The Cuisines of India
Art and Tradition of Regional Indian Cooking by Smita Chandra
Globalization may have brought Indian food closer to the international palate, but it has also generated many myths. There is perhaps no bigger irony than considering the replacement of fish and chips with chicken tikka masala as the national dish of Britain as symptomatic of the Indianization of the British palate. The Illustrated Foods of India , an authentic and textured account of Indian cuisine and its rich heritage, will dispel such myths forever. Drawing upon the country's oldest literatures in Sanskrit, Pali, Tamil, and Kannada, the book provides readers the A-Z of Indian food. Not just about food per se, it covers the historical, regional, and religious influences on Indian food showcasing the intricacies of the various subcultures of India through their cuisines. Actual recipes from historical sources like Ain-i-Akbari , menus from the diaries and cookery books of colonials, and quotations from the accounts of foreign travellers-along with the more than 80 visuals-add significantly to the book's appeal.