Railway Curry Medium.
Traditionally made with lamb, the ingredients and recipe reflect this.
The term “railway curry” has its origins in the British colonial era in India. It refers to a specific type of curry that was served on Indian railways during the late 19th and early 20th centuries. The concept of railway curry was developed to cater to the diverse tastes of British and Indian passengers traveling on the Indian railway system.
Net content 40g – Serves 6 to 8
This curry is made with a blend of spices including cumin and fennel seeds. Made with a coconut milk and tamarind sauce, it should be made with lamb and potatoes.
The concept of “railway curry” emerged as a way to provide meals that could be prepared in large quantities, withstand the challenges of train travel, and still be flavorful. The British introduced dining cars on trains, and the curries served in these settings came to be known as “railway curries.”
The history of railway curry is intertwined with the broader history of Indian cuisine and its interactions with colonial influences. The curries served on trains were adapted to suit the constraints of mass catering in a mobile environment. They often featured hearty and robust flavors, and the recipes were designed to be efficient for large-scale production and serving.