The Great Indian Curry

Ruelha

India has such a vast and beautiful gastronomical heritage. There are so many aspects to Indian cooking. The variety itself is extremely confusing if you are not acquainted with this kind of food. So I’m going to try and simplify the great Indian ‘curry’ for you.

A curry is a liquid dish that varies in consistency and texture depending on the ingredients used. It’s all about balance. It would be unfair to generalize. But for purpose of simplification, a simple and very basic curry begins with sauteing onions which add a mild sweetness followed by ginger and/or garlic and chillies that give heat. Then tomatoes/tamarind extract/vinegar/ dried mango bits/kokam(garcinia cambogia)/curd/mustard is used to give it a bit of sourness and acidity. Powdered or ground spices are added for heat, flavour and aroma. A choice of meat and/or vegetables are added and kept to simmer with water. Then a thickening agent is used. Cream, yoghurt, ground almonds or cashews(north), ground peanuts(Andhra, south), ground coconut, coconut milk(west to south), rice flour(west), ground melon seeds, gram flour(north west), ground poppy seeds(west, east, south-east) cornflour(north-east), lentils(all through) are popular choices. These differ from region to region. This is just a very basic explanation of a simple curry. Now let’s look at the popular curries from across the country beginning with the north.

Mutton Rogan Josh, Pic credit: punampaul com

I think Rogan Josh is the most popular Kashmiri curry. This curry is very fragrant. It is a deep red hued lamb/goat gravy of thin consistency. A lot of spices are used in it’s preparation. But the kind of spices used are aromatics. They do not add much heat to the gravy. I say this because I have seasoned Indian tastebuds that love chilli. 😉. Mutton is very popular in Kashmiri cuisine and most people there consume meat. Apart from Rogan Josh, Shab Deg (meat and turnip), Yakhni, Meatball curry, Tabak maaz and slow cooked Dum gravies are popular gravies.

Paalak paneer- cottage cheese in spinach gravy, pic credit:healthynivblesandbites.com
Butter Chicken – rich smooth buttery chicken in a tomato puree gravy,

The state of Himachal Pradesh is known for their Pahadi kebabs. But I’ll limit this post to just curries. Up north, where it snows, fresh produce is limited in the mountainous terrains. So lamb, goat, lentils, pulses and yoghurt based gravies are a staple.

Sarson ka saag (gravy made of mustard greens, seasonal – available only in winters) pic credit:hindibazaar.com
Kadhai Chicken (chicken with capsicum in a rich tomato-corriander gravy)

The food in the North Indian states is influenced by the Mughals who ruled over the land before the British took over. I’m not very familiar with food from Uttarakhand, Bihar and Haryana. But I do know they have delicious dum gravies, meatball and kofta curries. I have been to Haryana several times. But, the food I ate was very similar to Delhi cuisine. The gravies of Delhi are famous all through the world. Chicken tikka masala, Butter Chicken or chicken makhani, Kadhai Chicken, Shahi Paneer, Chicken do pyaza, Maanh ki dal, rajma chawal, dal makhani, paalak paneer North indians consume more rotis/flatbread; but as we move south, rice is more popular. Hence the northern gravies are thicker while the southern cuisine have gravies of a thinner consistency which pair better with rice while a thick gravy will be too dry if teamed with plain rice; and if you serve a watery gravy with rotis it just won’t soak up any flavour and will be difficult to hold any gravy in the rotis.

Dal Makhani (whole urad dal which is naturally sticky and thick) pic credit:asmallbite.com
Malai Kofta (cottage cheese and potato balls in onion-tomato gravy) pic credit:spiceupthecurry.com

The Awadhi gravies of Uttar Pradesh are slightly similar to Punjabi and Kashmiri food. Lucknowi kebabs are very famous especially Kakori kebabs and tunda kebabs. The use of dairy (cream, milk, ghee and butter) is very prominent in the North. Dairy tones down the spice and adds a rich texture and taste to North Indian gravies.

Matar Paneer (Paneer and peas in onion-tomato based gravy), pic credit:cookwithmanali.com
Methi Malai Matar (Fenugreek leaves-cream-green peas, so peas and fenugreek in an artery clogging thick onion,cream and cashew based gravy; puc credit:cookingwithmanali.com)

Punjabi food is rich food. A lot of dairy is used in cooking. Food is laced with ghee, curd, cream and butter. This region is not along the coastline so fish is rare. The land here is extremely fertile and some of the best produce of the country comes from this region. The best quality of basmati rice as well as wheat is grown here. So both rice and rotis are consumed here….although rotis are more popular. Kebabs and tikkas, paneer and tandoor items are this region’s gift to the world. Bhuna masala, do pyaza, saag, karahi, kadhai, makhani, Sarson da saag, chole, methi malai, matar paneer, malai kofta, veg jalfrezi, korma and tikka masala are the tasty dishes of this region.

