Description

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There are curries on almost every continent, with a stunning diversity of flavors and textures across India alone, and many more interpretations the world over, including in Indonesia, Malaysia, Japan, Trinidad and the UK. But curry is difficult to define. The word has origins in ancient India, but its adoption by Portuguese and British colonizers saw curry reinterpreted in the west to encompass an entire cuisine, prompting many Indians to reject the term outright.

Sejal Sukhadwala probes the complex intersection of tradition and colonialism through the fascinating history of curry, from its association with Ayurveda – one of the world's oldest holistic healing systems to its enduring popularity in contemporary British culture. Garnishing this history is a surfeit of helpful advice on which oils to use, how to temper spices and where to find those all-important mouth-watering recipes.

About the Author

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Sejal Sukhadwala is a food writer who lives in London. She is frequently asked to write about Indian food and restaurants; over 20 years, she has written for a wide range of publications in the UK, US and India including the Guardian, The Times and BBC Food.

Praise For…

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"A magisterial must-read." - Nigella Lawson

"The Philosophy of Curry is SejalSukhadwala's marvellous, rollicking history of how one simply-named spiced dish finds its origin in extraordinary Indian cooking, while also representing the best and worst of British society's view of India, and its diaspora, through a complex cuisine and heritage." - Dan Lepard, chef and author

"In this gorgeously illustrated book, Sukhadwala dives head-long into the discussion of whether curry should be cancelled due to its association with colonialism and use as a limiting stereotype for the vast range of South Asian dishes. She delivers her response with terrific writing and panache." - Krishnendu Ray, Chair of the Department of Nutrition and Food Studies, New York University