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Whose Samosa Is It Anyway? de Sonal Ved

Whose Samosa Is It Anyway?

Autor Sonal Ved
en Limba Engleză Hardback – mar 2022
Did the European traders come before the Arab conquerors? Can you say cinnamon is an Indian spice even though it first grew in Sri Lanka on the Indian subcontinent? What are the origins of chutney and samosa or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav, and how did the Burmese khow suey land up on the wedding menus of Marwaris? In Whose Samosa Is It Anyway the author tries to find an answer to the most basic questions about Indian food only to conclude that there is no such thing as a definitive Indian cuisine and that there are as many hyper-local Indian cuisines as there are Indian states.
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  Penguin Random House India Pvt.Ltd. – 26 sep 2023 9118 lei  3-5 săpt. +3280 lei  7-11 zile
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  Penguin Random House India Pvt.Ltd. – mar 2022 10416 lei  3-5 săpt. +1818 lei  7-11 zile

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Specificații

ISBN-13: 9780670092406
ISBN-10: 0670092401
Pagini: 256
Dimensiuni: 140 x 218 x 28 mm
Greutate: 0.41 kg
Editura: Penguin Random House India Pvt.Ltd.

Descriere

Descriere de la o altă ediție sau format:
Did the European traders come to India before the Arab conquerors?
Can you say cinnamon is an Indian spice even though it first grew in Sri Lanka on the Indian subcontinent?

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 travelers arrived from the world over. And, finally, we find out whose samosa it truly is . . .

Recenzii

"The genius of India has always been its ability to take global traditions and influences and turn them into something uniquely Indian. Indian cuisine is the best example of India's ability to take the international and make it national. Sonal shows us, in this marvellous book, how India created one of the world's best cuisines through absorption and assimilation." Vir Sanghvi, journalist and author
"True perspective for any cook to really have a strong relationship with food comes from understanding where the food comes from not just geographically but historically and culturally. This book is going to be a gift to many of those cooks seeking to elevate their relationship with food and make it more genuine." Ranveer Brar, celebrity chef
"This book is the need of the hour; I have waited 20 years for someone to write it." Kurush Dalal, archaeologist, historian, food anthropologist and raconteur

Cuprins

Table of Contents Introduction ix
1 The Indus Valley 1
2 The Impact of Religion 23
3 Indian Royalty 55
4 Traders and Conquerors 117
5 Conclusion 155
Acknowledgements 179
References 181