Based on the two classics by K.T. Achaya – Indian Food: A Historical Companion (OUP 1994) and A Historical Dictionary of Indian Food (OUP 1998) – The Illustrated Foods of India contains a wealth of information on the food materials, food ethos, cuisine, and recipes of India. Drawing up material from a range of sources – literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies – the book details the history of Indian food from the prehistoric times through British rule till date. While discussing the various regional cuisines, theories and classification of foods, the book also dwells on the customs, rituals, and beliefs observed by different communities and religious groups. Arranged in alphabetical order, the book is profusely illustrated with line drawings and photographs.
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