Curry & Masala: Stereotypes & Realities
Clarifying a common misconception about Indian Cuisine
Written by Mary Ty
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Curry.
Curry.
What comes to mind when you hear this word? For some, it's nostalgic, espousing memories of being surrounded with loved ones and enjoying a hearty meal. For others, it's a journey riddled with flavors and aromatics, one worth trekking over and over again to bask in the experience of adventure. While such a word can evoke so many thoughts or feelings, little do we know about the history behind the names and recipes that have unfolded to give us the dishes we love and share today. That said, what exactly is curry, and what about this dish makes it so decadent, distinct, and delightful?
What is curry?
What is curry?
In the culinary world, curry is often described as a dish containing either meat, fish, or vegetables in a spiced, gravy-like sauce. While curry is an umbrella term for all the varieties of this dish that exist across the world, it is well known as an important part of Indian cuisine. However, the word 'curry' itself has no meaning in any native Indian languages. Rather, Indian curries are typically named after the components of the dish (ie. aloo ki sabzi = potato vegetable curry). The name 'curry' was created and popularized by the British, from the Tamil word 'kari,' meaning sauce. Although this dish has existed for centuries prior to imperialism and traveled to other regions via the Silk Route, the British accelerated its spread. Curry oftentimes being the face of Indian cuisine is likely a result of these colonial interactions.
What is masala?
What is masala?
You may have heard this term masala before, usually in the names of different curry dishes, like the popular chicken tikka masala. Put simply, 'masala' means 'spice' in Hindi, one of India's major languages. A spice, as defined by the US Code of Federal Regulations, is "any aromatic vegetable substance . . . whose significant function in food is seasoning rather than nutritional . . . .". This definition, however, is rather narrow, as it leaves out the role masala/spice has in health and medicine. The use of spices, or masala, in both food and medicine is a practice thousands of years old. One of the earliest literary accounts of Indian spice is recorded in the Vedas, an ancient religious text.
Masala/spice plays an integral role in curry. These spices are prepared by being roasted over low heat until they release aromas, then ground and mixed together to form masala blends. These unique blends are used to enhance the flavors of the dish's components.
Types of Masala/Spice Mixtures
Types of Masala/Spice Mixtures
Though certain blends are used for specific dishes, there are no set standards for these mixtures, and the spices can vary widely. The following depict different masala blends with their common uses.
Biryani Masala: flavorful rice dishes
Chhole Masala: chickpea curries
Tandoori Masala: marinade for meat and fish, cooked in tandoor oven
Kala Masala:
lentils and rice
Sambar Masala: Sambar curry
Garam Masala: stews, curries, and more (refer below)
Garam Masala
Curry Powder
While the name originates in Persian ('garm' = hot and 'masaleh' = ingredients), garam masala in Hindi translates to 'hot spice.' In this case, hot refers to the warming effect garam masala has on the body. Spices in this blend such as black pepper, cardamom, and cloves are heating properties as stated in Ayurvedic principles. The origins of its use in India dates back to the Mughal Empire of the 16th and 17th centuries. By then, trade routes between neighboring regions had already been well established, as indicated by the fact some garam masala components, such as cinnamon and nutmeg, are not native to India. These were acquired from Sri Lanka and Indonesia, respectively.
Garam masala has a stronger taste than curry powder. While there is no one recipe for garam masala, common spices in this mixture include:
Cloves
Cardamom
Cinnamon
Black Pepper
Nutmeg
Cumin
Coriander
Maybe:
Bay Leaf
Mace
Fennel
Though often seen as another Indian spice, or masala, curry powder is actually a British invention. The product arose around the mid to late 19th century, when curry had already become "naturalized" in British households. Part of this domestication process was carried out by middle-class Victorian women, whose cookbooks and role in the kitchen influenced the addition of curry to family meals. One of the earliest brands was called "The Empress" by Mr. Edmunds. It signified British men bestowing curry and the Queen to the Indian people.
