Curried Cultures: Indian Food in the Age of Globalization by Krishnendu Ray and Tulasi Srinivas | Book Review


Indian food is one of the world’s most popular cuisines. Even as it has transformed the contemporary urban foodscape in this age of globalization, social scientists have paid scant attention to the phenomenon. The essays in this book explore the relationship between globalization and South Asia through food. Udupi restaurants, Indian food in colonial times, dum pukht cuisine, staples of the prepared food industry like Bangalore’s MTR Foods, Britain’s curry culture, Indian fast food in California—these and other distinctive aspects of South Asia’s food and culture are examined to gain new insights into subcontinental food and the ways in which it has influenced the world around us.


Krishnendu Ray and Tulasi Srinivas


Aleph Book Company

Release date:

October 1st 2017

No. of Pages:

Paperback, 328 Pages

The book is so rich in detail that I know I will only scratch the surface in my first visit. The prose is masterful, dense and engaging. It's a wonderful tool that helps you understand the importance of food in and overall mindset of the culture. For a non fiction book, this volume is simply magnificent in terms of how interesting and informative the content is, an absolutely essential addition. A reader would not have to read the whole book. Individual chapters may interest some readers who are not interested in all of it.

It's very informative, easy to read, and structured well. A thoughtful and well written work that takes you on a journey which will make you question things we are taught and told while growing up. This book is a must read which will hold true for past present and future generations to come.


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