350 Year Old Chicken Curry - 18th Century Cooking - Townsends
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- Опубліковано 27 вер 2024
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I had my own personal reservations about Ryan taking over for the majority of cooking reservations. Not because he isn't a good host, I just came to the channel due in large part to John's approach. This episode convinced me that it was a good move to have Ryan take the lead in the cooking content. He's a natural host and has really come into his own with his own distinct voice and approach. Glad to be proven wrong.
Like when I took my girlfriend to eat on the Choctaw nation, she said she had reservations about making reservations on reservations. This gy is amazing and knows his subject matter. Hey, she was from Romania, hell of a dancer.
Ryan is cool - and a very good, clear presenter. He's got the rare knack, like Jon, of being able to explain something, be it ingredients, technique, or historical context, and anyone, of any intellectual level, can get it instantly. It's a rare skill, these days.
👍👍👍
If you're curious, curries in India were generally a specialty, and most communities at the time would be eating lentils, rice, paratha, and vegetables like okra, (this is specifically for the North Eastern region).
Huh didnt know okra was a thing in Indian cuisine.
Jane here. I would imagine because of the expense of the spices they were used in dishes just for special occasions.
@@astrielmaahes1116 for a very long time. Either it came from African merchants in ancient days or possibly was even domesticated thetr.
@@astrielmaahes1116 "Bhindi"= Okra with tons of variations eaten throughout Sub-continent.
@@parvazjanoon9024 for sure, aka 'ladies fingers' and 'drumsticks'
You finally did Hannah Glasse's curry! I've made it before and its delicious! Its improved no end by the addition of a little chilli powder, cinnamon and nutmeg.
You just HAD to mention the nutmeg.
I believe you, because you mentioned nutmeg.
Is it ever worse with nutmeg? I think not!
Chili powder, cinnamon, nutmeg, and turmeric? Sign me up!
You had me at nutmeg.
If you like that bright citrus flavor, try toasting whole coriander seeds with your aromatics at the beginning of a dish. When you eat them in the finished dish they have a wonderful citrusy flavor.
I read somewhere that in traditional Indian cooking, it's common to toast the spices together, before they're added to the main dish: essentially, it blends the flavors together into a more harmonious whole.
I got some coriander seeds as a present for Easter and I wasn't sure what to do with them.
Your comment came at the perfect time. Do you have any recommendations what dishes do best with it?
@@bearo8 Try it in a simple lentil dal, khichdi, or aloo sabzi.
@@Lucius1958 not sure where i heard that before but i often ask people their recipies when im at the store and i believe an immigrant told me this tip. i do it every time and it is not the same if you dont toast the spices together until aromatic, before anything else. just dont burn in if you have chillis in there hahaha opps
@@bearo8 In seed form it is known as coriander; its vegetative/herbal name when grown is cilantro. Throw them on the ground, they will grow into cilantro. Which will also put out seeds. My cilantro/coriander, when it goes to seed, I have cilantro coming up in cracks in the sidewalk and driveway. It is THAT easy to grow.
I never understood how people got the idea that our ancestors didn't like heavily spiced & seasoned food, given that a large impetus for the massive colonial empires that came out of Europe were specifically to gain access to those spices.
Yeah, I would assume that most people didn't have access to certain spices rather than they didn't like them. But either way really interesting to see this recipe in such an old English book.
I think it's just that we look at how bland or unimaginative "American food" often is today and just think it's always been that way.
I think they are thinking about what extremely poor people used to eat and thinking that's how everyone did
Spices were a much larger necessity in a world without refrigerators. High class people who could afford fresh food everyday might not like spices in their food as it could be seen as a sign of the food being lower quality. Fresh vs salted pork being a great example.
It's probably because people are conflating the Victorian era with earlier periods of time.
In the Victorian era, the attitude of rich people toward spices did a complete 180° and they started seeing them as just a way to compensate for lower-quality food.
