Title: Curry: A Global History
Author: Colleen Taylor Sen
Publisher: Speaking Tiger Publishing Private Limited
Genre: Nonfiction, Cooking, Food
Rating: 3 stars
I am a fan of Indian food, and but of course because that’s what I grew up eating. Give me a good portion of Butter Chicken and I am capable of forgetting the world. The same goes for Biryani (is it Indian though, I wonder?) and Desi Chinese. Books about food, more so Indian food have fascinated me. Whether it is Rude Food by Sanghvi or a collection of essays by Madhur Jaffrey, each book on Indian food brings a unique perspective, and so does Curry: A Global History to some extent.
Curry gives you a lot of facts about how “curry” came to be – in India and then how it travelled to the rest of the world, thereby now becoming a global dish so to say. The book speaks of how the East India Company officers took to the Indian cuisine, thereby carrying our food with them “back home” and cooks from India, who eventually settled in Britain and some of them opened restaurants. Of how Butter Chicken was invented and became a sensation. Also, me being a lover of food had no idea of the number of curries which this book names and speaks of.
My favourite section was the one on the United States of America and how our food travelled there. The book covers all ground and how our food travelled mainly because of the colonial rule and influence – Singapore, Trinidad, South Africa, Burma, and others. Curry provides an education into the humble curry, its types, the way it is cooked, the spices used for various curries, making it extremely engaging, and yet falling short on not being comprehensive enough and seems rushed in the process. Nonetheless, a great book to know more about Curry and its place in the world.