Saga of Indian Food: A Historical and Cultural Survey |
What people are saying - Write a review
We haven't found any reviews in the usual places.
Contents
Dawn of Civilization | 1 |
Early Aryans | 10 |
Impact of Religious Movements | 21 |
Copyright | |
6 other sections not shown
Common terms and phrases
animals art of cooking Aryans Assam barley beans Bengal beverages black pepper boiled rice Brahmins bread cakes called cardamom cereals chapatis chicken chilli powder cinnamon clarified butter cloves coconut coffee houses coriander culture cumin curds diet dishes Dravidians eat meat eaten flavour flesh flour flowers food habits fried fruits garlic ghee ginger grains grams gruel guests heat Hindus honey ingredients intoxicating drinks Jainism juice Kashmir Khichuri kinds kitchen known Kshatriyas lentils liquor living lunch meal meat and fish milk mixed Moghul Mudga Muslim non-vegetarian onions Orissa pepper period pots Pradesh preparations pulses recipes region religion religious rice rich saffron Salt to taste season served sesamum sliced soup South India spices spoons clarified butter staple food stir sugar sweet taken tea spoon turmeric turmeric powder Uttar Pradesh varieties various Vedic vegetable curry vegetarian villages wheat wine women yoghurt
Bibliographic information
| Title | Saga of Indian Food: A Historical and Cultural Survey |
| Author | Indira Chakravarty |
| Publisher | Sterling Publishers, 1972 |
| Original from | Cornell University |
| Digitized | Mar 23, 2009 |
| Length | 183 pages |
| Export Citation | BiBTeX EndNote RefMan |