Book review from yesterday's NY Times - How Curry, Stirred in India, Became a World Conqueror. Excerpt:
"She is a good postmodernist who scoffs at the idea of authenticity when it comes to food. One of her goals, in tracing the evolution of curry and the global spread of Indian cuisine, is to pull the rug out from under the idea that India, or any other nation, ever had a cuisine that was not constantly in the process of assimilation and revision. The very dishes, flavors and food practices that we think of as timelessly, quintessentially Indian turn out to be, as often as not, foreign imports or newfangled inventions. That includes chili peppers and tea."