Do you know about the fascinating journey of various food plants from the New World to India?
How food of other countries was integrated into Indian cuisine?
How food items etymologically evolved, for example, from the aboriginal Munda tongues into Sanskrit?
 
Celebrating the culinary rainbow of India, A Historical Dictionary of Indian Food traces the gastronomic history and food ethos of the country. Drawing on archaeology, historical writing, botany, genetics, and ancient literature in sanskrit, Pali, Tamil, and Kannada, this volume provides a wealth of information on food materials, cuisine, and recipes of India.
 
Alphabetically arranged and extensively cross-referenced, this book will delight both foodies and food academics.