Some interesting facts about Indian food and how it came to be. Basically, everything you think is inherently Indian was actually from somewhere else.

Informative, but not the most engaging book.

Perhaps a bit too academic for my taste but overall, a nice edible (pun definitely intended) history of curry and its influence on the cuisine of those people who conquered India, as well as its influence just about everywhere else. because curry is nothing if not irresistible.

the author doesn't do well until she hit the Raj, a timeframe she is obviously more comfortable with. Narrative unfortunately privileges Europeans at every possible point.

Reading this book is a wonderful experience. I am surprised to find the dish Vindaloo Portuguese origin.
Tomatoes, chilies and potatoes - all foreign
Curry, Mulligatawny - British makes of Indian stuff.
I learnt more history from this book than from any of my high school studies.

Fascinating stories about cooking in India, especially as it related to the British there. And how it influenced food tastes in the UK.

This was a fun read discussing how other cultures affected and were affected by Indian food, organized by dishes commonly found in Western curry joints. It has some recipes too.

This book has an immense bias toward toward the British influences on Indian food. It also didn't give many recipes for vegetarian food, which is a real shame.

From the Muhgals to British pubs, this is the story of the evolution of Indian food. Full of interesting tidbits, it also challenged the way I think about Indian food.