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.

This class is designed to take an in-depth look at the history of how British-Indian food came to be, and why we very mistakenly call everything that comes from India… Curry. This is a lecture & hand-on class.

On the menu:

• Fried Chicken a la Malabar
• Mulligatawny Soup
• Chicken Cutlets à l’Indienne
• And the aptly named: British Beef Raj Curry