Lamb Dhansak Lamb, Lentil and Vegetable Stew

Total Page：16

File Type：pdf, Size：1020Kb

Lamb Dhansak Lamb, Lentil and Vegetable Stew Method Lentil and Vegetable Mixture 01 Put all the lentils, vegetables, onions and mint into a pan with 1L of water and some salt. Bring this to the boil and leave to simmer for 20 minutes until the lentils have cooked through. Dry Spices and Wet Paste 01 Place all the dry spices into a spice grinder and blend to a fine powder. 02 Place this powder into a blender with the garlic, ginger and chillies and grind to make an aromatic paste. Add a splash of water to loosen if required. Masala 01 Heat the oil and start to fry the diced onions until they are Ingredients golden brown (approx. 20 minutes). 500g leg of lamb, trimmed Dry Spices 02 Once the onions are browned add the spice paste along and cut into chunks 1 tsp cumin seeds with the turmeric and fry for a few minutes until golden. Lentil and vegetable 1 tsp coriander seeds mixture 03 Add the tomatoes and tamarind then stir for about 5 4cm stick cassia bark 60g toor dhal split minutes until the masala is thick and glossy. 4 green cardamoms 60g masoor dhal split 04 On a high heat, stir in the lamb and coat with the masala. 4 whole black peppercorns 60g urid dhal split After about 5 minutes add the cooked lentil mixture and 1 tbsp dry fenugreek leaves 1 small aubergine, chopped leave this to simmer on a low heat for about 30-40 into large chunks Masala minutes. Make sure you stir occasionally as this can catch ½ small pumpkin, chopped 2 tbsp oil the bottom of the pan. into large chunks (you could also use butternut squash or 2 medium onions, diced 05 Once the meat is tender check the seasoning and adjust if sweet potato) 3 tomatoes, diced required. 1 medium onion, chopped in 1 tsp salt chunks 06 Throw in the fresh coriander to serve. 1 tsp turmeric powder 15 fresh mint leaves, 07 Heat the oil and start to fry the onions until they are chopped 1 tbsp tamarind paste golden brown (approx. 20 minutes). Wet Paste Handful of coriander, chopped 6 cloves garlic 3cm piece of ginger 2 chillies More on this recipe http://www.harighotra.co.uk/lamb-dhansak-recipe HariGhotra.co.uk.

Copy Link

Recommended publications

The Curry Guy Bible
CONTENTS Title Page Preface How to Use This Cookbook Starters Street Food Authentic Curries Curry-House Preparation Recipes British Curry-House Recipes Balti, Karahi and Handi Dishes Grilling, Barbecue and Roasting Bread, Rice and Sides Pickles, Chutneys and Sauces List of Ingredients Suppliers and Classes Index Acknowledgements Copyright Page About the Author PREFACE I didn’t eat my way around curry houses in the UK and street-food places in the Indian subcontinent to find shortcuts to making Indian food. I wanted the whole shebang, and since starting my blog in 2010, I’ve acquired a massive catalogue of authentic and British-style recipes. Many made it into my first three cookbooks, whereas others had to be held back until the time was right. That time is now! I have also come across some good shortcuts, which are explained here as well. I’m happy to now give you The Curry Guy Bible: a collection of more than 160 of the most popular recipes from my first 3 books and 50 new mouthwatering recipes that will get you the results you’re looking for – and perhaps a few tasty surprises. I’ll warn you that some of my new recipes could be considered to be way out there and even unhealthy by some! Being a big believer that everything is fine in moderation, I couldn’t bring myself to give you watered-down versions of spectacular recipes. I have given you the most authentic versions, but you can easily adjust the recipes to your personal preferences – just read the following few pages for how to do this.
