Eating India: An Odyssey into the Food and Culture of the Land of Spices

A tasty odyssey through the diverse cuisines and culinary traditions of India looks at such staples of the Indian kitchen as vegetables, milks, grains, legumes, and fish and at how diverse cultural influences and regions have shaped Indian cooking with new ways to integrate saffron, native spices, mustard, poppy seeds, and other additions into the cuisine.