Bloomsbury Handbook of Indian Cuisine

Colleen Taylor Sen is the author/co-editor of eight books, including Food Culture in India (2004); Curry: A Global History (2009); Street Food Around the World (2013); and Feasts and Fasts: A History of Food in India (2014).Sourish Bhattacharyya is a food journalist and Managing Editor of the Indo-Asian News Service (IANS). He co-founded the Tasting India Symposium and has written for the India Today Group, BBC Good Food India and Time Out India.Helen Saberi is the author/co-author of a number of books including Afghan Food and Cookery (2000) and The Road to Vindaloo: Curry Cooks and Curry Books (2008).

You could easily spend weeks bouncing among 236 entries, from Sanskrit scholar and food chemist K.T. Achaya to the kokum fruit, and the black, sticky condiment it produces; from the slow-stewed Muslim beef dish nihari to the galaxy of yams and their infinite purposes.

• Opening Essay -- Situating the Indian Table: Geography, History & AgricultureTechnical Notes -- Overview of the Book and the Organisation of its Contents.Listing of IngredientsAlphabetically organized entries (indicative lists given below)Contributor BiosBibliographyIndex