FoodSutra

A comprehensive and entertaining exploration of the foods of India, told through a foodie's experiences, with delightfully quirky facts and stories. Indian food is the aggregate of many regional cuisines. This wide-ranging account describes these regional cuisines and their main dishes, connected by the author's travels, experiences, and memories over many decades. Over 400 dishes are covered, including not only ingredients and methods of cooking, but also associated interesting facts and anecdotes. For example: why a fish dish is called Bombay Duck; the misconception that Vindaloo means vinegar and potatoes; the special kabab created for an ageing and toothless nawab; how multiple elements in Chaat, the Indian street foods, combine to create a symphony of tastes; and many more. With beautiful photographs, FoodSutra is an essential, easy-to-read reference on Indian food. It gives a comprehensive overview of the foods of this vast and complex country and will appeal to anyone who wants to know more about Indian food and its association with Indian culture.
A comprehensive and entertaining exploration of the foods of India, told through a foodie's experiences, with delightfully quirky facts and stories.
Shalabh Prasad is a business executive with a passion for food. He was born in Begusarai in the state of Bihar in India and spent most of his early years in the eastern states of Bihar, Bengal and Assam. These years were spent in public sector townships which were unusually a microcosm of the states of India. His love for the foods of India was probably seeded at that time. Since then he has travelled widely in India during his college and working years, developing and indulging his curiosity and passion for food. He moved to the UK in the late 1990s. His work takes him back to India frequently and his love for all kinds of Indian food is only mildly tempered by the exigencies of age.