The popular product "Butter Chicken Curry" is made with reference to recipe from northern India. Like how the food culture in Hokkaido (northern Japan) and Okinawa (southern Japan) differ from each other, every region of India has its own specialties in curry. In mountainous northern India where average temperature is lower, local people uses large amount of dairy products and spices to keep body warm, resulting in a thick-texture curry. Whereas in southern India, soup-texture curry made with coconut milk and zesty spices is more common.
In markets of India, various spices are available. People from different regions use their unique combination of spices in cooking.
While Indian curry tends to use dry spices; Thai curry, such as "Green Curry", are usually made with fresh herbs or flavourful leaves. In Thailand, such curry made with herbs is called "Kaeng", meaning "soup". "Kaeng" makes an attractive combination of refreshing scent from lemongrass and kaffir lime leaves (bai-makruut), exciting spiciness of chilies, and sweetness of coconut sugar and coconut milk.
The dish "Curry" varies a lot in taste and use of spices among different countries and regions. Therefore, it is important to visit each origin of curry and compare different ingredients in local markets, so as to learn the essence in each kind of curry to be applied in product development.
