Curry: a biography
Curry changed and evolved according to the tastes of the various invaders of India. The Mughals brought with them the rice dishes of Persia; the Portuguese introduced the chilli peppers recently discovered by Christopher Columbus in the New World; and the Mrs Beetons and Eliza Actons of the British Raj added jam, carrots and apples to their curry recipes. The Raj also ensured that curry came the other way, from India to Britain - and today the British consume no less than 18 tonnes a year of their favourite chicken tikka masala, a dish which purists claim is not Indian at all, but meat in gravy whipped up with a few spices (and sometimes a can of tomato soup!). Almost every Indian dish is a fusion of different food traditions. This book, which tells the story of such dishes, and the people who invented, discovered, cooked and ate them, is vivid, entertaining - and delicious.
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Chicken Tikka Masala
Biryani the Great Mughals
Vindaloo the Portuguese and the chilli pepper
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almonds Anglo-Indian Asian Babur beef Bengal biryani black pepper boiled Bombay Brahmans bread Britain British butter Calcutta cardamom caste central Asia century chicken chillies chopped chutney cinnamon cloves coconut Cookery Book cooks coriander culinary culture cumin cups curry powder diet dining dinner dishes drink East India Company eaten emperor English European fish flavour flour fresh fried fruit garam masala garlic ghee ginger Goan Hindu Hindustan Indian Cookery Indian food Indian restaurants Indo-Fijians ingredients Jaffrey Jahangir juice khichari kitchen lentils Lucknow Madras mango masala meal meat menu merchants milk mixed Mughal Mughal Empire Mughlai cuisine Muslim mutton Nawab onions Oriental and India Persian pickles pilau pork Portuguese potatoes Punjabi recipes roast salt sauce servants served simmer sliced soup spices spicy stew subcontinent sugar sweet Syhleti tablespoons tamarind tandoor Taste of India Tea Association teaspoon tomatoes trade Travels turmeric vegetables vegetarian village vindaloo yogurt