No thanks to the ban on the humble curry leaf, now my curries fail the flavour test.

If the ban on Alphonso mangoes was not bad enough, imposed now is a ban on curry leaves, the very bane of my cooking. What was easily available in most Asian grocery stores until recently, imports to EU countries is currently banned for the presence of pesticide residues.

Fresh curry leaves, a staple of south Indian cooking are an essential spice for seasoning that add natural flavour to most Indian lentils and curries besides being known for its numerous health benefits.

What olive oil is to Mediterranean cooking or cheese is to a good pizza; curry leaves are to Indian cooking.

Curry trees are evergreens about five to six feet in height with dark green leaves and grow mostly in tropical and sub-tropical climates. Grown in many households in India perhaps in some insignificant corner, they require little or no maintenance. I remember the curry tree at my parents’ and grandparent’s homes and never realised their worth until I started cooking. The inconspicuous tree that never fails to supply fresh curry leaves to make everyday cooking great.

My tryst with the refreshingly aromatic curry leaves began at the same time as my very temperamental relationship with the kitchen itself when I started cooking and learnt that the humble leaves enhance flavours and could be added to just about anything.

It took the decision makers about a year to lift the ban on Alphonso mangoes and I am hopeful that the ban on curry leaves will be lifted sooner. Until such time, for want of fresh curry leaves, the kitchen remains closed!

Watch the space! To follow soon will be my signature ‘South Indian chilli prawn fry’ recipe (Picture above)