Food is not merely a source of sustenance; it is a reflection of history, tradition, and culture. In “A Culinary History of Food and Culture in India,” we engage in a culinary expedition through one of the most historically rich and diverse culinary landscapes. The objective of this book is to elucidate the complex relationship between food and society in India by examining the development of its culinary practices from primordial times to the modern era.
The culinary history of India is a tapestry that is interwoven with historical influences, religious beliefs, and regional diversity. The narrative of Indian cuisine is as dynamic and multifaceted as the nation itself, spanning from the ornate banquets of Mughal emperors to the lively street dishes of modern urban centers. The objective of this book is to investigate the diverse influences that have influenced the culinary traditions that characterize India today.
