From The Guardian:
What this smart little book does is unpick some of the pathways by which various meats, fish, fruits and rice came together at particular moments in history to produce, say, a lamb pasanda or even our own particular favourite, chicken tikka masala (“curry”, it turns out, is a generic term that Indians themselves would never use). In 17th-century Goa, for instance, it was the visiting Portuguese who taught the local Indians how to make the exquisite egg and milk-based sweets that have since become part of the fabric of eating on the western seaboard. There again, 300 years later, it comes as a shock to learn that Indians of all castes were indifferent to the pleasures of tea-drinking until the beginning of the 20th century. It was only when their British rulers insisted that they try it for themselves, sweetening the experience with the promise of all the money that was to be made from this new cash crop, that the subcontinent gave itself over to the cup that cheers.
More here.