When people think of curry, the first thing that comes to mind is big and bold flavors that are in your face. Recently I ate dinner at Chutney Masala restaurant in Irvington NY and had a bite of a friend's curried tilapia and the curry had a very mild, subtle and well balanced flavor. It was lovely. It's quite an art to be able to extract subtle flavors out of a combination of such bold spices. The skill of being able to transform spices that are bold and forward into something so harmonious on the palate is extremely impressive. Its a reminder that spice doesn't always mean heat, and heat isn't always a necessary component to a successfully spicy dish.
