The Road to Vindaloo: Curry Cooks and Curry Books

This book traces the development of Anglo-Indian cookery in English (and Scottish) cookery books from its earliest appearance in the 18th century through to modern works of the late 20th-century. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their origi...