The good old Indian takeaway in the UK is rooted in a culture many thousands of miles away in India. Each different region has its own style of cuisine which is responsible for the variety. India has four different regions: northern, southern, eastern and western. Food in India has largely been vegetarian, with rice being the staple diet.

When ordering Indian food, not many people consider what has gone into making the rich offering in front of them. I wonder how many people would actually say that they know how to prepare a curry? Unless you are pretty handy in the kitchen, then the methods are probably going to stay a mystery. Personally, I enjoy trying to match a delicious meal that I have had the pleasure of ordering from a local restaurant. Take your time as you eat and you will notice the flavour of the different herbs and spices, like fresh corriander and dill. You can obtain most of the ingredients from a supermarket or local grocer.

Curry is usually fried in vegetable oil, and mixed with a range of over 25 different spices, in case you were unaware. Pulses and chilli peppers are the most common of all the spices that are used. Rich texture and creamyness is obtained by the use of coconut milk, which also yield a pleasant aroma. The sharpness or tartness, is generally obtained from the inclusion of lime juice, which is also a great way to marinate the meat. Once the meal has been prepared, herbs are used for decoration and aroma. It seems rather implausable, but curry recipes in India do not seem to exist for these kinds of dishes. This is in sharp contrast to western countries, who generally champion the celebrity chefs and their recipes. The most popular expert on Indian food in the UK is Madhur Jaffrey, who has presented her food many times on television.