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.

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