Too Specific and Too Vague
Bee Wilson: Curry House Curry, 24 March 2022
Taste Makers: Seven Immigrant Women Who Revolutionised Food in America
by Mayukh Sen.
Norton, 259 pp., £18.99, January,978 1 324 00451 6 Show More
by Mayukh Sen.
Norton, 259 pp., £18.99, January,
The Philosophy of Curry
by Sejal Sukhadwala.
British Library, 106 pp., £10, March,978 0 7123 5450 9 Show More
by Sejal Sukhadwala.
British Library, 106 pp., £10, March,
“... Give me an English one!’ Matty Robinson said after tasting her first Indian curries in Bombay in 1858. She was 29, the eldest child of a Gloucestershire rector, and had gone to India as the wife of a British army officer, her cousin. As a third-generation Anglo-Indian, she was familiar with spicy food. Her problem was that the curries in India weren’t like the unsubtle curry-powder-laced stews she knew from home (in ‘A Poem to Curry’, written in 1846, Thackeray describes one made from three pounds of veal, three tablespoons of curry powder and half a pound of Epping butter ... ”