1
What is your perception of humanity?
Forget it, it doesn't matter.
In front of four Men in India gang-raping a Bengal monitor lizard, none of them mattered.
Oh yes, the monitor lizard is male.
Count the merry characters, they are also too mercurial.
It is precisely because of the three brothers' various operations that can't be opened and hung at any time, so that I can't look directly at the curry thing.
After all, in the mainland, curry is equivalent to the third brother.
Curry flavors English, which is the spoken Indian language.
The curry-flavored military parade is a motorcycle manned race.
As a scumbag, although I can't understand what the third brother's English is saying.
But I can understand that this English must be spoken by the third brother.
After all, the strong curry flavor.
Curry in India is equivalent to barbecue in northeast China, hot pot to Sichuan and Chongqing, green onions to Shandong, and beer to Jinan, which is the representative of local food.
Why Indians love curry so much, it has to be said from a long time ago.
The first thing to know is that "curry" is different from tea and coffee beans, and it is not a natural ingredient.
There is no one ingredient called curry.
Curry, a complex product, is a combination of spices such as ginger, nutmeg, cinnamon, cloves, cardamom, coriander, chili pepper, onion, garlic, turmeric, etc. mixed together and ground with Indian ghee, water, yogurt or coconut water.
It is an acquired processed condiment.
The practice mentioned above is not the only practice of curry.
In India, individual tastes are different, the proportion of modulation is also completely different, as for what will be put and what will not be put, each Indian has its own set of algorithms.
In addition, curry is not only Indian curry.
Thai curry, Japanese curry, each has its own characteristics.
Let's start with India.
2
Curry is actually a non-standardized product.
For diners, standard Indian spices are like Schrödinger's cats, and no one knows exactly what's going to be inside until you take it in.
This is also very much in line with Indian philosophy, such as a small animal walking on the streets of India, before being introduced, it does not know whether it is an ingredient or a toy.
Maybe there will be a particularly heavy taste, put some cow dung or something.
After all, the operation of the third brother is beyond my imagination.
Since it is a non-standard, every third brother or third sister-in-law insists that there is a unique craft in their spices.
Especially those clean and delicious Indian snacks, it is indeed full of poisonous craftsmanship.
This insistence is like Coca-Cola in the United States, although it tastes not much different from other Cokes, but they always emphasize that there are special remedies.
Ancestral secret recipes + mysterious ingredients + folk remedies that have the potential to treat constipation, curry, is the background color of Indian spices and also its protection.
There is a saying about why Indians love to eat this spice, but it is somewhat reasonable.
Ancient Indian religion atmosphere is strong, the religion at that time advocated not to eat pork, not to eat beef, not to eat chicken, in short, not to eat anything, but sheep, on the contrary, is used to eat.
It may be that the Indians are afraid that when they see people in some places, they think that the sheep are too pitiful, and they can only be used if they are not used to eat.
As a result, eating lamb became the mainstream dining culture in ancient India.
To tell the truth, this statement is very much like the Caucasians.
Eating lamb itself is not a problem, but the lamb is too fat, so that the Indian people who were originally as stable as Mount Tai can't sit still.
They had to use local materials, collect all the spices popular in Southeast Asia, mix them together, and finally cook them with lamb.
High-end ingredients do require simple cooking, but they require complex condiments.
Soon, this mixture of spices not only managed to mask the smell of the lamb, but also prolonged the smell of the lamb after it had decayed.
Not smelling bad is equal to freshness, so the seasoning, to some extent, extends the shelf life of the ingredients.
Although the shelf life may only be extended by a day or two or even a few hours.
But for the ancient people, this was the equivalent of preservatives.
If it had been transmitted from the Ganges to the Nile earlier, it is estimated that the mummy would have emitted a curry smell.
When the British opened the pyramid thousands of years later, the smell that filled the children was crying, and the British decided on the spot to add this thing to the luxurious afternoon tea set, eating one less, which is the authentic British style.
This picture is so beautiful, it is simply inhumane.
Under the dual buff that enhances the taste and prolongs the aging, the "curry" thing quickly became popular in India and spread throughout Southeast Asia.
In this way, curry is the Hindu god oil of the restaurant industry.
Time delay is also an important function.
3
If you talk to Indians about curry, they might be dumbfounded.
