The Bloomsbury Handbook of Indian Cuisine

You could easily spend weeks bouncing among 236 entries, from Sanskrit scholar and food chemist K.T. Achaya to the kokum fruit, and the black, sticky condiment it produces; from the slow-stewed Muslim beef dish nihari to the galaxy of yams and their infinite purposes. * Chicago Reader *
Compiled by three masters of Indian food, this handbook confidently ranges from appam to vindaloo, and K.T. Achaya to Wyvern. It contains the wide-ranging cuisines of over a billion people, with a long history, who speak over 20,000 dialects. This handbook richly illustrates the multiplicity of Indian cuisines in theory and in practice. * Krishnendu Ray, Associate Professor, Food Studies, New York University, USA *
A definitive and indispensable guide to Indian cuisine! The entries cover indigenous and “imported” ingredients, diverse cooking styles across states and communities and important personalities who have established Indian food globally. The book celebrates Indian traditions and festivals while looking at trends and changes at the Indian table. The authors have a deep understanding of Indian cuisine, and have also incorporated the writings of eminent food writers, making this book a comprehensive encyclopaedia of Indian cuisine. * Priya Paul, Chairperson, Apeejay Surrendra Park Hotels, India *