Mixed veg Jalfrezi (Assorted vegetables and paneer in a sweet and piquant tomato gravy) Pic credit: Vegecravings.com
Chole (chickpeas in a spicy piquant tomato gravy), pic credit:spruceeats.com

North-eastern food is a blend of Indian and Asian flavors. In these states meats are easily available and freely consumed. Without getting into religion and politics, most of the north-eastern states do not have a beef ban. Duck and pork are widely consumed and easily available unlike most parts of India. Since these states are close to China and Tibet, you’ll notice the influence of Cantonese style gravies. Fried rice and momos are a staple here. Smoked and cured meats are very popular. Just like the rest of India, each north-eastern state boasts of a different language/food/costume/culture/traditions/dance/trade. But in an attempt to simplify this post, I have clubbed all the north-eastern states. Their slow cooked smoked pork is really really delicious. States that have access to the Bay of Bengal also use a lot of dry or fermented fish in their cooking. Some tribes eat unconventional meats, insects and birds too. The famous bhut jholakia chilli is grown here in the north east. So food is hot but not over-loaded with multiple spices like the rest of India.

Egg Thupka, pic credit:nativeplanet.com

The people from the Eastern states like West Bengal and Odisha are big fish eaters. Bengalis love fresh water fish …which is not something that people who are accustomed to sea fish/salt water catch like. Macher Jhol is the most popular gravy from West Bengal. It’s a type of spiced fish curry. Doi mach is another famous curry which is a simple yoghurt based gravy with fish. They also have doi baingan which is fried brinjal in tempered yoghurt. Kosha Mangsho is another popular red coloured spiced yoghurt based mutton curry. They also have a unique mustard flavoured fish curry which is very different and unique to this region.

Kosha Mangsho (slow cooked mutton curry) Pic credit:kitchenofdebjani.com
Macher Jhol (river fish cooked in mustard oil), pic credit:foodgawker.com

As we move down south, gravies get hotter and hotter. Unlike the thick and nutty, creamy north Indian gravies, much of the southern gravies are thinner in consistency and a whole lot spicier. Coconut grows in abundance right from the western coast all the way through the southern coastline. So many of the gravies have a grated coconut base or coconut milk base or even a tamarind base. Andhra Pradesh and Telangana are known for their spicy spicy spicy food. I really like their Mirch ka salan which is a spicy peanut based chilli gravy. Their gutti vankaya koora is also super delicious (brinjal curry). Andhra (chicken/mutton)curry and Gongura (chicken/ mutton) curry is super delicious too.

Mirch Ka Salan (Fried Chillies in spicy peanut-coconut gravy, pic credit:hebbarskitchen.com)
Gutti Vankaya koora (Spicy brinjal curry) Pic credit:lekhafoods.com

Out here in Tamil Tamil Nadu, we have a lot of vegetarian gravies and chutneys. Most of them have a lentil base, curd base or a tamarind base. And from the fiery kitchens of Chettinadu, come the aromatic Chettinad curry. I love this gravy. It smells as good as it tastes. It is insanely spicy though. Rasam and sambhar are very popular here and is consumed daily. Rasam is an extremely watery spiced tamarind gravy. Every region in south India makes a different kind of sambhar and Tamil Nadu is no different. However, I prefer Udipi sambhar which hails from the Udipi region of Karnataka. I also like the Arachuvitta sambhar from Tamil Nadu, but I am not too fond of the regular sambhar that we get all across Tamil Nadu.

Chicken Chettinad (Chicken in an extremely spicy and fragrant coconut based gravy), pic.credit:whiskaffair.com
Rasam (watery tamarind gravy), pic credit:rakskitchen.net

The food in Pondicherry or Pudducherry is a mix of French and Tamil cuisines due to the French colonies several years ago and the influence of the neighbouring state.

Beef Nadan (fiery beef curry), pic credit:yandle.com

Moving on to Kerala. I loveeeeeee Keralite food. They have everything I love. Fresh coconut milk based gravies, fish and beef are a staple here. Like the north-eastern states and Tamil Nadu, this is one of the few places in India where beef is not banned because Keralites love their beef! Their ishtew(Stew) is super delicious. Their beef Nadan and Fish Molle are as delicious as their fame. Yum yum yum.