To be precise, there is no such thing as "curry" in India.
They don't have that concept either.
India has a variety of condiments, which are the powders I mentioned above, made of ginger, nutmeg, cinnamon, chili peppers, onions, garlic, turmeric, etc. and so on.
But the word curry doesn't exist.
It was the British who invented the term and collectively referred to all condiments from India as curry.
As for the Indians, they don't know what it is.
It's like the people of the whole country know that old iron is a northeastern word, but northeasterners themselves don't know what old iron means.
In the end, they could only be forced to accept that this was a Northeastern saying.
Although Indians don't know what curry is, this doesn't prevent it from becoming one of the labels in India.
The British brought them not only a new queen, but also a new vocabulary.
For ease of reading, we also refer to the various spices of India as curry.
Curry seems to have a strong Indian character, but it is actually the product of a fusion of cultures.
There are turmeric from the East and peppers from the Americas.
So curry is both an Indian food, but it's not just An indian food.
At first, Indians did not like meat and had a light taste, but in the next four centuries or so, foreign food cultures such as Central Asia, Portugal, and Britain had a huge impact on the Indian subcontinent, and constantly interacted with local food culture.
After the invaders landed in India, foreign cultures also integrated and changed the original culture of India, gradually forming the Indian style that we are familiar with today.
After the collapse of the Timurid Empire in 1526, his descendant Babur led an army to invade the South Asian subcontinent, establishing the Mughal Empire after conquering Delhi and conquering most of North India.
This Timurid Empire was a medieval state spanning Central and Western Asia.
P Society players should have a bit of an impression of this country.
Simply put, it was a state founded by the Mongol nobleman Timur in 1370, and two years earlier, in 1368, the day of the Ming Dynasty' debut. The Ming Dynasty replaced the Yuan Dynasty, and the Mongols returned to the steppe.
Timur's initial goal was to revive the Mongol Empire, he began to attack the Ottomans in Central Asia, and controlled a large area of territory in Central and Western Asia, but in 1404, on the way to the Ming Dynasty, Timur crossed the Tianshan Mountains and died of illness before he could cross the Tianshan Mountains and fight with Zhu Di, and the great war between the two countries was terminated.
Before it starts, it's over.
Then came the rotten story, Timur's family began a round of succession to the throne, and after being repeatedly crushed in the wheel of history, the Timurid Empire was replaced by the Uzbeks, and its descendants Babur fled to South Asia, which is now India, and established the Mughal Empire.
Therefore, Indians like to lie flat, all written in the name.
At that time, the native Indians were quite aggressive and were beaten to the teeth by this group of exiles from West Asia.
They want to be xenophobic, but they have a weak heart.
History is always strikingly similar, and the wars between the great powers of East Asia, such as the Han and Xiongnu, The Jin and Liao, and the Outcome of the Heyuan Wars, will always directly or indirectly affect the development of other regions, allowing other regions to undergo a major reshuffle.
And this kind of reshuffle will form a domino effect, once again affecting the more distant regions.
This is a bit like the common black eating black plot in the movie, the warlord leader beat the underworld, and the underworld beat up the ordinary people watching the hilarity next to him in order to get angry.
And India has always played the role of this melon seed.
At the beginning of Babur's conquest of India, Indian society was also widely influenced by Buddhism and Jainism, which encouraged vegetarianism and prohibited killing.
Vegetarianism is generally practised by the higher castes, led by Brahmins, as we understand Buddhism.
So the Indians at the time advocated a light diet and resisted all foods that might stimulate desire, such as garlic and onions.
Abstinence is the first goal of Indian religion.
4
The Mughals did not eat much the same diet as the Indians, not only did they not love vegetarians, but they also loved meat very much.
When eating meat, I also like to sprinkle spices.
This is also very understandable, after all, the countries on the Eurasian continent are constantly at war, and the consensus of everyone for thousands of years is that only when they have enough to eat can they have the strength to fight.
So meat has always been a source of energy and a symbol of strength.
Indians love peace, and at most they play peace pigeons, so they certainly don't need to eat too much meat.
Persian chefs came to northern India with their armies and began to use spices to cook meat, and by this time we had a magical discovery that the Indians' style of eating was really determined by the Mongols.
