|Pagination:||288 pages, 12 colour photographs|
|Dimensions:||216 x 138 mm|
|Country of Pub.:||UK|
Curry - The story of the Nation's favourite dish.
'A fascinating new book' - JOANNA BLYTHMAN, THE GUARDIAN WEEKEND
'Shrabani Basu outlines the dizzying rise of the vindaloo. The book is a compulsive page-turner...' - MARYAM RESHI, BUSINESS STANDARD
'Well researched and, compulsively readable look at the phenomenon of Indian food in England.' - VIR SANGHVI, THE TELEGRAPH
Chicken tikka masala and rogan josh are today as much a part of British life as fish and chips and football. Over eight thousand restaurants cater to Britons' love of Indian food, generating an income of around £70 per second. But how did Britain come to take curry so much to its heart? How did its flavours first reach its shores, and who are the millionaire curry kings?
Curry: The Story of the Nation's Favourite Dish traces the history of curry, from its beginnings as a love affair with spicy dishes during the days of the Raj, through the emergence of curry houses in London in the early nineteenth century, to the modern Michelin-starred Indian restaurants and multi-million pound business of today.
From the eighteenth century, travellers brought back with them a liking for India's national dish. Poet Edward Lear enjoyed a breakfast in India of prawn curry, cold mutton, plantain and bread and butter; Queen Victoria succumbed to the tastes of her far-flung Empire; and returning ex-colonials and Bangladeshi immigrants alike came to Britain with new recipes and ways of adapting traditional foods for British tastes. The cuisine created wrought a curry revolution. Today, curry is everywhere - on supermarket shelves, in pubs, in high street restaurants and in sandwich fillings. It has created jobs, millionaires and curry empires.