I have wrote this book to describe one of the world’s most diverse cuisines, characterized by its sophisticated and subtle use of the many spices, vegetables, grains and fruits grown across India. The cuisine of each geographical region includes a wide assortment of dishes and cooking techniques reflecting the varied demographics of the ethnically diverse Indian states.
Cooking can be a wondrous adventure, especially with a thorough understanding of the history and origins of food, a grasp of the cultures and environments involved, and an appreciation for those who over the years have played key roles in its development.
Becoming more familiar with indian cusisne words, and finding out the background behind a food or an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For any cook, this authoritative and fascinating book is an outstanding reference and cookbook companion.
