Curry powder? That's straight out of the Persian cookbook. My husband made spaghetti early in our relationship with a dash of curry. It wasn't bad. However, we cross so many cuisine styles in our household, that I prefer to keep the mostly separate flavor profiles. Otherwise, everything starts tasting like the same profile. Some folks substitute curry in Persian dishes because they don't have Advieh too.

I wouldn't want curry Italian or curry Polow Baghli. Polow Baghli must have Advieh with cinnamon and fresh dill – the cinnamon and dill would be lost under curry. Italian must have fresh basil (off my own plants, donchaknow) and sweet onions and sweet carrots (instead of sugar). That way, when I make curry chicken, it stands out for being curry chicken!