Overview

Britain has become a nation of curryholics - there are more than 8000 curry restaurants in Britain, visited by two million people each week. Each year, GBP2 billion is spent in Indian restaurants, while Marks and Spencer's sells 18 tonnes of Chicken Tikka Masala weekly. But how did Britain come to take curry so much to its heart? Where did the word 'curry' originate? When did the first curry restaurants come to Britain? And when were the first recipes produced for those who wanted to concoct the flavoursome dishes in their home? The first recipe for curry powder recorded by the English was from Mrs Turnbull, who wrote down her recipes in manuscript in the mid-18th century at her home in Hyde Park following her return from India. Today, curry is one of the most widely available meals in Britain, available in pubs nationwide, in supermarkets and in a plethora of restaurants to suit all purses and palates. Here, bestselling author Shrabni Basu traces the story of curry in Britain.

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Shrabani Basu is the Sunday Times bestselling author of Victoria & Abdul (THP, 2010). She has also written Spy Princess (THP, 2008), the acclaimed biography of Noor Inayat Khan, and For King and Another Country (Bloomsbury, 2015).

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