BOOK REVIEW: The Road to Vindaloo - Curry Cooks & Curry Books by David Burnett & Helen Saberi
Indians and curry are inseparable but the Brits and curry? You will be surprised by just how close this spicy gravy is to their heart and culinary history.
One of the more surreal facts about British cookery and British taste in the 21st century is that the nation's most popular dinner is claimed to be Chicken Tikka Masala.
The authors have combed through much literature to attempt a useful answer. They have collected a host of recipes from the very first curry in an English cookbook (1747) to those we love to cook in the present day.
They have unearthed some interesting characters, from Captain White, who developed Selim's authentic curry pastes in Victorian times, the giants of Anglo-Indian housekeeping, Colonel Arthur Robert Kenney-Herbert and Flora Annie Steel, to little-known gems.
All the recipes in this book can be recreated to build a scene of an olden days British kitchen where this warm gravy equally warmed the cockles of the soul.
From spices to origin to flavour profiles and combinations, this book details curry in all its glory. Wonderful addition to the Yindian bookshelf.
No comments:
Post a Comment