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