(Top) Chicken Ghee Roast; (above) Vegetable Stew and Idiappam. PICS/SHRADDHA UCHIL

Did you know that the inhabitants of the Indus Valley were making a making a primitive version of the curry as long as 4,500 years ago? It is no surprise, then, that in the millennia that have followed, curries have become an integral part of Indian cooking. Every region has a variation of the staple — from West Bengal’s mild chingri malaikari to the spicy Goan vindalho — and it is this rainbow of flavours that you can sample at a soon-to-launch restaurant in Khar, called Curry Tales.