PXylem

NEW DELHI, INDIA

Incredible India Cuisines
Author : Pushpesh Pant
Publisher : Wisdom Tree
Darya Ganj, New Delhi-110002

The present volume, one of ten ‘Incredible India’ series, offers a novel approach to the cuisines of one of the cradle of the ancient civilization, India. The book is in the semblance with other related literature which describes the rituals and traditions; sculptures and paintings; dance, music and theatre; handicrafts, fairs and festivals; monuments and manuscripts, of a country.

Food embodies the spirit of a civilization and is as integral a part of a nation’s identity as are its monuments and art forms. And the book written by Pushpesh Pant has been successful driving the point – Food is a nation’s identity, the spirit of civilization.

Incredible India Cuisines neatly stitches the mouth-watering, culture-defining dishes from northern part Kashimir, to the southern part Kerala; and from Bengal to Rajasthan. Pushpesh Pant has taken the route of food to describe the cultural, political, historical hotspots of India.

One will find cuisines of Awadh, Hyderabad, Goa and coastline, Punjab and Tamil Nadu, not to forget Delhi being mentioned in the book.

The book gives an interesting reading. The procedural method of recipes and its related caricature has being mentioned superbly and not like other books of this genre do, but this has been catered in the context of the history of the place, of course keeping an eye on the very purpose of the book that is cuisine and not getting lost in its history.

From the Introduction mentioning the basic tenets of India’s culinary philosophy – the concept of satvik, rajasik and tamasik, the book next goes to touch the factors and changes that influenced the evolution of distinctive Indian cuisine. Later the book goes to describe major culinary regions of India.

The book stitches Kashmir’s Ghushtaba, Nadr Yakkmi recipes, Punjab’s Murg Malaai Kebab, Dal Makhani, recipes Barrah Kebab and Berhvin Poori of Delhi, Rajasthan’s Kandey ki Sabzi and Bharwan Gatte, Awadh’s Murg Mussallam and Lauki Mussallam; Goa Fish Curry and Chicken Xacuti of Goa and Coastline, Kerala’s Aviyal and Pepper Prawns.

The culinary inheritance from Tamil Nadu with Sambar and Vendakai Masala Pachchadi, to the Baghare Baingan and Hyderabadi Dum ki Biryani of Hyderabad, to the Alu Potol and Doi Machh of Bengal have found place in the book.

The last and the fianl chapter ‘Fusion During the Raj’ of the book is the one, which keeps it away from the other recipe books flooding the market. This chapter encapsulates the culinary innovations that took place when the Britishers came to India, married to local women and made India their home. And the cuisine evolved from the marriage of local cuisine and the British cuisine, which later came to known as Anglo-Indian cuisine has been given space.

The book ends with many of the ‘brand’ dishes of India from Khubani Ka Meetha, found-in-nook-and-cranny Samosa, to the popular dishes like Shahi Tukhra, Kesari Kheer, Baqarkhani Roti, Lachha Parantha, Amritsari Kulcha, Makkai ki Roti, Makhane ka Raita to Khichari.

Among many historical facts, the present day midday meal in school Khichari was once served to Salim, son of Akbar, after he returned from a victorious campaign in Deccan that interested me and made me to ponder.

The book is not for those who are recipe acquirers. It has a less number of recipes. But this comes for those who are really interested to know India with food. It is sure the book would give a nice reading to both national and international reader alike.