Curries take centre stage in new recipe book celebrating culinary heritage

Guyana’s diverse culinary culture was showcased on Thursday with the launch of the recipe book A Taste of Guyanese Curries at the Carnegie School of Home Economics, in collaboration with the Ministry of Education.

The publication highlights East Indian culinary heritage and its role in shaping Guyana’s food identity. Described as “more than a recipe book,” it presents traditions and memories “wrapped in the familiar taste of Guyanese curries.”

The book features 22 recipes covering meats, wild meats, fish and seafood, vegetables, and vegetarian curries, along with rotis, rice and soups. It also includes a guide for recreating the dishes, standard measures and abbreviations, and principles of food safety and hygiene.

The collection draws on recipes passed down through generations, from the banks of Demerara to the rice fields of Berbice, reflecting what organisers call a harmonious integration of East Indian cooking into Guyanese cuisine.

Education officials said the initiative also aligns with broader vocational training goals. Dr. Ritesh Tularam, Deputy Chief Education Officer for Technical and Vocational Education and Training (TVET), said he wants to adjust the ministry’s vision “to ensure quality, fairness, and relevance in delivering technical education in Guyana.”

He added: “The ministry is training people within Guyana, so when they receive a certificate from the Carnegie School of Home Economics, they will be gainfully employed and contribute to Guyana.”

A section of the gathering at the launch