Author(s): Colleen Taylor Sen

Food Cooking Wine

'Curry' is one of the most widely used - and misused - terms in the culinary lexicon. Rarely used by Indians to describe their food, the word has become a catchall for any Indian dish, or Indian food in general. "Curry: A Global History" answers the elusive question 'What is curry?' by giving a lively historical and descriptive account of a dish that, like the Hindu deity, Lord Vishnu, has many incarnations. Colleen Taylor Sen describes in great detail the Anglo-Indian origins of curry, and also how this widely-used spice 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 curry/rotis of the Caribbean; kari/raisu, Japan's favorite comfort food; Indonesian gulais and rendang; Malaysia's delicious Nonya cuisine; Fiji's tinned fish curry; South African bunny chow and bobotie; the fiery street foods of Singapore; Mauritian vindaille; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza. As well as elucidating the different types of curry, Sen unravels common myths about curry and Indian food, for example whether or not the Moghuls truly created Indian haute cuisine. The author further illuminates the world of curry with excerpts from popular songs, literary works, historical and modern menus and recipes, and illustrations depicting curries and those preparing and eating them. A vibrant, spicy volume, "Curry" will appeal to a general audience, as well as cooking enthusiasts and lovers of anything curry.