Indian cuisine doesn’t really need a champion. Still, it has one in Padma Lakshmi, an activist, television host and author of three cookbooks, including “The Encyclopedia of Spices & Herbs: An Essential Guide to the Flavors of the World.”

The championing of Indian food in Japan, however, has mostly been left to the few Indians who bring their culture with them when immigrating. I’ve always found it surprising that, despite religious ties dating back to the sixth century, there appears to have been little culinary crossover between Indian and Japan — even Japanese curry came about via the British naval tradition.

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