My latest New Statesman column is my last for the magazine. It contains, unusually, quite a detailed recipe, though a simple one, for beef "bindaloo".
The only mistake you can make is not to cook the curry powder with the fried onions for a good 10 minutes. It will be powdery otherwise -- "snuffy" was the term that a Victorian writer used.
This quantity of powder may not be appropriate for all commercially available brands. I might have used less of the one I had bought -- White Pearl, the pungent odour of which lingered in the house for a while.
I have not yet had a chance to read my copy of The Road to Vindaloo, which has just arrived. All I can say is that if I picked up this attractive history of Anglo-Indian cookery in a bookshop, I would instantly decide that it was an ideal present for any curry enthusiast.