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.
There are few cookbooks, in the annals of the history of culinary arts that are as fascinating or even as quirky as the Nimatnama
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.
Catch the story of the Kashmiri Saffron, from its ancient roots to the challenges it faces today