Like Europe, the Subcontinent is a place where vastly different food traditions live side by side: Bangladeshi cooking, for example, is as distinct from South Indian cooking as Moroccan cuisine is from Greek. There are the simple vegetable mallums and spicy sambols of Sri Lanka, the inventive flatbreads and herb chutneys of Rajasthan, Bhutanese mountain stews, Nepali stir-fries, apricot nectar of Hunza, Pakistan, and fish curries of the Kerala coast. In more than two hundred traditional recipes, the authors excite us with every nuance of the authentic tastes of these cuisines; in more than two hundred photographs, they capture the mystery and beauty of these exotic places. In more than forty essays, they make knowable this remarkable region of the world.
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