Sri Lankan born chef and author Priya Wickramasinghe writes with clarity and authority about India's complex history, including the influences that various religions and cultures have had on the country's cuisine, from Buddhism in the 6th century, to British and Portuguese colonialism from the 1600s onwards. The recipes, divided regionally, give an edible overview of India's culinary offerings.
The team involved in the food of india had a real passion to create a definitive guide to real Indian food. . . .[and] travelled through seven Indian states. Along the way, they photographed food, talked to chefs, met food producers and researched ingredients and local history. This enabled them to write with first-hand experience about a country that has an astoundingly varied culinary history.
Founder & Head Chef of School of Wok