Indic Cuisine Books

The cuisine of India is as ancient as it is varied. This collection is inspired by Indian cuisine that reflects a 5000-year history of intermingling of various communities and cultures, leading to diverse flavours and regional cuisines.

Vegetarianism has made a significant impact on Indian cooking.  Barley - as the Aryans' initial staple food - is mentioned in the Rigveda. Later texts mention wheat, lentils, millets, and sugarcane. The most popular lentils used were red lentils, green lentils, and black lentils. Kichadi made from rice together with lentils or dal is highly nutritious. Herbs and spices, or masalas, play a vital role in Indian food. They have been used since ancient times and are mentioned in Hinduism’s oldest sacred scriptures, the Vedas. 

Some of the oldest cookbooks were written in India. This collection consists of cookbooks about Indian cooking, book on history of Indian cuisine and Indic culinary journey.