Spice, Scrolls & Stories: ‘The Food of Bharat’ Dishes Out India’s Culinary Chronicles

Celebrity chef Helly Raichura's new book, The Food of Bharat, uncovers India's food history in 60 recipes from five important periods, beginning from the Vedic period (1500–500 BCE) through to recent years. The book explores how Indian cuisine evolved alongside trade, immigration, invasions, and colonialism, and how ancient traditions blended with foreign influences.

 

Highlights include such as ghee, which has long been revered since Vedic times; malpua, decadent dessert; temple-bound fiery pumpkin sambar; and the intimidating but worthy khandvi. Raichura also draws on local Australian ingredients to homage local and seasonal produce, an echo of Indian food's facility for adaptation.

 

Aside from recipes, the book offers cultural musings and anecdotes, and is thus a rich source for cooks willing to absorb and experiment with Indian flavors in respect and sophistication.

 

The Food of Bharat can be pre-ordered and is guaranteed to inspire novices and experienced cooks alike.

 

Sources: Enter Via Laundry Instagram, Books+Publishing, Hardie Grant Books