The Sublime Art of Curry Making


Victorian Review
picture from Wikimedia Commons


Over the years, I have written many articles about the British love affair with curry. A while ago, I was invited to write an essay on the subject by the Canadian journal Victorian Review.

I was honoured to accept the invitation, and my essay was published last year by John Hopkins University Press in the latest edition of the journal. It is an academic journal and not generally available to the public, but the publishing agreement allows me to feature my essay here on The Curry House website.

The title of the essay is "The Sublime Art of Curry Making" which is a quote from Culinary Jottings for Madras, by Colonel Arthur Kenney-Herbert ("Wyvern") who is the subject of my book The Cooking Colonel of Madras.

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food history

Kindle edition coming soon!

The Cooking Colonel of Madras

Arthur Kenney-Herbert was a cavalry officer who served in India during the British Raj. Using the pen name "Wyvern", he wrote Culinary Jottings for Madras in which he gives instructions to British memsahibs on how to give refined dinners, manage their servants and make Anglo-Indian curries. The book was a great success, and made Wyvern famous in colonial India. When he retired to England at the rank of colonel, Wyvern built on his reputation as a culinary authority. He founded a cookery school, gave cooking demonstrations, and wrote books and articles for prestigious magazines.

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the cookbook

Quick Meals from The Curry House contains over 50 recipes for making Indian restaurant-style meals at home. Most of the recipes can be made from scratch in under one hour.

Quick Meals from The Curry House

The book has collections of recipes for House Specials, Curry House Favourites, Tandoori-style Dishes, Vegetable Bhajis, Rice, Breads and Relishes. The recipes make dishes that bridge the gap between restaurant meals and supermarket ready-meals.

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free recipes

After I wrote my latest cookery book, I decided to showcase some of the recipes for replicas of Indian restaurant dishes that appeared in my first cookery book.

Recipe features - our Summer Sizzler spicy barbecue recipes, recipes for my Thai Green Curry and Indonesian Rendang, home-style recipes from Andhra Pradesh and other spicy features.

Recipes from the Raj - recipes from my collection of Anglo-Indian cookery books dating from the late 1800s and early 1900s. Discover how the Brits liked their curries over 100 years ago.

Party sized recipes for 8 or more. Recipes designed for large numbers. Avoid the hassle and unpredictability of scaling-up recipes meant for 2 or 4 people.

get the recipes...

 
featured recipe

Tamarind chicken mini-fillets not only taste delicious, but they look fantastic as well.

Tamarind chicken tikka

You can make them yourself from the recipe in Quick Meals from The Curry House.

make this...