In this first article of curry, I trace the journey from its ancient roots in the Indus Valley to its modern‑day presence in kitchens across the world. Through visits to markets, restaurants, and archives, I explore how migration, colonial trade, and diaspora communities have transformed “kari” into the global comfort food we now know as curry—and how I’m weaving this history into the Kari to Curry project.

Food and Feasting Through the Ages explores how meals have always been more than nourishment — they are vessels of memory, identity, and community. Inspired by time spent at Oxford, the course opened up rich conversations about how food rituals shape culture, preserve tradition, and bring people together across generations.