes, some are used to eat with the curry and some are seen as a dish of their own. These are the popular sides usually served with this lovely dish:
Bread: Roti, Chapati, and Naan
Rice: Yellow rice, rice with peas, and Kitchari
Potato: Sag Aloo and Bombay potatos
Samosas: Vegetable, meat or poultry
Chutney: Mango or lime pickle
INCLUDE A
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