>>>One of my favorite dishes is chicken curry made in Germany. I have no idea what is different about the sauce, except that is very mild, but I absolutely love it.
>>
>>Are you talking about indian/pakistani/thai/sri lankan restaurants "adapting" to european palates
>>or the "real european" way it is served in some hotels and restaurants without specific targets ?
>>Or about the variations by cooks trying out curry fusion (doubt that was already here in your time...) ?
>>
>>curious
>>
>>thomas
>
>I have no idea. :o) All I know is that a few restaurants in the Bayern area served the same curry flavor in chicken dishes and it was TERRIFIC :o)

Was this served in restaurants clearly belonging to an asian group (waiter, owner, cook ?)
or a western style restaurant offering international cuisine ?

Even "our" indian restaurants cook their curries with a heavier dose of cream -
going for a consistency more found in swiss cooking like "Züricher Geschnetzeltes".
Same for some thai shops: the red and yellow mild curries are sweetened with a mixture
of cream and coconut milk.

American milk / cream tastes to my buds always measurably more industrial / processed,
but that is probably just habituation to "our" industrialzed milk.
Been ages since I tasted the fresh stuff...