Knowledge Base > Eric Wynkoop - An Introduction to Indian Food

An Introduction to Indian Food

Eric Wynkoop - An Introduction to Indian Food

This event was on Tuesday, October 04, 2022 at 12:00 pm Pacific, 3:00 pm Eastern

In this ACTE/Rouxbe presentation, Chef Eric Wynkoop will provide an introduction to Indian cuisine, one of the hot culinary trends for 2022 and beyond.

The conversation will be f… Read More.



Plz discuss curry "101", as in origin, types, how grown and processed ...?

— Michael Gallegos


Let me try to Tease this a part a little bit into maybe two sub questions. Okay, and The word that that my attention here is grown. Okay on one hand. We have a plan herb. Okay called Curry leaf. And Curry Leaf provides a distinctive flavor, okay to the certain Indian dishes and you know in India you commonly find Curry Leaf fresh at the market or sold by Street side vendors. And then around here. We'll find current leads fresh at the market and if they're left over you can easily dry them and then use them in the same manner a common way to use current leaves is to fry them, you know with spices either in that first step that fifth step right that I mentioned on that earlier slide in order to draw out those aromatic oils to add a unique earthiness to the dish note. However that dried version. Has much less flavor than the fresh. Okay, but do be careful if you're using the fresh version because the oil will splatter much more from the moisture that's present. Okay now, otherwise, you know when I see the will hurry. I think about you know, the this category of wet preparations at least. You know within this the English language context maybe not just English, but to let's focus on on the US here right? When we think about Indian food people always or not always often, you know, think about hurry and so you Curry comes from a Tamil word meaning sauce. And so generally speaking what we use the term hurry like hey, let's go get a curry. Well, let's make some Curry we're referring to a preparation that has a sauce or a gravy component. So it's got some wetness to it, you know as as a style of preparation, but they can very Tremendously, okay, in terms of the ingredients and even you know, the basic ingredients of sauces. All right, the term Curry was popularized by the British, you know in India. You sometimes hear the word Curry or how he used but more often than not the dish that's being referenced as its own name and again from say in American perspective. We might say hey that looks like Curry, you know, but the Indian cook might call it something else more specific, you know to their you know, Regional language, okay? you know in terms of you know curries, you know, I'll mention a couple of broad distinctions, you know, a lot of these preparations will call for dried spices in the form of a blend as some sort of a masala blend Masala meetings ice. in some areas of Southern India. There's a tradition of you saying a wet. Spiced blend and so you might you know combine some dried spices, but then also incorporate that it to make a paste along with ginger garlic chilies and grass and maybe some other things, you know, I tend to the wet curry paste. We associate with Southeast Asian Cuisine and this is one of those sort of threads that the link This area of Southern India with the regions of Southeast Asia, you know through climate and geography as well as many many years trained. Okay as knowledge and products movement back and forth. Okay. So Michael, you know, I hope that helps in terms of thinking a bit about what a curry might mean what that could be. It's a very general term used more in English and you know an exception would be in Japanese where Curry was introduced in 1800s by British Sailors. And today cutting at ice cream. Nice is a very very common food in Japan both at home as well as in restaurants. And so the word hurry in that context has entered the Japanese language.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction