What is Curry? Definitely it is a term most used and misused in the culinary lexicon. Even when the term Curry is rarely used within the country, outside of India, the word is often used as a catchall to describe any Indian dish or Indian food in general.
With a lively historical and descriptive account of a dish that has many incarnations the book ‘Curry’ makes a serious effort to answer to the one question-What is Curry?
Food writer Colleen Taylor Sen explains in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world.
the author explores the so called curry universe beyond India and Great Britain, her chronicles exhibit various curry forms of various regions and how they see these dishes like the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan’s favourite comfort food; Indonesian gulais and rendang; Malaysia’s delicious Nonya cuisine; and exotic Western hybrids like American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza and many more.
The common myths attached with curry and Indian food are explained while it also illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations.
‘Curry’ will find a wide readership as it is a vibrant, flavourful book about a food that is increasingly becoming ubiquitous.