This is a book for spice lovers of all cuisines. Within these pages, Michelin-starred chef Atul Kochhar explores curries of the world, looking to his native Ind

Features recipes from Sri Lanka, Thailand, Sumatra, Africa, Punjab, the West Indies, interwoven with local curry lore and traditions

Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any

The savory aroma of a well-cooked curry drifting out of a kitchen is unmistakably pleasurable. The Big Book of Curries details the intricacies of these deliciou

Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.