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,
“... by Indian cooks in which ‘many condiments of different flavours’ were blended.In 1845, Edmund White, the author of another cookery book, wrote that a British curry was ‘nothing more than a bad stew’. The spice mix was not tempered or fried, but thrown raw over the stock or water. To make matters worse, these stews were thickened with a flour ... ”