Embark on an extraordinary journey through India's rich culinary landscape with Eating India. Award-winning food writer Chitrita Banerji invites you to explore a national cuisine shaped by centuries of arrivals, assimilations, and conquests.
As Banerji travels across the country—from the vibrant streets of Bengal to the scenic shores of Goa, and down to the lush landscapes of Karnataka, she weaves captivating narratives that immerse you in the heart of Indian culture. Experience the spirit of the Grand Trunk Road, venture north to Amritsar, Lucknow, and Varanasi, then head towards the bustling city of Bombay and the tranquil beauty of Kerala.
In Eating India, you will encounter a civilization fueled by an insatiable curiosity and a love for innovation. Discover the legendary tales surrounding traditional festivals like Onam and learn about the kosher rules adhered to in Jewish households of Cochin. Unravel the secrets of Benarasi thandai with its intriguing dollop of bhang and delve into the food culture of indigenous communities often overlooked in the broader narrative.
The book is rich with history, providing fascinating insights such as:
- The use of shali rice in Mughal-era pilafs
- How the Portuguese influenced Indian cuisine with the introduction of chillies
- The remarkable role of British and Goan influences on Parsi society, highlighted by their establishment of the first girls' school in India in 1849
- The medieval movable feast experienced by travelers on Sher Shah Suri's Sarak-i-Azam
Banerji’s exploration emphasizes that the essence of India lies in its ability to restructure old customs and innovate continuously. Food in India is not just about tradition; it’s a dynamic fusion that perpetually evolves, making Eating India a delightful experience for anyone who cherishes Indian cuisine and culture.
