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About
"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.
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Editions
5 editions- Hardcover · English · 2007Bloomsbury USA · 304 pages · 9781596910188
- Other · English · 2010Bloomsbury Publishing Plc · 9781408820544
- Other · English · 2009Bloomsbury Publishing Plc · 9780747596387
- Other · English · 2008Penguin Books · 329 pages · 9780143063094
- Other · English · 2008Bloomsbury Publishing Plc · 288 pages · 9780747581376
Social life and customsFood habitsDietIndic CookingCooking, indicIndia, social life and customsEast IndiansFood