[Show full text]
Eat, Live, Pray: a Celebration of Zarathushti Culture and Cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA)
Eat, Live, Pray: A celebration of Zarathushti culture and cuisine © 2012 Federation of Zoroastrian Associations of North America (FEZANA) www.fezana.org For free distribution You are free to use the content of this publication for personal and not-for-profit purposes. Please attribute the source if you share any information from it in print and/or electronic media including social media. ISBN: 978-0-9826871-2-3 Cover and layout: Hukhta Publications - [email protected] Every effort has been made to use illustrations that are free or from the public domain. Copyright infringement is not intended; please let us know if there is a copyright issue and we will rectify it. CONGRATULATIONS, FEZANA The Federation of the Zoroastrian Association of North America (FEZANA) was registered in the State of Illinois, USA, on June 2, 1987 as a non-profit, religious and charitable organization. In the twenty-five years since them FEZANA has had many accomplishments. In July 1996, we undertook a "Strategic Planning" exercise (FEZANA Journal, Fall 1996) which identified four collective goals for the community and the organization. One of the goals was “a thousand points of light” aimed at preserving our community’s religious and cultural entity. This publication, “Eat, Live, Pray: A celebration of Zarathushti culture and cuisine” upholds this goal. Food plays a very important role in our Zarathushti psyche. We create all varieties of food for different occasions; special food for happy occasions and we also have food for the dead in our religious ceremonies. In the Summer, 2011 edition of the FEZANA Journal, Sarosh and Benafsha Khariwala together with Arnavaz Chubb, all in Melbourne, Australia, explored the concept of “Food as Our Identity”.
[Show full text]
Dinner Menu 1 • R I S H W O R T H S C H O O L •
Dinner Menu 1 • R I S H W O R T H S C H O O L • M O N D A Y BUTTERNUT SQUASH DHANSAK & INDIAN RICE SPANISH PORK WITH BUTTER BEANS & CHORIZO NEW POTATOES & BROCOLI ICE CREAM CUPCAKES T U E S D A Y HOMEMADE FISH PIE ROAST PEPPER QUICHE GARDEN PEAS & POTATO WEDGES CHOCOLATE MUFFINS W E D N E S D A Y SPICY MEATBALLS IN ARRABIATA SAUCE, PASTA & GARLIC BREAD MOZZERELLA & CHERRY TOMATO PANINI OVEN ROASTED COURGETTES & ROASTED NEW POTATOES FRESH FRUIT MERINGUE T H U R S D A Y HONEY CHILLI CHICKEN & PAK CHOI & RICE HALLOUMI BURGER CURLY FRIES TOFFEE RICE CRISPY BUNS F R I D A Y SIRLOIN STEAK WITH ALL THE TRIMMINGS VEGETABLE LASAGNE CHIPS & HOUSE SALAD ICE CREAM Dinner Menu 2 • R I S H W O R T H S C H O O L • M O N D A Y GRILLED GAMMON WITH A FRIED EGG CREAMY GARLIC MUSHROOM PANCAKES GARDEN PEAS & CHIPS LEMON MUFFINS T U E S D A Y CHICKEN KATSU CURRY & VEGETABLE RICE STUFFED PEPPERS ROASTED VEGETABLES & HALF A JACKET POTATO MARS BAR CAKE W E D N E S D A Y SPAGHETTI BOLOGNESE & CHEESY GARLIC BREAD ROASTED VEGETABLE TART BAKED BEANS & CURLY FRIES HOMEMADE FLAPJACK T H U R S D A Y STICKY CHILLI SALMON & NOODLES FALAFAL BURGER & COLESLAW ROASTED CAULIFLOWER & NEW POTATOES FRUIT KEBABS & CHOCOLATE SAUCE F R I D A Y BBQ CHICKEN WRAPS BBQ QUORN WRAPS CHARRED SWEETCORN & DAUPHINOISE POTATOES FRESH FRUIT TRIFLE Dinner Menu 3 • R I S H W O R T H S C H O O L • M O N D A Y BUILD YOUR OWN BURGER SKINNY FRIES HOMEMADE SHORTBREAD BISCUITS T U E S D A Y CHICKEN & BLACKBEAN STIR FRY & NOODLES BUTTERNUT SQUASH & SPINACH LASAGNE HERBY DICED SALAD FRESH FRUIT SALAD
[Show full text]
Authentic Indian Cuisine RICE SPECIALTIES
