Chefs across Ireland who hold Michelin stars share their culinary secrets, focusing on where they prefer to dine when not working. Curry is a central theme, recognized for its ancient origins and its widespread popularity. While often associated with Indian cuisine, numerous Asian countries each present their distinct curries. Various styles showcase regional flavors, such as southern Thailand's coconut curries, Vietnamese lemongrass broths, Malaysian kari, and Japan's kare raisu, highlighting the dish's global versatility and rich culinary heritage.
Curry is a dish with ancient roots and global reach, most closely associated with India, which boasts an extraordinary variety of regional masalas, dhals, and spice blends.
The concept of stewing meat, vegetables, or pulses in a richly seasoned sauce is a culinary approach found across much of Asia, showcasing diverse interpretations.
From the coconut-laced curries of southern Thailand to the lemongrass-scented broths of Vietnam, the peppery kari of Malaysia, and delicate Japanese kare raisu, each region presents its own version.
Nearly every corner of Asia offers its own style of curry, illustrating the dish's versatility and importance in various culinary traditions.
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