Posted on 01/19/2009 7:15:15 PM PST by nickcarraway
Monday, January 19th, 2009 AT 8:01 PM Tags: Indian food, books, literature Close...
Book: The Illustrated Foods of India A-Z
Author: K T Achaya
Publisher: Oxford University Press
Pages: 299
Price: Rs 395
Did you know that biryani derived its name from birinj, Persian for rice? Or that the first Mughal emperor Babar had bhang? Very few, other than Bengalees, would know that the raisin-stuffed ledikeni (a sweet) was named after Lady Canning, the Vicereine of India.
Tracing the origins of foods or anything closely and remotely (Roman or Italian trade) related to it finds a mention in KT Achaya’s etymology of Indian food titled The Illustrated Foods of India A-Z. A variety of cuisines, herbs and spices, etiquette of dining, cooking utensils, pilgrims’ accounts, the influence of the British Raj and all that collectively comes under the umbrella term ‘Indian food’ is alphabetically listed in Achaya’s latest release.
A renowned nutritionist, the late Achaya had written several books in which he shared his profound knowledge of food. His books Indian Food: A Historical Companion (1994) and A Historical Dictionary of Indian Food (1998) are considered classics on the subject.
Drawing references from early Sanskrit, Tamil, Pali and Kannada literature, archaeology and cookery books of the colonial era, The Illustrated Foods of India A-Z throws light on the historical, regional and religious influences on Indian food. What you will find exceptionally interesting are actual authentic Indian recipes as well as food concepts, which have been borrowed from other countries and cultures. Also, it is amazing to know how certain foods can be prepared in so many different ways. Depending on the mix and shape, the appam — a pancake — is known as kal-appam, kuzhal-appam, nai-appam, acch-appam and idi-appam. It is served as an accompaniment to both vegetarian and non-vegetarian dishes and milk as well.
Could you ever imagine that the besan-coated bajjiyas were introduced in Japan by Catholic Portuguese missionaries who were accustomed in India to eating fish fried in batter? And that these strips of batter fried vegetables or fish are now known as tempura? Achaya’s self-help book has many such interesting revelations.
Achaya also lists in detail the food theories offered by Charaka, Sushruta and others. What Ayurveda has to say about certain types of food and what benefits they may have on your body are explicitly explained.
If you are really interested in acquainting yourself with the local names of foods and spices, The Illustrated Foods of India A-Z can be your quick guide. Like you get to know that the khaskhas — poppy capsules — is also known as the posto in some parts of India. Or that the pith of the banana is called thod and spinach is called puin in Bengal. Incidentally, there are a lot of references about Bengalee and Tamil food throughout the book.
Informative and self-explanatory, Achaya’s book has illustrations, but they are just a handful and not so appealing. Like the cover, the inside pages could do with colour illustrations. Food books can get more creative and attractive.
There is a certain aroma, not unpleasant but any time I smell it cooking from the back of a motel, I immediately decide to stay somewhere else.
REAL Indian food is insanely good... The problem is the fat. Good curry contains gobs of butter.
Very interesting post. Thanks.
Mmmmmmmmm. There’s no such thing as religion when talking about.................good curry.
Obligatory Kim reference.
We have a great Indian buffet here in Marietta Ga.
“Swapna” on Highway 41.
Remember, if it ends in aloo it will be HOT.
You are welcome.
I think entomology, because someone once told me he thatw when he was in India, he was served a bowl of jello that had ants suspended throughout it.
ping
*gentile cough* ‘aloo’ is Hindi for ‘potato’
I think he means Vindaloo, which comes from Portugese, not Hindi.
And as the Red Dwarf fans know, only a Lager can kill a Vindaloo...
Two good things in life: hot curried spinach with cheese (sag paneer) and Long John Silver’s fried fish.
I don’t think it’s all butter. I know they use ghee (butter) but they could just as well use canola oil or a mix of the two. I use canola in my curry and I use about 6 tablespoons of oil for more than 5 quarts of curry. I think that is plenty of oil since the man purpose is to get the flavor of the whole spices in the oil. I think restaurants can easily cut back on ghee.
I think a lot of the fat from restaurant curries comes from yogurt and fatty meat. I use low or no fat yogurt for my curry and trim up my meat alot. Some Indian dishes have cream and others I have seen have sour cream. A lot of fat there and again a home cook can cut down on some of it. But still there is something about a dish with heavy cream. ;)
I heard about this one. I would try it but I am not sure how good it would taste.
There’s a certain aroma on those who consume it as well. I couldn’t figure out why my salesman at an appliance store had a funny smell. He looked immaculate and it didn’t exactly smell like b.o.
My daughter informed me later that it was the food. She’d worked a lot with those people at college and knew what it was.
Vindaloo was originally a Portuguese dish that came to India via Goa.
I use coconut milk with lots of fat for my curry
Goa was portugese until the late 80s.
My Brother lives there
Yeah thats an alternative... .but to make the REALLY good curry.. you NEED to use BUTTER. Trust me. the GOOD butter chicken requires a lot of butter and cream. here is a video of a good recipe http://www.videojug.com/film/how-to-make-murgh-makhni
Look, I have no idea why Indian food isnt more popular in the states. Maybe thats a good thing.. because we are too fat anyway.
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