WWW.LAZIZONLINE.COM APPETIZERS Vegetable Samosa $4.25 Paneer Tikka $8.95 One of the most popular deep fried Indian patties stuffed Chunks of homemade cheese sautéed with onions, with potatoes and green peas along green peppers, and spices with Indian spices Onion Bhaji $3.75 Vegetable Pakora $3.75 Chopped onions battered in chick pea flour, lightly Fresh vegetables mixed with chick pea flour and spices spiced and deep-fried and deep-fried Laziz Special Platter (vegetarian) $7.95 Chicken Pakora $4.95 combination of samosa, vegetable pakoras and cheese Boneless chicken tenders seasoned and dipped in a chick pakoras pea batter and deep-fried Laziz Full Platter $8.95 Cheese Pakora $4.95 Combination of samosa, vegetable pakoras, cheese Homemade pieces of cheese dipped in chick pea batter pakoras and chicken pakora and deep-fried SOUPS Mullaguthwanny Soup $3.95 Vegetable Soup $3.95 A classical south Indian soup garnished with chicken Soup made with assorted vegetables and rice Tomato Soup $3.95 Daal soup (lentil soup) $3.95 Made with chef's special spices A soup made with lentils, herbs and Indian spices TANDOORI SPECIALTIES Clay-oven specialties (served on a sizzler) Served with Basmati Rice Tandoori Chicken $10.95 Tandoori Shrimps $14.95 A chicken Lazizdelicacy marinated overnight in fresh Large size shrimps marinated in mild spices aromatic Indian spices and herbs Authentic IndianFish Tikka Cuisine $14.95 Chicken Tikka $12.95 Boneless fish seasoned with Indian spices and herbs Boneless juicy chunks of chicken marinated in aromatic Indian herbs Tandoori Mixed Platter $16.95 Delicious combination of tandoori dishes Seekh Kabob $13.95 Minced lamb meat seasoned with onions, herbs and exotic spices VEGETABLE SPECIALTIES Served with Basmati Rice Baingan Bharta $9.95 Malai Kofta $11.95 A classic vegetarian dish.
[Show full text]
Modern Indian Cuisine
Modern Indian Cuisine INDIAN STREET FOOD - STARTERS MAIN COURSE SPECIALITIES BURGER | BUNS | ROLLS Served with masala chips ALOO PAPRI CHAAT V 5.95 SHAHI PANEER TIKKA LABABDAR V 11.50 PAV BHAJI V 9.50 A popular street food from mumbai, served with soft butter bun & spiced Crunchy wheat crisps topped with potato, chickpeas, sweet Charred Cottage cheese cooked with fresh tomatoes, onions, smooth mashed mix vegetable. yoghurt & chutneys capsicum, fresh cream & exotic spices KEEMA PAV 10.50 BHEL PURI WITH RAW MANGO V 5.95 KADAHI MIX VEGETABLES JALFREZI 11.50 Lamb mince cooked with robust spices and served with buttered masala Puffed rice, chopped onion, chaat chutneys, tamarind& Sev Seasonal mix vegetables cooked with capsicum, onions, tomatoes & spices pav bun & Masala Chips SEAFOOD MOILEE 15.00 BAMBAIYA RAGDA PATTICE V 5.95 A coastal favourite, scallops, seabass, king prawns cooked in mild Crispy Potato Pattie, Dry Peas, Tamarind Chutney, Honey Yogurt coconut gravy with curry leaves and mustard seeds SAMOSAS CHAAT ( LAMB / VEG) 5.95 KERALA FISH CURRY 12.95 Lamb / veg filo pastry dressed with spiced chick peas, sweet Tilapia fish cooked in a spicy tomato, tamarind, coconut, curry leaf sauce. ACCOMPANIMENTS yoghurt, tamarind. GOAN SEA BASS 12.95 CUCUMBER RAITA 3.50 CHICKEN LOLLIPOPS 5.95 Pan seared lightly spiced seabass fillets, tomato, onions, coconut, salted yogurt with cucumber & roasted cumin mustard seed & curry leaf sauce hot and spicy and crispy indo-chinese popular street food from India KACHUMBER SALAD 3.50 KALONGE KING PRAWN ADRAKI 14.50 Indian style salad with diced tomatoes, cucumber, onions, lime juice, black pepper IDLI SAMBER V 10.00 Cooked with black onion seeds, ginger, garlic, lime, tamarind, PUNJABI SALAD 3.50 Three steamed rice cakes with a South Indian style lentil & and tomato & onion.