This seems like its halfway between a fancy shahi mughlai curry and the sort of curry that commoners and peasants would have made, probably during the harvest season if the crop yields were especially good. I'm from Bengal. Our curries are milder than the ones you'd find in a northern, or southern household. In place of cream or coconut milk, we use yogurt to ease the heat from the spices. Instead of adding it to the curry after, we just mix yogurt with the other ingredients of the marinade. Copious amounts of garlic is used along with the onions, turmeric, cumin, coriander and ginger. I don't think, eighteenth century Indians had any access to chillies. Black pepper from the South would have been worth its weight in gold. So, back then, curries in this part of the country wouldn't have had the modest amount of chillies and pepper that we use nowadays. What would probably be the same is the type of oil used for frying. Mustard oil in Eastern India, coconut or sesami seed oil in the south and either Mustard oil or clarified butter in the North. I am not sure if cinnamon and cardamom would be as prevalent in use as it is today, but the inclusion of bay leaves would have been rare outside of aristocrat or Royal kitchens.
I didn't even know coconut oil was a thing, sounds deep
@@liamdonovan9413 Coconut oil has a bit of a cult following. Use it for baking, frying, deodorant, oil pulling (as a way to clean the mouth), etc.
The Spanish were the first to find chillis in the New World in the late 15th c, but the Portuguese probably introduced them to Asia in the early 16th, and thereafter they spread along all the traditional trade routes such as the Silk Road.
Coming from a half Sri Lankan/half Scottish background it’s awesome to see you guys try Period Curries!! I’m definitely going to have to try this recipe!!
That must be one hell of a haggis!
@@frog8220 spicy…
At first I read "350 year old curry" and thought Steve had gone above and beyond for this episode!
Nice
Archaeologists digging up this 350-year-old meal: “Let’s get this onto a tray.”
Smooth
The crossover we need!
"This is so gnarly!"
Takes another bite.
What an amazing recipe! What an incredible episode! So excited to try this, Napali style curry stew and rice is my family’s favorite but we’re trying this next time!
This actually looks like a Japanese curry that I made last night. My house is still redolent with the aroma, so it was like I was right with you. Thanks Ryan, great video.
That's not surprising, as the Japanese learned about curry through the British navy.
It does look like Japanese curry. But, Japanese curry is thickened with a roux and does not traditionally contain cream. A Japanese curry usually has a minor sweet element in it, which can be a stewed apple, in addition to the sweetness from the caramelized onion. Coconut oil also imparts a slight sweetness that butter or ghee lacks.
As another commenter states, the Japanese were introduced to curry by the British. Japanese curry is a variation on British curry, which is less complicated than Indian curry and lacks most of the exotic spices that are used in Indian cooking.
Japanese Katsu Curry is very very similar to the Curry Sauce that is served in English Fish & Chips restaurants.
@@KrasMazovHatesYourGuts I'm here to back you up!
Hey brother, really appreciate the content. This curry appears to be more Madras than Punjabi, if you will, which makes sense to me given the time period. Punjabi curry chicken dishes (northwest India) would typically involve more spices and a thicker gravy (masala). In southern India (I say Madras because off the top of my head that is where the British were based at the time) the chicken curries tend to be little less spicy (equally picante, however) and watery (because they eat it with rice, whereas in Punjab tandoori naan is more popular). I think dairy cream might be a bit of a substitution, maybe not. I can easily imagine the cream in the base recipe to be coconut milk, pushing the dish towards what most Americans expect from Thai cuisine (which shares history with southern India). Thai might incorporate basil, whereas in India cilantro (coriander, dhania) is the norm. Thanks for your work.
I agree about the coconut milk. I am thinking that while spices where available, it could be coconut wasn't, so people just used cream because that is what they had. When he poured it out I thought of Thai curry right away. My preference is cilantro but I love it so to each his own. I can see how this kind of meal would really be a treat for anyone longing for adventure back then.
Madras cooking would most likely have used coconut milk, although not nearly as much as the cream in this recipe. Fresh cream woudl have been highly uncommon; and in traditional Indian cuisine would have been a sour yoghurt called _dahi_ .
