Collingham L. Curry: A Tale of Cooks and Conquerors

Oxford University Press, Inc, 2006. — 337 p.Like a fragrant biryani studded with bits of sweet and savory relishes, every page of this history of Indian cuisine offers some revelation about the origins of Indian food and its spread to the West. Historian Collingham traces how successive invasions of the subcontinent contributed new ingredients and novel cooking techniques that transformed indigenous cooking into what we now recognize as classic Indian cuisine