Here’s a list of great resources for anyone looking to learn more about Indian cuisine or to begin cooking Indian food:

 

Achaya, K.T. Indian Food: A Historical Companion. Oxford University, 1994.

Often cited in subsequent works on Indian cuisine, food historian and scientist K.T. Achaya’s hefty but helpful book is a complete resource on the history and development of Indian food up to the year of publication. Many books neglect to address the individual varieties of cuisine found in India, but Indian Food: A Historical Companion contains a whole chapter delineating fifteen different regional cuisines. The final section of the book also contains encyclopedic-like entries for many common ingredients in Indian cooking.

 

 

 

 

 

Collingham, Lizzie. Curry: A Tale of Cooks and Conquerors. Oxford University, 2006.

Collingham’s book examines the historical relationship and cultural exchange between Britain and India through the lens of food, specifically curry. Part history, part commentary, part cookbook, Curry: A Tale of Cooks and Conquerors is an informative but easily readable resource on the interaction between Indian cuisine and British imperialism.

 

 

 

 

 

 

“Gaggan Anand.” Chef’s Table, season 2, episode 6, Netflix, 27 May 2016.

This episode of Netflix’s documentary series Chef’s Table explores chef and restaurateur Gaggan Anand’s elevation of Indian cuisine from its preconceived status as “comfort food” to fine dining. Anand is the executive chef and owner of the restaurant Gaggan Anand, which was named Asia’s number one restaurant in 2015. The documentary follows Anand’s journey from a struggling young cook to a world-renown chef of progressive Indian cuisine.

 

 

 

 

 

Gowardhan, Maunika. Maunika Gowardhan. 23 May 2011, maunikagowardhan.co.uk/.

Maunika Gowardhan is an Indian chef and food writer who is the author of her website and blog as well as several cookbooks. Her website contains over a hundred Indian recipes divided into categories, as well as an invaluable “Spice Pantry” guide to frequently used Indian spices.

 

 

 

 

 

The India Issue. Saveur, Aug. 2014.

Saveur Magazine’s 167^th issue is dedicated to all things Indian cuisine. Dozens of popular articles relating food to travel, culture, and lifestyle offer engaging reads from diverse perspectives; delicious recipes also abound. Of particular interest are several pieces exploring the relationship between food and religious worship in India. What’s more, all are accessible online right here.

 

 

 

 

 

Jaffrey, Madhur. Indian Cooking. Revised ed., Barron’s Educational Series, 2003.

Madhur Jaffrey’s classic Indian cookbook is an excellent starting place for someone who wants to cook Indian food. The book is divided into sections based on type of dish, and Jaffrey even includes recommended combinations of dishes for those who want to serve a full Indian meal. Her explanations of spices, ingredients, and cooking methods are detailed without being overwhelming, perfect for beginners to cooking or Indian cuisine.

 

 

 

 

Kumar, Amitava. “Confessions of a Beef Eater.” The Nation, 30 Oct. 2017. pp. 32-33.

Kumar’s article is a recent and chilling exposé of the tenuous relationships between the religious groups living in India. Kumar describes the way that religious differences in food consumption are used as excuses for violence against minorities in the country.

 

 

 

 

 

 

Solomon, Harris. “‘The Taste No Chef Can Give’: Processing Street Food in Mumbai.” Cultural Anthropology, vol. 30, no. 1, Feb.    2015, pp. 65-90.

Harris’s article on the political machinations surrounding street food in Mumbai is a fascinating look at the way that food, culture, and politics interact in India. Combining research with personal interviews, this journal article details a political party’s attempt to monopolize the vada pav market in Maharashtra’s capital city of Mumbai.

 

 

 

 

 

 

Wang, Joy Y. “We Are the World, We Are the Curry.” Lucky Peach, 18 June 2013, pp. 142-147.

 Wang’s article is a light but informative read on the history and development of curry. The article explains, country by country, how curry has been adapted and assimilated into many cuisines in the years since it originated on the Indian subcontinent.