he idea of curries—saucy, brothy, gravy-rich and stewy dishes, from simple to complex, made from spices, spice blends, herbs and nuts—has thrived in the Indian subcontinent for at least 6,000 years. As Indians left their country to travel, emigrate, work or study, their food and curry culture were steadfast companions on their journey. As a result, curry has set roots in kitchens crisscrossing the globe, and the many countries that adopted curry over the years gave it a place of high honor within their cuisines—some as the
