What is From zero to curry supposed to be and what is it not? What is my motivation behind the blog and how do I work? Who is this site for? I would like to briefly explain this to you in this post.
When I cook a dish for the first time, I want to know and understand the original recipe. This doesn’t necessarily mean that I follow it exactly when cooking. But if I want or need to deviate from it (because I can’t get the ingredients or my kids wouldn’t eat it), I want to make that decision. And not cook a supposedly authentic recipe in which the author, for example, omits half the chiles because it’s too spicy for him/her. Or adds cream to sauce where it does not belong. For this blog, I stay as close to the original as possible.
Unaltered, authentic recipes worldwide
And if, in rare cases, I do deviate, I make that clear.
Isn’t that uncreative?
The appeal and challenge of cooking for this blog is trying things for the first time. And to learn foreign dishes, some of which are still unknown to me. In doing so, I want to take you along with me and explain them in my own words. My sources are mostly local food blogs, friends, tourism websites, newspapers and Wikipedia.
Exciting, local cuisines worldwide, as close as possible to the real deal!
I make sure to verify recipes on this blog with a second authentic source whenever possible. Simply to achieve a certain standard of quality for my blog. This also helps for understanding the dish and the cooking techniques needed.
Why should I follow your blog?
I regularly focus on a new theme and show you dishes that fit together thematically. This can be a region, a particular ingredient, or different variations of the same dish.
For example, I have themes (some not yet published) on dishes from the Indian state of Gujarat, different international variations on pancakes, different chicken curries, and on potatoes or cabbage.
From zero to curry gives an insight into the diversity of international cuisine and its regional characteristics.
I try to present an interesting mix of recipes and to give a short overview of the current topic. From zero to curry shall give you insights into the variety of international cuisine and present the regional cuisines of the world.
At least for now, the focus will be on the cuisines I know best: German, Italian, French and Indian cuisine.
So if you are interested in trying out new dishes or are looking for a specific original recipe: this is the place to be!
What is From zero to curry not?
Boring. You will always find many recipes on my site that you have never heard of. I promise!
It is not a complete overview of a particular cuisine. It is also not a place where I present my own creations.
Some dishes will be re-cookable for you, some not, because the ingredients are not available. Nevertheless, I find it exciting to cook such recipes and to show them here. So please don’t mind if you can’t get the ingredients for some dishes. Often I also give tips how to replace them.
I try to achieve a reasonably balanced distribution of dishes that are easy to cook and dishes that are more difficult to prepare or to get the ingredients for.
Who is From zero to curry for?
This site is not just for readers from Europe, but worldwide. I have followers from North America and India, for whom it should also be interesting. So please don’t be surprised if recipes for very basic German dishes appear here soon.
If you are interested in trying out new recipes, if you miss certain dishes from your vacation or from home and don’t have their recipe, then hopefully you will find them here. And if you are missing dishes, let me know! If I can get my hands on the ingredients, I’ll be happy to cook them! You can usually rely on the authenticity of the recipes here. Small mistakes can’t be ruled out completely, but they should be rare.
So if you’re wondering: Is it really true that you’ll find overcooked carrots and green beans in Mexican tacos; is it correct that your spaghetti bolognese in India is hotter than the curry of your table neighbor; is spaghetti bolognese even an authentic Italian dish; does garlic really belong in the Pav Bahji spice mix? – Then you’ve come to the right place! By the way, the answers are always no. And unfortunately all personally experienced by me.
For me it is of course exciting to know who cooked my recipes, how they turned out or why they did not. Therefore, I am happy about any feedback here on the site in the comments to the recipes, or on Instagram – #fromzerotocurry
Enjoy my site and your recooking of my recipes!