[Show full text]
Muøon Dhansak
Source: Sanya’s family recipe MuJon Dhansak MuJon cooked with lenFls and vegetables Serves 6-8 Ingredients For the Dhansak Dal Mix • Toor dal – 2 cups (Pigeon peas plit and cleaned) • Masoor dal – ½ cup (Orange lenl) • Moong dal – ¼ cup (green gram lenFl split – so it’s actually yellow) • 1 kg MuJon / chicken (preferably with bone) • 250 gm red pumpkin chopped • 2 large potatoes chopped • 2 large onions chopped • 2 medium brinjals chopped • 6-7 stems of fenugreek/methi leaves •6-10 stems of mint leaves • 6-8 stems of coriander leaves • 4 green chillies • 2”-3″ piece of ginger • 12 – 16 cloves of garlic (I someFmes subsFtute ginger and garlic with the combined paste, about 3 tbsp) • 2 tbsp oil • 2 tbsp turmeric • 2 tsp sambhar powder • 2 tsp coriander and cumin powder each • 1 tsp black pepper • 1 tsp red chilli powder • Salt to taste Cook: Sanya Hormazdi Main, inexpensive, non vegetarian Dry Dhansak Masala Recipe • 5 dry red Kashmiri chillies • One 2″ piece of cinnamon sFck • 1 black cardamom • 5-6 cloves • 1 tsp cumin seeds • 1 tbsp coriander seeds • 1 tbsp green or black cardamom seeds/pods • 1/2 tsp turmeric powder • 1/2 tsp methi seeds (fenugreek) • 2 tsp turmeric powder Instruc9ons for the dry Dhansak Masala • Dry roast the whole spices in a pan/wok over medium heat unFl they darken and you get a nice aroma. • Cool. Grind to a powder and then mix with Turmeric . (I avoid grinding the turmeric with the rest as it tends to stain my processor) • You can store this in an airFght container for future use, it has a shelf life similar to other dry masala powders.
[Show full text]
Mawa Gujiya Hariyali Millet Upma Dhansak Dal Biryani Gulkand Mysore Paak Microgreens NO • G N a O I R
13th Issue www.hinagautam.com Mawa Gujiya Hariyali Millet Upma Dhansak Dal Biryani Gulkand Mysore Paak Microgreens NO • G N A O R I L N I C O O N Founder & Editor Mrs. Hina Gautam Art & Design The Ground Realities Recipe Assistant Gita Khuman Photography Harsh Chaudhary Styling Arohi Brahmbhatt Digital Marketing Analyst Harsh Chaudhary For Further Information Contact Just Cook 20, Haveli Bungalows, Opp. Drive in Cinema, Drive in Road, Bodakdev, Ahmedabad - 380054 T : 70692 62794 www.hinagautam.com March brings with it festival of colours and transition of winter into summers. The change of season is clearly seen in switch over in recipes from hot soups to cool Thandai. Festivals like Holi, Gudi padva and Navroz are celebrated with vigour across the country. Keeping up with the festivities and season we have included customized recipes for you to try. Revel in the fun time but don’t forget to keep yourself hydrated with water melon, cucumber, juices, buttermilk, salads, coolers, shakes, etc in sun time. We are always excited to share authentic, fusion and contemporary recipes with you and look forward to your valued inputs and suggestions. mrshinagautam hinagautam www.hinagautam.com This Issue Snacks Rice • Cheese Tomato Fritters 08 • Biryani 33 • Kothambhir Wadi 09 Vegetable Seasonal • Kofta in Palak Gravy 37 • Dahi wada 11 • Mix Vegetable 38 • Aam Panna 13 • Panchamrut 39 Spices Roti Paratha • Dabeli Masala 15 • Paneer Paratha 40 Street Food Kids • Dabeli 16 • Bajri Chilla 41 Festive – Holi Fruit • Mawa Gujiya 18 • Watermelon Gazpacho 42 • Churma Ladoo 19 • Paan Panacotta 21 Protein • Thandai Mousse Cake 22 • Soya Upma 43 Festive - Gudi Padwa Millets • Puran Poli 24 • Hariyali Millet Upma 45 • Fruit Shrikhand 25 Gourmet Festive – Navroz • Gulkand Mysore Paak 46 • Dhansak Dal, Veg.
