THE CURRY-For jobless Britons, a 'curry king' option{HISTORY OF SPICE TRADE COLONIALISM}
The VOC and the EIC
The United East Indies Company (in Dutch Vereenigde Oost-Indische Compagnie or VOC for short) was established in 1602, in the first instance for the spice trade. The States-General granted the VOC exclusive trade and navigation rights in Asia and the VOC eventually traded in more than a hundred Asian products. Besides spices, the major products the VOC shipped back to Europe were Indian fabrics, Chinese tea and Javanese coffee.
The victims of the VOC monopoly were the inhabitants of the islands where the spice trees had been destroyed and also the middlemen, since the VOC bought the spices direct from the people. In general, the native economy suffered greatly from the Dutch monopoly.
In the eighteenth century, the VOC went downhill. The competition from the French and English increased and the company had to spend a lot of money maintaining all the garrisons as well as the strong fleet which was needed to protect the colonial empire. During the Fourth Anglo-Dutch War (1780-1784), the ships were unable to return to the homeland and this further reduced the already dwindling profits. Payment of dividends was stopped in 1781 and the VOC went into liquidation on 17 March 1798.
The East India Company, established in 1600 for the spice trade, was the English counterpart of the VOC. The two companies competed against each other for a monopoly of the European spice markets, a battle which the English lost. As a result, the East India Company focused its activities on Indian products like colourful fabrics and raw silk.
The Ambon murder in 1623 marked the end of the English presence on the Moluccas in the Malay Archipelago, but a couple of months before, the East India Company had already decided to withdraw from the spice trade for want of money.
Though they had to operate from other ports, the English continued to trade very profitably in the area for a long time. In the second quarter of the seventeenth century, the East India Company shipped even more cloves to Europe than the VOC. It was not until 1684, when the Javanese pepper port of Bantam fell into Dutch hands, that most English activities shifted to India.
In the eighteenth century, the East India Company acquired some political influence in India. The company used it to promote its own trading activities. Private English businessmen availed themselves of the EIC’s protection to set up an extensive network on the mainland of Asia. The VOC was unable to cope with so much English competition.
 Company flag after 1801 |
|
| Former type | Public |
|---|---|
| Industry | International trade |
| Fate | Dissolved |
| Founded | 1600 |
| Defunct | June 1, 1874 |
| Headquarters | London, England |
 Imperial Entities of India |
|
| Dutch India | 1605–1825 |
|---|---|
| Danish India | 1620–1869 |
| French India | 1769–1954 |
| Portuguese India 1505–1961 | |
| Casa da Índia | 1434–1833 |
| Portuguese East India Company | 1628–1633 |
| British India 1612–1947 | |
| East India Company | 1612–1757 |
| Company rule in India | 1757–1858 |
| British Raj | 1858–1947 |
| British rule in Burma | 1824–1948 |
| Princely states | 1721–1949 |
| Partition of India | |
 | |
A British pirate encounters Muslim women from the Mughal Empire on board a captured vessel.
No Innocent Spice: The Secret Story Of Nutmeg, Life And Death
This copper engraving from approximately 1700
depicts the condition of the English prisoners at the hands of the
Dutch. In the 1660s, Cornell University's Eric Tagliacozzo says, the
conflict and competition for the spice trade came to a head. "The Dutch
decapitated a number of English merchants who were also in the Spice
Islands trying to profit from the trade."
But a lot of blood has been shed over this little brown seed. "Nutmeg has been one of the saddest stories of history," explains culinary historian . If you listen to my story you'll hear the gruesome, grisly tale of how the Dutch tortured and massacred the people of the nutmeg-producing Banda Islands in Indonesia in an attempt to monopolize the nutmeg trade.
So, why was nutmeg so valuable? Well, Krondl likens it to the iPhone of the 1600s. It was fashionable among the wealthy. It was exotic and potent enough to induce hallucinations — or at least a nutmeg bender, as detailed in from The Atlantic.
Nutmeg was considered medicinal, according
this 16th century description: "Nutmegs be good for them the which have
cold in their head, and doth comfort the sight and brain, & the
mouth of the stomach & is good for the spleen."
And for foodies, nutmeg is an ideal spice for layering flavor. Chef Kyle Bailey of Birch and Barley restaurant in Washington, D.C., combined spinach and nutmeg to whip up a divine puree (see gallery below) that marries the flavors beautifully.