The British Raj actually moved around considerably throughout the year, retreating to the cooler northern regions during the summer, and returning south in the winter.
So Cletus it is actually supposed to be that thin and watery? I was wondering if they just used too much water.
@@ThirdEngr You see varying degrees of viscosity all over India. I've noticed that by and large when a curry is to be served with rice it will be more watery than a curry to be served with naan or some other bread. This is definitely not a hard and fast rule though. Khorode, for example, a curry from mutton shank/hock, has always been watery in my experience, but probably because it's understood that the broth has special medicinal properties and is a drink/soup. I've only seen it with roti/naan. The chicken curry in the video was something I wouldn't be surprised by in the south of India, but would be disappointed by if in the northwest. Indians in the northeast or east also prefer rice, generally, and the curries can be more watery. That said, plenty of watery curries in Rajastan an Gujurat. Basically, in India there is only one rule: there are no rules.
So true
As someone who makes lots of probably inaccurate Midwestern curries, this recipe looks like something I should try!
@@colton9016 watch uncle roger. It’s perfectly acceptable in some places to use the instant ramen noodle bricks and pass them off as made in house 😂
@@colton9016 Interestingly, Japanese curry is more similar to British curry than to Indian curry. It was a way for the japanese government to beef up their navy with added protein at the end of a period where meat was prohibited, and the soldiers palate rejected the smell and taste of beef. So the Japanese copied the British navy's recipe for beef curry, and the soldiers brought it home to their families.
I've seen a lot of Japanese curry rouxs I'd still like to try. I've seen ones with rose petals and apples. I'd recommend looking up japanese curry add-ins, you can build your own favourite recipe. Mushroom ketchup goes very well.
@@dylanzrim3635 oh what, that's diabolical!
@@fellow8085 There's no such thing as (English by the way not britisn) curries, there's certain dishes like tikka masala but there's no history of the English having any curry recipes apart from the ones they found in other countries.
@@fellow8085 Also curry being used as a way to cover the smell of rotten meat is a total myth, knowledge of food preservation was rife, people where aware of the dangers of spoiled produce, spices where the export of distant lands and afforded only by the most wealthy.....the confusion often comes when writings of the time used the word "green" meat to describe what the spices went with however green at the time in terms of meat referred to the age of the meat in this case young and had nothing to do with quality.
9:25 You can see in the upper right-hand corner that the bowl has a big chip missing out of it.
Being immersed in India for years one thing I would add that I'm almost certain about is that in India, even in the 18th century, they must have added garlic to this dish along with perhaps cumin seeds or mustard seeds and garnish with cilantro. Plus if this were made in south India I am quite sure they would have used coconut milk instead of cream. My two cents. That said while this looked very "basic" from an Indian standpoint it still looked like something I'd love to try. Thanks for the nice video.
I think alliums might have been out of fashion among the middle and upper classes at this point in English history.
You need to remember that this is a British recipe based on food experienced in India, not an actual Indian dish
Yes Cumin would make this taste so much better, along with Galangal and lots of Ghee and garlic
I really appreciate learning about the historical contexts under which certain foods were made. There are so many foods, and so many contexts, that are interesting beyond Western Europe, so I was really happy to see this video!!
That was cool. I wouldn't expect there to be a recipe like this in an English cookbook from back then.
I was a but surprised when I saw the recipe, but since the English had such a presence in India around that time, it does make sense.
@@goldenageofdinosaurs7192 People forget how huge the spice trade was back then.
Curry became known in England as Soldiers and Officials returned from being stationed in India. They became used to Indian flavours cooked by Indian servants, and wanted the same dishes when they returned to Britain. The English cooks soon started to make their own take on curry
It is the earliest known document that uses the word curry in English, so I think Hannah Glasse was a hipster, eating Indian food before it was cool.
I love everything y'all make. This is a subject broadly that is relentlessly fascinating to me and I find a ceaseless amount of joy in what you all make and put out there.
I start the video.
This absolute champ of a man bellows "Hello!"
I like the video immediately.
