A Culinary Tour of India by Vogesh Singh

The book begins with philosophical and health related aspects of Indian gastronomy.  Vata is what controls the flow of air and breathing, while pitta controls heat. Spicy foods are to be avoided in summer, and one is advised not to eat herbs found in dry areas. Rather than a cookbook, this text is all about the different types of food on the subcontinent, and the ways in which they are eaten.

    One of the main points of this book is that certain foods are meant for occasions. In the north, there is something called Dastarkhwan, a ceremonial meal where certain foods are expected to be served. It includes kebabs, beef in gravy, vegetables in gravy, bead, and rice. This meal, however, would only be eaten by Muslims, Jews, or Christians, because Hindu don’t eat meat. If you’re a vegetarian, then Indian cooking will be a more viable option than any of the frozen vegetarian meals you find in the supermarket. A massive range of cooking oils, spices, and ingredients are used, so you can have great options with no meat, fish, poultry, or eggs.

    The book includes a wonderful chapter on Hyderabad cuisine, heavy in chilies. On the Malabar coast, seafood is very common, while the chief staple food is always rice. The region is also known for pickled fruits and vegetables, with a sour taste. Lemon and tamarind predominate, and you have pickled mangoes and other fruits. You also get vegetables that are sautéed, and others that are deep fried.

   My only fault with this book is that the photos that accompany the entries are in black and white, while the color photos that come at the end are of poor quality. When you are photographing food, you want the photo to convey the rich colors, which make the dish look more appetizing.