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The word ”curry” is actually an English word stemming from India’s time as a British colony. It refers to countless Indian dishes best classified as forms of sauces or stews.

In Southern India, you often find quite spicy curries like the tomato-based and chili-filled Madras curry while you often encounter much milder curries like the Korma in the Northern mountainous regions around the Himalyas

In the North, there’s similarly a tradition for using a mix of nuts and seeds as a central part of the curry preparation. This not only makes the curry sweet and creamy, but the nuts also provide necessary and nurturing calories for the people living in these colder provinces.

In India there are as many kitchens and culinary traditions as regions, but it is impossible to imagine ‘India’ without ‘curry’.