Editing Curry (section)

== Further reading ==

* Achaya, K.T. ''Indian Food: A Historical Companion''. Delhi, [[Oxford University Press]], 1994.
* Burton, David. ''The Raj at Table''.  London: [[Faber and Faber]], 1993.
* [[Pat Chapman (food writer)|Chapman, Pat]]. ''Pat Chapman's Curry Bible''. [[Hodder & Stoughton]], 1997.
* Grove, Peter & Colleen. ''The Flavours of History''. London: Godiva Books, 2011.

{{English cuisine}} <!--per WP:BIDIRECTIONAL; other navbars may also be relevant here-->

{{Authority control}}

[[Category:Afghan cuisine]]
[[Category:Belizean cuisine]]
[[Category:Bengali cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Bhutanese cuisine]]
[[Category:British cuisine]]
[[Category:Burmese cuisine]]
[[Category:Chili pepper dishes]]
[[Category:Chinese cuisine]]
[[Category:Fijian cuisine]]
[[Category:Guyanese cuisine]]
[[Category:Indian cuisine]]
[[Category:Indo-Caribbean cuisine]]
[[Category:Indonesian cuisine]]
[[Category:Jamaican cuisine]]
[[Category:Japanese cuisine]]
[[Category:Kashmiri cuisine]]
[[Category:Korean cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Maldivian cuisine]]
[[Category:Mauritian cuisine]]
[[Category:Nepalese cuisine]]
[[Category:Omani cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Filipino cuisine]]
[[Category:Saint Helenian cuisine]]
[[Category:Seychellois cuisine]]
[[Category:Somali cuisine]]
[[Category:South African cuisine]]
[[Category:South Asian cuisine]]
[[Category:Sri Lankan cuisine]]
[[Category:Thai cuisine]]
[[Category:Vietnamese cuisine]]