Saga Of Indian Food
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Saga Of Indian Food
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Author : Indira Chakravarty
language : en
Publisher: New Delhi : Sterling Publishers
Release Date : 1972
Saga Of Indian Food written by Indira Chakravarty and has been published by New Delhi : Sterling Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Cookery, Indic categories.
Indian Food
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Author : K. T. Achaya
language : en
Publisher: Oxford University Press, USA
Release Date : 1994
Indian Food written by K. T. Achaya and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
The Story Of Our Food
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Author : K.T. Achaya
language : en
Publisher: Universities Press
Release Date : 2003-11
The Story Of Our Food written by K.T. Achaya and has been published by Universities Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11 with Diet categories.
This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.
The Cuisines Of India
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Author : Smita Chandra
language : en
Publisher: Ecco
Release Date : 2001-08-01
The Cuisines Of India written by Smita Chandra and has been published by Ecco this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-08-01 with Cooking categories.
An exotic culinary journey through the rich and flavorful regions of India is filled with a wealth of unusual as well as traditional recipes accompanied by descriptons of locales, legends, history, and stunning illustrations. 20,000 first printing.
Eating India
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Author : Chitrita Banerji
language : en
Publisher: Bloomsbury Publishing
Release Date : 2010-12-15
Eating India written by Chitrita Banerji and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-15 with Travel categories.
In Eating India, the award-winning writer Chitrita Banerji takes us on a thrilling journey through a national food formed by generations of arrivals, assimilations and conquests. In mouth-watering prose, she explores how each wave of newcomers brought innovative new ways to combine the subcontinent's rich native spices, poppy seeds, saffron and mustard with the vegetables, fish, grains and pulses that are the staples of the Indian kitchen. Along the way, she visits traditional weddings, tiffin rooms, city markets, roadside cafes and tribal villages, to find out how India's turbulent history has shaped its people and its cuisine. Beautifully illustrated throughout, Eating India will stand as an authority on Indian food for years to come.
Hymns From The Soil
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Author : Vikas Khanna
language : en
Publisher: Bloomsbury India
Release Date : 2014-11-06
Hymns From The Soil written by Vikas Khanna and has been published by Bloomsbury India this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-06 with Cooking categories.
One of Vikas Khanna's favourite places in the world was the garden he and his grandmother planted in their home in Amritsar. It was his very own corner of paradise. Vikas still remembers the thrill of rushing home from school to tend to the aromatic basil, mint, tomatoes and lemons. The garden had a profound effect on the boy who would grow up to become a world-renowned Michelin Star chef. In Hymns from the Soil: A Vegetarian Saga, Vikas Khanna writes about the lessons he's learnt from Mother Nature. How the bountiful gifts of changing seasons inspired him to cook; how it taught him to combine flavours and design recipes. Vegetarianism has always been integral to Indian culture and it has become the preferred way of life the world over. In this book, vegetables are the star ingredients. The recipes showcase their natural goodness and hidden complexities. They burst with flavour and colour and retain all their nutritious value. The recipes are flexible, allowing you to substitute the ingredients quite easily, and are guaranteed to put a smile on your face as you prepare these wholesome, comforting meals for all occasions. Vikas brings together traditional time-tested recipes, handed down over generations, and conjures up exciting new ones. There are recipes that will surprise you and those that even children will love. Hymns of the Soil will take you back to your roots as you travel down memory lane with Chef Vikas Khanna. It will inspire you and remind you of the joy of cooking-and savouring-the flavours you most cherish.
A Historical Dictionary Of Indian Food
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Author : K. T. Achaya
language : en
Publisher: Oxford University Press, USA
Release Date : 2002
A Historical Dictionary Of Indian Food written by K. T. Achaya and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
An alphabetical listing of Indian food materials, cuisines and recipes of India, and the health aspects of the foods, which makes reference to the literature, archaeology, historical writing, botany and genetics of India.
The Bloomsbury Handbook Of Indian Cuisine
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Author : Colleen Taylor Sen
language : en
Publisher: Bloomsbury Publishing
Release Date : 2023-02-23
The Bloomsbury Handbook Of Indian Cuisine written by Colleen Taylor Sen and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-23 with Social Science categories.
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.
Feasts And Fasts
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Author : Colleen Taylor Sen
language : en
Publisher: Reaktion Books
Release Date : 2014-11-15
Feasts And Fasts written by Colleen Taylor Sen and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-15 with Cooking categories.
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Food Culture In India
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Author : Colleen Taylor Sen Ph.D.
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-07-30
Food Culture In India written by Colleen Taylor Sen Ph.D. and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-30 with Social Science categories.
The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.