The term “curry” is not used in India, except to refer to the British’s generalized term for a wide range of Indian stews and soups. These “curries” all contained ginger, garlic, onion, turmeric, chile, and oil, and appeared yellow or red and very spicy to the average British soldier.
Source: A Brief History of Curry by David Smith
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
