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Description
Specifications
This cookbook is unique as "The Food of Bharat" takes a deep dive into the history of Indian cuisine, exploring how Indian gastronomy has evolved from ancient times to the modern era.
Chef Helly Raichura, founder of the popular restaurant Enter Via Laundry in Melbourne, sheds light on historical insights along with delicious recipes from various regions of India. From the significance of ghee to the adopted flavors of tomato and chili, Helly reveals a different side of Indian cuisine – and provocatively challenges the notion of what Indian cuisine truly is.
"Bharat" is the oldest known name of the subcontinent we now call India, and "The Food of Bharat" charts a course through thousands of years of culinary history. The 68 recipes include dishes such as Marron head rassam, Abalone with tomato and lemon broth, and Helly's famous dish "I am not pasta," Khandavi.
In "The Food of Bharat," the diverse cultural traditions, cuisines, and people of India come to life through vibrant photographs and Helly's incredible recipes, which combine authentic techniques with local and seasonal Australian ingredients.
Pages: 256, Dimensions: 20.1x20.1cm
Manufacturer
- Publisher
- Hardie Grant
- Language
- English
- Subtitle
- -
- Cover
- Hardcover
- Number of Pages
- 288
- Release Date
- 3/2025
- Publication Date
- 2025
- Dimensions
- 20.7x26 cm
- Award
- -
- ISBN-13
- 9781743798799
Important information
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