Curry: A Tale of Cooks and Conquerors

Front Cover
Random House, Apr 13, 2010 - Cooking - 352 pages
0 Reviews

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 those disinctly Inidan dishes.

Curry tells the story of an array of familar Indian dishes and the people who invented, discovered, cooked and ate them. Teeming with colourful characters, rich in anecdote and meticulously researched, Curry is vivid, entertaining and delicious.

What people are saying - Write a review

Curry: a tale of cooks and conquerors

User Review  - Not Available - Book Verdict

In her latest book, historian Collingham successfully depicts the vivid history of Indian foods and cooking.Curry is richly peppered with illustrations, maps, and, of course, recipes. Beginning with a ... Read full review

Other editions - View all

About the author (2010)

Lizzie Collingham is a Research Fellow at Jesus College, Cambridge. Her first book is Curry: A Tale of Cooks and Conquerors (apart from her doctoral thesis, about the 'nabobs' of the British raj, which was published by Polity Press in 2001). She has a PhD in History from Cambridge, and at the university of Sussex won the Rose Prize for the best History finalist. Educated also in Germany and Sweden, she has been a lecturer at Warwick University and a Visiting Fellow at the Australian National University in Canberra.

Bibliographic information