Curry is not one dish, one recipe or even the product of one country. Its history stretches from ancient South Asian spice traditions to Mughal court kitchens, Portuguese trading ports, British colonial households and migrant communities around the world. In this episode of Compact History, we explore the regional cuisines that existed long before the word "curry" became widely used, discover how chillies and other American crops transformed Indian cooking, and follow curry as it travelled to Britain, the Caribbean, South Africa and Japan. We also examine the rise of the British curry house and the reinvention of dishes such as vindaloo, chicken tikka masala and Japanese curry rice.
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