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Malala and The New Face of World Curry: A Tale of Cooks and Conquerors

This document summarizes the book "Curry: A Tale of Cooks and Conquerors" which provides a history of Indian cuisine. It describes how Indian dishes were influenced by foreign invaders and traders from Portugal, Central Asia, Persia, and Britain, who introduced new ingredients, cooking styles, and names that blended with local Indian food. Popular dishes like biryani, jalfrezi, and vindaloo originated from these fusions. The book also details how Indian cuisine then spread globally through curry houses and became incorporated into other cultures' foods.

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Jamil Ahammed
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51 views1 page

Malala and The New Face of World Curry: A Tale of Cooks and Conquerors

This document summarizes the book "Curry: A Tale of Cooks and Conquerors" which provides a history of Indian cuisine. It describes how Indian dishes were influenced by foreign invaders and traders from Portugal, Central Asia, Persia, and Britain, who introduced new ingredients, cooking styles, and names that blended with local Indian food. Popular dishes like biryani, jalfrezi, and vindaloo originated from these fusions. The book also details how Indian cuisine then spread globally through curry houses and became incorporated into other cultures' foods.

Uploaded by

Jamil Ahammed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Malala and the new face of world

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.

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