What is the secret to a well-made massaman? You boil the coconut milk down until it splits! And how do you achieve a harmonious balance in a dish with twelve different spices? The key is to add them in the right order.
Around the World in 50 Curries is a visual and culinary adventure in 50 recipes travelling to India, Sri Lanka, Thailand, Singapore, Japan and beyond. From easy and familiar classics such as chicken tikka masala and dal to exotic dishes for special occasions like rendang and Sri Lankan crab curry, each recipe is a gateway to a new world of flavors and cultural tradition, promising a thrilling journey for foodies and home cooks alike.
A curry isn't just what the British called Indian food, and it's so much more than the just a powder or a tin of spice paste. Each region has its own traditions, spices, flavours and methods documented in these gorgeously photographed pages, with each recipe uncovering our global, ancient fascination with the spices and flavours that have shaped the world through trade, migration and adaptation.
Including all the foundational know-how you'll need, enjoy this journey of discovery that, step by step, one ingredient at a time, guides you the world's most influential and historic food cultures and the seductively intense flavors, colors and aromas that make them so popular.
