Curry : a tale of cooks and conquerors
Author(s)
Bibliographic Information
Curry : a tale of cooks and conquerors
Vintage, 2006
- : pbk.
Available at 7 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
"Published by Vintage 2006", "First published in Great Britain in 2005 by Chatto & Windus"--T.p. verso
Includes bibliographical references (p. 283-307) and index
Description and Table of Contents
Description
Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. Curry is vivid, entertaining and delicious.
'Fascinating and meticulously researched...layers historical fact with mouth-watering dinner table gossip' Meera Syal, The Times
This imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham.
Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced these distinctly Indian dishes.
by "Nielsen BookData"