It is strange not to eat cattle and not to eat pigs but to love to eat sheep, which is also reasonably explained here.
The Mughal diet changed indian tastes, and the most common curry onion in India today is typical of the Central Asian diet.
Spices entered thousands of households in India at this time, and locals quickly learned to cook a meal with spices and meat after abandoning vegetarianism.
The Mughal elite at this time was Muslim, and the underlying base was Hinduism.
The two sides influence each other politically and culturally.
Persian culture became the culture of India's high society.
Persian-style diets also became the diets of Indian high society.
5
The curry of the Mughal Empire was still a little worse than the curry of today.
It's only a little bit worse, but the tastes are very different.
That's chili peppers.
It's hard to imagine what a parallel world would be like if there were no chili peppers in the curry.
But before the Portuguese arrived in India in the 15th century, indians didn't know what chili peppers were.
They generally use Bengal specialties, slightly sweet custard or spicy black pepper as the source of the spicy taste in curries.
Pepper is one of the specialties of India.
After Central Asia was ruled by the Ottoman Empire, the road traffic between Europe and the East was cut off.
Europeans could not trade with countries like China and India by land, but they were desperate for porcelain and tea, pepper and gold.
So europeans began to use the sea route to find China and India and maintain the original trade exchanges.
The Age of Discovery came, and two important discoveries were made, one was the American continent and the other was chili peppers.
So the Portuguese brought new ingredients to the Indians, which not only changed the history of world dining, but also changed the taste buds of the Indians at the bottom.
The third brother found that the pepper was similar in shape to the cubeb, and the taste was even more fiery.
Most importantly, peppers are low-cost to grow and easy to preserve.
So the pepper spread surprisingly fast, spreading throughout southern India in just a few years.
In China in the same period, there was a gap of hundreds of years between seeing chili peppers and eating them for the first time.
This is the difference between us and the third brother.
The three brothers at the bottom can find two stones to grind the pepper into powder, and then add ginger and salt, etc., and they can be used directly for bibimbap.
There is a saying that chili bibimbap, indeed YYDS.
Chili peppers not only provide daily flavoring, but also supplement poor people with small amounts of vitamin C, of course, the poor in India do not know this.
Indian pharmacists used pepper to enter the medicine before, using it to treat patients with gastrointestinal stagflation, after the appearance of peppers also changed the formula, eat a few more peppers, with the increase in the frequency of toilets, any stomach bloating can be cured.
Without the presence of hemorrhoids, I really can't help but give chili a thumbs up.
Nowadays, chili peppers are an indispensable part of Indian curries and even South Asian curries, which are based on spicy.
As they gained a deeper understanding of India, the Portuguese discovered that a rice bowl was popular in South India, the main ingredients of which were cardamom and ginger, vanilla, fruit and other condiments.
The Tamils of southern India call this thing "kail," while in the Kannada and Malayalam people of southwestern India, the term "karil" is used to refer to a dish of vegetables or meat cooked together in a seasoning soup.
The Portuguese absorbed various titles and incorporated them into The Portuguese, giving rise to "caril" and "carree".
To the British who came after that, "caril" eventually evolved into the English "curry", which is today's curry.
6
On December 31, 1600, the English East India Company was established by The Royal Family of Elizabeth I, who had close ties with the upper echelons of the Mughal Empire and soon gained operational privileges on the Indian continent, thus defeating spice merchants from the Netherlands and Portugal and gradually monopolizing the Indian market.
By the time of its administrative dismissal in 1858, the East India Company had gone from being a trading enterprise to the de facto ruler of India.
Other countries are all armies and businesses, and they are the changing armies of business.
The British brought colonialism, Christianity and empresses, but also brought with them the food culture of the British squires who liked to eat meat.
However, in the humid and hot climate of Southeast Asia, the British found that fresh meat could not be preserved.
European cuisine is not suitable for European cuisine in India, and Indian kitchens are not suitable for cooking European dishes.
Just when the British were wondering if they were going back to fish and chips, they discovered that the best way to cook meat was not grilled, but, like many specialties of the Mughal Empire, with spices from all over India.
The records of the accompanying doctors at that time:
"One of the most heterogeneous mixtures, including ginger, nutmeg, cinnamon, cloves, cardamom, coriander, spicy pepper, onion, garlic, turmeric, crushed into powder with pestle and mortar, blended with ghee to a paste... Add the simmered lambs or poultry. ”
The British in India created a new cuisine, British Indian cuisine.
