32:I[53470,["352","static/chunks/352-190523cfd061e5c1.js","4166","static/chunks/4166-8ca60d5be3e3329a.js","6874","static/chunks/6874-98a7f8268e192452.js","5784","static/chunks/5784-415ddf12556d8261.js","7399","static/chunks/7399-31c699b9698e67f4.js","3063","static/chunks/3063-7cbe9e548a8d185f.js","6164","static/chunks/6164-e17a771cf2d83f17.js","253","static/chunks/253-da62e547742b6bee.js","1215","static/chunks/1215-07120a8c77b23d78.js","5607","static/chunks/5607-9fccc14341fbf147.js","9164","static/chunks/9164-5de9886fbddf12ff.js","6252","static/chunks/6252-11d0c66f47fdb9a4.js","3204","static/chunks/3204-432f0839a629d6a5.js","3470","static/chunks/3470-895a517adcd16c6c.js","4573","static/chunks/4573-bc1752593c89c0ab.js","5326","static/chunks/app/(storefront)/(main)/collections/%5Bhandle%5D/page-c983ad99b8304abc.js"],"default"] 33:T427,

“A magisterial must-read.” – Nigella Lawson

Does ‘curry’ exist? Or should we reject the term as a simplistic catch-all for a complex cuisine? 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.

This new perspective on curry, incorporating an Indian angle on the debate, takes you on a journey to ancient India, to the roots of the word and predecessors of modern-day curries and through its adaptation by colonisers. The Philosophy of Curry offers a mouth-watering guide to popular Indian restaurant dishes, exploring how curry has developed over thousands of years to become a staple favourite in contemporary culture.

Sejal Sukhadwala is a food writer based in London. Over 20 years, she has written for publications in the UK, US and India including The Guardian, Time Out and BBC Food.

Publication date: 24/03/22

BL Publishing Popular Culture Titles