Just because a dish is not made exactly the way in which it
originated doesn't mean that it’s not “real”. Although that may be the most
authentic version of the dish, versions derived from that are just as authentic
in their own cultures. It’s really interesting to notice the multiple, subtle
variations on a single, loosely-defined dish. A good example of this is curry.
I like curry but I dislike spicy foods. See the problem? Fortunately for me,
the curry dishes I've been exposed to are not at all overwhelming. From my
experience, Chinese/Vietnamese curry is usually pretty thin, watery almost.
It’s not that spicy, but still flavourful nonetheless, with
generous pieces of carrots, potatoes, and some kind of meat – usually chicken,
beef, or duck. Coconut milk is often used, which makes it
sweeter and richer. It is usually eaten with rice, noodles, or bread.
Wikipedia is always a fun read: http://en.wikipedia.org/wiki/Curry
This is how I eat curry most of the time, a small bowl with hunks
of toasty warm baguettes. How do you eat curry?
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