I’d never consider food to be “switchable”, let alone think another culture does it “better”. Like there’s so much diversity between Indian/Thai, on a dish by dish basis no country is better.
I think the point is they are very different cuisines, not interchangeable. They both just happen to be spicier than the American palate is used to.
I don’t choose food based on country of origin but what I fancy to eat. Sometimes that’s Indian foods sometimes thai, sometimes vietnamese etc.
I live in Australia where there is not a great selection of Indian food (despite a relatively high Indian population) compared to the UK where I also lived. Even so, there are different styles of Indian food with different dishes available just in my suburb. It’s nothing like Thai food, which also has a large variety. Both Indian and Thai restaurants have a few dishes that are ‘classic’ and available at most mainstream restaurants. Like, it would be odd to not have Pad Thai available, or in an Indian, butter chicken.
Sometimes I’ll want a pad Thai. Sometimes a butter chicken. The pad Thai is not better than the butter chicken. A green curry is not better than a jalfrezi. They are different flavour profiles.
I would say there is more crossover between dishes from Vietnam, Thailand malaysia and China, with varying levels of spice and flavour but very similar dishes available and common.
Again, you might prefer a Vietnamese sweet and sour chicken, but that doesn’t mean Cantonese or Hong Kong style is better or worse.
Lol, there are many different types of curry. That’s like saying noodles. It encompasses Italian, Thai, Japanese, Korean…
Yes, food doesn’t have boundaries and fusion food can be great. Your point about people graduating from Indian to Thai still doesn’t make sense in that context.
You can also take the opposite and look at fortune cookies. Invented by immigrants and now associated with Chinese food. Is that any different to a foreign person creating a recipe in China with Chinese ingredients, or a French person in the UK using Chinese cooking techniques.
Is tempura less Japanese because the batter originated with Portuguese traders?
You are totally ignorant to how odd and out of place your comments seem to people reading them. You came in with a strange non sequitur that wasn’t really relevant to the discussion at all, then got all weird when people engaged you on it, like your version of whatever was going on here didn’t happen.
You are the odd one out here! It was fun to read tho.
A reply I got from him on a thread below just read like trump wrote it, and then goes on to say that he “literally just said” what I then replied. I’m like mf where??
Such an odd way to hear people talk about food.
I’d never consider food to be “switchable”, let alone think another culture does it “better”. Like there’s so much diversity between Indian/Thai, on a dish by dish basis no country is better.
Removed by mod
I think the point is they are very different cuisines, not interchangeable. They both just happen to be spicier than the American palate is used to.
I don’t choose food based on country of origin but what I fancy to eat. Sometimes that’s Indian foods sometimes thai, sometimes vietnamese etc.
I live in Australia where there is not a great selection of Indian food (despite a relatively high Indian population) compared to the UK where I also lived. Even so, there are different styles of Indian food with different dishes available just in my suburb. It’s nothing like Thai food, which also has a large variety. Both Indian and Thai restaurants have a few dishes that are ‘classic’ and available at most mainstream restaurants. Like, it would be odd to not have Pad Thai available, or in an Indian, butter chicken.
Sometimes I’ll want a pad Thai. Sometimes a butter chicken. The pad Thai is not better than the butter chicken. A green curry is not better than a jalfrezi. They are different flavour profiles.
I would say there is more crossover between dishes from Vietnam, Thailand malaysia and China, with varying levels of spice and flavour but very similar dishes available and common.
Again, you might prefer a Vietnamese sweet and sour chicken, but that doesn’t mean Cantonese or Hong Kong style is better or worse.
Removed by mod
Lol, there are many different types of curry. That’s like saying noodles. It encompasses Italian, Thai, Japanese, Korean…
Yes, food doesn’t have boundaries and fusion food can be great. Your point about people graduating from Indian to Thai still doesn’t make sense in that context.
You can also take the opposite and look at fortune cookies. Invented by immigrants and now associated with Chinese food. Is that any different to a foreign person creating a recipe in China with Chinese ingredients, or a French person in the UK using Chinese cooking techniques.
Is tempura less Japanese because the batter originated with Portuguese traders?
Removed by mod
You are totally ignorant to how odd and out of place your comments seem to people reading them. You came in with a strange non sequitur that wasn’t really relevant to the discussion at all, then got all weird when people engaged you on it, like your version of whatever was going on here didn’t happen.
You are the odd one out here! It was fun to read tho.
A reply I got from him on a thread below just read like trump wrote it, and then goes on to say that he “literally just said” what I then replied. I’m like mf where??
If you meet an asshole on the way to work, then you met an asshole. If everyone you meet all day is an ass, the problem is likely with you!
Indian curry is a gravy while Thai curry is a soup and the flavor profiles of their curries largely have no overlap.
They both are amazing.