Some of these dishes taste best with ragi mudde (finger millet balls). If there is one reason I would go back to Jai Bhuvaneshwari, it is the keema curry. Also Read: Chettinad Food: 10 Ingredients ...

Brits have a natural predisposition to make all food distinctly wet, which has resulted in this strange curry legacy. In short, Indian curry was born out of English colonialism in India.