Book description
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.
Chitrita Banerji grew up in Calcutta and received her master's
degree in English from Harvard University. She is an internationally
recognized writer on Bengali food, and is the author of Life and
Food in Bengal, Bengali Cooking, and Feeding the
Gods. A two-time winner of Sophie Coe awards in Food and History,
she has written about food for Gourmet, Granta and the
American Prospect among others. She lives in Cambridge, Massachusetts.
