The Food of Bharat : A Chef's Journey through India's Rich Culinary History
Book Details
Format
Hardback or Cased Book
ISBN-10
1743798792
ISBN-13
9781743798799
Publisher
Hardie Grant Books
Imprint
Hardie Grant Books
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 4th, 2025
Print length
256 Pages
Weight
1,168 grams
Dimensions
32.50 x 26.00 x 3.50 cms
Product Classification:
General cookery & recipesTV / celebrity chef cookbooksNational & regional cuisine
Ksh 5,450.00
Werezi Extended Catalogue
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Chef Helly Raichura takes a deep dive into India’s history through its cuisine, introducing regional and cultural dishes.
A cookbook like no other, The Food of Bharat is a deep dive into India’s culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Helly Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical insights with delicious recipes from across regional India.
From the importance of ghee to the adopted flavors of tomato and chilli, Helly shows a different side to the foods of India – and challenges the idea of what Indian cuisine is. Bharat is the oldest-known name of the subcontinent we now call India, and The Food of Bharat charts a course through thousands of years of culinary history. The 68 recipes include Marron head rassam, Abalone with tomato and lemon gum broth, and Helly’s famous ‘I am not pasta’ dish, Khandavi.
In The Food of Bharat, India’s diverse cultures, cuisines and people are brought to life through colorful photographs and Helly’s incredible recipes, which marry authentic techniques with seasonal produce.
From the importance of ghee to the adopted flavors of tomato and chilli, Helly shows a different side to the foods of India – and challenges the idea of what Indian cuisine is. Bharat is the oldest-known name of the subcontinent we now call India, and The Food of Bharat charts a course through thousands of years of culinary history. The 68 recipes include Marron head rassam, Abalone with tomato and lemon gum broth, and Helly’s famous ‘I am not pasta’ dish, Khandavi.
In The Food of Bharat, India’s diverse cultures, cuisines and people are brought to life through colorful photographs and Helly’s incredible recipes, which marry authentic techniques with seasonal produce.
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