From the Bhagavad Gita to cooking shows
There’s always a risk of going on and on when talking about food in India. And not only because there isn’t one single Indian cuisine, but thousands of diverse cuisines that reflect the geographical, climatic and anthropological characteristics of the subcontinent’s many regional identities, from Kashmir to Kerala, from the deserts of Rajasthan to the immense alluvial plains of Bengala.
There’s always a risk of going on and on when talking about food in India. And not only because there isn’t one single Indian cuisine, but thousands of diverse cuisines that reflect the geographical, climatic and anthropological characteristics of the subcontinent’s many regional identities, from Kashmir to Kerala, from the deserts of Rajasthan to the immense alluvial plains of Bengala.
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