Workshop Currys around the world

The first thing we think of when we talk about curry is the mixture of spices and herbs that are combined with other ingredients to create delicious stews full of deep and intense flavors.

But curry is adapted and transformed according to local preferences and ingredients available in other countries.

In India, curry, a phonetic meaning adopted by the English colonists to refer generically to all spicy stews accompanied by rice, encompasses an impressive variety of flavors and styles. Every region, every village, every home in India has its own interpretation and mixture or "masala", influenced by centuries of history, culture and culinary tradition.

In Thailand, Thai curry is an explosion of flavors. We find it in the form of a paste. Thus, Thai curry is a sauce, a mixture of chili peppers, spices and herbs. Thai curry dishes are creamy due to their mixture with broths and coconut milk.

In Japan, Japanese curry, or "kare", is an adaptation of the Indian curry introduced by the British in the 19th century. Japanese kare is milder and sweeter than its Indian and Thai counterparts, and is often served with rice and tonkatsu (breaded pork fillet).