Curry : a tale of cooks and conquerors

Curry : a tale of cooks and conquerors / Lizzie Collingham.

An authoritative history of the foods of India, complete with delicious recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties.

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Bibliographic Details
Main Author: Collingham, E. M. (Elizabeth M.)
Format: eBook
Language:English
Published: New York : Oxford University Press, 2006.
Subjects:
Food habits > India > History.
Civilization
Food habits
India > Civilization.
India
History
Online Access:Click for online access
Table of Contents:
  • LIST OF ILLUSTRATIONS; LIST OF MAPS; LIST OF RECIPES; PREFACE; ACKNOWLEDGMENTS; 1. Chicken Tikka Masala: The Quest for an Authentic Indian Meal; 2. Biryani: The Great Mughals; 3. Vindaloo: The Portuguese and the Chilli Pepper; 4. Korma: East India Company Merchants, Temples, and the Nawabs of Lucknow; 5. Madras Curry: The British Invention of Curry; 6. Curry Powder: Bringing India to Britain; 7. Cold Meat Cutlets: British Food in India; 8. Chai: The Great Tea Campaign; 9. Curry and Chips: Syhleti Sailors and Indian Takeaways; 10. Curry Travels the World; GLOSSARY; NOTES.

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