Curry

In an intriguing article on multiculturalism, Amartya Sen briefly mentions the international formation of Indian cuisine: “India had no chili until the Portuguese brought it to India from America, but it is effectively used in a wide range of Indian food today and seems to be a dominant element in most types of curry. It is plentifully present in a mouth-burning form in vindaloo, which, as the name indicates, carries the immigrant memory of combining wine with potatoes. Tandoori cooking might have been perfected in India, but it originally came to India from West Asia. Curry powder, on the other hand, is a distinctly English invention, unknown in India before Lord Clive, and evolved, I imagine, in the British army mess.”