Katsu vs Other Curry Styles

Japanese katsu curry differs fundamentally from South Asian curry traditions. While Bangladeshi and Indian curries build complexity through toasted spice blends (garam masala, whole spices bloomed in oil), katsu curry relies on commercial curry powder, sweated vegetables, and a roux-thickened sauce — reflecting its British naval origins via Japanese adaptation. The resulting sauce is milder, sweeter, and smoother. Attempting to make katsu using South Asian techniques — such as blending raw aromatics into paste — produces a different dish entirely. Understanding these distinctions helps cooks deliver the right flavor profile for the cuisine they're attempting.