Tag Archives: cooking

Curry: A Global History by Colleen Taylor Sen

Curry - A Global History by Colleen Taylor Sen Title: Curry: A Global History
Author: Colleen Taylor Sen
Publisher: Speaking Tiger Publishing Private Limited
ISBN: 9789386338839
Genre: Nonfiction, Cooking, Food
Pages: 144
Source: Publisher
Rating: 3 stars

I am a fan of Indian food, and but of course because that’s what I grew up eating. Give me a good portion of Butter Chicken and I am capable of forgetting the world. The same goes for Biryani (is it Indian though, I wonder?) and Desi Chinese. Books about food, more so Indian food have fascinated me. Whether it is Rude Food by Sanghvi or a collection of essays by Madhur Jaffrey, each book on Indian food brings a unique perspective, and so does Curry: A Global History to some extent.

Curry gives you a lot of facts about how “curry” came to be – in India and then how it travelled to the rest of the world, thereby now becoming a global dish so to say. The book speaks of how the East India Company officers took to the Indian cuisine, thereby carrying our food with them “back home” and cooks from India, who eventually settled in Britain and some of them opened restaurants. Of how Butter Chicken was invented and became a sensation. Also, me being a lover of food had no idea of the number of curries which this book names and speaks of.

My favourite section was the one on the United States of America and how our food travelled there. The book covers all ground and how our food travelled mainly because of the colonial rule and influence – Singapore, Trinidad, South Africa, Burma, and others. Curry provides an education into the humble curry, its types, the way it is cooked, the spices used for various curries, making it extremely engaging, and yet falling short on not being comprehensive enough and seems rushed in the process. Nonetheless, a great book to know more about Curry and its place in the world.

Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine by Sonal Ved

TiffinTitle: Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine
Author: Sonal Ved
Publisher: Roli Books
ISBN: 978-8193704967
Genre: Food Writing, Recipes
Pages: 496
Source: Publisher
Rating: 4 stars

Okay, I have to say this right at the onset: This is book that should be owned by everyone who loves food – eating, cooking, or talking about it. Tiffin is the kind of book that may not seem unique at first glance. Sure, you have seen this format several times. Dishes from every part of India, and so on and so forth. Tiffin encompasses all states and union territories. Sonal’s research is spot-on and every recipe isn’t just a recipe, but a footnote of sorts to the world she opens up for the reader/chef/cook.

Tiffin 1

I have always wondered how does one review a book about food. Does one cook the recipes and talk about it? Does one just read and imagine the taste? Does one get it cooked through someone else and then talk about it, after tasting it of course? It could be done anyhow I suppose but taste you must and that’s what I did. I also then came to the conclusion that the styling of food in those pictures in books is way better than what you or I could at our homes. That being said, the taste is what matters. Isn’t it?

Tiffin 2

Tiffin ensures flavour in every bite. Sonal has chosen the recipes carefully – after having interacted with local cooks, chefs, and people who cook at home day in and day out. Of course the most obvious thing which I loved about the book is the depth of research done. The book of course speaks of the most obvious dishes – the butter chicken, the dhansak, dum aloo, etc, but what it also does most beautifully is go beyond all of this to truly discover Indian food across regions.

Tiffin 3

The book is divided into 6 sections – North India, Central India, West India, South India, East India, and Northeast India. Furthermore, it is then divided into these for every section: Appetizers, Poultry and Eggs, Meat and Pork, Fish and Seafood, Vegetarian, Rice and Breads, and Desserts. So the arrangement is very easy to follow and refer. Moreover, if you even go by index at the end of the book, that has its own charm – almost feels like jumping from one region to another.

Tiffin 4

Tiffin is also the kind of book that while it may seem that it caters more to an audience out of the country, that is not the case. I personally think that it in fact lends more to the people living in India and what we can learn from it – right from basic recipes (a wonderful section at the beginning of the book) to the intense heavy-duty cooking. Might I also add that Sonal is an accomplished food writer and food editor at Vogue India (something which I got to know only after I read this book). All in all, Tiffin is the kind of book that you must own – even if you don’t cook, especially if you don’t cook, so it can inspire you to step into the kitchen and cook something entirely different – from any part of the country.

