Curry: A Tale of Cooks and Conquerors
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
What people are saying - Write a review
Curry: a tale of cooks and conquerorsUser Review - Not Available - Book Verdict
In her latest book, historian Collingham successfully depicts the vivid history of Indian foods and cooking.Curry is richly peppered with illustrations, maps, and, of course, recipes. Beginning with a ... Read full review
Well, In the 1600 to 1800 India was many years not ready to cater to the European tastes, Yes but I must say.... The Veg sections was better than the NON-Veg section due to mosst Indians being Veg Eaters......The fact is India is a very Big Country with diverse style of cooking in different places due to difference in Eating Habits ......The Maharajas did know their foods,and as far as cooking is concerned for Indian Veg Or later trending Non Veg food India can easily dominate the Table anywhere in the world.