Good comment!
I really enjoy your outtro message, about how we're all here to learn and educate ourselves. Well said.
That's some old chicken
I love chicken curry. I'll have to try this. Thanks Ryan! It's always a treat to see you do an episode.😊
Eating spicy food for me is like taking out a loan. It's good at first, but you will pay what you owe.
Thank you Ryan! Will be trying this recipe soon. You should know that Tumeric has citrusy notes to it so it probably blended in with lemon!
So does ginger!
yay, more cooking uploads
Your videos are soothing, comforting and when I see you, I often catch myself smiling and relaxing. And it is exciting. Especially during times like these that is so important.
You guys should open up a restaurant that specializes in 18th century dishes, cause I would chow down their every day
as an indian i can say this looks like one of those most simplest forms of curry which, while simple also taste wholesome comforting and good. nowadays with us being able to afford more ingredients, typically curry made with 5 or less spices still taste the best. this is one of those examples.
Ryan, you did a fabulous job with this episode.. Your getting better and better each time.. the descriptions of the taste and aroma were captivating.. Im going to make it tomorrow night.
Love this channel! You guys are the best!!
My first thought with this video's notification was, "ofcourse". 😂 There's a reason Chicken Tikka Masala is the national dish of Old Blighty.
Upon first viewing the title, I thought, “I don’t think I could eat a 350 year old chicken. If she’s lived that long, let her live out her days in peace. Even if it died of natural causes, a 350 year old chicken would probably be some tough, stringy meat. And if it’s a 350 year old chicken-curry, just eeew.”
But 350 year old curry spice would probably just taste like curry spice
😄
My thought was, “350 year old curried chicken? I hope that, at least, it’s been in the fridge all that time!”
@@nateman10 You first.
You talk to us like we're right in the room. That's awesome!!
Awesome, going to make this later.
How do you know how to make this without wrtten instructions??
Thanks Ryan, we really enjoy your episodes and this was a corker - more please!
I like fresh ginger in a recipe like this. You can grate the ginger or mince it. You can also dehydrate ginger and powder it. Using fresh ginger powder is an explosion of flavor in your mouth.
350 years ago, only powdered dried ginger would have been available I guess…
At a potluck I was assigned to provide a curry dish. I had always thought it was this jar of spices called Curry. Then I came to understand that had to do with 15 to 20 different components.. since that time I have had a great respect for curry. I was 25 years old when that happened now 71
Hello Miriam
This is a recipe that actually got spicier and more accurate in later editions of Glasse's book - in the first through third edition, this only called for black pepper and coriander, which obviously makes for a very weaksauce 'curry'. By the fourth edition it had added the tumeric, ginger, cream, and lemon.
You could spice this up in a lot of ways to make it more Indian - this really could also use some dunia (aka coriander), just be aware a little goes a long way. You can also use curry leaf, garlic, fenugreek, fennel, mustard seeds, cinnamon - it really all depends what part of India you're talking about. However, it does get one thing very right - gotta have butter and cream! Of course there are tons of very different 'curries' (curry just means 'sauce'), not all of which have butter, but for this type the butter and cream is definitely called for.
It looks very tasty! I also like how you are enjoying your food, it's all the more compelling to try it too.
This was a surprise!! It looks easy and delicious, especially with the lemon and heavy cream.
At 350 years old, you may wish to check the best before date.
Too bad John missed this. I hope they saved some for him. He would be sorry to miss out on the nutmeg
This is the single most appetizing looking dish I've seen on Townsends, and that is really saying something!
What? The fried chicken or onion rings never got ya?
@@LordDavid04 Nah, this dish right here.
This looks good. It was nice that you asked someone else on the staff to pick out a recipe to make. I like curry chicken.
Very nice. It's interesting to see how Japanese Curry evolved, brought to them by Royal Navy or ex Royal Navy advisors perhaps. They make a roux of butter and flour and thicken what's basically what you just made. There are thousands of Indian curries and I believe prior to the arrival of the Portuguese no chilli powder used. Keep up the good work!
