Curry is one of those dishes that have evolved beyond cultural borders – and yet, wherever it goes, it seems to remain a favorite amongst families, warm and spicy, filling and familiar. Whether eaten with noodles, over rice, or in a bowl with baguette to dip, the idea is still the same – curry as simple satisfaction.

“Don’t Worry, Eat Curry!” was organized as a tribute to that idea, and also as a showcase of the variety of cultural curries we have access to in this melting pot of a city. I spoke briefly with each truck chef/owner to hear about the inspiration behind the dishes they had especially stewed up for the event.

Jay from JapaCurry concocted a “California Roll” Curry, as inspired by the most popular sushi roll of all time. Familiar ingredients of said roll became the topping for this curry – crab stick, avocado, and tobiko – but the substance came from the real crab and shrimp stewed in the curry sauce. Although seafood in curry is untraditional by Japanese standards, the ubiquity of California roll and seafood here made this a unique and palatable fusion of cuisines.

Danny and Thomas from TomKat put together a Chinese Chicken Curry Noodle, which is a spin-off of one of Danny’s childhood favorites. His uncle would make it for him once a week, chicken curry over rice, and he decided to bring it back, except with egg noodles as a street food twist. The dish is still simple, garnished with carrot and celery, onions and potatoes – the same ingredients just as before.

Anamika from Kasa Indian Truck created a Goan Fish Curry. Although she herself hails from the north part of India, where there is little to no seafood, she blended the spices of her home region with fish curry from another region, and topped the dish with familiar ingredients such as fried okra, dried pomegranate seeds and bits of coconut. Intracultural fusion, as it were.

Shu from Sanguchon brought Bolitas de yucca, or fried yucca (similar to potato) balls stuffed with feta cheese and pork, with an accompanying huacaína (spicy cheese) sauce. Although the dish had Peruvian roots, in the form of Papa a la Huancaína (potatoes with spicy cheese sauce), the stuffed bolitas were spinned-off little balls of delight, and curry came mixed in with huacaína – truly imaginative.

Amir from Curry Up Now dished up a Halal Bone-in Goat Curry, which has been a special since the truck’s inception, brought back every so often due to popular demand. The reason it’s not a regular item is because it takes a lot of effort to cook – although delivered by truck and seemingly fast, it’s really slow food, stewed for many many hours. And you can taste it – the meat falls off the bone, all tenderness and spice. Get it when you see it, trust me.

Sun from Hiyaaa served up Stewed Asian Chicken Fusion Curry, a curry she serves to her children and representative of their Chinese/Vietnamese/Korean household. The recipe she had found so many years ago was for an Indian curry, but she made it simpler, less spice and more vegetables, suitable on a roll or over rice. I took it on a roll, and ate it all the way home.

Hopefully you yourself have had a chance to taste some or all of these curries, and to have noted your own reactions on the comment cards that circulated the event. In any case, we are glad to have brought all of these thoughtful, intercultural dishes to you – on or Off the Grid – and we hope to see you again soon. Happy eating!