The "gravy" dishes wallow in sauces that have a certain brown sameness, though some are spicier, some more garlicky.
Cautiously, I tasted the Afghan's poutine, which was the basic fries-curds-and-gravy dish without embellishments.
One such staple was the classic Southern combination of hominy with gravy, a dish so beloved by TR that it sometimes appeared on the table at breakfast, lunch, and dinner.
This will be a more gravy based dish.
The word "curry," loosely translated from the Indian kari to mean sauce, became the catch-all term for any of the hot, spicy, gravy-based dishes Europeans first tasted in India.
There was a faint chemical bite, yes, from the packaged dressing and gravy, but the dish was objectively good, even delicious.
Then, turn off the stove and pour the gravy into a dish you can easily use to pour it onto your food.
A satisfying meal balances curried dishes (that is, with sauce or gravy) with dry dishes and adds rice, a supple piece of nan bread, saucers of dal (lentils) and, perhaps, cooling yogurt raita.
(e.g: Rice dishes would go well with salads and fried dishes but not necessarily with Gravy) Choose a side dish wisely.
