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The Food

Appears in
top 1000Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

A simple lunch made by a settled Ribari woman in a village near the Pakistani border in northwestern Katchh, in the state of Gujarat. On the left are millet skillet breads; lower right is a simple potato curry (see Katchhi Village Potato Curry) and above it, chopped onions to be eaten as a fresh condiment.

Generalizations about food in the Subcontinent aren’t easy because, for starters, it’s a very big place! We feel we could travel a lifetime here and still not be comfortable making such generalizations. And this is not only a result of the Subcontinent’s size and scale, but also a product of its history and culture. It’s very easy in the Subcontinent for a region (or a group) to subdivide into subregions and then into sub subregions. It’s something that perhaps all old civilizations share, a long layering of history and culture over time. But, to do the best we can, here goes.

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