I was multi-tasking yesterday. As I worked on the last 30 (of 90) of the day (see several posts down) a chicken curry was simmering on the stove. In the short time I have spent in this mortal coil I have had the pleasure of tasting curries from various cultures.
I grew up being a curry snob (yeah, there really are such people) but as a little maturity set in I began to appreciate how various cultures infuse the essence of their taste aesthetic into their curries. I mused about opening a “curry house” of sorts when the following thought struck me.
If I were to open a restaurant that featured curries of various stripes, types and heat levels…
I would so call it… “Currylingus”.