Veg Ishtew (Vegetables in a creamy coconut stew)Pic credit:masalachilli.com
Fish Molly (piquant coconuty fish curry), pic credit:pepperdelight.com

Then we go to Karnataka. Again I really like food from Karnataka. Their gravies are mostly coconut based, prepared with either coconut milk or freshly ground coconut. And the Udipi sambhar is a delicious sambhar that goes really well with ‘tiffin’ items.

Udipi sambhar (mildly sweet and aromatic coconut paste based lentil curry with southern vegetables), pic credit:vegrecipesofindia.com
Chicken Kori Ghassi (Cocomut based chicken curry),pic credit:simmertoslimmer.com

Moving on to Maharashtra, the western coast of India. I hail from Maharashtra. My ancestors, the East Indians were the original inhabitants of Bombay city, now known as Mumbai. Bombay is the financial capital of India and the most populated city here. It is always open, alive and active. It is a melting pot of cultures today. Most of Bombay is reclaimed land from the sea and the city is grossly over populated. It was developed as a port by the British for trade activities. Maharashtrian food is extremely healthy. The gravies are loaded with hot spices. I especially love Kolhapuri chicken, Malvani Chicken and Prawn Lonvas They are not for the faint hearted. Coconut is used extensively here too …not as much as the Southern states though. Like the southern states, tamarind or kokam(garcinia cambogia) is used for tartness. The best variety of mangoes hail from this state. Mangoes are dried and preserved in the summer and many dishes use dried mangoes for acidity.

Kolhapuri Chicken (spicyyyyy chicken curry in dried coconut paste), pic credit:theloveofspice.com
Malvani Chicken Curry (spicy coconut based chicken curry) pic credit:gastronomicbong.com
my Prawn Lonvas (prawns and vegetables in a spicy coconut milk gravy – East indian food from the Western coast, Bombay)

Then we go to Goa….another one of my favourite places. I feel very much at home here. Goan food is inspired by the Portuguese who had colonized the land several years ago. Pork, fish and Goan sausages are a staple here. Their gravies have a chillies-and-vinegar base or a coconut base both of which I love. Vindaloo and Sorpotel are the most amazing pork gravies you’ll ever have (if you can tolerate the heavy vinegar content). Xacuti and Cafreal are lovely curries too.

Pork Vindaloo (spicy red pork gravy in a chilli-vinegar base sauce), pic credit:flavoursofmykitchen.com
Pork Sarpatel (fine cubes of boneless fatty pork in a spicy vinegary sauce), pic credit:masalaherb.com

Gujarati food is predominantly vegetarian. The Jain community in Gujarat do not consume anything that grows below the ground, so gravies are made without onion, ginger and garlic. Tomatoes or lentils form the base of such gravies. Gujarati food is relatively sweet. Undhiyu is a famous dish from this region. The Parsi community in Gujarat (Zorashtrian Persians who fled to India to maintain their religious identity after the Arab invasion of Iran in the 17th century) however consume a lot of non vegetarian food. Dhansak, Salli boti, koimino patio are some of the famous Parsi dishes.

Undhiyu (mixed vegetable curry), Pic credit:carveyourcraving.com
Salli Boti (Mutton curry with crispy potato sticks), pic credit:harkoichef.com
Mutton Dhansak (lamb in a spiced lentil curry)Pic credit:cookidoo.com.au

Up the north-west front, Rajasthan is dry land. Popular gravies include lal maas, ghatte ki sabji and dal batti.

Lal Maas ( Fiery mutton curry in an onion-chilli base sauce) Pic credit:swatisani.net
Dal baati churns (Rajasthani dal served with hard roll wheat bread and crisp bread crumbs), pic credit:tarladalal.com

My favourites among Indian gravies are Moghulai style North Indian gravies, Keralite and Mangalorean coconut milk based curries and Goan vindaloo and Maharashtrian fiery curries.

This map is not a political map. It is for representational purposes only. It does not have the latest update. It is just to give an idea of the location of the states/union territories I mentioned in this post. Please look at an official website for accurate information.

