Whose Samosa Is It Anyway?: The Story of Where 'Indian' Food Really Came from
by Sonal Ved
Paperback
Rs 639
Currently not available.
Request this book.| Genre: | Cookbook, Food & Drinks |
|---|---|
| Language : | English |
| Published: | September 26, 2023 |
| Edition: | 1st |
Paperback | |
| ISBN13: | 9780143460060 |
| ISBN10: | 0143460064 |
| Pages: | 248 |
| Dimensions: | 5.31 x 8.5 x 0.59 inches |
| Weight: | 198.45 g |
About the Book
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 . . .
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 . . .