[Show full text]
Cultural Events
CULTURAL CELEBRATIONS Kit Best Club Function Venue STEP one Choose your Function Room Room Capabilities Set Up Styles Banquet Cocktail Cabaret Grand Auditorium 700* 1000 400 Auditorium 350 600 210 Rainbow Room** 150 300 100 Blue Room** 150 300 100 * Using a combination of round tables and trestle tables **The guest capacity for the Rainbow Room and Blue Room will be less if a dance floor is required. There is a $130 hire fee added for dance floor installation. Room hire rates Room hire rates include the room set in your preferred style, red carpet entry, microphone/lectern for speeches, linen table cloths, cutlery, crockery, coordinated serviettes and nuts/chips for guests on arrival. room WEEKDAYS* SATURDAY SUNDAY Grand Auditorium $690 $1050 $1380 Auditorium $400 $600 $770 Rainbow Room $310** $460 $580 Blue Room $250** $400 $580 C.ex Coffs Terms and Conditions apply for all bookings Valid July 2019 - June 2020 STEP two Choose your Menu TASTE OF NORTH INDIA For events between 60 - 300 guests WEEKDAYS* SATURDAY SUNDAY Adults $54.50 $56.50 $59.50 Children 3-12 $44.50 $46.50 $49.50 Children U3 no charge Second round of entrees served on platters $10.50pp ENTRÉES CHICKEN Entrees can be individually plated or served on platters per table Chicken saag Chicken tikka masala VEGETARIAN Chicken butter masala Choose 2 of the following options: Murg masala Onion bhaji Chicken vindaloo Samosa Chicken korma Vegetable pakora Chicken dhansak Chilli paneer Chilli chicken Paneer pakora LAMB NON VEGETARIAN Lamb korma Choose 2 of the following options: Lamb
[Show full text]
5724Bb65163b9-1313469-Sample
Notion Press Old No. 38, New No. 6 McNichols Road, Chetpet Chennai - 600 031 First Published by Notion Press 2016 Copyright © Tanuj Singh, Varuna Mathur 2016 All Rights Reserved. ISBN 978-0-9975577-2-5 This book has been published with all efforts taken to make the material error-free after the consent of the author. However, the author and the publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause. No part of this book may be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. Contents Foreword xv A Note to the Readers xix Biryani Pot/Handi xxi Pairing Wines with Biryani xxiii Cooking Tips xxvii Right Meat Cut for Biryani xxix INDIAN 1. Ambur Biryani 3 2. Ambiya Murgh ki Biryani 6 3. Ande ki Biryani 9 4. Aqni (Yakhni) Biryani (also known as Awadhi Biryani) 12 5. Besan ki Biryani 16 6. Bhaap Murg ki Biryani 19 7. Bhari Tangdi Biryani 23 8. Bhatkali Biryani 27 9. Keeme Bhare Aaloo ki Biryani 30 10. Bhune Murgh ki Biryani 33 11. Bihari Boti ki Biryani 36 12. Bohri Biryani 39 13. Broiled Mutton Biryani 42 14. Chettinad Biryani 45 15. Malabar Chemeen Biryani 48 16. Coconut Mutton Stew Biryani 52 17. Coimbatore Biryani 55 Contents 18. Coorg Mutton Biryani 58 19. Crab Biryani 61 20.
[Show full text]
Starters Biryani Dishes Lamb Dishes Chicken Dishes Sides & Sauces Tasty Thalis to Share Sundries Tandoori Specialities Prawn
0 Korma Mildest Curry, Coconut 0 Malai Coconut & Almond 0 Makhani Paneer Cheese OUR MENU 1 Masala Mild Curry 2 Dopiaza Onions & Peppers Starters Lamb Dishes 2 Bhuna Rich & Flavourful Curry 2 Curry Medium Curry 2 Tomatoes & Onions Onion Bhajee 0 V £4.50 Lamb Korma 0 £10.95 Rogan Josh 3 Phatia Spicy & Tangy Aloo Chaat 1 V 4.25 Lamb Pasanda 0 10.95 £ £ 3 Jalfrezi Spicy Curry Chana Chaat 1 V £4.25 Lamb Curry 2 £10.95 3 Saag Spicy, Spinach Curry Samosa 1 VG £4.50 Lamb Bhuna 2 £10.95 3 Dhansak hot, sweet, sour Chicken & Dal Pakora 2 £4.50 Lamb Rogan Josh 2 £10.95 3 Madras Spicier than Jalfrezi 4 Vindaloo Hottest Curry Chicken 65 Snack 1 £4.50 Lamb Dopiaza 2 £10.95 Chicken Chaat 1 £4.75 Lamb Dhansak 3 £10.95 Sheek Kebab 1 £4.95 Lamb Khorai 3 £10.95 Chicken Tikka 1 £4.95 lamb Saag 3 £11.25 Vegetarian Curries Tandoori Chicken 1 £4.95 Lamb Madras 3 £10.95 Vegetable Malai 0 V £7.25 King Prawn Sukka 1 £8.25 Lamb Vindaloo 4 £10.95 Vegetable Masala 1 V £6.95 King Prawn Puri 1 £8.25 Cauliflower Bhuna 2 V £6.95 Vegetable Curry 2 V £6.95 chicken Dishes prawn Vegetable Dopiaza 2 V £6.95 Dal Saag LENTILS WITH SPINACH 2 V £7.50 Chicken Korma 0 8.95 £ Prawn Curry 2 £8.95 Saag Mushroom SPINACH 2 V £7.50 Chicken Malai 0 8.95 £ Prawn Bhuna 2 £8.95 Katchuri Dhansak LENTIL BALLS 2 V £7.50 Chicken pasanda 0 8.95 £ Prawn Dopiaza 2 £8.95 Chana Dhansak CHICKPEA 3 V £7.50 Chicken Makhani 0 8.95 £ Prawn Dhansak 3 £8.95 Vegetable Dhansak 3 V £7.50 Chicken Tikka Masala 1 £8.95 King Prawn Masala 1 £15.50 Chicken Curry 2 £8.75 King Prawn Curry 2 £15.50 Chicken Bhuna 2 £8.75
