Trust me when I say that there is not another book like this available, at least not in the UK. This excellent book is a very detailed historical guide to Indian food and the culture that surrounds it. From the eating habits of various religions, origins of different ingredients and the etymology of dish and ingredient names; to the ettiquite of dining amongst different groups, the medicinal qualities of foods and the cultural significance of different dishes - this book has it all covered.
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.