When someone mentions curry powder, I think of Indian food.
We need to think again.
Most Indian cooks create their own curry-powder-like blends, portioning out their favorite spices from a masala dabba, adjusting the balance to the needs of a particular recipe. There's no one "curry powder" in Indian cooking. The curry powder we buy -- the "convenience" blend from the supermarket or spice merchant -- has no place in most Indian kitchens.
Many cuisines incorporate the component flavors of curry powder into their own dishes; Indian spices traveled with merchant ships to the Caribbean, Europe, South Pacific, Japan and China. And eventually they made their way to my own kitchen, where both sweet and hot curry powders have a place on the spice rack.