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.
Indian food was my favorite when I was younger and used to eat anything and tons of it.
Now that I’m older, I’ve learned importance of eating simply (I’m even questioning whether food should be cooked—I suspect humans started cooking food when overpopulation made food scarce; cooking would then have begun as a way of making formerly inedible food, edible).
Interesting bit about tempura
Not necessarily — if you try southern Indian dishes, they are far healthier than punjabi/northern Indian dishes.
aloo means potato
Ah, that brings back memories of my time in England when you eat a spicy curry at a Bangladeshi “Indian” resto and wash it down with Tiger Beer.
but they are not as good...
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.