“It is an obvious truth, all too often forgotten, that food is not only inseparable from the history of the human race, but basic to it. Without food there would be no human race, and no history.”
We’re launching our Cook Club Book Club series with an amazing book called Food in History, by Reay Tannahill, a world history of food from prehistoric times to today.
We have designed a six-course menu and over 10 dishes that will take us through the course of Indian history, beginning with the ancient civilisation of the Indus Valley and the world’s oldest curry, cooked according to a 5,000-year-old recipe.
What’s on the menu?
Eggplant and ginger curry served with wholewheat roti
Dal and red rice
Chickpea samosas and green chutney
Mughlai kebabs and raita
Chicken vindaloo and rice
Almond and Saffron kulfi
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