Eating India
Chitrita Banerji · 2007 · 304 pages
As an Amazon Associate we earn from qualifying purchases. Some book links are affiliate links; you pay the same price and we may earn a small commission.
About this book
"In Eating India, award-winning food writer Chitrita Banerji takes readers on an odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers - ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans - have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen."--Jacket.
Appears in these reading paths
The Best South Indian Cookbooks, in Order
Related reading guides
Reader reviews
Ratings and notes from readers — tagged with how deep into the subject they were.
Loading reviews…