127. Inventing Curry: The British Taste for I...

Why did Mao declare war on sparrows as part of The Great Leap Forward? What caused China to attack India in 1962? How did Mao use a swimming pool to embarrass Soviet leader Nikita Khrushchev? Anita and William are joined once again by Rana Mitter, author of A Bitter Revolution: C ...  Show more

William and Anita are joined by renowned British-Iranian journalist, Christiane Amanpour, to discuss the war in Iran, and how it has echoes of the events she has covered since leaving Tehran in 1979. How did the Iran-Iraq War of 1980 shape the military tactics of today’s Islamic ...  Show more

Did you know that the seemingly bucolic Ploughman's lunch actually came about because of a marketing ploy? Or that turnips were once thought to be an aphrodisiac? Pen Vogler takes Lauren Good on a culinary journey through Britain's history, exploring moments when food was at the ...  Show more

Cheese nan, curry, tandoori… Quand on parle de cuisine indienne en France, c’est souvent à ces plats que l’on pense. Ces mots-valises sont à mille lieux de traduire toute la diversité du monde culinaire sud-asiatique et font référence à des déclinaisons gastro ...

Curry is a word imbued with many meanings and mixed emotions. From the time of colonialism, it was long used to describe Indian food in general, a term that often had derogatory connotations to those of Indian descent. Today, fortunately, we recognize the regionality and diversit ...  Show more

In 1616, when the first English embassy was installed in Mughal India, England was a minor player on the global stage rather than a leading actor. Nandini Das explores what the challenges of this embassy can tell us about England’s unequal relationship with India at the time – an ...  Show more