Folsom Restaurant Guide

Curries can be found in many eastern Asian countries, differing greatly in taste and content not only between nations, but amongst them as well. In other words, the curries of India, Malaysia and Indonesia taste differently; and in India, curry cuisine in the north varies from that of the south.

These differences are not only due to the spices and herbs used. An important factor, the chef factor, also makes a difference. No two cooks make identical meals, as each has his or her own individual style, and adds that special touch to a meal.

Curries, both mild and hot, are designed to cleverly balance the blend of various spices and herbs used in each dish. Common base spices include coriander, cumin, cardamom and turmeric. Other ingredients included; depending on the recipe, are chillies, curry leaves, garlic, ginger, garam masala, onions, lemon grass, cinnamon, pepper seeds, mustard seeds, and fresh vegetables.

Apart from the satisfying taste, curries also provide vitamins and proteins essential for good health. These medicinal values come from the variety of spices, herbs and ingredients used in each dish.

Once reserved exclusively for the rich and royal, these centuries-old recipes are available to everyone. So sit back, relax, and enjoy the rich and royal taste of our meals prepared the Curry Club way.