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Description

A comprehensive guide to Indian cuisine across regions including a list of ingredients and spiced with engaging stories about different foods and their traditions. This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected.The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.ABOUT THE AUTHORColleen Taylor Sen is the author/co-editor of seven books, including Food Culture in India; Curry: A Global History; Street Food Around the World; A Guide to Indian Restaurant Menus; and Feasts and Fasts: A History of Food in India.Sourish Bhattacharyya is a food journalist and Managing Editor of the Indo-Asian News Service (IANS). In his previous avatars, he co-founded the Tasting India Symposium and wrote for the India Today Group, BBC Good Food India and Time Out India.Helen Saberi is the author/co-author of a number of books including Afghan Food and Cookery and The Road to Vindaloo: Curry Cooks and Curry Books.