The first curries that food heritage book author Indra Iswaran cooked turned out gluey. She was then a 17-year-old newly-wed who had stepped into the kitchen to cook for the first time while living in England with her gynaecologist husband, who was pursuing a post-graduate degree in the late 1960s.
Now 69, the Singaporean with Tamil roots in Ceylon (present-day Sri Lanka) has come a long way.
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