Hello all,

I'm an enthusiast of curries and curried dishes that originated within the imperial Anglo-Indian community in India (such as Kedgeree and Mulligatawny) and curry dishes that developed outside the Indian subcontinent. It interests me to know how curry-making has reached further far afield and developed in places such as Japan, the Southern Philippines, Singapore, and South Africa. One of my favourite curried dishes (but not curry) is the South African Bobotie with various sambals, and I was able to try the real thing (apart from my own attempts in the kitchen) last year in Cape Town. I do like my curries a bit sweet, with emphasis on the warmer (as opposed to hotter) spices such as coriander, cumin, cinnamon, fenugreek, and ginger. I really only use turmeric to colour. I tend to sweeten curries with a tablespoon of apricot jam or peach chutney in the South African manner. And I love to eat anything curried with Roti Canai or Roti Telur, which is from the Indian community in Singapore. It's available in bulk in the frozen food section in these parts.

I do look forward to learning more techniques and tips from more experienced curry chefs, and to expanding my repertoire.