Eating India: An Odyssey into the Food and Culture of the Land of Spices for $6.98

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Title: Eating India
Author: Chitrita Banerji
ISBN: 978-1-59691-018-8
Publisher: Bloomsbury USA
Review By: Diana Rohini LaVigne, Indian Life & Style Magazine

From local eating myths to well-known facts about how food migrates with its people, Eating India rips into the history of food in India leaving no stone unturned. Wonderfully written in travel journal-style, Eating India takes readers from the pepper capital of Kerala to the imperial styled northern cuisines of Muslims to the eating habits of the fast-paced city by the sea, Bombay. Chitrita Bangerji challenges her own childhood memories of various cuisines and asks locals about emerging trends in food'. She strives to find the `real' story from `real' people and delivers a knock-out book in the end.

The details of her findings are laced with interesting tidbits about the geographic region, the nature of the people in the area and a vivid description of the sights and sounds so that a reader can place themselves exactly in that area without difficulty.

This is an important book in order to preserve some of the finer details about the exquisite cuisine in India. Without this book, the world might loose some of that history. Eating India is fun to read, delivers an incredible amount of information and an important part of keeping the history of India's cuisines alive.

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"Eating India: An Odyssey into the Food and Culture of the Land of Spices" Overview

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.

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