Exploring the historical timeline of trade, this book investigates whether European traders arrived in India prior to the Arab conquests. It delves into the interactions between different cultures and economies, examining trade routes and the impact of these exchanges on India's history. Through detailed analysis, the narrative challenges conventional views and sheds light on the complexities of early globalization and cultural exchange in the region.
Along with easy-to-follow instructions, detailed ingredient lists and suggestions for vegan swaps, she provides tips to ensure that every dish is not only easy to make and nutritionally balanced, but also abides by the principles of sustainability.
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.
Explore the vast scope of Indian cooking in this comprehensive collection of regional recipes from renowned Indian chefs, named for the traditional Indian lunch pail. Opening Tiffin unlocks for readers the diverse flavors of India. More than 500 recipes are organized by region and further by course, including vegetarian dishes, hearty meat-filled dinners, seafood, 10-minute appetizers, impossibly easy homemade breads, desserts, and drinks. Ingredients vary from coconut to tamarind to curry to masala and everything in between. Chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled by an Indian food editor from the collections of chefs who specialize in regional cuisine, these authentic dishes are rarely found in other cookbooks. With vibrant illustrations that represent the regional style and tempting photography of the dishes, Tiffin makes Indian cooking more accessible and authentic than ever before.
