Writer and curry expert Shrabani Basu investigated the phenomenon of British curry.
From the Victorian kitchens to modern Michelin star restaurants and the multi-million pound packaged-food industry, curries have evolved over the ages transforming British cuisine. Today it is present everywhere: in pubs, restaurants and supermarket shelves. But who started Britain's first curry house? Is the Balti really an Indian dish? Will curries survive the recession? And, can they really cure swine flu?
Shrabani Basu delved into the dish's past, exploring how our love affair with curry began over two centuries ago. In the process she dispelled some curry myths, examined some old wives' tales and told us about the famous British Queen, Victoria, who wanted a curry every day.