This book is for curry cooks, cancellers and connoisseurs. Sejal Sukhadwala takes us through some origins of kari, kaari, khudi, tarkari, koora, upkari, khadi; across wet and dry (yes! dry curries) and preparations across geographies — all to show that the debate on curry isn’t new but centuries old!
enthuRates: 3.5/5 (As a desi, a curry book is the only way to redemption.)