The Philosophy of Curry

by Sejal Sukhadwala

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, including in Indonesia, Malaysia, Japan, Trinidad and the UK. But curry is difficult to define. The word has origins in ancient India, but its adoption by Portuguese and British colonisers saw curry reinterpreted in the west to encompass an entire cuisine, prompting many Indians to reject the term outright. Sejal Sukhadwala probes the complex intersection of tradition and colonialism through the fascinating history of curry, from recipes in the Mahabharata to its enduring popularity in contemporary British culture. Garnishing this history is a surfeit of helpful advice on how to cook a proper Indian curry, how to temper spices and where to find those all-important mouth-watering recipes.

Genres: Food, Cookbooks, Nonfiction, India, History, Cooking, Philosophy

112 pages, Hardcover

Published March 24, 2022

Reviews

[Alicia · Rating 5 out of 5]

Very good - not a cookbook, an interrogation of what curry is, where it came from and the various permutations that have occurred through the diaspora. Frustratingly short though. There were several bits that I wanted expanded on. Are there any extant menus from the Californian Hindu-Mexican restaurants?

[Hinch · Rating 4 out of 5]

a really interesting overview of the history of curry and some of the intricacies of the language and context around it. the section describing different curry designations in clear terms is very useful and something i can see myself coming back to many times. just a shame how short the book is! i would’ve liked it to include more tips about curry-making, but this is not a cookbook at the end of the day.

[Roger Morgan-Grenville · Rating 3 out of 5]

It's more history than philosophy, but it tells you what's what, and what isn't, which is helpful if you love curry!

[Seamus · Rating 4 out of 5]

More of a history than a philosophy, but a really interesting read - and a tonic to much of the food discourse wars happening today.

It is incredible though, how many culinary traditions are the product of racism or colonialism.

[Martin Green]

This sounds fascinating and I am really looking forward to reading it.

[Abhijit · Rating 5 out of 5]

What an amazing book to celebrate the curries! Absolutely loved the journey..

[Sophie (RedheadReading) · Rating 4 out of 5]

Really interesting, I only wish it was longer!

[Flammie Pirinen · Rating 5 out of 5]

Interesting.

[Rebecca · Rating 4 out of 5]

It was a fun and interesting read. More the history of curry but since this is a series of books titled The Philosophy of…it works

[Laura Arias · Rating 1 out of 5]

Poca filosofía. Lo único interesante me ha resultado las descripciones de los tipos de curry.

[Rach · Rating 4 out of 5]

3.5/5 rounded up

A great, well-researched discourse on the history of curry. I had no idea that some people considered the word “curry” almost an insulting oversimplification of a whole culture’s cuisine.

I think the author presents a good argument why that is not necessarily the case and that it’s more complex. There is no doubt that Colonialism casts a large shadow over the history of curry.

I also didn’t know that other Asian cultures have dishes that are also considered as “curry”