Hi Ryan! Good job on the curry! Fun to see. One disappointment in the video is that you did not repeat what the spices were, all of them, as you put them in. They were only all mentioned when you read the recipe. I had to go back and listen again. You are getting better at demonstrating all the time. Please keep in mind the person who may actually want to learn how to make the dish from watching you! I also missed having the recipe actually printed on the video, as you sometimes do.
Watching Ryan cook makes me happy
Love to see an indian recipe
good to see Ryan again seems like a great guy
Always amazing to see different types of cultures trying each others food. hope to see more of the indian food from the old times
I really loved this episode! I’m wondering- I’m not knowledgeable in 18th century history- was turmeric an expensive spice back then? Was it considered more for the wealthy families?
Thank you so much! This dish looks so comforting and delicious- and I am so impressed at how simple this is!!! ♥️
Tumeric is on the cheaper end and sometimes used in Indian and Persian cooking as a substitute for saffron. The reason being it come from a relative plant of ginger and are usually planted along it.
You should try finding cooking mughal food from the mughal empire from pre British India.
U can make curry as a mix of chili powder and coriander powder, the readymade curry powder is yellow. In order to get that redness you need to have at least 50% of chili powder.
There are thousands of curry powders and masalas, varying in colour from yellow (having a lot of turmeric) through reds (principally from paprika and/or chilli) to brown (principally from coriander/cumin). But those aren't the only ingredients, for example dried mango powder gives it an orange hue too. Curry powder/masala generally contains minimum 12 spices. They vary depending on the country/continent they are from where they were introduced by diasporan Indians e.g. South Africa, UK, the Caribbean, Suriname. Just had a Surinamese chicken curry with roti this evening, I buy the powder when I go to the Netherlands as it's pretty much impossible to recreate the exact same taste, even though I can buy all the component spices here in London.
I've made Hannah's original "curry chicken the Indian way," which did not have ginger or turmeric in it, but roasted coriander and black pepper. It was very good, although did not resemble an actual Indian curry! but you can tell she's just started to experiment with these flavors. It's fun to see how her receipt evolves over the years to end up more like an authentic curry.
"Each individual person probably lives in close enough proximity, in the US, to find good Indian food, or at least, Indian food."
If only. The nearest Indian restaurant is 90 miles from here, 2 hours away. I know that there are places out west that look at that kind of distance as right next door, and they have my sympathy, but that lack of interesting ethnic food (especially Indian...) is what I miss most living in northern Michigan.
But you got pasties🙃!
Ours would be maybe 1 1/2 hrs. I made curried black beans for a women's potluck and there was a lady from India there who made sure to thank me for making her feel at home!
That may be a lot of travel for a meal, but it's still imminently doable.
Sounds like a business opportunity tbh.
Same for me, probably a good 2 or 3 hours just to get to a city big enough for any interesting restaurants.
Loved this episode, and love your presentation as always, Ryan!
This is an interesting recipe. As someone who's Indian-American, it's neat to see that Indian food was beginning to be a thing in the West way back in Hannah Glasse's time, even if it's just a little bit of exposure compared to how much the cuisine would grow in modern times.
As for how authentic the recipe seems, I can certainly see how the flavors there are based on food from India. I guess the cream might have been a substitute for yogurt, perhaps if yogurt wasn't commonly found in England back then. If I saw this recipe today, I would expect a brothy curry like this to include tomatoes, though I couldn't tell you whether tomatoes would've been found in India back then. And, of course, an Indian curry would have more spices - it's all about how the spices blend together - but just turmeric and ginger would do quite well for the flavor. Those 18th-century home cooks were eating good.
Ryan is awesome, he really goes into detail so we can make this at home
This recipe looks miles better than whatever was going in Victorian Way's curry.
I was thinking the same thing lol I have the Victorian Way cookbook and have ordered The Art of Cookery from Townsends so I'll have both recipes to try. Luckily I have a friend who loves curry who would be thrilled to try them.
this was really awesome Ryan thank you!