This article is just an attempt to present the majestic Indian curry to the world. I have tried my best to represent most states/union territories. But, India is so vast and diverse, it is impossible to do justice to this subject. For example, my home state has several districts and cities and each place has a sub cuisine of it’s own. I don’t intend to bore anyone with an entire thesis so I decided to make a mention of the most popular variants only. Of course, I am narrating it all as per my personal exposure and experience. It is largely based on my palate preference. If you think I missed out a delicacy, I would love to hear and learn from you. Please let me know in the comments section below. Pic credit for first image:popularity.sg

-RUELHA 
www.ruelha.com 
© Copyright Protected. All Rights Reserved.

74 Comments

    1. Thank you Saron….I know 😊😅😁…the names can be intimidating….maybe try ‘butter chicken’ or ‘chicken tikka masala’ first ….with some aloo kulcha or garlic naan.(flatbreads)

      Liked by 1 person

      Reply

        1. Ooooh yum yum yum…..Butter chicken is my absolute favourite…..and it’s so much better when made with chicken tikka instead of plain chicken….I’m sure you had a lovely meal….🤤🐔🧈🍗🍅🤤

          Liked by 1 person

          Reply

    1. Hey Preeths…..so sweet of you….you noticed my absence 🎀😘🥰😘🥰😘🥰😘🎀
      I was a bit under the weather and very sluggish for a while. I don’t know why…but was in no mood to write…..I think I’m back now….🤔🤓🤔🧏‍♀️🤔
      Hope all is great at your end…..love and hugs
      Rue😘🎀🥰😘😍

      Liked by 1 person

      Reply

  9. Impressed by So
    Much Detail
    And Precision
    But OMG
    i Am
    Such
    A Big
    Canine
    Tooth
    Hairy
    Meat Eater
    With SMiLes
    But i Don’t Wanna
    Have to Be The One
    To Even Kill A Roach
    That’s
    Why
    i ‘Hired’
    Katrina Hehe
    To Do All the Killin’😜
    Yeah if i Am ‘Baby
    Yoda’
    ‘They’
    Would Probably
    Shame me For
    Eating ‘Frog Eggs’
    Too Current Meme
    By The Way
    But The
    Circle
    Of Life
    Consumes
    The Circle of
    Life No Escaping
    The Snake of
    Nature
    Consuming
    Its Tale At Least
    For me THorns
    FLoWeRS
    Seeds
    All
    Living
    Tree Meal For All

    Or Just

    A Curry

    Dish With
    Rue in South 🇮🇳 India

    With

    SMiLes😁🙌🎶

    Liked by 1 person

    Reply

    1. Me too…me too ….I’m a total carnivore. I feel very hungry and my stomach feels empty if I haven’t had proteins. I’m not just saying it. It’s true. I am not a health conscious person anymore and since childhood even I had no understanding….I just need proteins. If not meat, atleast paneer or lentils…..or I’m still a very hungry grumpy person 😅😂🤪🤭🥴🍽

      Liked by 1 person

      Reply

      1. Hehe i Eat 4 Times
        A Day Never Leave
        A Crumb For A Mouse
        Katrina Has Not Even
        A Chance
        For Left-Overs
        All that’s Left
        Over For Her
        Is Snacks She
        Eats While
        Consuming
        Marathons Of TV
        Still Never Gonna
        Get Abs Like Her…
        No 6-Packs come
        With Eating 4 Times
        A Day Anyway If
        You ever Drop By
        Florida Now We
        Can Have Big
        Cooked-Out
        Streaks Canine Style🐺😁

        Liked by 1 person

        Reply

          1. Haha there have
            Been Buffet Days
            She’s Accused me
            Of Having a ‘Pony
            Keg’ Haha.. We all
            Have our off-days hehe
            (She NEVER Does) i Just
            Tell her i am A Snake
            Digesting
            A Cow
            Only
            Temporarily..🤣😇😜
            Work-Out Like An
            Olympic Athlete
            Training to Eat
            Like There is no
            Tomorrow hey
            i’ve Watched the
            Squirrels 🐿 And
            Chipmunks in the
            Backyard they
            Act
            Almost
            Just Like me
            It’s All An Olympic
            Sport to them
            This
            Life
            Thing
            Indeed anyway
            Cheers to carrying
            Around Pony Kegs
            All Filled Up
            Never
            A
            Need
            For A Beer
            🍺 😜 Hehe
            With Chipmunk
            Cheeks Eating🥳

            Liked by 1 person

            Reply

            1. Pony keg hahhahahahaha….she must be a really good cook then….snake digesting a cow….woah…..reminds me of lake placid…..🤣🤣🤣🤣🤣🤣🤣….it doesn’t show….so ….you’re one of the lucky ones you know….😃😃😃

