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The Philosophy of Curry with Sejal Sukhadwala
Episode 630th September 2022 • The British Food History Podcast • Neil Buttery
00:00:00 00:44:25

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Today Neil talks to journalist and author Sejal Sukhadwala about her new book The Philosophy of Curry. Her book charts the history of the curry, how it has changed over time, why it could be viewed as a British construct, and why some people reject the word completely. Some of the things we talked about were:  why the idea of the curry is for some a controversial one; the way Indian food changed with colonialism (and what it was like before then); when and how curries and curry houses came to Britain; the problems Indians had selling food to a sometimes racist clientele and how (or perhaps why) they kept their composure; and modern Indian food in Britain.


Sejal’s book The Philosophy of Curry is available from all bookshops including the British Library shop:,food%20writer%20based%20in%20London.

Find Sejal on social media: Twitter @SejalSukhadwala; Instagram sejalsukhadwala


Read some of Sejal’s recent articles:

Where to eat Indian food along London’s new Elizabeth Line:

Why do Indian recipes always have to come from some mythic grandmother?:


Neil’s book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword:

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Also, don’t forget there is a postbag episode coming soon. If you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open.


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