I do know one thing, they fry almost all spices first in some way to bloom them in Indian cooking and have done so forever.
Thanks Ryan this looks not only yummy but easy to do. Not so over the top with Ingredients. One of my favorite parts is seeing so many of the comments and learning even more about receipt from the areas. One of my favorite parts of the week: Townsends 😁
Thanks, I heard and i do think it's true, that toasting the spices in a fat brings out more of the flavor. I bought duck fat to replace meats in certain meals. Also, some chili flakes in the spagetti water makes the noodles have a bite.
Thats intersting!
You can also toast rice before cooking it. Duck fat Is supposedly very good for cooking with potatoes
Toasting the fresh spices in the fat is a game changer. Once I tried it I never went back to adding them with the broth.
I also love food with a ton of spices ..
Hello everybody
I really love Ryan's videos. Please give us more! And if The Crew can find more recipes for him, that would be really great. Thanks!!
Good to see you cooking Ryan, this dish sounds tasty I'm going to try making it!
I did not expect this recipe! I think this is a must try!
easy to make, cheap, filling, delicious. Whats not to like.
Loving this, please keep sharing recipes like this!!
A'm no an Anglishman 😁, But I really love the spices and the cayenne for sure. Also, I love a pot of Gumbo. That love came from Louisiana's back door, Purvis Mississippi where my Grandmother was born. No doubt I will have a go at this recipe! Thanks for posting!
Great video. Cool to see the channel get out of the box.
I love this guy. So glad he's become a consistent addition to the channel.
This recipe makes me think of how fortunate we are to live in a “melting pot” of cultures. So true that good cooks make necessary substitutions according to what’s available. That’s the art of cooking. Great job Ryan!
I love this curry as we tried it yesterday. Only adjusted the recipe with addition of cayennepepper in the spice mix and coconut milk (as we had no cream). The flavours that developed were fantastic. Great show by Ryan too, and it was easy to follow along.
Always saw ya on the sidelines, I loved seeing you hosting an episode for a change and you did a great job!
People loved spices and unique foods back then like we do now. The main difference is how much easier it is for us to acquire "exotic" spices and such. They made food from what they had available.
Thank you guys. I always love sitting down at night and enjoying your informative soothing videos. You guys are like an eighteenth-century Bob Ross I love it.
this channel is my comfort food
Gosh I feel so hungry after watching this! Another great video Ryan thank you
Traditional Indian chicken curry would use fresh minced ginger (to have that flavor more present. Not to have it as the dominant flavor but it would be so much better fresh). The ginger & the black pepper here is what will give it that pleasant heat. In addition to those ingredients fresh minced garlic, cinnamon sticks, bay leaves, and a red chili powder would be used (I like to swap the red chili powder with green jalapeno powder sometimes) . Finished with some freshly chopped cilantro on the top when served.
Love these cooking episodes and I love that you're using historical cooking devices.
I swear your whole crew are a pack of legends 💯👌🏽
I made the recipe today and it was fantastic! It will become my new standard curry recipe, I love that it's not spicy and the citrus flavours! Thanks for sharing with us :)
Minor note: "The art of cookery" is from 1747 (at least its first edition, since there were later ones), so wouldn't that be 275 years or less, rather than 350? (Legitimately asking, not meant trollingly.)
Was wondering the same thing, maybe a typo for 250 years but definitely not 350
Yea, I'm thinking it was a typo
I believe you're right, although it's worth noting it wasn't in the 1747 edition of the 'Art of Cookery'. This particular curry recipe wasn't added until the 1774 edition of the cookbook so it's almost 250 years old.
This is very much like the first curry I ever ate. London, October 1979, American kid from a little farming community, having had Zero contact with Indians/South Asians, their food, or customs, equipped with only a very basic schoolbook-learned knowledge of culture and geography. A large ladle of chicken curry was dropped onto a soup plate full of rice for me at a youth hostel where I stayed for a few nights, (the full "orphanage affect" going there!). Absolutely delicious! Probably helped by my being wet, chilled and exhausted, but it was a wonderful dish that I have never forgotten. I've found no comparison since, unless I've made it myself -- usually overly seasoned for my taste when I try to order out.
