On the Curry Trail: Chasing the Flavor That Seduced the World

Just received today and I'm pleased with this purchase. I was concerned that the cookbook did not include photos. Regardless, this is a beautifully crafted cookbook that offers interesting historical context, uncomplicated recipes, recommendations, tips and advice. The cookbook is clearly a labor of love on behalf of the author, which will delight anyone who loves curry and is open to its varied cultural expressions. If you are an adventurous cook who loves curry, this book may work well for you. Definitely recommend!

Really enjoyable background on how curries have spanned the globe, with great looking recipes from many different countries, an awesome book and cookbook. Now, PLEASE GET 660 BACK IN PRINT!

*This book was received as an Advanced Reviewer's Copy from NetGalley.I originally thought this was just going to be an informational/historical book around curry. Much to my pleasant surprise it included recipes as well and was part cookbook and part historical/informational. Not a bad combo.I love curry; and while I can't always take the heat, having this information and recipes at my fingertips means that I can alter and still get all the wonderful flavors that comes with the rest of the ingredients. And there are so many good ones in here. I've made the Koshari already (one of my favorites and I needed something to go with my feteer meshaltet) and the roti is probably on the docket soon.But the real gem of this book is that it is split up into regions, with information about how curry originated or how it was used in the area, the types of ingredients and flavor profiles, and then the variation on recipe; one from each area within that region. The book is split into Asia, Africa & the Middle East, Europe & Oceania, and the Americas. There are a few commonalities amongst the curries, but largely they all reflect a unique profile.If you adore curry, this would be a great recipe book to add to your collection.Review by M. Reynard 2022

A great resource on curries, with a diverse representation of how curries have taken shape throughout the world.I love that each section of the book focuses on a different region of the world. And I was surprised by how widespread curries actually are.Recipes, history, and a wonderful variety of tips adorn this book.

This is an interesting book about curry around the world.While high level at times, this book has a lot of information about different curry variations and their history. The book talks about different spice combinations by region and area and what recipes those spices are most commonly used in. There's flavor profiles and information about how curries differ around the world. Some of the recipes seem time intensive for me, but there's an interesting variety from shellfish to vegetable.Overall an informative read.

On the Curry Trail is written by a much published and renowned curry chef, Raghavan Iyer. The book itself is lovely, colorfully illustrated with brightly colored illustrations that capture some of the excitement of eating a curry, and its burst of flavors to your palette. The author obviously loves his subject and this transmits into his writing. My mouth watered as he described dishes and the flavor of the spices. He is also obviously well traveled as he mentions other chefs and special dishes he experienced in many countries.The book starts with a discussion on curry, then a general history of the spice route. But after this introduction, the author writes one representative recipe for every country that has experienced having curry in their cuisine, and this includes a lot of countries! I like curry but I wouldn't have called myself a fan. However the author's enthusiasm has me wanting to purchase the book and try some of the recipes. The way he describes the dishes, the flavors pop out of the pages!Thanks to NetGalley, the author, and publisher for providing me with an ARC of this book. Opinions are my own.

Not only is this a fabulous curry recipe book, but it provides a good read. Curry is popular all over the world, this book shows, not only the history of curry, and its spread throughout the world, but the culture that infuses the spices. The Areas are broken into Asia, Africa & Middle East, Europe & Oceania and The Americans but only in the sense on how the various people and cultures have modified, added and used these fabulous flavors to hold them for their own.This is a very interesting book, and a must for any curry lover. I really enjoyed it Thanks you NetGalley and the publishers for the DRC

This book is surprising in that it offers recipes from around the world. It is a journey with food and what a delightful journey it was. We are new to eating with curry but are very enthusiastic newbies. Lots of recipes bookmarked in this one.

This is a great book. It starts by being pleasing to the eye, with lovely bright colours and graphics. is very informative too, thanks to a round the world tour of everything curry. The book covers the various regions of the world and looks at how culture and history have shaped these countries' relation to curry and all its variations. It is really fascinating to see how spices have travelled around the world and combined with the culinary and social cultures to create local curry influenced dishes. I learned a lot and appreciated the research that has clearly gone into writing this story of the curry diaspora.There is also a wealth of information about spices and ingredients, which will be handy for those who have access to all these spices, but also for those for whom this might be more difficult.And of course, the recipes! For each country the author is taking us to, there is one or more recipe. The recipes are very well explained, and accessible to anyone who wants to try the experience of cooking curries. I really liked recipes of particular curry powders like the Madras curry powder, the curry pastes and the Ethiopian spiced clarified butter. It is also nice to have bread, rice and pulses recipes. On the top of my list are the Prawn Curry with Darkened Cinnamon from Sri Lanka, the Chicken curry with lemongrass and curry leaves from Malaysia, the Red lentils with ginger from Ethiopia and the Slow cooked chickpeas from Morocco, but there are many more I will cook from this book..On top of that, we are offered lots of tips that make the whole book feel almost like a masterclass in curry cooking.I could virtually smell the fragrant spices and mixes as I was reading and although there are no pictures of the dishes, I realised I did not miss them because the explanations were excellent.This book will definitely be in my kitchen!