A recent article that appeared in ‘Food and Drink Trends’ speaks of the reigning flavor of spices in curries of Asian continent. The concentration of a particular spice can take the flavor of a curry from one zone to another. The best example of this concentration is ironically a dessert. The article mentions of the Italian Panna Cotta, whose spicy version is quite famous in davidburke & donatella in New York City. The dessert is served with curried cocoa gelee that actually flocks in customers daily. As per Burke:
It’s got a great nose and great flavor, and it’s exotic. It keeps guests coming back for more.
The curry blend in different parts of Asia is different and every curry on the Asian platter gives an authentic taste. The article points out that Thai cuisine is very spicy to pungent , while the heat in Indian curry ranges increases from mild yellow to dark green and that the spices used in both the cuisines can be independently taken to fuse-in with gravies, roasts and also in sauces. Concisely it is all about the mixture of an array of spices available in the Asian cuisine and the blending in of those spices in a creative way such that it caters to customer’s palates…anywhere from mild to extra spicy.
