Chicago Foodways: All the World Loves a Curry [Past]

WBEZ’s Chicago Amplified partners with Culinary Historians by recording our programs and making them available for broadcast on demand at their website or downloadable to an iPod. Our most recent program:

All the World Loves a Curry with Colleen Taylor Sen recorded on October 3, 2009 http://www.chicagopublicradio.org/Conte ... ioID=37554

Notes from Colleen Sen’s Curry talk: Colleen’s most used cookbooks:
Mrs. Balbir Singh’s Indian Cookery, Bell & Hyman Ltd, ISBN 07135-20507
Indian Cookery, P. Veeraswamy, Jaico Publishing, ISBN – None

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All the World Loves a Curry

Talk by
Colleen Taylor Sen

Saturday, October 3, 2009
Talk: 10:00-11:15 ¨ Lunch 11:15-1:00
Bhabi’s Kitchen
6352 North Oakley (and Devon)
Chicago
Cost: $20. (Event limited to 35 people)

Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. In her new book Curry: A Global History (Reaktion Books, 2009), Colleen Taylor Sen answers the question, “What is curry?” by giving a historical and descriptive account of a dish that has many incarnations. Copies of the book will be on sale, with the proceeds going to the CHC.

In her illustrated talk, she will describe the origins of curry and how it has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, she will discuss the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan’s favorite comfort food; Indonesian gulais and rendang; Malaysia’s delicious Nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza.

Bhabi’s Kitchen is one of Chicago’s most acclaimed IndoPak restaurants, reviewed in the Chicago Tribune, The Reader, and the Smithsonian Magazine.

Luncheon Menu
Samosa
Lamb Qorma (lamb cubes in a yogurt sauce)
Chicken biryani (basmati rice, chicken and roasted spices)
Malai kofta (potato and cheese dumplings in a cashew sauce)
Bagarey baigan (Eggplant in an aromatic gravy)
Assorted breads, including Bhabi’s famous pistachio nan
Mango kulfi

All beverages are separate. Bhabi’s is BYOB. Suggested pairings: Beer, Gewurztraminer, A slightly chilled fruity zinfandel

CHC Member Colleen Taylor Sen is a food writer and journalist specializing in the cuisine of India. She is the author of Indian Cuisine and Culture and has written for such publications as Travel and Leisure, Food Arts, the Chicago Sun Times, the Chicago Tribune, and the Globe and Mail.

If you have any questions, then please either phone 847/432-8255 or e-mail chicago.foodways.roundtable@gmail.com. To reserve please pay by credit card via: http://www.brownpapertickets.com/event/80308 or write your check to Culinary Historians, then mail to Catherine Lambrecht, 280 Laurel Avenue, Highland Park, IL 60035-2620. Please include your name, telephone number and the number of people in your party.