Books on Food

An Excerpt from Bene Appetit: The Cuisine of Indian Jews

In Bene Appetit, Esther David, a Bene Israel Jew herself, records traditions and closely guarded recipes from Jewish communities from across India. In this excerpt, she travels to Andhra Pradesh to learn about the cuisin…

An Excerpt from Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills

In the opening chapter of the book, author Indranee Ghosh writes about her grandfather’s culinary adventures in Cherrapunji, where he had just moved to work as a preacher for the Brahmo Samaj.