I've always felt I had to prove myself, and now it has become second nature. When I first went to university, I took lodgings with a woman who said, 'What are the chances of you staining my pans?' I said, 'I don't think I understand the question...' and she said, 'When you cook your curries.' Sanjeev Bhaskar
'A lot restaurants are closing on a weekly and monthly basis and it's very much time for them to find a niche for themselves and make their curries better.' Source: Internet
Among Pakistani food, the Sindhi curries generally tend to be the hottest. Source: Internet
Chelsea Green, 2010, p. 241 Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian subcontinent and in diaspora communities of many other countries. Source: Internet
Burmese curries can be generalised into two types – the hot spicy dishes which exhibit north Indian or Pakistani influence, and the milder "sweet" curries. Source: Internet
Because the origins of Nice ’n Spicy curries lie up the south coast, here you can absolutely expect things to be a whole lot hotter. Source: Internet