Pathia vs Rendang
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Pathia
Pathia is a sweet, sour, and hot curry popular in British Indian restaurants, similar in character to Dhansak but typically lighter in texture and served without lentils, with origins attributed to Parsi culinary traditions.
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Rendang
Rooted in the Minangkabau cooking traditions of Indonesia, rendang is also widely prepared in Malaysia and elsewhere in Southeast Asia. Beef is slowly cooked in coconut milk with an aromatic spice mixture that commonly includes lemongrass, ginger and chilies. As cooking continues, moisture evaporates and the seasoning concentrates around the meat. A fully reduced rendang has a relatively dry coati...
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