India Cookbook
Travel across the subcontinent dish by dish and enjoy the multitude of flavours that you will get in India
The food of India is as significant to its civilization as its majestic monuments, art and literature. Indian food has taken on influences from as far afield as central and southeast Asia and Turkey. The Europeans, too, left an indelible imprint, introducing ingredients now widely used alongside native foods to create a dazzlingly varied cuisine.

The story of the world's love affair with Indian food dates back to the first millennium when an ancient Greek envoy described sugar cane as 'Indian bamboo filled with honey'. Arab traders were later lured to India's Malabar coast by a wealth of aromatic pepper, cloves, cardamom and cinnamon.

During the nineteenth century the British came to India and were conquered by the myriad smells, sights and sounds of the subcontinent. Many of the colonists acquired a taste for local delicacies and native ingredients soon found their way back to Britain, as can be seen in the fish and rice breakfast dish kedgeree and the spicy meat soup mulligatawny.

In more recent years, India's changing demographic profile, along with its economic development, has broken many food taboos. Access to pre-packaged foods, such as tamarind extract and coconut milk, has reduced the drudgery of daily kitchen chores. More time and energy is now devoted to innovation and fusion cuisine flourishes. Indian cuisine is poised on an exciting threshold.

Greece: The Cookbook

The definitive book on Indian home cooking, with simple and authentic recipes from every region brought together by an acclaimed Indian food writer

Covers every type of Indian dish from breads, pickles and chutneys, to starters, snacks and desserts, as well as vegetable, fish and meat main dishes and curries