On the Curry Trail: Chasing the Flavor That Seduced the World

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Product Details
$30.00  $27.90
Workman Publishing
Publish Date
7.2 X 9.5 X 0.7 inches | 1.65 pounds

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About the Author

Raghavan Iyer, an IACP Award-winning Teacher of the Year, is the author of Indian Cooking Unfolded, 660 Curries, Betty Crocker's Indian Home Cooking, and the James Beard Award Finalist for The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others. Mr. Iyer is also host of the Emmy-winning documentary Asian Flavors. His articles have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica, among others. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.

"Raghavan Iyer's love letter to the world's most beloved comfort food reveals a simple recipe for universal happiness: Explore together the many culinary cultures of curry, savor the differences, then share the love at the dinner table."--Amy Tan, author of The Joy Luck Club
"This charming, informative book is an invitation to explore the curry diaspora in all its amazing variety. Recipes, stories, and generous background information, together with lively illustrations, come together to give a picture of the way curry - in the form of sauced dishes flavored with an array of spices - has taken root in the cooking traditions of many parts of the world, from Guyana, England, and Japan to South Africa, Portugal, and Malaysia."--Naomi Duguid, author of The Miracle of Salt and Taste of Persia
"Raghavan Iyer remains the most lucid, wittiest, and best-informed writer about Indian cooking we have. On the Curry Trail is engrossing at every level."--Scott Turow, author of Presumed Innocent and Suspect
"I love the way Raghavan Iyer 'peppers' On the Curry Trail with lively anecdotes and delicious tidbits. His unique voice animates the story of spice in a fresh new way. Everyone will be richer for reading this book!" --Maya Kaimal, cookbook author and food entrepreneur
"One paragraph of On the Curry Trail and I was stepping into a saga -- a grand, complex, and fascinating saga of a dish that began 6,000 years ago in India. Yet now curry's the chameleon dish, welcomed from Copenhagen to San Francisco, and Paris to Hong Kong. Yes, this book is going into the kitchen -- the recipes match the stories. Raghavan Iyer is one of those rare consummate cooks, researchers, and storytellers. Curry is his passion. It shows on the page and on the plate."--Lynne Rossetto Kasper, author, lecturer, and broadcaster
"A thoughtful work showcasing the diaspora of a dynamic flavor... Recommended for readers who want not only to make curry from a variety of cultures but also to understand the scope of this far-reaching fare."--Library Journal
"There are certain people who can take credit for helping Americans get to know a particular cuisine - for French food, Julia Child; Italian, Marcella Hazan... Raghavan Iyer has been one of the people who played that role for Indian food in the U.S."--All Things Considered
"His point isn't to preach the gospel of Indian cuisine. "I don't want you to tell me I changed the way you think about Indian food," he said. "I want you to tell me I changed the way you cook.""--The New York Times

Francis Lam, host of The Splendid Table, called Raghavan Iyer an icon who helped build the foundation of a new "golden age of Indian food culture in America."

--The Splendid Table

"For many years, I avoided Indian food because "I hate curry." Too spicy, I thought. But I've been converted, thanks to chef, master teacher and award-winning cookbook author Raghavan Iyer."

--The Orange County Register
"Equal parts history and culinary, satisfying on both fronts."--Food & Wine Online
"A must-have for every home cook."--The Washington Post
"Thoughtfully researched but invitingly warm, with its conversational tone, approachable recipes and vibrant illustrations... the book will deeply expand your understanding of curry -- as well as the organic nature of foodways and the myth of authenticity." --The New York Times, a best cookbook of the year