How did the Brits end up with chicken tikka masala hailed as their national dish? How did Indian cuisine – as vast and varied as the country of its origin – produce identical menus in restaurant after restaurant? How did you get hold of cardamom in Liverpool in the 1920s? What exactly is a Rogan Josh? And where on earth did that wallpaper come from? A quirky tale of how spice traders, empire builders, sailors, entrepreneurs, hard work and passion made curry a cultural phenomenon.

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