Curry powder is lighter in color and has a milder, sweeter taste. This is due to the higher amounts of fenugreek and coriander. Unlike garam masala, the recipe for curry powder is rather standard across brands. Common spices in this mixture include:
Cloves
Cardamom
Cinnamon
Black Pepper
Cumin
Coriander
Fenugreek
Turmeric
Ginger
Mustard
Chilli Powder
A common garam masala mixture
Store bought garam masala
"The Empress" brand curry powder
Current store bought curry powder
The Versatility of Garam Masala (and other masala blends)
The Versatility of Garam Masala (and other masala blends)
The use for garam masala (and other masala blends) applies to more than just curry and rice dishes. Their applications continue to evolve and take on new, diverse forms. Cultural intertwining, innovation, and media all play a part in the constantly changing world of gastronomy. Below are just several ways masala blends have been incorporated into different types of food.
Tea
Lentils (ie. daal)
Flatbread (ie. chapati, roti, naan, paratha, etc)
Other bread forms
Aloo Bhujia (fried potato snack)
Burgers
French Fries
Wraps (ie. Veg Frankie, a popular Mumbai street food)
Cookies and other baked goods
Main Takeaways
Main Takeaways
Growing up as a picky eater, I never would have imagined myself now enjoying and seeking cuisines diverse in its flavors and textures. Curry ranks close to the top of my personal list of dishes that sound appetizing 24/7, for it never becomes boring and always leaves me feeling satisfied. Learning about curry not only means learning about the dish's ancient roots, but it entails acknowledging our privilege in being able to access such cuisine chock-full of coveted ingredients, as well as reforming our perceptions of the dish, which have been heavily influenced by Western imperialism. We can honor the history of both curry and masala by remembering 3 things:
Indian curry represents a multitude of dishes, each enhanced with unique blends of masala that elevate its flavors.
Masala mixtures are integral to an Indian curry. They serve to characterize and differentiate the dishes, both traditional and new.
Masala mixtures are versatile and not limited to curry. They appear in various foods across Indian cuisine, and its use is constantly being adapted into foods outside of what may be considered traditional Indian food.
Now that you've learned quite a bit about curry, why not try cooking a few dishes sometime? Or maybe experiment with masala blends to see which flavors and aromas you prefer the most, and translating those flavors into new, innovative creations. Turning to media for resources and educational videos about curry, the varieties that exist across the world, and spice utilization can really broaden one's cooking skillset. Sharing these resources with those around you is also vital in overcoming stereotypes and misconceptions about Indian cuisine. So the next time you plan on going to the grocery store, or want to mix up your daily food prep routine, take the time to incorporate these elements into your cooking :)
References
References
Resources I utilized during my search and for your inspiration
About Masala:
About Masala:
https://spiceitupp.com/curry-powder-vs-garam-masala-powder/
https://hmhub.in/different-masala-used-in-indian-cookery/
Mohan, S. and S Rajan. “Marketing of Indian Spices as a challenge in India.” International Journal of Business and Management Invention, vol. 2, no. 2, 2013. https://www.ijbmi.org/papers/Vol(2)2/Version-1/D222631.pdf.
About Curry:
About Curry:
https://jvc.oup.com/2021/05/27/curry-tales-of-the-empire/
https://sukhis.com/full-curry-guide/
https://www.spiceupthecurry.com/category/curries/
Bickham, Troy. “Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain.” Past & Present, no. 198, [Oxford University Press, The Past and Present Society], 2008, pp. 71–109, http://www.jstor.org/stable/25096701.
Zlotnick, Susan. “Domesticating Imperialism: Curry and Cookbooks in Victorian England.” Frontiers: A Journal of Women Studies, vol. 16, no. 2/3, University of Nebraska Press, 1996, pp. 51–68, https://doi.org/10.2307/3346803.
Keywords: curry, masala, garam masala, spice, masala mixture, curry powder, Indian food, cloves, cumin, cardamom, cooking, recipe, history of curry
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