This is a new flavor combined with English and India, including curry bean vegetable chicken, curry soup, curry shrimp and so on.
While inventing new cuisines, they also invented new words by the way.
The Portuguese learned the word "caril" and converted it into the English word "curry".
The British used "curry" as a common word, referring to all the spiced soups and pastes throughout India, as well as to stewed dishes from all over India.
It also refers to all dishes cooked with curry, such as chicken curry, lamb curry, onion curry, bean and vegetable curry, potato curry, along with their own British Indian dishes, also known as "curry".
The British not only coined the term curry, but also used the convenience of building railways in India to transport British-style curry dishes to all parts of India.
At the same time, the British also brought curry back to Europe.
After retirement, the employees of the East India Company would more or less return to England with some Indian habits, mainly their cooks and servants in India.
It is only when they taste Indian cuisine that these retired Britons remember the days of the past when India was flying.
At this point, Indian restaurants began to appear on the streets of Britain.
In 1777, The Norris Café in London's Haymarket began serving curries.
On 27 March 1811, the Times published an advertisement for an "Indian café" declaring that they had "the most perfect Indian cuisine".
In 1831, a kitchen manual for returning British people from India was published by the Oriental Translation Press.
In 1840, British curry manufacturers began to promote the "health and medicinal value" of curry, hoping to persuade every British family to add curry as an "oriental medicine diet" to their daily diet.
There are thousands of seasoning practices in India, and the British, faced with such a complex approach, simply chose one of them, packaging it into standardized curries and selling them in Europe.
In the early 19th century, the British company Crosse & Blackwell built a recipe from traditional Indian Masala to create a curry powder that could be sold in small packages and could be cooked with ingredients simply by heating it with water.
It's basically the same as we understand curry today.
At this time, Europe was quite fond of things from the East, especially Indian things, with its own mysterious properties, so the standardized curry of the British soon sold well in Europe.
The emergence of curry powder has really standardized curry, thus accelerating the pace of entering the European market.
Various spice powder blends have been labelled as curry powder by British merchants.
The British curry, which relies too much on curry powder, is very different from the original Indian curry, just like lipton tea bags and Chinese tea.
The British have adjusted the spice ratio of curry according to their own tastes, compared to Indian chefs who have their own secret recipe, British curry is too standardized, the taste is also the same.
But it is this standardization that reduces manufacturing costs and also reduces the cost of acceptance for ordinary British people.
By the 1850s, curry finally made its way into the kitchens of the British people.
As with the reasons why curry can be popular in India, in addition to taste, the ability to prevent embalming is the key.
The British found this condiment from the mysterious East to work very well with overnight meals and overnight meats.
Both beef curry and chicken curry are labeled as overnight solutions.
This is actually very easy to understand, the spicy characteristics of Indian curry can indeed mask the taste of meat spoilage.
Until the end of the 19th century, curry dishes got rid of the low-level label in Britain, and high-end dinners began to appear curry lobster, curry oysters, curry lamb and other dishes.
Curry also spread around the world as the British colonized the world.
And what India has always offered in this process is a selling point role.
The third brother became a tool man, although their curry and the British curry are very different, but they can not stand the British everywhere to promote this is the authentic Indian taste.
Good stories lead to good sales.
Authentic old London, authentic old Beijing.
The capitals of the two great powers of the East and the West have such similar preferences.
Sure enough, the essence of human beings is to repeat reading.
7
If you understand the tricks of the British, you will know that British curry and black tea are packaged economic products.
What standardization brings is a fast food culture, which is actually to reduce costs and increase sales at the same time.
And from the mysterious East are common terms used in advertising.
A country that usually eats fish and chips is actually a bit headless in the face of a real dietary power.
After all, the French, Germans, Russians, Italians and Spaniards all have a very rich food culture.
The British can put on an aristocratic style in front of the Americans, but in front of old Europe, the British seem to be a little bit less cultural.
The British curry powder is a low-end product, and the lobster is the high-end.
Therefore, taste is determined by ingredients, not by seasoning.
Even if it is not curry, it is steamed, minced garlic, charcoal grilled, and fried.
