Whose Samosa is it Anyway

The author takes us through the food history and traditions from the mountains in Kashmir to the backwaters of Kanyakumari; from the ports of the Bay of Bengal to the shores of the Arabian Sea, where traders and travellers arrived from the world over. And, finally, we find out whose samosa it truly is . . . True perspective for any cook to really have a strong relationship with food comes from understanding where the food comes from not just geographically but historically and culturally. This book is going to be a gift to many of those cooks seeking to elevate their relationship with food and make it more genuine. Ranveer Brar, celebrity chef In this book, accompany Sonal Ved on a journey of taste through the various timelines across the Indian subcontinent. We go from the banks of the Indus in 1900 bc to the great kingdoms of the north many centuries later; from the time of the Mauryansto when the Mughal Sultanate reigned supreme. Meet the Europeans merchants desperate to trade in Indian treasures, be it the deep-blue indigo or the pricey pepper.On this trip discover answers to such questions as What are the origins of chutney or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav and kebabs, and how did the Burmese khow suey land up on the wedding menus of Marwaris?

• | Author: Sonal Ved
• | Publisher: Penguin Random House India
• | Publication Date: Oct 26, 2021
• | Number of Pages:
• | Language:
• | Binding: Hardback
• | ISBN-13: 9780670092406
• | ISBN-10: 0670092401