I can't finish this post without mentioning a bit of nutmeg history that makes good dinner-party conversation — and this is the question of whether the Dutch traded Manhattan (yes, New York) for nutmeg.
In the 1600s, "the Dutch and the British were kind of shadowing each other all over the globe," explains Cornell historian . They were competing for territory and control of the spice trade. In 1667, after years of battling, they sat down to hash out a treaty.
"Both had something that the other wanted," explains Krondl. The British wanted to hold onto Manhattan, which they'd managed to gain control of a few years earlier. And the Dutch wanted the last nutmeg-producing island that the British controlled, as well as territory in South America that produced sugar.
"So they [the Dutch] traded Manhattan, which wasn't so important in those days, to get nutmeg and sugar."
And back then, the Dutch considered it a sweet deal!
-----------------------------------------------------------------------------------------------------------------------------------------
European Arrival & Spice Wars
Beginning in the 1500s and gaining
traction throughout the following centuries, European countries began
trade relationships with the islands of Indonesia. Although Europe had
been connected to Southern and Eastern Asia for centuries before, all
trade routes had been across land. It was not until 1498 (six years
after Columbus reached the New World on his attempt to reach India and
the islands) that a European sailor rounded the southernmost point in
Africa and reached India. Portuguese sailors were the first to establish
a secure foothold in the Indonesian islands, but other European
countries soon followed. Early expeditions had two primary goals, to
spread Christianity in the name of the Roman Catholic Church and to
trade. Trade quickly became, and remained, the more successful of the
two endeavors. Spices such as pepper, cloves and nutmeg sold for
exorbitant prices in Europe. Before refrigeration, meat did not keep
well and Europeans welcomed these strong flavors to mask the smell and
flavor of putrid meat.
Cloves
Nutmeg
Most of these trading relationships
between the islands and Europeans went peacefully enough, but wherever
they went they built forts and housed soldiers to keep order if the need
arose. By the 1600s the British, Dutch and Spanish had all joined the
Portuguese in the Spice Islands (as they were commonly known). In most
cases it was not officially the governments themselves but private
companies who were sent to the islands. These companies represented the
interests of the country that had sent them. Companies included the
Dutch East India Company, Danish East India Company, British East India
Company and other similarly named companies. Despite their similar
names, these countries came into conflict as they competed against each
other for more territory.
Spice Wars
Between 1602 and 1680 European
traders brutally fought for control, sometimes torturing and executing
those they fought against. By the mid 1600s the Dutch East India Company
of Holland had established themselves at the strongest force in the
islands. Despite their strength they were unable to completely expel all
other European companies until almost the end of the century. Native
Indonesians became pawns in a European trade game and as the Dutch
gained more control they treated them as such. On one island controlled
by the Dutch East India Company where nutmeg was grown, the islanders
continued to trade with the British after they were instructed to stop.
The Dutch killed or deported the entire island's population.
Dutch East Indies 1602-1949 Part I
This video has some of the same information as the reading above along with more pictures. You may watch it if you have finished the reading and are interested.==================================================
For jobless Britons, a 'curry king' option
There are nearly 10,000 Indian restaurants in UK, 2,500 of those are in London.
RELATED
LONDON: The humble Indian curry has now come as a savior for Britain's unemployed youth.
UK's top Indian restaurants have joined hands to create and fund scholarships for British youngsters to learn how to make an Indian curry.
Besides learning advanced cooking techniques, these students, mostly picked up from roads with a knack for cooking also get an envious opportunity to work in any of these top Asian restaurants to be mentored by the country's most famous chefs.
The logic is simple - Gordon Ramsay cooks some of the best French food but he's not French.
Same goes for Jamie Oliver who makes finger licking Italian dishes is actually British.
The newly formed Asian Restaurant Skills Board - comprised of chefs and owners of London's most savoured Indian restaurants believes that the next king of Indian curry could be a Briton.
Speaking to TOI, Iqbal Wahhab, chair of the Skills Board, said "with the new visa rules, free flow of Indian chefs into UK isn't anymore a reality. On the other hand, there is an acute shortage of trained chefs in UK. That's why is vital that the age old skills needed in an Indian kitchen is transferred to the local population. We believe the future of the Indian curry is the hands of youngsters here and we can't rely on overseas chefs anymore".
There are nearly 10,000 Indian restaurants in UK of the 2,500 are in London alone.