The high-grade ones are lobsters, not condiments.
But there are also people who will be fooled by the British, such as another mysterious oriental country.
That's right, Japan.
In the era of the Meiji Restoration, the Japanese perspective is actually very easy to understand.
Britain, the empire that never sets, global colonization, industrial output value in the world, economic development of the territory of the vast territory.
In Japan, the land is small, the ideology is backward, the culture is closed, and the industrial output value is basically zero.
Looking at the strong ships and cannons of foreigners, they will naturally pursue the pursuit of breaking away from Asia and entering Europe, eager to get rid of their own traditional culture, and try to use European things to take shortcuts.
At this time, the comprehensive study of Europe, especially britain, is more than a slogan for Japan.
Of course, they can't tell what the chain of contempt within Europe is all about, but from their point of view, Britain is No.1.
In 1872, Emperor Meiji promulgated the Meat Ban, which broke the Japanese tradition of vegetarianism based on rice, fish, and vegetables since Emperor Tenmu's Meat Prohibition Order.
The Meiji Emperor believed that japanese people must eat meat to improve their physique and catch up with the physique of Europeans and Americans, and britain must have become no.1 because it was good to eat, so it seems that by learning to eat British, you can grasp the secrets of Britain.
This is the difference between Indians and Japanese.
The same is the beating, the Japanese think about how to eat enough to fight back.
Indians, on the other hand, starve themselves to force you to surrender.
So the Japanese took over the Curry Production Capacity of the British and forced themselves to eat curry.
But it is very embarrassing that the Japanese themselves have a light taste and do not like spicy, and curry from the United Kingdom is not popular with the Japanese.
Geographically, Japan is not as humid and sweltering as India, and it is necessary to rely on something like curry to preserve food.
The most important thing is that Japan's diet is mainly pork and fish, and there is no need to cover up the taste.
In the 1860s, when Japanese negotiators saw Indians eating curry rice with their hands on ocean-going ships, they despised it as inferior food.
To put it bluntly, the Japanese are resistant to foreign diets in their hearts. However, the upper class did not resist, and in order to promote Japan's comprehensive study of Europe, novel foods such as bread, ice cream, beef cakes, and curries arrived at the port of Yokohama, and foreign ingredients such as potatoes, onions, and carrots also entered Japan.
Curry has never been civilized food into a fashionable "spokesperson", and chefs in foreign trading houses were the first to make curry dishes in Japan, they followed the British curry production, and the way of eating bread dipped in rich curry soon became popular in the upper class of Japanese society.
But for the Japanese people, the stomach can not deceive people, ordinary people can not accept foreign food, especially curry.
The change of events happened here in the Japanese Navy.
The Japanese Navy has fully Europeanized from ship technology, training system and even the diet of officers and soldiers, and the Japanese Navy is emulating Britain.
Even the improvement of dietary structure should also be learned from the British.
The British Navy's curry meat was eaten with bread, so the Japanese also tried to mix curry with staple food.
When curry meets rice, the Japanese open the door to a new world.
Prior to this, the interpretation of curry was in the hands of the Indians, in the hands of the British.
Since then, the interpretation of curry has been in the hands of the Japanese.
The Japanese quickly improved the curry to reduce the pungency of the curry, adding fruit puree to form a unique Japanese curry flavor, turning it from spicy to sweet.
Wheat flour is also added, so that the curry becomes a paste state, and the texture is more viscous.
Cooked with curry are exotic vegetables such as beef, carrots, and onions.
Finally, potatoes and tonkatsu are added to the curry rice ingredient list.
Paste-like curry rice has become one of the mainstream diets in Japan, and this paste-like curry not only meets the taste of Japan, but also meets the needs of the Japanese Navy, because the paste-like rice bowl is not easy to spill on the bumpy deck.
In the 1950s, Japanese food companies produced solid curry blocks, which is what our most common curry looks like. This solid curry melts after being fried in a pan, and after adding water, it is a curry soup.
In 1968, the ready-to-eat curry of the Japanese Otsuka Food Company further enhanced the convenience of curry cooking, and even the sterilization bag packaged together in boiling water for three or five minutes can be directly poured on the rice, which is very suitable for people who are too lazy to cook.
