How is it that curry became the national dish of England? Like so much of the history of food colonialism played a critical role. When colonial occupiers returned to England, they brought back an insatiable appetite for fiery Indian cuisine. Ultimately, this craving would result in the mass production of the pulverized spice blend known as curry powder. British curries caught on like wildfire with one specific offering, chicken tikka masala, becoming, by the 21st century, England’s national dish. Most likely crafted by an Indian restaurateur, chicken tikka masala combined grilled, marinated chicken cubes with a hearty tomato-cream sauce.
In this episode, April explores the originals and her homeland’s versions of this historic cuisine. Legendary cookbook author Madhur Jaffrey takes April to her favorite curry spot in NYC then cooks a couple of dishes. In London, April hangs with her chef friend Stevie Perle and makes and eats English and Pakistani curry. Plus Harold McGee breaks down the magic of curry.