[DINNER PARTY]
A condensed history of Jamaican and Indian curry
Welcome to chef/lifestyle expert Jazz Smollett’s new column, Dinner Party, a corner of UpRising to ponder all things food and culinary culture. Hope you’ve got an appetite!
Curry is rooted in the warmth of family tradition and the earthiness of the soil from which it originates. It tells the stories of lands, cultures, and humanity intertwined. Its history runs deep from India to Jamaica, two countries with distinct takes on the dish. In case you’ve ever wondered the difference between the two, I’ve got you covered—just like the delicious dishes I’m describing!
Origin: The term curry comes from the Indian word “kari,” which means a spiced dish of vegetables and/or meat. Many of the spices in curries originated in India centuries before making their way to the Caribbean via Indian indentured servitude.
Similarities: Jamaican and Indian cultures both have strong use of spice and intentional customs around the sharing of meals. Curry is a staple in both. Jamaicans make curry with some of the same spices in Indian curry, such as coriander, cumin, fenugreek, and turmeric.
Differences: Garam masala is a distinguishing, go-to blend for Indian curries. It’s warm and slightly pungent, usually possessing notes of peppercorn, cinnamon, and cloves, among others. (Don’t worry if you can’t handle heat; garam masala is taste bud-friendly for all!) In contrast, the flavor profile of Jamaican curry is usually spicier, thanks to the addition of scotch bonnet pepper. The cuisine is distinguised by local spices like dried pimenta (also known as allspice or Jamaican pepper), and the influence of West African cooking styles and crops.
You can’t go wrong with curry from either of these locales. Is it lunchtime yet?!
Two co-signed curry dishes: Homemade Curry Chicken Roti and Vegan Curry with Tofu.
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