It’s time to consign the word ‘curry’ to history

David Downie explains why, for centuries, Paris has been a go-to destination for cuisine of all kinds

Sri Lanka’s plant-based curries showcase the island’s flair for flavour. Rich with coconut milk and layered with spice, they celebrate local produce in all its glory – think meaty jackfruit, sweet bee

A N EDITOR AT ONE OF BRITAin’s highest-circulation ...

LEISURE

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

The French may have five mother sauces, but at breakfast two sauces rule. America’s tomato ketchup has a simple sweetness, but when it comes to complexity and depth of flavour, British brown sauce rul