Eating India: an Odyssey Into The Food And Culture Of The Land Of Spices

Description

Cover; Title Page; Contents; Map; Prologue; PART I; CHAPTER ONE: Bengal: Land of a Thousand Rivers; CHAPTER TWO: In Pursuit of the Portuguese: From Bengal to Goa; CHAPTER THREE: Road Food on the Highway; CHAPTER FOUR: A Southern Thali in Karnataka; CHAPTER FIVE: The Anglo-Indian Table; PART II; CHAPTER SIX: Pilgrimage and Pageantry in Amritsar; CHAPTER SEVEN: Banquets of the Imperial Palaceâ#x80;#x94;Muslim Style; CHAPTER EIGHT: Benaras: Feasting and Fasting in Shivaâ#x80;#x99;s City; PART III; CHAPTER NINE: Art and Texture on the Gujarati Platter; CHAPTER TEN: Bombay: City by the Sea.;Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity. Cover Title Page Contents Map Prologue PART I CHAPTER ONE: Bengal: Land of a Thousand Rivers CHAPTER TWO: In Pursuit of the Portuguese: From Bengal to Goa CHAPTER THREE: Road Food on the Highway CHAPTER FOUR: A Southern Thali in Karnataka CHAPTER FIVE: The Anglo-Indian Table PART II CHAPTER SIX: Pilgrimage and Pageantry in Amritsar CHAPTER SEVEN: Banquets of the Imperial Palaceâ#x80 #x94 Muslim Style CHAPTER EIGHT: Benaras: Feasting and Fasting in Shivaâ#x80 #x99 s City PART III CHAPTER NINE: Art and Texture on the Gujarati Platter CHAPTER TEN: Bombay: City by the Sea. CHAPTER ELEVEN: Kerala: Rich Cuisines of the Pepper KingdomCHAPTER TWELVE: The Vanishing Jews of India CHAPTER THIRTEEN: The Indigenous Pot CHAPTER FOURTEEN: Saffron Desires Acknowledgments A Note on the Author Note to the Reader Imprint.