Raising your curry IQ

By Voujon Stonnall Category: Food Comments: No comment Tags:

We all like to think we know what we’re talking about. Politics comes up in a conversation and we know just enough to get by, but start talking about anything in depth and we can be easily left lacking in our knowledge.


Same goes for curry. We get some friends over, we get to order, look at the menu and then realise that we don’t really know what we’re talking about.


Well we hear you loud and clear, and we want to help you raise your curry IQ so you can impress your friends and family with your curry knowledge, and who knows, it may encourage you to give some new things a try too.


Check out these three:



We all know it as a naan favourite, and Keema is the meaty one. Keema means just that – minced meat.



According to the website, IndiaCurry.com the Pathia (or Patia as it’s sometimes called) is a dish served among the Parsi population of India. The Parsi came from Persia and settled in Gujurat, a state in Western India. The dish delicately balances hot, sweet and sour flavours.



The word Paneer is a Persian word. Paneer is a white cheese that goes fantastically well with spices, and differs from other cheeses like cheddar and mozzarella in that it doesn’t melt. This means that it can become the star of the dish, like for our side dishes Mati Paneer and Sag Paneer.  It’s very easy to make, you can even make it at home, although if you’d prefer us to make it for you, we’d be happy to save you the effort.


Why not order one of these tonight? Click here


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