Hey! Sikh'nfind!
> Not exactly a Seeknfind, but ask the Sikh MD:
>
>
> > Regarding curries:
> >
> > I know that Indian pickeling had bacteriostatic effect because of lots
> of
> > salt used in them. The osmolarity of the pickling fluid is so high that
> > the
> > bacteria and fungi loose fluid and do not survive in the preparation.
> In
> > fact in India some people make non-vegetarian pickles (lamb meat,
> chicken)
> > which survives without refigeration for a long time. So this may have
> led
> > to curries. Although I doubt that it was to mask the taste of
> > unrefigerated
> > perishables - because if you would mask the taste and people would eat
> > stale/spoilt food - they would become sick and curries would not be
> > popular.
> >
> >
