How do you define a category that includes so many of the world’s most beloved dishes- from Thailand to India, Africa to the Caribbean? A category of coconut soups and onion-based stews, Thai-Khmer steamed fish mousse and even samosas and curry puffs?

To find that answer, we look at the spices that link so many of the world’s diverse curries together, and trace those back to their point of origin- the Big Bang from where the entire world’s curry culture emerged.

And we’ll also find out how the word “curry” entered the lexicon and why its use is so controversial and to some, so offensive.

-Thanks to our guest, Chef Keith Sarasin. Here is a link to his channel:

/ @chefkeithsarasin @chefKeithSarasin

-And his video about the word “Curry”:

• WTF is Curry?!? | Chef KEITH SARASIN …

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0:00 – Introduction
1:22 – Khao Gaeng
3:27 – The First Curry
5:08 – “Charles Masson”
6:16 – Putting the Pieces Together
7:50 – Indus Valley Stews
10:07 – Masala
11:32 – Out of the Indus Valley
12:55 – Iraqi Curry
15:02 – Babylon and the Start of the Spice Trade
17:18 – Agriculture and Geography
20:12 – Bangladeshi Curry
23:06 – The Coconut
24:34 – The First Coconut Curries
26:25 – Southeast Asia
28:35 – The Next 1500 Years
30:31 – Chef Keith Sarasin
32:17 – The Word “Curry”
33:09 – Curry Powder
35:11 – Curry Spreads Everywhere
37:55 – The Category Today
40:17 – Thailand
42:38 – What is Curry?
44:10 – Conclusion

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