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Bombay Company: British-Indian Cuisine
Learn how Colonialism changed how the world ate.
Born from the British Raj (the British Colonialism Rule of India), Victorian cookbooks were tasked with assimilating the varied Indian cuisines into basic, easy to understand, Western culinary practices. The target audience for this were actually British housewives and cookbooks were the vessels that took these ideas to them. And do you know what the #1 ingredient was that sealed the deal for all of these British quasi Indian concoctions? Curry Powder ß the all encompassing yellow one.
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