More exaggerated than the British, the Japanese have elevated curry to the status of national food, whether in restaurants or the tables of ordinary Japanese residents, curry has become the most popular food for the Japanese people. The Japan Curry Industry Association once did statistics that Japanese people consume curry rice an average of 79 times a year, far exceeding the number of times they consume sushi
In 1982, curry rice was named the most popular food for students in Japan.
The world's largest curry chain is also Japan's Coco Ichibanya.
Chain convenience stores, stations, and food stalls in Japan sell a variety of curry rice.
Writing this, I'm hungry.
Japanese-produced chunky curry soon replaced British curry powder, and as Japan's economy took off, Japanese curry powder also followed in the footsteps of Japanese companies to the world, and the Japanese used their tastes to prove that sweet curry also had a place.
8
Curry's conquest of the world has not stopped.
From Indian inventions, British creations, to Japanese refinements, curry tends to be a low-key cuisine.
They accompanied the British and Japanese in their footsteps around the world.
But another big coffee consumer, Thailand, they have a completely different strategy.
As a country where tourism and the service industry is a pillar industry, Thailand has no strategy for going out, it only has a plan to go in.
Also in countries that like to eat curry, you open the news, although the Thai shemale is perverted, but people and animals are harmless.
Looking at India, not only is it perverted, but people and animals are vulnerable to aggression.
At this time, as a foreign tourist, if you want to keep chrysanthemums, you can do it without eating spicy?
As long as you're not stupid, you know where the tourist mecca is, right?
The style of eating in southern Thailand is originally heavily influenced by India. In ancient Thailand, southerners liked to eat curry, and Thais would add coconut milk to the curry, which had both a sweet taste and a sour and spicy taste.
But the Indians were so contentious that they ceded the title of curry food power to Thailand.
There are countless tourists who enter Thailand every year, and after their trip to Thailand, some of them will linger with the shemale, and some of them will linger on Thai food.
As a result, a large number of tourists have opened Thai restaurants back to their own countries, and the Thai government has also encouraged its residents to go abroad to open Thai restaurants to earn foreign exchange.
Just like the Shaxian government encouraged the people of Shaxian County to open Snacks in Shaxian County.
With the expansion of Thai food, curry's territory to conquer the world is getting bigger and bigger, but in China, Japanese food stores and Thai restaurants can not make curry popular, and what really makes curry kill is takeaway.
Because of the advent of takeaway, Curry has finally completed its last link in conquering the world, and this puzzle has finally been put together.
Before the advent of internet takeaway, fast food, pre-filled food and takeaway food often referred to three different foods.
Fast food often refers to instant noodles, bread, spicy duck neck these.
Pre-filled foods are often milk, beer, vegetable salad.
And takeaway food, it is really fried in the back kitchen of a small restaurant with a façade, but the difference between dine-in and take away.
But the emergence of Internet takeaway, so that the boundaries between these three are very cleverly broken.
The core advantages of takeaway are two, one is to make it faster, the other is to be cheaper, and finally it tastes like a serious meal.
Instant noodles, it sounds like they were eaten on the train.
Milk and beer, these are also not a serious meal.
Everyone knows that the restaurant is the best to sell, but first, it is too slow, and the speed of the pot cannot catch up with the speed of the order. Second, the cost is too high, not only with ingredients, but also with a stir-fry chef.
This is the time to need something low-cost, fast-track, and preferably masking the spoiled taste of the food.
Summarizing these three points, you will find that curry cubes have become the best choice.
When the Japanese improved the curry block, they thought of making this thing heated and easy to operate.
The British and Indians, on the other hand, like the antiseptic effects of curry.
I don't judge whether the takeaway industry is clean and compliant, but anything that can mask the taste of corruption, such as chili peppers or curry, is bound to become the first choice for black-hearted businessmen.
Therefore, consumers click on the takeaway platform and will find that there is no choice, it is all spicy and curry flavor.
Even if you don't like to eat spicy and curry, but the comparison is only instant noodles and bread, at this time curry cover rice has become the best choice in helplessness.
Curry probably would not have thought that it could conquer the last piece of the world in such a way, but there are many unexpected things, and Indians can't imagine that the curry that foreigners chant all day has nothing to do with them.
It can only be said that this is globalization.
May everyone have cheap and hygienic curry rice.
May everyone have a relaxed and happy life.
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