Chef Davinder Kumar Launches His Latest Book Romance of the Indian Curry: 365 Flavours for the Year

New Delhi (07/09/2025): Celebrated culinary maestro Chef Davinder Kumar unveiled his much-anticipated book, Romance of the Indian Curry: 365 Flavours for the Year, at a grand ceremony hosted at Sovereign – 1, Le Meridien, Janpath, New Delhi. The event was organised by Meridien in collaboration with Shubhi Publications.

The book launch was graced by Amitabh Kant, Former CEO of NITI Aayog and India’s G20 Sherpa, who served as the Chief Guest for the occasion. Renowned Bharatanatyam dancer and cultural scholar Ms. Prathibha Prahlad joined the event as the Guest of Honour, adding a touch of classical elegance to the proceedings.

Addressing the audience, Chef Davinder Kumar expressed heartfelt gratitude to the dignitaries, colleagues, and guests who turned up to support the celebration of his new book. Reflecting on his culinary journey, he described the occasion as both “a privilege and a personal milestone.”

Curry is not just a dish — it’s a celebration of India’s diversity, hospitality, and culture, he said. There’s no Indian meal complete without curry. It’s deeply embedded in our culinary DNA.

Chef Kumar highlighted that this book was born from a long-standing desire to delve deep into the rich legacy of Indian curries. He noted that his romance with curry began not in professional kitchens, but at home, where the aromas of slow-cooked spices and family traditions laid the foundation for a lifelong passion.

This isn’t just another recipe book, he explained. There are countless recipes online or on YouTube. What I’ve tried to create here is a bridge between traditional Indian kitchens and the modern culinary world.

The chef, who previously authored a well-received book on kebabs with 365 varieties, emphasized that documenting curry in its many regional forms was a natural next step. India, he remarked, stands unique in its culinary landscape — with new cuisines, styles, and traditions emerging every 150-200 kilometers.

Chef Kumar also touched upon the challenges of culinary training in the early days of his career. He spoke of a time when legendary chefs were guarded with their secrets and reluctant to share their methods. The journey from that era to the present day — where recipes and techniques are openly accessible — is one he believes must be matched with devotion and respect for culinary heritage.

You could ask five chefs to make the same curry, and you’d get five different versions — each unique in its ingredients, methods, and claims of authenticity, he mused.

The making of this comprehensive volume, featuring 365 distinct curry recipes, involved extensive research, multiple trials, market surveys, and consultations with local culinary masters and households across the country. According to Chef Kumar, it was not just about compiling recipes — it was about preserving India’s culinary identity for future generations.

We curated these recipes carefully. They are structured, easy to follow, and truly represent the vast, flavour-rich landscape of Indian cuisine. If someone can master these, they can master any cuisine in the world, he concluded.

The event concluded with an engaging interaction between the guests, press, and culinary professionals, followed by a tasting session inspired by recipes from the book.

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