Title: The Origins of Curry
Date: 05 April 08
Name: uzma
Comment: Do you delivery by mail order to Scotland? Sounds delicious keep up the good work!

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Title: The Origins of Curry
Date: 02 April 08
Name: Preeya
Comment: Wonderful article!

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Title: The Origins of Curry
Date: 24 March 08
Name: me!
Comment: All i can say is that reading ur artcle made my mouth water-it brought back memories of when my mother used to make food like paseenday, kofte or bhuna gosht for an everyday ordinary meal. sadly the packet masalas have not only changed the taste of such food, they have even managed to wipe out the existance of these exquisite dishes from everyday meals.

You mentioned we eat our food with our eyes before we chew it. id like to add something to it.. we eat our food with our nose first, the eyes get to feast after that!

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Title: The Origins of Curry
Date: 21 March 08
Name: Ahmed Alikhan
Comment: I'm stuck at work on a holiday weekend staring at spreadsheets so this article is a refreshing distraction from that! My humble tuna sandwich no longer seems adequate as I fantasize of Bhuna Gosht's and Dopiaza's - delicious article - can almost taste it :-)

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Title: Javed A. Khan's culinary blog
Date: 15 March 08
Name: Awas
Comment: I found this article very interesting and surly you are very knowledgeable about traditional food. I am real fan of good tasty food of all types.

You are right about the authentic Pasenday, the Koftay and the Hyderabadi Dum ka Keema, the Bagharay Baingan and the traditional Qubaani ka meetha are never heard of let alone found in the West and definitely not in the UK where I live. Here any salin dish is called a curry like chicken/lamb curry but these words are never heard of or used over there. The Curry that they know of is the one made out of a concoction of besan (gram flour), pakoras and spicy what not that you eat by itself with a spoon as its something very chat-patti.

Even in Pakistan now some of the dishes you mention are not common these days. For instance, Pasenday we used to eat as children at our Nani House often as all our aunties would gather to make different dishes but slowly such dishes have faded away in popularity over time, mainly because of changes in lifestyle in cooking anything that requires time and patience. Now more novel ideas like Achaar Gosht, Ishtu (desi for a stew) and so on are more prevalent but again over there but unheard of here in the West.

On your mention of "test of a good Yakhni Pulao", it reminds me of my Mum’s Biriayani, back in Pakistan, which is so good and famous amongst our family and relatives that people literally eat it without any Salin (curry) over it. I don't mean the type that is made in the West with rice shoved in lamb or chicken curry but the one like authentic traditional Bawarchis (desi chefs) cook in big Deigs at the weddings. Imagine that Biriyani but my Mum's is a few grades better than that. I believe Yakhni Pulao is without any yoghurt and milk in it whereas Biriyani has both and requires more deftness in handling. Both taste quite differently and importantly traditional ones are all made out of lamb not chicken.

There is a lot of difference as well in kebabs made out of machined mince and hand chopped mince that some Kasais (butchers) expertly chop with a clever on a wooden base.

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