British vs Indian Curry – What’s the diff?
From The Guardian: The word "curry" is a very vague term in India because there are so many regions and cultures. Curry typically means "sauce", though. The main difference between curries in India and Britain is that the British ones are a little bit sweeter and thicker. In India, curries tend to have more sourness, mainly from the use of tomatoes, which is a traditional ingredient in the north. Nut pastes are more expensive to use in India, so they tend to be more prevalent in British curries
Here at Holy Cow most of our curries aren’t necessarily authentic Indian, but they are authentic British curries, and as a nation we are crazy about them!
About Cam & Pam
What can we say? Cam likes it spicy and Pam is VERY spicy!!
We started out as a natural food store serving dahl everyday, then samosas and pakoras…it just expanded from there!
Now, after years of teaching others how to make them, Pam (who was born and raised in the UK) uses her knowledge of cooking British Indian Restaurant curries to make them readily available to our community.
Sookie, Pam’s mum, is always ready to greet you with a smile and can often be seen working away in the kitchen creating her traditional Punjabi dishes such as Saag Paneer, Dahl and Aloo Ghobi.
From The Guardian: The word "curry" is a very vague term in India because there are so many regions and cultures. Curry typically means "sauce", though. The main difference between curries in India and Britain is that the British ones are a little bit sweeter and thicker. In India, curries tend to have more sourness, mainly from the use of tomatoes, which is a traditional ingredient in the north. Nut pastes are more expensive to use in India, so they tend to be more prevalent in British curries
Here at Holy Cow most of our curries aren’t necessarily authentic Indian, but they are authentic British curries, and as a nation we are crazy about them!
About Cam & Pam
What can we say? Cam likes it spicy and Pam is VERY spicy!!
We started out as a natural food store serving dahl everyday, then samosas and pakoras…it just expanded from there!
Now, after years of teaching others how to make them, Pam (who was born and raised in the UK) uses her knowledge of cooking British Indian Restaurant curries to make them readily available to our community.
Sookie, Pam’s mum, is always ready to greet you with a smile and can often be seen working away in the kitchen creating her traditional Punjabi dishes such as Saag Paneer, Dahl and Aloo Ghobi.