Communities Secretary Eric Pickles said "It's fantastic to see so many of our leading Indian restaurants giving up time and money to promote the exciting career of being a curry cook. The curry industry is worth over £3 billion to the economy. Our high-end Asian restaurants have changed the perception of Indian cuisine and many have been awarded Michelin stars, proving the nation's favourite food is just as sophisticated as any other."
Rajesh Suri, CEO of Tamarind restaurants told TOI "the national cuisine of Britain is curry and rice and no more fish and chips. The new scholarships help school drop outs to dream of a prosperous career in being a curry cook. Since they are absolutely fresh, it is much easier to train them. This year we target scholarships for 50 such youngsters wanting to be a curry cook."
Pickles aadded "Londoners may never have previously considered pursuing a career of being a curry cook but with the right coaching, they know they could now become the next generation of masala millionaires and Michelinaires."
The Board was formed to help raise the profile and prestige of high-end Asian cuisine so that people view the sector as offering an attractive and rewarding career. The Board was involved in launching the government backed scholarship fund at one of the centres of excellence or curry college - the University of West London - last year. Lord Noon has sponsored the first scholarship.
The project was launched in the light of industry concerns that the halt in recruiting chefs from the sub continent could potentially damage business.
Some famous British restaurants that have joined hands for this unique project are Tamarind, The Cinnamon Club, Cafe Spice Namaste, Chakra, Benares, Quilon, Noon Products, the Bombay Brasserie, Moolis, Chor Bizarre, the Painted Heron, La Porte Des Indes and Dishoom.
"We already have many British youngsters cooking curry in our kitchens. For the first time, the trend has caught on among among locals to become a curry cook," Wahhab added.
UK's top Indian restaurants have joined hands to create and fund scholarships for British youngsters to learn how to make an Indian curry.
Besides learning advanced cooking techniques, these students, mostly picked up from roads with a knack for cooking also get an envious opportunity to work in any of these top Asian restaurants to be mentored by the country's most famous chefs.
The logic is simple - Gordon Ramsay cooks some of the best French food but he's not French.
Same goes for Jamie Oliver who makes finger licking Italian dishes is actually British.
The newly formed Asian Restaurant Skills Board - comprised of chefs and owners of London's most savoured Indian restaurants believes that the next king of Indian curry could be a Briton.
Speaking to TOI, Iqbal Wahhab, chair of the Skills Board, said "with the new visa rules, free flow of Indian chefs into UK isn't anymore a reality. On the other hand, there is an acute shortage of trained chefs in UK. That's why is vital that the age old skills needed in an Indian kitchen is transferred to the local population. We believe the future of the Indian curry is the hands of youngsters here and we can't rely on overseas chefs anymore".
There are nearly 10,000 Indian restaurants in UK of the 2,500 are in London alone.
Communities Secretary Eric Pickles said "It's fantastic to see so many of our leading Indian restaurants giving up time and money to promote the exciting career of being a curry cook. The curry industry is worth over £3 billion to the economy. Our high-end Asian restaurants have changed the perception of Indian cuisine and many have been awarded Michelin stars, proving the nation's favourite food is just as sophisticated as any other."
Rajesh Suri, CEO of Tamarind restaurants told TOI "the national cuisine of Britain is curry and rice and no more fish and chips. The new scholarships help school drop outs to dream of a prosperous career in being a curry cook. Since they are absolutely fresh, it is much easier to train them. This year we target scholarships for 50 such youngsters wanting to be a curry cook."
Pickles aadded "Londoners may never have previously considered pursuing a career of being a curry cook but with the right coaching, they know they could now become the next generation of masala millionaires and Michelinaires."
The Board was formed to help raise the profile and prestige of high-end Asian cuisine so that people view the sector as offering an attractive and rewarding career. The Board was involved in launching the government backed scholarship fund at one of the centres of excellence or curry college - the University of West London - last year. Lord Noon has sponsored the first scholarship.
The project was launched in the light of industry concerns that the halt in recruiting chefs from the sub continent could potentially damage business.
Some famous British restaurants that have joined hands for this unique project are Tamarind, The Cinnamon Club, Cafe Spice Namaste, Chakra, Benares, Quilon, Noon Products, the Bombay Brasserie, Moolis, Chor Bizarre, the Painted Heron, La Porte Des Indes and Dishoom.
"We already have many British youngsters cooking curry in our kitchens. For the first time, the trend has caught on among among locals to become a curry cook," Wahhab added.
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