There's possibly no other country in the world that's as diverse as India. Thanks to its colourful history and influx of people from all over the world, India is today a glorious mix of religions, cultures, and traditions. Why does India have so many languages? What is 'Indian' food? How do people celebrate special occasions? Find out all about India's culture, food and people in this exciting book.

The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.

Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.

Provides an overview of the history and culture of India, featuring discussion of the country's land and people, history, religion, world view, arts, food and dress, leisure activities, social customs, and lifestyles.

A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.

India is a mix of many cultures and people, which means there are literally hundreds of reasons to celebrate! Have you ever wondered what Onam is all about? Why people eat hot cross buns at Easter? Are Pongal, Lohri and Sankranti all the same festival? Why do people fast during Ramzan? Get ready to find the answers to all of these questions and dive into the stories behind these festivals and many others.

Can Indian civilization be compared to a thousand-branched tree? What have been its outstanding achievements and its impact on the world? These are some of the questions this book asks. But it also deals with issues confronting more and more Indians caught in an identity crisis: What does it mean to be Indian? What is specific to the worldview developed by Indian culture? How has it dialogued with other cultures? Is it built on durable foundations, or is it little more than colourful religiosity and quaint but outdated customs? And what are the meaning and application of secularism and tolerance in the Indian context? The French-born author, who has been living in India for 33 years, argues that Indian culture is not some exotic relic of the past, but a dynamic force that still has a role to play in defining India's identity and cohesion, and in proposing solutions to today's global challenges. Written in a crisp and engaging style, this thought-provoking volume challenges received ideas on India's culture and invites us to think afresh. Can Indian civilization be compared to a thousand-branched tree? What have been its outstanding achievements and its impact on the world? These are some of the questions this book asks. But it also deals with issues confronting more and more Indians caught in an identity crisis: What does it mean to be Indian? What is specific to the worldview developed by Indian culture? How has it dialogued with other cultures? Is it built on durable foundations, or is it little more than colourful religiosity and quaint but outdated customs? And what are the meaning and application of secularism and tolerance in the Indian context? The French-born author, who has been living in India for 33 years, argues that Indian culture is not some exotic relic of the past, but a dynamic force that still has a role to play in defining India's identity and cohesion, and in proposing solutions to today's global challenges. Written in a crisp and engaging style, this thought-provoking volume challenges received ideas on India's culture and invites us to think afresh. -- Provided by publisher.

THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater

It's food week in Manuel's class. Each student shares his or her family's food traditions. Some eat noodles with chopsticks. Others use a fork. Some families eat flat bread. Others eat puffy bread. What foods will Manuel talk about?

An article in the Harvard Business Review once said that the most valuable skill for the 21st century manager is the ability to work across cultures. Around the world, it is increasingly recognized that an understanding of a country's work culture plays a significant part in success at one's job. Every group of people has subtle drivers of behaviour, values and beliefs, an understanding of which could help you navigate your way around the workplace. Indians are no exception. We have some innate strengths that we seldom take credit for. Like the uncommon capacity to deal with ambiguity and to think on the fly; the emphasis we place on forming and sustaining relationships at work; and the willingness to go beyond the call of duty as we see our jobs as an extension of our personal lives. And then there are traits that may confuse the uninitiated at first and need some getting used to - such as saying 'yes' to an assigned task when we actually mean 'no', our flexible attitude to time, and the famous Indian head wag. Based on extensive interviews with corporate leaders - Indians as well as expatriates and repatriates, who offer insider and outsider perspectives on the psyche of the Indian in the workplace - How India Works is a guide to the cultural nuances and complexities of working in India. It will make your life in office a little easier.