The great Indian 'kari', which stems from the word for sauce in Tamil, is known to have originated sometime during the ancient Indus civilization. Since then it has travelled beyond boundaries and created many fans across the globe. Britain's love affair with curry is no secret, curries in China and Thailand are also common knowlege. In fact, chicken tikka masala is the most popular restaurant meal in England and Texas meat-only chili is closely related to curry. There are many varieties of dishes called “curries”. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Curries were spread east by Bhuddist priests and occur in the cuisines of China and Southeast Asia. This post is a bit more personal and really limited to the curry traditions of India. My introduction to curry stems from my college years when I and my Indian friends, particularly my mentor Arun Saha, would create a curry made from whatever we had available and spices sent from family in India.