              Liked by 1 person

              Reply

              1. Hehe Well
                i Do Weigh
                247 Pounds…
                Must Be
                Hiding
                It Somewhere…
                Celebrating 14,000
                Miles Of Public
                Dance
                This Week
                In 86 Months
                The Video-Photographer
                Katrina Captures
                Me A
                Ballet
                Bull
                Doing my
                Best Not
                Breaking ‘The
                China’ in
                ‘Ross
                Dress
                For
                Less’ Fitting
                Overall Butt
                Just 🐻 Bearly🙌🤣
                In my 2XL Colorful
                ‘Be Kind to Others’
                Themed Dance Shirt
                It’s All Very
                Bare Hilarious
                Incongruous
                Humor
                As
                Bulls
                Don’t
                Usually
                Ballet hehe
                Butt True i used
                To be the 120 Pound
                Close to 6 Foot Kid
                In Middle
                School
                Sort
                Of
                Timid
                In Under
                Wear
                Dressing
                Out For
                Gym Class
                Where
                Even
                Fine
                China
                Only Had
                To Worry i
                Might Stumble
                Into it not
                Very
                Sure
                Footed
                More like
                A Dizzy Fly
                Then
                Than
                The
                Old
                Mountain
                Goat
                Public
                Dancer
                i
                Am
                Now
                Mountain
                GOAT
                🐐
                So
                Much
                More
                Fun
                For All
                HAha though
                Katrina is Way
                Way Shy
                And
                Really
                Hates
                To Be
                The
                Video
                Maker
                And Photographer
                As i Am Oblivious
                To All the
                Attention
                Now
                And
                She
                Feels
                Every Eye
                On Her
                Anyway
                She
                Tugs
                On my
                Kite
                A Bit
                And
                Keeps
                The
                Bull
                From
                Flyin’
                Too High
                Away HAha🪁🙌😁

                Like

                Reply

              1. Yeah America
                HaS A Whole
                HUUGE Dictionary
                For
                Beer..
                4-Wheel
                Drives..
                And
                Country
                Music
                Tears
                From
                Pony Kegs
                Too All
                Fried
                Deep
                South
                State
                Stuff… Nah..
                i Don’t Partake
                Yet i Watch
                And Take
                Notes… Yet Yes
                i Just Dance
                Sing
                Through
                My Own
                Writing
                Directing
                Producing
                Acting Dancing
                Singing Play Free🙌😁🐐

                Like

                Reply

  10. This is the best and most comprehensive breakdown of curry ever.
    Okay, I admit, it is my first breakdown I have seen.
    I am embarrassed to admit, I thought curry was a powdered seasoning made for casseroles, (especially a chicken broccoli cheddar casserole) not a regional gravy base, some of which look most excellent.
    There is no place like the place of origin to try some of the best of a particular style of food.
    It is similar to Bar-B-Que here in the states. For some, bbq means cooking on a grill outside, for others it is a specific type of sauce, or certain type dry rub, varying cooking methods, with “low and slow” being the most commonly perceived cooking method. Thank you for another interesting post.

    Liked by 2 people

    Reply

    1. Oh yes I understand….like barbeque…I’d love to be present at a barbeque party…with all those yummy grilled meats….yum.yum…..
      I guess you’re referring to curry powder. Almost every family here makes their own curry powder. And a lot of companies sell curry powder now. It’s a balanced blend of spices that you can add into your curry to make a quicker curry…..as compared to selecting individual spices and then attempting a balancing act….or even grinding/pounding all those spices together….. my mum makes her spice mixes like most others in the summers. She buys the dried spices, dries them again in the sun for a few days to increase it’s shelf life, then dry roasts them all to release the flavours contained within them and sends that mix to a nearby mill for grinding. She packs them in jars and sends me a few jars too…labelled and all….so I know which powder is for fish curry and which powder is my favourite ‘bottle’masala…🤭🧐🤔🤭….she actually draws little fish silhouettes so i don’t get confused😆😁🤣….and she has every reason ….it happened a lot initially…..in my defence ….they’re all red powders!!!🤪😬🤓☺🤣🔻🟥🔴🔺️🤔🤷‍♀️
      In the south every household makes at least a rasam powder and a sambhar powder. Eastern Indians make paanch phoron, which literally translates as ‘five spice mix’. In the north, garam masala is very common. Maharashtrians (western coast) make ghoda masala and Malvani masala. The East Indians from Bombay (me, me, me🙋‍♀️) we….as in, my mum….makes something called Bottle masala. Now that’s a complicated blend. Every East Indian home makes it differently. It contains 25-60 different spices. That is a tough balance. So I leave it to her. I get a fresh bottle every summer 😉😅😊😁…

      Liked by 1 person

      Reply

      1. Wow, very nice, and a lot of work; here I was proud of myself when I could balance perfectly the concentration of peanut butter and jelly on my bread, but now I see…..
        I have always loved local foods anywhere I have been.

