This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food .

Arranged in alphabetical order, the book is profusely illustrated with line drawings and photographs.

An alphabetical listing of Indian food materials, cuisines and recipes of India, and the health aspects of the foods, which makes reference to the literature, archaeology, historical writing, botany and genetics of India.

This book outlines the chemistry, technology and nutritional quality of the entire range of primary foods like rice , what , milk and vegetable oil, and of the more sophisticated processed foods like breads ,biscuits, jams, pickels ...

Discusses many fascinating aspects of food, including a balanced diet, the digestive system, food fads and taboos and diets prescribed for babies, pregnant women, nursing mothers, etc.

It starts with the salt industry of Bengal, which was a source of revenue that had been under zamindari control.