000			01868nam a2200217Ia 4500
005			20250110121326.0
008			160802s9999 xx 000 0 und d
020			_a9780143063094
041			_aeng
082			_a394.120954 _bBAN-E
100			_aBanerji, Chitrita
245			_aEating India: _ban Odyssey Into the Food and Cultural of the Land of Spices/ _cChitrita Banerji
260			_bPenguin Books, _c2007. _aNew York:
300			_axix, 265 p.
505			_a1.Bengal land of a thousand rivers-- 2.In pursuit o fthe portuguese : from bengal to Goa-- 3.Road food on the highway-- 4.The anglo Indian table-- 5.Pilgrimage and pageantry in Amritsar-- 6.Banquets of the imperial palace Muslim style -- 7.Benaras feasting and fasting in Shiva's city-- 8.Art and texture on the Gujarati platter -- 9.Bombay city by the sea-- 10.Kerala rich cuisines of the pepper kingdom -- 11.The vanishing jews of India-- 12.The Indiagenous pot -- 13.Saffron desires
520			_a"In Eating India, the award-winning writer Chitrita Banerji takes us on a thrilling journey through a national food formed by generations of arrivals, assimilations and conquests. In mouth-watering prose, she explores how each wave of newcomers brought innovative new ways to combine the subcontinent's rich native spices, poppy seeds, saffron and mustard with the vegetables, fish, grains and pulses that are the staples of the Indian kitchen. Along the way, she visits traditional weddings, tiffin rooms, city markets, roadside cafes and tribal villages, to find out how India's turbulent history has shaped its people and its cuisine. Beautifully illustrated throughout, Eating India will stand as an authority on Indian food for years to come.
650			_aFood Habits _zIndia _963828
650			_aSocial Life and Customs
650			_aCultural Aspects _zIndia _963829
942			_cBK
999			_c2771 _d2771