Page "English cuisine" Paragraph 76

Indian restaurants typically allow the diner to combine a number of base ingredients — chicken, prawns or " meat " ( lamb or mutton ) — with a number of curry sauces — from the mild korma to the scorching phall — without regard to the authenticity of the combination.

The reference point for flavour and spice heat is the Madras curry sauce ( the name represents the area of India where restauranteurs obtained their spices rather than an actual dish ).

Other sauces are either prepared from scratch, or are variations on a basic curry sauce :< ref ><" Every restaurant has a large pan of this sauce always at hand, with the recipe varying only slightly from Chef to Chef.

It forms the base of all Restaurant curries from the very mild to the very hot and spicy.

" Khris Dillon The Curry Secret ISBN 0-710-0809-2 </ ref > for instance, vindaloo is often rendered as lamb in a Madras sauce with extra chilli, rather than the original pork marinated in wine vinegar and garlic.