If you’re familiar with South Asian cooking, then you’ll find it interesting to make comparisions with the recipes of the community from that heritage who lived in East Africa before they were, basically, ethnically cleansed from countries such as Uganda and Kenya. You’ll find differences in the spicing and, of course, some differences in, say, vegetables used. I’ve not cooked it but have eaten in a couple of restaurants owned by folk with that heritage and there are definitely differences with the standard “Indian” restaurant.
