From the kitchens of the 4000-year-old Indus Valley Civilisation comes this story of the world’s first curry and how an Indian writer, Soity Banerjee, recreated the dish in her own kitchen. It wasn’t easy – there was no recipe she could follow or a modern variant she could use as a reference. It took a mix of scientific research (conducted by Arunima Kashyap and Steve Weber), and a process of trial and error before she was able to dish up a curry that could have conceivably been cooked by someone in Farmana, an Indus Valley dig-site in Haryana. How did she manage to do what she did? Tune in to find out.
This is the latest episode of The Intersection, a fortnightly podcast on Audiomatic. For more such podcasts visit audiomatic.in.