The Philosophy of Curry

Sejal Sukhadwala holding a copy of The Philosophy of Curry

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  • Full Price: £10.00

With Asma Khan, Sejal Sukhadwala and Bee Wilson

This is an in-person only event in the British Library Piazza Pavilion

Explore the influences Indian and British food have had on each other, and the evolution of British views on Indian food. Two leading voices in Indian food in the UK discuss how perceptions of Indian food in the UK have changed.

They will be considering Indian home cooking vs restaurant cooking, the problem of 'authenticity', British curries vs Indian curries, and asking whether nostalgia can help or hinder the way we think about Indian food.

They also discuss Sejal Sukhadwala’s new book The Philosophy of Curry, published by the British Library, which takes you on a journey to ancient India, to the roots of the word and predecessors of modern-day curries, as well as adaptations by colonisers. Along the way it offers a mouth-watering guide to popular Indian restaurant dishes in all their stunning diversity of flavours and textures.

‘A magisterial must-read.’ – Nigella Lawson

All tickets for this event are priced £10 and include a copy of The Philosophy of Curry, to be collected at the event.

Asma Khan is an Indian-born British chef, restaurateur, and cookbook author. She is the owner of Darjeeling Express, London, and holds a PhD in British Constitutional Law. She is the first British chef to feature in Netflix’s Emmy-nominated Chef’s Table and the first chef featured on Vogue’s list of 25 most influential women. An award-winning cookbook author, Asma’s debut cookbook Asma’s Indian Kitchen won the Gourmand World Cookbook Award in the UK category for Indian cuisine. Her second cookbook Ammu was published by Ebury in March 2022.

Sejal Sukhadwala has been writing about food and London’s restaurants for 20 years. She has written for The Guardian, FT Weekend Magazine, Time Out, The Daily Telegraph, The Times, BBC Food, Vogue and many other publications. The Philosophy of Curry (British Library Publishing) is her first book. It’s the first about curry history written by an Indian writer from an Indian perspective; and also the first to address the controversy of whether curry actually exists. She’s currently writing an Indian food dictionary, which is turning into an encyclopedia.

Bee Wilson is a writer, mostly about food. She writes for a wide range of publications including The Wall Street Journal and The Guardian. She is the author of six books on food-related subjects including The Way We Eat Now and Consider the Fork. Her latest project is a cookbook, due to be published next year.

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Name: The Philosophy of Curry
Where: British Library St Pancras
When: -
Price: Full Price: £10.00
Enquiries: +44 (0)1937 546546