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  • Whose Samosa is it Anyway?: The Story of Where 'Indian' Food Really Came From

    Whose Samosa is it Anyway? by Ved, Sonal;

    The Story of Where 'Indian' Food Really Came From

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      • Publisher's listprice GBP 13.99
      • The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.

        6 683 Ft (6 365 Ft + 5% VAT)
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    6 683 Ft

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    Availability

    Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
    Not in stock at Prospero.

    Why don't you give exact delivery time?

    Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.

    Product details:

    • Publisher India Penguin
    • Date of Publication 26 September 2023
    • Number of Volumes Trade Paperback

    • ISBN 9780143460060
    • Binding Paperback
    • No. of pages256 pages
    • Size 228x127x12 mm
    • Weight 299 g
    • Language English
    • 448

    Categories

    Long description:

    Did the European traders come to India before the Arab conquerors?
    Can you say cinnamon is an Indian spice even though it first grew in Sri Lanka on the Indian subcontinent?


    Accompany Sonal Ved on a journey of taste through the various timelines across the Indian subcontinent. We go from the banks of the Indus in 1900 bc to the great kingdoms of the north many centuries later; from the time of the Mauryans to when the Mughal Sultanate reigned supreme. Meet the Europeans merchants desperate to trade in Indian treasures, be it the deep-blue indigo or the pricey pepper. On this trip discover answers to such questions as What are the origins of chutney or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav and kebabs, and how did the Burmese khow suey land up on the wedding menus of Marwaris? The author takes us through the food history and traditions from the mountains in Kashmir to the backwaters of Kanyakumari; from the ports of the Bay of Bengal to the shores of the Arabian Sea, where traders and travelers arrived from the world over. And, finally, we find out whose samosa it truly is . . .

    "The genius of India has always been its ability to take global traditions and influences and turn them into something uniquely Indian. Indian cuisine is the best example of India's ability to take the international and make it national. Sonal shows us, in this marvellous book, how India created one of the world's best cuisines through absorption and assimilation." Vir Sanghvi, journalist and author

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    Table of Contents:

    Table of Contents

    Introduction ix

    1 The Indus Valley 1

    2 The Impact of Religion 23

    3 Indian Royalty 55

    4 Traders and Conquerors 117

    5 Conclusion 155

    Acknowledgements 179

    References 181

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