IndiaOrganix (Brighton)
| Name | Prakash Omari |
| Country | United Kingdom |
| Website | www.indiaorganix.org |
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IndiaOrganix is an Indian food brand created by Sanjay Kumar of MIKA & Co in Brighton, Sussex. IndiaOrganix was set up to promote & market the organic produce of India's traditional spice gardens, spice workers cooperatives, tribal spice producers and street traders, and SAARC funded tribal wildcrafting projects. IndiaOrganix works in partnership with traditional Indian spice houses sourcing the finest organic spice produce grown and harvested by grass-roots farmer's groups. We also work with the best British curry houses in promoting the fine spice ingredients grown in North East India and the distictive cooking styles of the 'seven sister states' of the Indian subcontinent. The Seven Sister States are a region in northeastern India, comprising the tea and spice growing regions of Arunachal Pradesh, Assam, Meghalaya, Manipur, Mizoram, Nagaland, and Tripura. The core business activity of IndiaOrganix is the Indian spice trade; a commercial activity of ancient origin which involves the merchandising and marketing of India's culinary spices and herbs. IndiaOrganix is a traditional British Asian family business based in Brighton and Tripura (India). This i-genius profile is maintained by and for the staff of IndiaOrganix. We hope you enjoy reading the blogs. For further details about IndiaOrganix visit www.indiaorganix.org
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September:
03.09.2008
No need to spice it up: a product that sells itself
03.09.2008
The delicious diversity of Indian nosh....
02.09.2008
Mughlai food cooked the IndiaOrganix way.....
01.09.2008
Why have you named the IndiaOrganix curry house in Brighton Maharaja of Tripura?
August:
What is curry?
posted on Tuesday, August 19, 2008 09:21 PM
Author: Sanjay Kumar, Brighton
Most people in the world today know what a curry is - or at least think they do. In Britain the term ‘curry’ has come to mean almost any Indian dish, whilst most people from the sub-continent would say it is not a word we use, but if we did it would mean a meat, fresh vegetable or fish dish with spicy sauce and rice or bread.
The earliest known recipe for meat in spicy sauce with bread appeared on tablets found near Babylon in Mesopotamia, written in cuniform text as discovered by the Sumerians, and dated around 1700 B.C., probably as an offering to the god Marduk.
The origin of the word itself is the stuff of legends, but most pundits have settled on the origins being the Tamil word ‘kari’ meaning spiced sauce. In his excellent Oxford Companion to Food, Alan Davidson quotes this as a fact and supports it with reference to the accounts from a Dutch traveller in 1598 referring to a dish called ‘Carriel’. He also refers to a Portuguese cookery book from the seventeenth century called Atre do Cozinha, with chilli-based curry powder called ‘caril’.
In her ‘50 Great Curries of India’, Camellia Panjabi says the word today simply means ‘gravy’. She also goes for the Tamil word ‘kaari or kaaree’ as the origin, but with some reservations, noting that in the north, where the English first landed in 1608 then 1612, a gravy dish is called ‘khadi’.
The one thing all the experts seem to agree on is that the word originates from India and was adapted and adopted by the British Raj.
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