Reviews of Food Culture in India
Sen expresses her surprise at realizing that no ‘comprehensive overview of the cuisine of India’ preceded her book. Her book now makes a noteworthy beginning…
Sen deals well throughout with variables of caste in different regions. But her major contribution may be in her coverage of the uses of herbs and spices, the preventive and therapeutic motions about them, and the myriad ways in which they enter cooked dishes differently. Sen offers a detailed inventory and a table profiling their uses in different regions, dishes, and cooking mediums.
Not a cookbook but an invaluable source of the ‘why’ of Indian cooking is Colleen Taylor Sen’s Food Culture in India….Sen does an admirable job sketching out the history of India and its myriad food cultures. She manages to remain clear and accessible while trying not to overlook any one region, ethnicity or economic class. Dishes or foods that may seem strange or unfamiliar to the average American reader suddenly make sense when placed in the broader societal and historical context. Ingredients are explained, cooking techniques explored, everyday and holiday eating defined. . . .. This is a work that belongs in the kitchen library of any serious lover or preparer of Indian foods.