What exactly is Indian food? Can it be classified by region, or religion, or ritual? What are the culinary commonalities across the Indian subcontinent? Do we Indians have a sense of collective self when it comes to cuisine? Or is the pluralism in our food habits and choices the only identity we have ever needed?

Turmeric Nation is an ambitious and insightful project which answers these questions, and then quite a few more. Through a series of fascinating essays delving into geography, history, myth, sociology, film, literature and personal experience, Shylashri Shankar traces the myriad patterns that have formed Indian food cultures, taste preferences and cooking traditions.

From Dalit haldiya dal to the last meal of the Buddha; from aphrodisiacs listed in the Kama Sutra to sacred foods offered to gods and prophets; from the use of food as a means of state control in contemporary India to the role of lemonade in stoking rebellion in 19th-century Bengal; from the connection between death and feasting and between fasting and pleasure, this book offers a layered and revealing portrait of India, as a society and a nation, through its enduring relationship with food.