Cuisines of India
Subtitle: the art of regional Indian cooking
By: by Smita Chandra and Sanjeev Chandra.
Contributors: Chandra, Smita.; Chandra, Sanjeev.
Edition: 1st ed.
Publisher: Ecco Press
Published: 2001
Place of publication: New York
Language: eng
Number of pages: 281
Subjects: Cookery, Indic
Description: Offers an historical perspective on Indian culinary traditions, from the vegetarian diet adoped by the Hindus thousands of years ago to the lavish banquets served at the royal courts of the Moghul emperors to the Portuguese influence on the cooking of Goa and the Persian and Turkish influence on the North Indian Moghlai cuisine.
Notes: Includes bibliographical references and index.