It was about the same time that I discovered that a Japanese fast food joint in the LA area--I have forgotten that name--had on its menu a beef curry with white rice. I would never have guessed, way back in India, that curry would have such a vaulted status in Japan.
These memories have been stirred by a short piece in the NY Times magazine. It notes that:
katsu curry dates to the Meiji era of the late 19th century, soon after the opening of Japan’s borders. Japanese trade with the West led to a national fascination with foreign flavors and textures — a kind of reverse-twist culinary version of the Japonisme that gripped Europe around the same time. (There was until recently a curry museum located in Yokohama, one of Japan’s most prominent ports.)
I wonder if there was any equivalent import of Japanese food habit into the Indian kitchen?