In a fascinating 3 part series culinary historian and author Colleen Taylor Sen traces the early history of food in the Indian subcontinent. From dals to the spices that garnish them and a lot more.
What do the earliest Indian texts tell us about what people ate? Culinary historian Colleen Taylor Sen takes us back in time, in the last of our 3 part series on food in ancient India.
Spices form the heart of Indian cooking and why not? After all, many of them originate in India. Check out which and how far back they really go.