As well as the familiar Indian favourites, the word ‘curry’ covers a very wide range of dishes, from Malaysian Rendang to Jamaican Curry Goat. And while it is true that many of these dishes originated with emigration to these places from the Subcontinent, others existed all along and were simply called curry as they were spicy or hot. The word ‘curry’ itself is commonly thought to derive from the Hindi word for gravy, which is ‘kari’, and over time the word became a generic term for any dish which was cooked in a spicy sauce and was considered somewhat exotic.
So nowadays we have curries not only from India, but from Thailand, China, the West Indies and even quite a few which were created in Britain! Also curry powder came to be used regularly in Western cuisine, initially in small quantities to liven up a dish or to make it more exotic – for example Coronation Chicken, which could well be one of the first examples of ‘fusion’ cuisine.
Spice Mountain offers a wide range of curry blends which includes something for everyone, from the very mild Kashmiri blend, to Thai red curry, to those for real hotheads such as our Naga curry. All of these are hand-blended with the highest quality spices, cutting no corners to bring the most authentic and delicious flavours into your kitchen. We roast and blend our curries in small batches, which means they will always be fresh and fragrant. And as they are so carefully balanced, they are so easy to use, meaning you can produce the perfect curry every time.