You know what they say: when Curry Week ends, a window opens. Wait, it’s just us who say that? Hm.
In any case, one of the best things about traveling is trying new and exciting and sometimes spicy foods. Luckily, curry exists all over the world, in a variety of delicious incarnations. Here’s where you should go, and a few hints about the wonders you’ll find there.
The United Kingdom
It must be mentioned, so we’re just going to get this one out of the way upfront. And even though Brits are stereotyped the world over for having bland food, that’s rapidly changing with the proliferation of top-notch Indian and Pakistani restaurants across the country.
From the famed curry mile in Manchester to sleek, modern joints like The Dhabba in Glasgow, there are more opportunities to eat samosas and chicken tikka masala in the UK than you can shake a Union Jack at.
Thailand
Thai curries tend to be red, green, yellow or massaman, and we’ll take one of each please. The main ingredient that sets them apart from Indian curries is coconut milk, which adds a bright, fragrant aspect to the flavour profile of these dishes.
Certain regions are known for certain curries: Chiang Mai, in the south, is where you’ll find the best massaman, for example. And khao soi, a northern soup-like dish with egg noodles, reflects the Burmese influences in that area of the country.
Japan
Interestingly enough, it’s the Brits who brought curry to Japan in the mid-nineteenth century, and most Japanese curries are still made with curry powder. Regardless of this fairly recent introduction, however, curry has become a very popular national food.
Karē raisu, the quintessential Japanese curry, is a thick stew of sorts with meat and vegetables that’s served over short-grain white rice and usually topped with rakkyo (pickled shallots).
Jamaica
Curried goat, a very popular Jamaican dish, is actually a twist on a recipe that originated in India. Traditionally, curried goat is not an everyday food — it’s reserved for celebrations and special occasions, and often an expert is brought in to make it properly. We’d certainly like to have a personal curry goat expert at our disposal…
Indonesia
Rendang is the most popular (and widespread) curry dish in Indonesia. It consists of meat, (usually beef), coconut milk and a rich, spicy paste of mixed ground spices like ginger, galangal, turmeric leaves, lemon grass, garlic, shallot and chillies.
While Jakarta, the capital, offers a multitude of modern and traditional food options, it’s when you travel to the smaller villages and less populated cities that you’ll really find the best of the best, curry-wise.
China
Chinese curry?! Yessir (or ma’am). Chinese curries tend to be very broth-based, and clearer than their counterparts in other areas of the world. They also incorporate flavours and components specific to regional Chinese cooking in general, like green peppers, beef, chicken and other meats. It’s not uncommon to see them served with noodles, as well.
India
This one’s obviously a given — in India, you’ll likely eat curry for breakfast, lunch and dinner. That being said, the kind of curry you’ll get varies vastly depending on the region you’re in, and India’s a big place as we all know.
In northern areas like Kashmir and Delhi you’ll find traditional dishes such as tandoori kebabs and paneer — you’ll also likely come across lamb-based dishes quite often. In the east they serve a lot of freshwater fish while in the west lentil and grain dishes proliferate alongside vindaloos. The south is where you’ll find biryani and dosas. Keep in mind that this is a very general overview — though we’re hungry just talking about it.
Maree Hamilton
Maree is a blogger and expat who loves tacos, shoes and the number five. She believes that the best things in life are often found on the sale rack.
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