Curry
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 3 June 2006
⏱️ 61 minutes
🧾️ Download transcript
Summary
This week Lizzie Collingham, author of Curry: A Tale of Cook's and Conquerors, joins us for a look at the history of India through its curries. She says the most popular ones each tell a different story of a significant outside influence. It's a fascinating take on how a world-class cuisine came into being. The recipe for Vindaloo is from Lizzie's book.
The Sterns are at Clementine in Los Angeles where they're swooning over the grilled cheese sandwiches and a banana cream pie that's to die for. We have new wine roads to travel in California with Wine Spectator columnist Matt Kramer. Celebrity Chef Charlie Palmer marked one Father's Day by taking his two sons into the kitchen of his multi-starred restaurant for a peek. They've been prepping the veggies ever since. Writer and Public Radio producer David Welch has the story.
Los Angeles Times writer Charles Perry has the scoop on bitters and a Prom Dress, the latest thing in the $20 cocktail genre. Lynne shares a grill recipe for Black Pepper-Honey Steak, and in the second half of the show the phone lines are open for your calls.
Broadcast dates for this episode:
- June 3, 2006
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC wherever you get podcasts. |
| 0:32.1 | It's Lynn Rosetta Casper with the splendid table. |
| 0:46.0 | Today, our guest unmasks curry. |
| 0:53.6 | Now, Lizzie Collingham says India's most popular curries each tell a different story of a significant outside influence. |
| 0:57.3 | Really, it's how a world-class cuisine comes into being. |
| 1:00.7 | Her book is Curry, a tale of cooks and conquerors. |
| 1:06.4 | Well, world-class grilled cheese sandwiches have the stern swooning at Clementines in L.A. |
| 1:11.3 | Wine spectators Matt Kramer takes us down the newest wine roads of California. |
| 1:17.1 | Then it's a rite of passage, going to work with Dad, except that Dad's a Star Chef. |
| 1:21.0 | And we have the newest edge in upscale cocktails. |
| 1:23.4 | It tastes awful, but it's good for you. |
| 1:27.0 | All this and your calls coming up on the splendid table. |
| 1:47.0 | But first this. The The I'm I'm I'm |
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