This text offers a culinary tour of India - comprehensively describing the history, evolution and impact of various elements of the country’s remarkable cuisine.

Regional variations along with wide-ranging cooking styles and various facets of Indian cuisine are explored for food enthusiasts and budding hoteliers. This book will act as a reference point for graduates and those pursuing their career in the hotel industry. While the market is flooded with books containing recipes from Indian cuisine, this book takes you on a gastronomic journey of the country providing an encyclopaedic perspective of the magnificent flavours and aromas of this wonderful land.

The first part of the book familiarizes the reader with the range of Indian cuisine, emphasizing ingredients and food produced and consumed in different periods. It also features certain gastronomic references from ancient eras and texts such as the Ramayana and Mahabharata. The second part of the book examines cuisine of almost every state of India, and includes eating trends and habits, staples and the speciality dishes. The third and last part covers spices, different gravies, breads, beverages, sweets, biryani and pulao, and kitchen equipment.