Essentially a curry is of a spicy demeanor, but depending on the of spices and herbs used determine the flavor, and vary rom country to country. The true objective of curries is to create a dish with a pleasant and satisfying balance of flavor and sensual intrigue until the next meal.
In Indian cooking, for example, this contrast is demonstrated in the difference between the hot vindaloo and Madras curries and the mild kormas. Generally speaking, commonly used base spices and herbs include coriander, cumin, cardamom and tumeric.
Recently, traditional curry has taken a turn, or a return, as we have it, to a time when editions of it were reserved only for royalty and their most noble guests. Just this month, London eatery, the Bombay Brasserie, owned by Taj Hotels, based in Mumbai, announced a fabulous culinary creation by the name of 'Samundari Khazana' in time to tribute to the DVD release of Oscar-winning film 'Slumdog Millionaire'. The price for the curried delicacy, a cool $2000. Not really too bad if you split it up 'family style'.
According to media reports, the dish is a combination, and (presumably a) careful balance of Beluga Caviar, sea snails, a whole lobster and slices of edible gold. Andy Morris of GQ Magazine comments, 'No dish, no matter whether it's coated in precious metal or has so many lobsters it looks like 'Aquaman's breakfast, can justify such vast expense. The problem is it cheapens the restaurant experience: in a hotly contested field, the Brasserie is one of the best Indian restaurants in London but by including such a preposterous item on the menu, they risk overshadowing the good work they do in the kitchen.'
Well, that's one opinion...
Mum but we are using the finest ingredients in the world." Hegde said. "The fish and seafood is marinated in chilli and tamarind paste, then I'm going to slice truffle over the top to give it a nutty flavour." Hagde added.
And that's another perspective...
Personally, I'm of the mind that food should be intriguing and not to be limited to price factors, such as one would do with any form of art. And being the gracious host that I am, I would be the one picking up the tab. So simply enjoy your meal.
Best of everything,