British curry: A dish that defines Queen Elizabeth’s reign?
Alice Grahame still remembers the excitement of eating her first curry as a child, brought back home by her father in thin brown oily bags.
“The flavors were out of this world. There’s something about the smell of spices that gets you stimulated,” says the Londoner, a self-confessed aficionado of Indian food.
Her early experience of curry is commonplace among Britons: going to a takeaway for unattainable spices, or else suffering her mother’s “off the shelf, ready-made jars” of curry sauce.
Nowadays, her spice cupboard is varied with curry regularly cooked at home, ever since a Pakistani friend during her university years taught her the “proper way” of cooking curry and pilau rice.
