I can give you mince and tatties that is a rather typical Scottish dish.
BB
That's not what I asked?? Hmmm.
Russ
I thought the question was more along the lines of "is there a gotcha that I should consider before making pasta with a curry?" BTW, I can't think of a gotcha.
Here, here!I was thinking the same exact thing. I actually did a search ( the day this thread was started ) and found many Indian Fusion restaurants some here and some in New Delhi in which some type of curry is served with some type of noodle.
Not sure why some people are so afraid of mix and matching cuisines or trying something new.
If no one ever tried anything new or anything out of their region cooking and eating would be very boring.
Ever since trade has existed there has been some kind of mixing up cuisines, difference spices, ingredients ...
Actually there is nothing in the Sub-continent that is actually called "curry". It's a catch-all name for any spicy foods and what is churned out in Indian/ Pakistani/Bangladeshi/etc., restaurants is what the proprietors think the British (and probably the Americans) want the food to be like. The word "curry", which just comes from "kari", the Tamil general word for "sauce", was wished on the food of the Sub-continent by the Brits of the colonial era, very few of whom bothered to learn the local languages, customs or recipes of their "subjects".Indian curries DONT go with noodles. They do however come with a naan. States people just don't get it I think. You need to visit the uk to see how popular it is. You're be strung up if you served it with noodles.
Just saaaaying
Russ
Bravo!Three rousing cheers for common sense!Wow, how did this become an argument?
Make some curry and some pasta, and eat it. If you like it, make it again. If you don't like it, don't make it again. That's what cooking is all about, IMO. You make stuff. You eat it. You decide if you like it, or not. Nobody can make that decision for you.
CD
Bravo, Kitchen Barbarian!So to the folks whinging on about how pasta is SO non-Indian, pasta IS, in fact, regularly used in Indian cooking. They call it "vermicelli" or "semiya". It most often pops up in desert recipes, but is used in savory cooking as well.
https://snapguide.com/guides/cook-indian-style-vermicelli/
https://food.ndtv.com/recipe-vermicelli-upma-855092
https://food52.com/recipes/27330-south-indian-style-noodles-with-vegetables-vermicelli
? Spicy Indian Noodles recipe | How to make Spicy Indian Noodles
https://www.carveyourcraving.com/perfect-veg-hakka-noodles-indo-chinese/
https://recipes.timesofindia.com/recipes/veg-hakka-noodles/rs53523261.cms
Arguments about "authenticity" are usually stupid. Sure, sometimes something is SO FAR OFF for the cuisine in question that you might as well not try to make the connection at all. But I've had know-it-all-white-guys rag on me for supposedly "inauthentic" Indian recipes THAT WERE TAUGHT TO ME BY MY SOUTH INDIAN MOTHER IN LAW WHO WAS BORN IN 1911 and never went more than 5 miles from home in her life. The woman didn't even speak English. She taught me by DEMONSTRATION and sign language. Yet I had one of these jerks tell me she had obviously been "polluted" by contact with Westerners - and I was the first non-Indian she had ever met in her life, in 1983, when she was already 72 years old.
And while we're at it, referring to the UK as a source for authenticity in Indian cooking is ridiculous. I'm sure things have improved there over the years (as they have here) but the vast majority of "indian curry" over there has been of the Yellow Glop variety. Remember who invented "Major Grey's".
There are a LOT of "staples" in the Indian diet that ARE NOT "authentic" because they came from the New World and didn't make their way to India until the 18th or 19th centuries. Like potatoes, tomatoes, and that now-considered-wholly-"authentic"-and-ubiquitous fruit, HOT PEPPERS.
CUISINES EVOLVE. They do not stay the same. So contribute to the evolution in whatever way suits you.
So for this purpose, just toss the nonsense about "authenticity" out the window and give it a try. If you like it, do it again. It might help to chop the pasta so you don't have long strands.
]The staid British idea of curry is no longer an absolute truth.
Enough time has passed, and enough "Americanization" has occurred that Indian nationals, co-workers of mine, say that curry is a commonly used culinary term in Southern Asia.