Simply Sumptuous Sindhi Cooking by Anita Raheja

Simply Sumptuous Sindhi Cooking by Anita Raheja Title: Simply Sumptuous Sindhi Cooking
Author: Anita Raheja
Publisher: 17inchcanvas.com
ASIN: B00US74092
Genre: Cooking
Pages: 210
Source: Personal Copy
Rating: 5/5

I am not much of a cook-book reading person. I always think that what’s there to a cook-book which I cannot get off the Internet and maybe I am also right in thinking that way, most of the time. There are times however you need experience and tips when it comes to cooking any authentic cuisine which the net cannot give you. This is where you need a cookbook and that is also why this review. I am a Sindhi. I love Sindhi food like most Sindhis do. No matter what, I am one-hundred percent sure that a Sindhi would prefer koki and sai-bhaji over any fancy international cuisine. The book I am referring to is, ‘Simply Sumptuous Sindhi Cooking” by Anita Raheja. This is an edition reprint.

Why do I like this book?

The book is divided into relevant sections: Nashto (Breakfast), Rasoi (lunch and dinner), Evening Snacks, Mithai (desserts) and Achars and Sherbets (pickles and cold drinks). It is easy to go through and not a hassle at all. I also think that this is the single-most comprehensive book there is on Sindhi food with tips and tricks and also some background about the dish, what is eaten with what, etc. I think more so because I have grown-up eating these dishes and this cuisine, it just somehow was so close to home that all memories came rushing by.

Teewarn - Mutton in Gravy.

Teewarn – Mutton in Gravy.

For instance, in almost every Sindhi household, Sindhi curry is what Sundays are made of and there is no two-way about what should be cooked on that day. Also the fact that things such as Thadri Jo Khano is so specific and so typical of Sindhis that no one else can cook up what we do. And not to forget the very famous Sindhi mutton.

Dal-Pakwaan

Dal-Pakwaan

For me, “Simply Sumptuous Sindhi Cooking” was a walk down memory lane and reliving everything I hold dear about being who I am. I love the snippets, the proverbs which are typical of any Sindhi household and the recipes which are easy to make and will not take all that time. For all food-lovers out there, you have to own this book and cook-up these traditional Sindhi recipes.

Pictures Courtesy: Vickky Idnaani.

Book Review: Eating Women, Telling Tales : Stories about Food by Bulbul Sharma

Eating Women, Telling Tales by Bulbul Sharma
Title: Eating Women, Telling Tales: Stories About Food
Author: Bulbul Sharma
Publisher: Zubaan Books
Genre: Literary Fiction, Short Stories, Women’s Literature
ISBN: 9789381017890
Pages: 115
Source: Publisher
Rating: 5/5

You come across fiction all the time. You also tend to pick up a lot of which is highly recommended and then sometimes as a reader you are disappointed and do not know what to do with the person who recommended a book to you. Should you be honest enough in letting the person know that you did not like the read? Or do you not talk about the book or the author ever again to that person? But there are also times when people ask you to read a specific book and you love that book beyond anything that you might have read recently. This happened to me after I finished reading, “Eating Women, Telling Tales” by Bulbul Sharma.

“Eating Women, Telling Tales” was first published by Zubaan in 2009 and now to mark their 10th anniversary, they have reprinted this classic with a new cover. There are 9 such titles as well to the collection. Now to talk about the book. The book is beautifully and poignantly written. There are about seven women who come together to cook a meal for guests on the occasion of their male relative’s death anniversary. They cook and while they cook, each of them tells a story. These stories are either of themselves or of women they know and somehow food is integral to each and every story.

The vignettes are beautifully written – from tragic to funny to sometimes a satisfying turn at the end, each story is about food and women. Bulbul’s writing is clear, sparse and illuminates almost every aspect of life and what it takes sometimes to be away from home or to try too hard to be loved. Her women are traditional, grappling with the modern, trying to fit in and at the same time do not understand the new. They rather be embraced with their thoughts and mindsets, which but of course the only way it should happen. Even though in one story, a man takes the center stage, it is but the wife who is the strongest in it. Bulbul’s writing is playful and also mostly shows the mirror to the society and its inhabitants, who formulate such rituals which ultimately have no meaning and it is human life which is of most importance. A read to be reveled in and cherished for a long time to come.

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