The flavourful history of a much-disputed, much-loved food
Curry is one of the most widely used – and misused – terms in the culinary lexicon. Outside of India, the word is often employed as a catch-all to describe any Indian dish or food, yet Indians rarely use it to describe their own cuisine. This book answers the fundamental question ‘What is curry?’ by offering a lively account of its many incarnations.
In this global history, food writer Colleen Taylor Sen examines the Anglo-Indian origins of curry and how it has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, she chronicles the elegant, complex curries of Thailand; the exuberant curries of the Caribbean; Japan’s favourite comfort food kari raisu; Indonesian gulais and rendangnonya cuisine; and exotic Western hybrids, such as American curried chicken salad, German currywurst and Punjabi-Mexican-Hindu pizza.
Along the way, Sen unravels common myths and illuminates the world of curry with titbits from popular songs, literary works and historical and modern recipes.
