>>>>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...

I completely forgot about the milk over there until your message :o) Back then I still drank milk and it was impossible to drink the milk there. Fine to cook with though. :o)

Local restaurants (gasthaus') - the creamy version sounds like it.... although the outdoor corner stands of curry sausage were much stronger but really good too!