I failed to realize until only a couple of weeks ago that there exists an entire underground sub-culture of curry lovers. These people often hold normal 9 to 5 jobs only to come home to start a nightly party in their mouths. Many of them aren’t even [gasp] desi. Take for example the girls of Naughty Curry:
We at the Naughty Curry Kitchen do three (3) main things:
- We apply Indian spices and spicing techniques to ‘ordinary’ (for us) food, with an emphasis on being (mostly) simple, fast, and healthy or all of the above.
- We simplify or adapt traditional Indian recipes to fit our very special needs and our busy lifestyles.
- We experiment, ask lots of ‘what if’ questions, and tend to have lots of fun. And when something doesn’t quite turn out, we laugh.
Be bold. Come play with us.
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p style=”margin-right: 0px”>Hell, they had me at “be bold.” Cooking of this nature is usually not talked about in mixed company. Old temple walls in India show people doing these kinds of things, but it is now taboo. The dishes they reveal are often downright subversive. Where else are you going to go to be taught how to prepare “G-spot mushrooms,” or “Dirty Masala Rice?” But…what makes someone turn to this type of lifestyle? It’s not natural. You don’t just fall into it. There is usually a moment of truth that leads someone down this path of liberation:
As for me [Courtney Knettel], I grew up in the Midwest U.S. of A. with a standard Oscar Meyer-Hamburger Helper childhood. Want to step up the flavor of those green beans? We’ve got three primary options: butter, salt, and cheese (and for those folks with a dash of flair: garlic salt and Lawry’s). Fortunately, my own imagination was expanded in my formative years under the influence of my Indian babysitter, who introduced me to what I called ‘magic sprinkles.’ Once I was ‘spiced’, I became isolated in my tastes. My family thought I was weird. (Actually, they still do.)…
By the time I finished my five-year college stint, I found most ‘ordinary American’ food to be, um, hard to swallow. Yet because I knew how to manifest my own spice-magic, I could quickly, easily and cheaply whip up my own sensational Indian-esque spin to my food. What’s more, I was increasingly attuned to a healthy way of eating, and spices, I quickly discovered, could transform vegetables into memorable experiences. At some point, I evolved into partaking of junk food, cheese and even meat only on occasion, and I don’t even miss it. Ergo, the spicing fixation that had once branded me a weirdo now infuses my life in ways that even I hadn’t imagined. [Link]
Naughty Curry’s blog-roll is like a NOC list of the whose who in the curry underground. As I jumped from site to site jotting down recipes I felt as if counterintelligence agents would at any moment burst through my door. Fortunately I secured the recipe for the Egg Rassa, which will be my next experience with this lifestyle. I like it. I feel naughty but in a way that leaves my midsection feeling good. One thing I should mention though. The site does come with a warning label:
The primary function of the NC recipes is to inspire you to explore and experiment with Indian-style spicing techniques.
However, once you attempt a recipe, you must follow it EXACTLY when it comes to the spices. When it says to pre-roast the cumin seeds, DO it. When it says to add the tamarind toward the end of the cooking process, FOLLOW it. To do otherwise may be avant-garde, but it courts disaster. Take it from us.
We’ve made sure to keep the directions straightforward, geared toward folks who haven’t attended a culinary institute. [Link]
I’m so looking forward to reading when I get back from vacation (in India). My parents had a long tradition of doing what these people do. I was fortunate enough to taste fusion before the word became a part of the culinary universe. FWIW, I have heard of artistes such as Zubin Mehta (sp) carrying around a packet of spices to spice up otherwise bland meals.
Finally, I would like to add one all purpose South Indian spice mix that will go head to head with anything: sambar powder. I use it for just about anything from pasta sauce to omelettes. The results are spectacular, although a tad spicy.
I notice Naughty Curry quoted Manish under their “Wise Words” section:
Wise words indeed. They also link to a pretty interesting (though defunct, looks like) food blog. I quite like its “Myth of Indian Food” post!
Abhi, I’m reminded of your posts on East Indian indentured servants in Colonial America. I wonder how their cooking influenced American cuisine…
Zubin Mehta does it too, huh. And I thought I was the only one adding sauces and pepper and chili flakes to spice up my food!
I brownify my mac & cheese; chillie flakes, onions, curry leaves, etc.
So, Abhi’s Hustler-review of their cooking aside 😉 I looked through Naughty Curry’s site, but I can’t figure out what makes their curry “naughty”… Anyone care to explain?
I think it’s the subversion of blandness with Indian spices.
I think it’s the subversion of blandness with Indian spices.
So, then, technically wouldn’t it need to be “Naughty Meatloaf” or something like that?
sex sells, even with curry. 😉
Maybe because it deviates from your mom’s curry recipies.
Wow. Thanks for the write-up, Abhi, and thanks to everyone for reading the NC site. Naughty Curry is a fun thing. We’re messing around with spices and learning from it. The ‘naughty’ bit began as a slightly-sarcastic thing ~ most people I know think curry is what happens when you add curry powder to something. Common comments I get: “Is there curry in this?” and “You put curry in that? That’s just plain wrong!” So and so forth. The ‘naughty’ thing also disclaims the fact that we’re anything near authentic. Or even that we’re experts. Or cooks. Hope that helps. Thanks again. I love the Sepia post ‘Indian food hacks’. I welcome more of those kind of un-recipes. Drop the NC a line if you’ve got a good one.
Hee! So true.
Last July I was volunteering at a summer festival at a kiosk selling a particular regional type of curry powder mix and I had lots of great questions. But my favorite comment came from someone that thought that “curry powder” was a ground up version of a “curry plant”. cute.
Hi, Good write up. I am actually writing to comment on the earlier comment by “pree”. I am the author of the Indian Food blog that pree referenced, and am writing to inform readers that I am back. The Indian Food blog is defunct no more 🙂 Tara Shetty
Thebombaybicycleclub owns one of the most reputed chains of Indian restaurant in London. Its restaurants are known for authentic Indian food with a wide ranging menu that includes the most traditional dishes from the country. You can enjoy any food that is traditional and is cooked with authentic Indian methods and ingredients. The services offered to the food lovers in these restaurants are at par with the excellent standards.