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Explores how each wave of newcomers - ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans - brought innovating new ways to combine India's rich native spices, poppy seeds, saffron and mustard to the vegetables, fish, grains and pulses that are the staples of the Indian kitchen.
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Eating India, Chitrita Banerji
- Language
- Released
- 2009
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- (Paperback)
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