I think we can all agree that carbonara sauce is basicly made with bacon, black pepper, egg, cheese and some stock. The cookbooks may vary the use of pancetta instead of bacon, the type of stock or the use of a raw or coddled eggs. But the ingredients are basicly the same.
I can't seem to find any consistancy with Indian food. I have five vindaloo recipes and the only thing they have in common is the vingar. Even that the measurements range from 1 teas. to 1/4 cup. One uses coconut milk, one yogurt, one tomato, here's sour cream. Oh, they all have onion. As far as the spices, not even close!
I find this true of most Indian food. Is it a regional thing or is this food just much more open to interpretation?