Namaste everyone - just thought I'd add my 2 cents worth, seeing as how I can't afford an HI khukuri, but I've been studying Indian cooking for a few years now.
Firstly, curry (as in 'curry powder'curry!) doesn't really exist in India. . . certainly people have mixtures of spices they use, but they tend not to be generic. These mixtures (of any combination) are known as 'masala's', and the closest masala of spices to what we know as curry powder would be 'Garam Masala', which literally means hot spices. . .
What goes into making a dish as a whole throughout India (and other places on the subcontinent) is influenced mainly by climate and religion - around 80% (I think) of India's population is vegetarian, and of those who eat meat, it can be rather confusing for us to follow. . .Muslims don't eat pork, Hindu's don't eat beef, and the vegetarian Jains are often so orthodox that they won't eat some root vegetables because the plant dies when they are harvested.
As brothers mohd and Arvind have mentioned, South Indian curries often have coconut milk, as well as other key ingredients such as ground white poppy seeds, tamarind water, curry leaves, black pepper etc
Northern Indian curries often have a lot of cumin, coriander, fennel seeds, fenugreek seeds and are usually served with an unleavened bread known as 'roti' - there is an abundance of wheat etc in the Punjab, which also allows them the luxury of very creamy milk, yoghurt, butter and homemade cheese (paneer). . . .
An interesting side note is that curries are not always super hot as many people think - the fact is that there were no chillies in India until the 16th century when the Portugese landed in Goa on India's west coast!!
Please, if I'm wrong anyone, correct me - I'd hate to offend someone. . .I'm just a white man trying to become an honourary Indian chef!!
Well, I think I've bored you all enough now, so I'll go and have some dinner. . . curry anyone?? 8)
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