These 2 comments are from a newsgroup. It's interesting to see what others think of us:

Actually, the sauces and methods of cooking in Indian cuisine tend to make the specifics of the meat or whatever in the dish rather unimportant.

>>That's what I thought. The few times I've ordered Indian food, I've wondered, "What the hell difference does it make which dish I choose? After the first bite, it's just going to burn the hell out of my palate until I can't taste anything for the next 6 weeks anyway."

To some extent I can understand these comments, since some of my friends with an Eastern-European background really want to be able to taste the meat that they're eating. They desire that specific flavor of the lamb or pork or beef in a meal, and if they can't taste it, they're unsatisfied.

On the other hand, I wonder if some of this strong reaction to Indian food is simply due to bad restaurants which dump ingredients in, without giving proper care to the unique flavor of each dish? I myself have felt that some restaurants make several dishes all look and taste basically the same.

-Rajul Parekh