Indian cuisine (as it is known) is very popular around the world. But what is not known is that food and ingredients in India has developed since a long, long time as a form of influences coming from indigenous sources as well as from migrants, travellers and invaders from all around the world.For example, people in India would be surprised to know that the popular Samosa is derived from an existing delicacy already in Iran and Central aasia, Sambusak.

Food In India: A Confluence Of Influences

As a foodie, this book is a delight to read

In this book, accompany Sonal Ved on a journey of taste through the various timelines across the Indian subcontinent. We go from the banks of the Indus in 1900 bc to the great kingdoms of the north many centuries later; from the time of the Mauryans to when the Mughal Sultanate reigned supreme. Meet the Europeans merchants desperate to trade in Indian treasures, be it the deep-blue indigo or the pricey pepper. On this trip discover answers to such questions as What are the origins of chutney or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav and kebabs, and how did the Burmese khow suey land up on the wedding menus of Marwaris? The author takes us through the food history and traditions from the mountains in Kashmir to the backwaters of Kanyakumari; from the ports of the Bay of Bengal to the shores of the Arabian Sea, where traders and travellers arrived from the world over. And, finally, we find out whose samosa it truly is . . .

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In this book, accompany Sonal Ved on a journey of taste through the various timelines across the Indian subcontinent. We go from the banks of the Indus in 1900 bc to the great kingdoms of the north many centuries later; from the time of the Mauryans to when the Mughal Sultanate reigned supreme. Meet the Europeans merchants desperate to trade in Indian treasures, be it the deep-blue indigo or the pricey pepper. On this trip discover answers to such questions as What are the origins of chutney or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav and kebabs, and how did the Burmese khow suey land up on the wedding menus of Marwaris? The author takes us through the food history and traditions from the mountains in Kashmir to the backwaters of Kanyakumari; from the ports of the Bay of Bengal to the shores of the Arabian Sea, where traders and travellers arrived from the world over. And, finally, we find out whose samosa it truly is . . .

Prateexit 's Key Ideas from Whose Samosa is it anyway?
by Sonal Ved

Food In India: A Confluence Of Influences

Prateexit 's ideas are part of this journey:

Related collections

Discover Key Ideas from Books on Similar Topics

Prateexit 's Key Ideas from Whose Samosa is it anyway?by Sonal Ved

Food In India: A Confluence Of Influences

Prateexit 's ideas are part of this journey:

Related collections

Discover Key Ideas from Books on Similar Topics

Prateexit 's Key Ideas from Whose Samosa is it anyway?
by Sonal Ved