From roasted meats to pure vegetarian dining, dal to paneer and dhosa to samosas, the food of India is rich in diversity and history. But that history can be controversial. That may be why there are so few scholarly works dealing with the culinary history of this area. Still food historian Colleen Sen took on the challenge in her new book “Feasts and Fasts the History of Food in India” for University of Chicago Press. She is here today to talk to us about it.
PHOTO: Biryani Rice with Goat Masala and Lamb Rogan (Alpha/ Flickr)