Philosophy of Curry
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There are curries on almost every continent, with a stunning diversity of flavours and textures across India alone, and many more interpretations the world over, including in Indonesia, Malaysia, Japan, Trinidad and the curry capital of the UK, Bradford.
But curry is difficult to define. The word has origins in ancient India, but its adoption by Portuguese and British colonisers saw curry reinterpreted in the west to encompass an entire cuisine, prompting many Indians to reject the term outright.
Sejal Sukhadwala probes the complex intersection of tradition and colonialism through the fascinating history of curry, from its association with Ayurveda - one of the world's oldest holistic healing systems to its enduring popularity in contemporary British culture.
Garnishing this history is a surfeit of helpful advice on which oils to use, how to temper spices and where to find those all-important mouth-watering recipes.
Sejal Sukhadwala is a food writer who lives in London. She is frequently asked to write about Indian food and restaurants; over 20 years, she has written for a wide range of publications in the UK, US and India including the Guardian, The Times and BBC Food.