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India
Published 2004
A women samples the quality of the flower heads, used for ritual purposes, at Mumbai’s (Bombay) flower markets.
A tin platter of juvenile breakwater fish, caught by Fort Cochin’s Chinese fishing nets. Once rubbed with spice and fried until crisp - heads, tails, fins and all - they’re piled with lime-drenched slivers of red onion and hot green chillies and eaten with cool yoghurt.
A boy with religious face paint at Crawford Market, Bombay, one of India’s busiest markets.
A traditional spice box from Jaisalmere in Rajasthan holds (from top, left to right) chilli, green cardamom, cinnamon sticks, black peppercorns, ground turmeric and coriander seeds.
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