My grandfather joined the Army in 1909 and was eventually posted to India where he spent the next thirty years. After leaving the Army he drove a train from Bombay. He lived well there and picked up a taste for the local cuisine. When he retired to England he passed on this taste to his sons and grandsons. I had my first mouthful of curry when I was only three years old. Thanks to him I may or may not get Cancer but not esophageal cancer. Researchers at the Cork Cancer Research Centre in Ireland treated esophageal cancer cells with curcumin -- a chemical found in the spice turmeric, which gives curries a distinctive yellow colour -- and found it started to kill esophageal cancer cells within 24 hours.