        Liked by 1 person

        Reply

        1. O yes….local is always the best way to get the real deal and taste of things….
          I fell in love with Thai food only when I ate it out there….until then it was just coconut curry to me….but oh my….its been 11 years since….and Thai still remains my favourite cuisine…..yum yum 🍛🥥🍋🐙…

          Liked by 1 person

          Reply

      2. A couple things have been bouncing around my head all day, and even now, having reread your post and reply, I feel more certain.
        First, your mother, it is very impressive what she does and she is a blessing to those she shares with. There is an apt word for a lady like her, it starts with “A” and ends in “mazing”.
        Secondly, with the obvious depth and breadth of your knowledge, you could easily sell an excellent, informative and entertaining cookbook. I am ready to buy it and cook.

        Liked by 1 person

        Reply

        1. Oh….she is a sweet amazing little thing🤩😊🥰
          You say the kindest things gldn2th. You’re always so encouraging and nice to me. Thank you so much 🤩😍🎀🙏🏼🤩💐🌻

          You had sent me a reply on one of my earlier posts. I wanted to reply to it…but I cannot find it. Since I’m using a phone for wp, it only shows the most recent replies….it doesn’t display the older ones at all….I can search individual posts but I still can’t find it. I’ll keep looking though.

          Have a wonderfully blessed day.
          Peace and Joy🙏🏼💐🎀😃

          Liked by 1 person

          Reply

          1. You don’t have to go back to any old ones, it was most likely another bit of praise for another excellent post, nothing new to report there,
            Knowing the phone only shows new posts, as I continue further back, reading older posts, I will limit myself to clicking the like button where appropriate, and refrain from replying to those.
            Thank you for all you do.

            Like

            Reply

            1. 😊😊🤩🤩😊😊. Thank you gldn2th.
              My phone displays the most recent comments. And I let your comment say around a while thinking I’d check it later….so 🙃☹…sorry about that….but it’s Diwali time here….so there are lots of offers now….I’ve almost finalized on a new laptop. Will order one by tonight or tomorrow….hopefully….pretty excited….I hope I can get it delivered and all systems in place by the end of the month….so yay!…finally! Too many typos from a phone….i really find editing difficult from a phone. The screen is too small to get a holistic view and find errors….or maybe I’m just making excuses for my horrible mistakes 😁😅🤣😅….
              Thank you for always being so kind…have a lovely evening 🙏🏼💐💐

              Liked by 1 person

              Reply

    1. You’re most welcome J (Salvageable)….😊😊😊
      I’m guessing that’s due to the covid pandemic, is it? A lot of things shut down here due to the covid situation too….😔☹

      Liked by 1 person

      Reply

            1. South Bombay is lovely…..I went to college there….nice place…
              Aah yes…this year has been quite something 😅😄🙃…..some more shopping, more people, more traffic, more beaches…..but yes….slightly cheaper housing 🤣😉🤭

              Liked by 1 person

              Reply

    1. Aaah…..strengths….hmm….
      I guess all curries can be mild medium or hot…
      But Thai curries are very mild for my seasoned Indian palette….
      I’m a spicy girl JD….🙈🌶…I love chilies
      You probably won’t let me cook for you now😜🤭😅😉🙃🤗🙈😜

      Liked by 1 person

      Reply

            1. But I* stil cook with it…
              Sorry typo…
              I make lots of typos….
              I dont ever edit also…
              Its difficult to notice typos and errors on a phone with limited screen space….
              I dont have a laptop anymore…
              I really need to get one….
              But the phone is so convenient….
              Just too many errors😅😅😅

              Liked by 1 person

              Reply

              1. the smart phone I see
                Is too smart for me…..
                keys so small
                I cover them all,
                Attempting to type delicately!
                –
                that bigger laptop screen
                makes things easier seen…..
                like the view
                of lovely you
                the first daughter of mine ever seen!
                –
                every once in a while,
                to give the folks a smile….
                I type “as is”
                before the edits,
                And they say–please edit a while!
                ——Jonathan Caswell 😀

                Liked by 1 person

                Reply

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