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Curry : a tale of cooks and conquerors

Author: E M Collingham
Publisher: New York : Oxford University Press, 2006.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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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Genre/Form: History
Electronic books
Additional Physical Format: Print version:
Collingham, E.M. (Elizabeth M.).
Curry.
New York : Oxford University Press, 2006
(DLC) 2005016641
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: E M Collingham
ISBN: 0195172418 9780195172416 1602564973 9781602564978 9780198038504 019803850X
OCLC Number: 144618763
Description: 1 online resource (xvii, 315, [16] pages)
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.
Responsibility: Lizzie Collingham.
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Abstract:

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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