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Sejal Sukhadwala is a food writer who lives in London. She is frequently asked to write about Indian food and restaurants; over 20 years, she has written for a wide range of publications in the UK, US and India including the Guardian, The Times and BBC Food.
A magisterial must-read. - Nigella Lawson The Philosophy of Curry is SejalSukhadwala's marvellous, rollicking history of how one simply-named spiced dish finds its origin in extraordinary Indian cooking, while also representing the best and worst of British society's view of India, and its diaspora, through a complex cuisine and heritage. - Dan Lepard, chef and author In this gorgeously illustrated book, Sukhadwala dives head-long into the discussion of whether curry should be cancelled due to its association with colonialism and use as a limiting stereotype for the vast range of South Asian dishes. She delivers her response with terrific writing and panache. - Krishnendu Ray, Chair of the Department of Nutrition and Food Studies, New York University
Eating and Being
A History of Ideas about Our Food...
Hardback
$57.95
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The Pornography of Meat
New and Updated Edition
Paperback
$49.99
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Edible Economics
A Hungry Economist Explains the...
Paperback
$35
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