“During the British colonial period, the curry was served with an array of condiments such as bananas, peanuts, and chutney. Each condiment was served by a different servant: a “boy.” Consequently, the more condiments you offered, the more boys you could afford and the higher your status, so a 10-boy curry was more prestigious than a 5-boy curry.
The condiments can be anything that appeals to you, and the idea is that each bite of curry is different from the last providing a kaleidoscope of flavors and tastes. I find that sweet flavors are particularly good with curry, but salty and savory flavors are also delicious.” — Kevin D. Weeks – The Spruce Eats
