Scan Magazine, Issue 140, March 2022

Page 15

Scan Magazine




Culinary Profile

and it smells better. Of course, we also adapt the recipes a little bit to please the taste buds of westerners. For instance, we often hold back on the chilli as we have discovered that most Danish people are not used to too spicy food,” explains Sivakumar. If you aren’t a big fan of very spicy food, don’t worry. Indian cuisine consists of a lot more than simply chilli. It’s no coincidence that India is known as the spice capital of the world. Besides chilli, most Indian dishes include spices like cumin, cardamom, cinnamon, garlic, ginger, black pepper and – naturally – curry leaves. And as for the chilli, well how much or how little you want is completely your own choosing. Recipes passed down through generations In India, there is a saying that the food changes every 100 kilometres. But there is one thing that ties all Indians together: chai. Oh, how Indians love their chai. At Curry Leaves, you can get a traditional masala chai – ‘masala’ means spices in Hindi, and ‘chai’ means tea – but beware, it is highly addictive, and you will want to come back for more. While each family usually has their own recipe, often times, chai is made from black tea with cardamom, cinnamon and other ayurvedic spices. The chai is

then mixed with full-fat milk and a touch of sugar. When drinking the tea, it can feel like time slows down for a moment, and it is best enjoyed in the company of friends and family. “Whether it is food or beverages, we follow recipes and techniques passed down through the family, which bring you the rich taste of Indian foods. We always serve freshly prepared dishes that are presented in a tempting way,” says Sivakumar. If you have always wanted to visit India, then a visit to Curry Leaves is a wonder-

ful place to start. Indian food is a reflection of culture, habit, identity and history. It might surprise you how almost every dish has a story, or a tale tied to it. With its welcoming atmosphere and delicious food, Curry Leaves will leave you with memories that shine bright long after you have enjoyed the last bite of your curry and the last sip of your chai. Web: Facebook: CurryLeavesRestaurant Instagram: @curryleaves_sonderborg

March 2022


Issue 140 |