Cuisines' of India is an introduction, an invitation, to the resplendent realm of foods and flavours of this sub-continent. It strives to unveil and showcase the classic as well as creative innovations from different food zones illustrative of the synthesising genius of the Indian people. The concept of 'rasa' (literally meaning essence) is common to the domains of arts and gastronomy. This delicious exploration of incredible India is inspired by the realisation that the culinary heritage of this vast and varied land is as priceless as its literature, music, dance and majestic monuments.
About the Author
Pushpesh Pant has studied Ancient Indian History and Culture and followed it up with a doctorate in International Relations. He has researched on Ayurveda and is passionate about Indian cuisines. He is the founder director of ANN (Academy of Natural Nutrition) that seeks to revive the tradition of eating sensibly in harmony with one's natural constitution and changing cycle of seasons. He is a man with multifarious interests -- he has produced TV programmes on recipes and gourmet travelogues, authored books on food, travel, religion and foreign policy, and written columns on food.
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