[Show full text]
Starters Specialities Our House Specials Tandoori Dry Dishes CHICKEN PUREE
Starters Specialities Our House Specials Tandoori Dry Dishes CHICKEN PUREE ......................................................£3.70 MURG MAKHANI .....................................................£7.60 TANDOORI CHICKEN (Quarter) .............................£3.20 SPECIAL SET MEALS (Served with salad and mint sauce, it is also served on a sizzler) (Mildly spiced chicken roasted in clay oven and served with a special CHICKEN TIKKA .......................................................£3.40 TANDOOR MIXED GRILL ...................................£10.70 sauce, nuts on top) LAMB TIKKA ................................................................£3.60 1st Mixed Tandoori starter with Papadom and Chutney tray. Then followed (A selection of tandoori specialities and Nan) LAMB OR CHICKEN PASANDA NAWABI ...£7.80/£7.60 by a Chicken Tikka Masalla, Lamb Rogon Josh, Mushroom Bhajee, Pillaw SHEEK KEBAB..............................................................£3.50 CHICKEN SASHLIK ..................................................£9.80 (Sliced lamb or chicken cooked in fresh cream,, cultured yoghurt and Rice and Nan Bread. SHAMI KEBAB.............................................................£3.60 (Diced chicken marinated with mild spices and cooked over mixed ground nuts, served with a special sauce) FOR TWO PERSONS ..............................................£27.00 MIXED TANDOORI ..................................................£4.20 charcoal and grilled tomatoes, green pepper and onions) BENGAL CHICKEN SPECIAL ................................£7.60
[Show full text]
Curry: a Tempting Tale of the Colony
CURRY: A TEMPTING TALE OF THE COLONY ANALYSING CULINARY COSMOPOLITANISM THROUGH THE CHANGES IN THE RECIPES OF CURRY IN LONDON SINCE THE EARLY 1900s TO THE EARLY 2000s MASTER THESIS, 2020 MASTER’S IN HISTORY ERASMUS UNIVERSITY, ROTTERDAM SIMRAT CHEEMA Curry: A Tempting Tale Of The Colony Analyzing Culinary Cosmopolitanism through the changes in the recipes of curry in London since the Early 1900s to the Early 2000s Simrat Cheema EUR Student Number: 525155 Email Address: [email protected] Supervisor dr. Maarten van Dijck Second Reader Prof. dr. Gijsbert G Oonk Global History and International Relations (GHIR) Erasmus School of History, Culture and Communication (ESHCC) History of Local Creativities Erasmus University, Rotterdam Master Thesis June 2020 2 Abstract Curry, an Anglo-Indian word coined by the British, was a product of India’s colonization that went on to become the national dish of Britain in 2001. The thesis investigated this evolution of curry’s culinary cosmopolitanism in London from the early 1900s to the early 2000s. The term culinary cosmopolitanism can simply be understood as the acceptance of the edible other. But this acceptance is not always as simple as it seems. There are other modalities of culinary cosmopolitanism, which function through translations, generalizations and modifications. The case study of curry highlighted this duality of culinary cosmopolitanism that sought to “absorb” and “adapt” the Other, which questioned the stance of its acceptance altogether. By making use of digitized archives, 74 curry recipes collected from an English periodical Daily Mail, were compared with the 103 recipes gathered from an Indian newspaper Times of India.
[Show full text]