Curry

What we know as “curry” has a long and curious history

26 September 2016 – The A.V. Club

In 1941, Jane Holt, a writer for The New York Times, walked into one of Manhattan’s smattering of Indian restaurants, stuck her face over a simmering pot, and breathed in the scented steam rising from its surface. In her column, “The News Of Food,” she wrote about the “rare Oriental ragout that is called curry” she experienced there, prepared in a variety of styles she described—quite spuriously—as “the true foods of occult India.” (more…)

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