In a culinary world where recipes are often guarded like family heirlooms, Chef Davinder Kumar stands apart as a true ambassador of sharing. In one of my earlier conversations with food critic Veer Sanghvi, he humorously observed that while chefs worldwide love to share their treasured recipes, many Indian chefs tend to keep their secrets close. Chef Davinder is the exception — a passionate mentor whose career is defined by generosity, authenticity, and a desire to pass on his culinary legacy.
With Romance of the Indian Curry, spanning over 260 pages, Chef Davinder offers a comprehensive recipe book featuring 365 flavours — one for every day of the year. The foreword, written by Padma Shri Dr. Pushpesh Pant, an esteemed food historian, describes the book as a “key to open sesame” into a treasure trove of Indian culinary heritage.
Drawing on over five decades of experience — from mastering French cuisine in Paris to leading culinary innovation at Hotel Le Meridien New Delhi — Chef Davinder presents recipes from across India’s diverse states and union territories. He has not only documented his own creations but also invited master chefs from different regions to contribute their signature dishes, many of which have been closely guarded for generations.
In his introduction, Chef Davinder dives into the origins and meaning of “curry” — tracing it back to the Tamil word kari, which intriguingly can mean both a spiced gravy and a dry preparation. For him, “curries are pure nostalgia and beyond” — each dish a comfort-laden embrace, telling the story of India’s history, geography, migration, and cultural exchange. Whether fiery-hot or delicately spiced, each recipe celebrates the soul of Indian cuisine.
The book is also a culinary journey through India’s nine distinct food traditions — from the royal indulgence of Kashmiri and the robust flavours of Punjabi fare to the coastal freshness of Goan and Kerala cooking, the vegetarian elegance of Gujarati and Rajasthani thalis, and the spice symphonies of Tamil Nadu and Andhra cuisine.
Practicality meets tradition here — every recipe is simplified for the modern kitchen without compromising authenticity. Chef Davinder has personally tested each dish, ensuring clarity and accuracy for both professionals and home cooks. Additional Cooking Tips at the end make it even more valuable for anyone passionate about Indian food.
Romance of the Indian Curry is a celebration of India’s rich and evolving culinary legacy. For young chefs, seasoned cooks, or simply lovers of good food, this book is both a guide and a treasure chest — one you’ll keep returning to.
By Anirban Dasgupta