They didn't like spice in the 18th century? Uh, colonialism happened because we wanted more and more spices lol ... They were rare but not undesired.
I’m not an Indian, however I’ve been eating Indian food , cooked by Indians , in three continents (too many countries to count) !
& the only thing that’s I’ve never eaten, tasted or hear about is using cream in a curry!
My guess is coconut milk instead of cream would be authentic !
At any rate, people tend to simplify or modify recipes at a different era or at different countries or make due with what they got!
For example,coconut milk is not an ingredient available worldwide in the 18th century!
It’s usually local & any extra would be turned into coconut oil!
Yes, what you say makes total sense. But we must remember that this video was using a specific recipe written by an English woman in the mid-1700s. I bet she did not have access to much coconut milk, and knew most of her readers would have no choice but to substitute it with whatever they had, which would likely have to be the cream from cow's milk. In these days of modern refrigeration and other technologies, it is easy to forget how limited were peoples' ingredient choices back then.
My husband always started with the Punjabi trinity, garlic, onion and ginger sautéed in ghee. When ready he added a whole chicken cut up small. Bones and all. Salt, masalas ( curry powder, garam masala, and such), and chopped hot peppers next, with just a bit of water. Cooked til done. If eating with rice, sauté onion in ghee with cumin seeds, salt to taste. Add rice and water, cook til done. Also could eat with roti which is a simple wheat flour flat bread. Usually we paired it with a plain yogurt sauce ( plain yogurt, milk salt cumin chopped cilantro, sometimes boondi)
A) I love how Ryan is able to describe the end result of what he cooks! I really love Chef Ryan vids! B) I would totally use this for a normal meal prep. This looks amazing.
I love watching ryan cooking.
Having traveled in India, I'd say the biggest difference would have been that coconut milk would probably have been used. But coconut milk would be hard to come by in England at that time. Also, the citrus might have been slightly different--perhaps the sweet limes of southern India. As with most cooking in the world, one used what one had -- so while it would have been different from what was being consumed in India, it would probably taste close enough to please all those soldiers, traders, government officials, and explorers who were returning from service on the subcontinent.
Hello Cynthia
"All the spices of the Orient."
Nicely done, Ryan.
Boy, does that look delicious!
Ryan, I really love your taste profiles assessments. It really helped me to decide I need to try this! Thanks! 👍👍👍 to you and the Townsends team!
Curry has been popular in the UK for centuries. In fact, there were curry houses before there were fish and chip shops.
Personally, I can't imagine a world without Indian food. We're started on it quite young in the UK. We even used to have very mild curry as school dinners occasionally. I always looked forward to that.
Every town, family, region in India has their own wee spicebox with their own spices in them, sourced and added to food at the discression of the cook. Standardised spices don't exist, but you can guarantee some regulars like Chillies (fresh/dried/powder?), Turmeric, Cumin, Ginger, Curry leaves, white/black pepper, mustard seeds, Coriander, mint, garlic
This must be the first English recipe for Curry, I'm guessing the British in Colonial India adapted this from what they saw there.
My boys glasses look like the glasses I drew on the sun as a 5 year old. Absolutely love the look.
I think the reason that some people think that the foods of the past were bland because the people didn't like spices, is because they forget (or don't know) that spices were either expensive or even unknown to Europe of the past.
The tale, possibly apocryphal, is that a general in the army/east India company, by the name of general curry, developed a taste for the local Indian food. Hence why we call it curry. Whether or not there’s truth to the tale, we love curry in the UK. It’s our national dish!
I thought that was tea and toast lmao.
Experimentations always fun!
‘Curry’ by Lizzie Collingham is a great history.
Well done! I hope to see you doing more episodes and showing your talent here.
Thank you for your channel. Your whole team is amazing. I am sure I speak for many of us History Nerds when I say I look forward to your videos to learn about tools, fashion, and food of the time.