A Historical Dictionary of Indian Food (Oxford India Collection) Paperback – 9 Jan 2003
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About the Author
K. T. Achaya is a leading authority on Indian food. He has pursued scientific research in the areas of oilseeds, vegetable oils, processed foods, and nutrition. He is the author of several books on nutrition.
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Top Customer Reviews
If you have ever wondered when the idli was first mentioned in literature, what the greeks wrote about indian food and agriculture, which invading nation gave the Bengalis chhana, what ancient toothpicks were made of or how different groups of people fast in India, then this is the book for you. Clearly laid out in an alphabetical format, it is easy to look up something in particular and also to flick randomly through to browse for something interesting.
A must have for all Indian foodies.
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