Curry punches up restaurant menus
Curry, the flavorful dish of spiced vegetables and meat that has long been cooked in many countries and cultures, is finally starting to simmer in the U.S., as more chefs captivated by the bold flavors of Thai and Indian cuisine add it to their menus.
According to the latest research from Datassential MenuTrends, 19 percent of all U.S. restaurant menus feature curry, an increase of 1 percent over the last four years. Curry now appears on 33.8 percent of “ethnic” menus and on 7.7 percent of non-ethnic menus.
“I have a great love for Southeast Asian cuisine,” said Todd Mitgang,